Homemade Sandwich Bread Recipe (Soft & Fluffy)
This easy homemade sandwich bread recipe makes a soft, fluffy loaf perfect for toast and sandwiches. No preservatives, just pure, fresh bread!
📌 Yields: 1 loaf | Prep Time: 15 mins | Rise Time: 90 mins | Bake Time: 30–35 mins
Ingredients Homemade Sandwich Bread
4 cups (500g) all-purpose or bread flour
2 ¼ tsp (1 packet) active dry yeast
1 ¼ cups (300ml) warm milk (110°F / 43°C)
2 tbsp (28g) butter, softened
1 tbsp (12g) sugar
1 ½ tsp salt
Step-by-Step Instructions Homemade Sandwich Bread
1. Activate the Yeast
In a small bowl, mix warm milk (110°F / 43°C), sugar, and yeast.
Let sit for 5–10 minutes until foamy (this ensures the yeast is active).
2. Make the Dough
In a large bowl, whisk together flour and salt.
Add the yeast mixture and softened butter.
Stir until the dough starts forming a rough ball.
3. Knead the Dough
By hand: Knead for 8–10 minutes until smooth and elastic.
With a stand mixer: Use a dough hook on medium speed for 5–6 minutes.
The dough should be slightly tacky but not sticky—add flour if too wet or milk if too dry.
4. First Rise (Bulk Fermentation)
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for 60–90 minutes, until doubled in size. A warm environment (75–80°F) helps speed up rising.
5. Shape the Loaf
Punch down the dough gently to remove air bubbles.
On a floured surface, shape the dough into a rectangle the width of your loaf pan.
Fold the top third down and press the seam.
Fold the bottom third up, press again, and roll slightly to form a smooth loaf.
6. Second Rise (Proofing in the Pan)
Grease a 9x5-inch (23x13cm) loaf pan and place the dough seam-side down.
Cover with a towel and let rise for 30–45 minutes, until slightly above the pan’s edge.
7. Bake the Bread
Preheat oven to 375°F (190°C).
Bake for 30–35 minutes until golden brown.
Check doneness: The loaf should sound hollow when tapped and register 190–200°F (88–93°C) internally.
Optional: Brush with butter for a softer crust.
8. Cool & Slice
Remove the loaf from the pan immediately and let cool on a wire rack for at least 1 hour before slicing.
Storage Tips
Room Temperature: Store in an airtight container for up to 3–4 days.
Freezing: Wrap in plastic wrap + foil and freeze for up to 3 months.
FAQs About Homemade Sandwich Bread
Why is my bread dense instead of fluffy?
Too much flour or not enough kneading can lead to dense bread. Try using bread flour and kneading longer for a better rise.
Can I use water instead of milk?
Yes! Water will make a slightly firmer crust, while milk gives a softer texture.
How can I make the crust even softer?
Brush with butter after baking and cover with a towel while cooling to trap moisture.
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