Here’s a simple, soft, and slightly sweet homemade sandwich bread recipe that works perfectly for sandwiches, toast, or even grilled cheese.
🍞 Ingredients (1 loaf)
- 3 cups (375 g) all-purpose flour or bread flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup (240 ml) warm water or milk (about 110°F / 43°C)
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp butter, softened (plus extra for greasing)
- 1 egg (optional, for richer dough and softer crumb)
🥣 Instructions
1️⃣ Activate Yeast
- In a small bowl, combine warm water or milk, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
2️⃣ Mix Dough
- In a large bowl, combine flour and salt.
- Add yeast mixture, butter, and egg (if using).
- Mix until a sticky dough forms.
3️⃣ Knead
- Turn dough onto a lightly floured surface.
- Knead 8–10 minutes until smooth and elastic.
⚠️ Dough should spring back when pressed lightly.
4️⃣ First Rise
- Place dough in a greased bowl, cover with a clean towel.
- Let rise 1–1.5 hours until doubled in size.
5️⃣ Shape Loaf
- Punch down dough gently.
- Shape into a loaf and place in a greased 9×5-inch loaf pan.
6️⃣ Second Rise
- Cover and let rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C) while rising.
7️⃣ Bake
- Bake 30–35 minutes until golden brown and sounds hollow when tapped.
- Optional: brush top with melted butter for softer crust.
8️⃣ Cool
- Let loaf cool completely on a wire rack before slicing to prevent squishing.
💡 Tips for Perfect Sandwich Bread
- Soft Crust: Brush with butter right after baking.
- Even Slices: Let loaf cool fully before slicing.
- Flavor Variation: Add 1–2 tsp honey, herbs, or garlic powder to the dough.
- Whole Wheat Version: Replace up to ½ cup flour with whole wheat flour; add a little extra water if needed.
If you want, I can also give a “super quick 1-hour sandwich bread” recipe that doesn’t need two rises but still tastes soft and fluffy.
Do you want me to do that?
