Introduction

This homemade sandwich bread is soft, flavorful, and perfect for all your favorite sandwiches. With simple ingredients and straightforward steps, you can enjoy fresh bread right from your oven any day of the week.

A sliced loaf of soft white bread with a golden brown crust is placed on a white marbled surface, resting on a red and white checkered cloth that is slightly wrinkled under the bread. The bread has about seven thick slices, showing its light and airy texture inside, with the crust smooth and slightly shiny. There are a few green leaves blurred in the background, adding a touch of color but not taking attention from the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240ml) water, warmed to about 110°F (43°C)
1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons (25g) granulated sugar
4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons salt
3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

Instructions

Step 1: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook. Cover and let sit for 5 minutes.
Step 2: Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides, then add another cup of flour. Beat on medium speed until mostly incorporated.
Step 3: Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the bowl sides, about 2 minutes. If mixing by hand, use a large spoon or spatula.
Step 4: Knead the dough by beating in the mixer for 5–8 minutes or knead by hand on a floured surface for the same time. Add flour sparingly if sticky, aiming for a soft, slightly tacky dough.
Step 5: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough inside, turning to coat with oil, cover, and let rise in a warm spot for 1-2 hours until doubled.
Step 6: Grease a 9×5-inch loaf pan. Punch down the dough and roll it out on a floured surface into an approximately 8×15 inch rectangle. Roll into an 8-inch log and place in the pan.
Step 7: Cover the loaf with foil, plastic wrap, or a clean towel. Let rise for about 1 hour until it rises 1 inch above the pan’s edge.
Step 8: Preheat the oven to 350°F (177°C) with the rack in a lower position.
Step 9: Bake for 32–36 minutes until golden brown. Tent with foil halfway through if browning too fast. The loaf is done when it sounds hollow when tapped or an instant-read thermometer reads 195–200°F (90–93°C).
Step 10: Let the bread cool in the pan on a rack for a few minutes, then remove from the pan to cool completely before slicing.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
For extra flavor, add 1 teaspoon of dried herbs or a tablespoon of honey in place of sugar.
Try brushing the top with melted butter right after baking for a softer crust.
If you don’t have a stand mixer, knead the dough by hand; it may take a bit longer but yields great results.

Storage

Store leftover bread tightly wrapped at room temperature for up to 6 days. You can also refrigerate it for longer storage, but this may dry it out a little. To refresh, warm slices in the toaster or oven before serving.

How to Serve

A stack of seven slices of soft white bread with a light golden brown crust is neatly arranged on a white marbled surface. The bread slices are placed on a red and white checkered cloth with slightly wrinkled texture, which adds a cozy and rustic feel. The inside of the bread appears fluffy and airy with a soft white color, and the crust looks smooth and gently browned. The layers of the bread slices are evenly aligned and slightly fanned out, showing the thickness and texture of each slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but dissolve it in warm water first and let it sit for 5-10 minutes until foamy before mixing with other ingredients.

Why is my bread dense instead of light?

Dense bread is often caused by under-kneading or insufficient rising time. Make sure to knead the dough until smooth and elastic, and allow it to rise fully in a warm environment.