Sandwich Bread Recipe: The Perfect Loaf for Your Daily Sandwiches

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Sandwich Bread Recipe

Learn how to make delicious homemade sandwich bread with just a few baking ingredients like flour, water, yeast, salt, and milk. This recipe yields one loaf, making it perfect for those who only have one loaf pan.

The bread rises tall and tastes buttery-soft, making it perfect for creating epic sandwiches. Whether you’re an experienced bread baker or a novice, this no-fuss recipe is sure to become a staple in your repertoire.

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This Sandwich Bread Recipe Is:

This homemade white sandwich bread is soft and tender with a chewy exterior that provides the perfect texture for a sandwich. Made from only 7 easy ingredients, this bread is simple to make and yields a golden brown loaf with an impressive rise. It can be enjoyed on its own or as the base for a delicious sandwich. Additionally, this bread is easy to make ahead or freeze for later use.

Just one Loaf of Bread

This sandwich bread recipe is not only simple but also yields just one loaf. This means that you won’t need a lot of flour or multiple loaf pans. Additionally, you won’t be left with extra loaves on your hands. The recipe is convenient, approachable, and straightforward. Other bread recipes like multigrain bread, homemade cinnamon swirl bread, and honey oat bread also produce just one loaf. Overall, this recipe is perfect for anyone who wants to make a single loaf of bread with minimal fuss.

Overview: How to Make Sandwich Bread

To make delicious sandwich bread, the first step is to make the dough. This can be done using a mixer with a paddle attachment or a dough hook. Alternatively, the dough can be made by hand, although this requires some arm muscle. After the dough comes together in the mixing bowl, it needs to be kneaded. This can be done by continuing to beat the dough with the mixer or by kneading it by hand. For those new to bread baking, a helpful guide on how to knead dough can be found online.

Once the dough is made, it needs to be covered and left to rise in a warm environment for about 1-2 hours. After this time, the dough needs to be punched down to release the air. The dough is then shaped into a large rectangle and rolled into a loaf. The loaf is left to rise for about 1 hour before being baked in a preheated oven at a temperature of 350°F for 30-34 minutes until golden brown.

To ensure that the bread is fully baked, a thermometer can be used to check the center and bottom of the loaf. The interior of the bread should be puffy and the bread should sound hollow when tapped with a finger. Shaping and kneading techniques are crucial to making a perfect loaf of sandwich bread. With a little practice, anyone can make delicious homemade sandwich bread.

Sandwich Bread Ingredients

To make sandwich bread, one needs seven ingredients: water, milk, yeast, sugar, butter, salt, and flour. These ingredients are similar to those used in homemade cinnamon swirl bread and soft dinner rolls, but with less sugar and fat. The recipe requires a bread that rises tall and has legitimate structure, which means that some of the fat is left out.

Liquid activates yeast, which is why mostly water is used in this dough. Using all milk would yield a flimsy bread without much texture.

However, to make a soft bread, fat is needed in the dough, so 1/4 cup of the liquid is milk. Low-fat milk works too, but whole milk produces phenomenal texture.

Active dry yeast or instant yeast can be used. If using active dry yeast, the rise times will be a bit longer. Platinum Yeast from Red Star is recommended, which is an instant yeast blended with natural dough improvers. It’s a go-to for all bread.

Sugar feeds the yeast, increases its activity, and tenderizes the dough. Butter promises a flavorful loaf. The recipe has been tested with melted butter, softened butter, and even olive oil. The loaf made with softened butter has pronounced buttery flavor and a softer (yet still sturdy) interior.

Salt is essential to make flavorful bread. All-purpose flour or bread flour can be used. All-purpose flour is convenient for most, but bread flour produces a chewier crust. There are no other changes to the recipe if bread flour is used. For best taste, bread flour is highly recommended. It’s what is always used when making artisan bread. If one wishes to use whole wheat flour, follow the recipe for whole wheat bread instead.

After the dough is made and kneaded, it needs to be allowed to rise. Then, punch it down to release the air. Roll it out into an 8×15-inch rectangle. Roll it up tightly starting with the 8-inch side, so there is an 8-inch roll to fit into the 9×5-inch loaf pan. Let it rise until it’s 1 heaping inch above the rim of the pan. Bake until golden brown, about 30-34 minutes.

Uses for Homemade Sandwich Bread

Homemade sandwich bread is not only delicious but also versatile. It can be used for a variety of dishes, from classic sandwiches to breakfast casseroles and even croutons. Here are some of the top uses for homemade sandwich bread:

Sandwiches: Homemade sandwich bread is perfect for any sandwich, from a classic turkey and cheese to a BLT or grilled cheese. The soft and buttery texture of homemade bread adds a perfect touch to any sandwich.
Toast: Toasting homemade sandwich bread brings out its flavor and texture. It can be enjoyed with butter and jam or used as a dipper for soup.
French toast: Homemade sandwich bread makes perfect French toast. The soft and fluffy texture of the bread soaks up the egg mixture and creates a delicious breakfast dish.
Croutons: Homemade sandwich bread can be sliced and baked into croutons for salads or soups.
Savory dishes: Homemade sandwich bread can be used in savory recipes, such as breakfast casseroles and sausage and herb stuffing.

When storing homemade sandwich bread, it is important to keep it in a clean and dry environment at room temperature. Slicing the bread before storing it in a plastic bag or wrapping it in plastic wrap can help prevent moisture buildup. If storing for a longer period of time, it can be frozen in a plastic bag or wrapped in a shower cap to prevent freezer burn.

Overall, making homemade sandwich bread is a simple and rewarding process that can elevate any dish. With a little bit of effort, anyone can enjoy the delicious taste and texture of homemade bread.

More Easy Bread Recipes

Description

Baking bread at home can be a fun and rewarding experience, and it doesn’t have to be difficult. Here are some easy bread recipes that even novice bakers can tackle:

Focaccia

Focaccia is a type of Italian flatbread that is known for its crispy exterior and soft, chewy interior. It’s a versatile bread that can be used as a base for sandwiches, as a side to a meal, or even as a pizza crust. To make focaccia, you’ll need flour, yeast, salt, olive oil, and water. The dough is easy to make and doesn’t require a lot of kneading. Once the dough has risen, it’s topped with olive oil, salt, and herbs before being baked in the oven.

Multigrain Bread

If you’re looking for a healthier bread option, try making multigrain bread. This bread is made with a variety of grains, such as wheat, oats, and barley, which gives it a nutty flavor and a hearty texture. You can use a bread machine to make the dough, or you can knead it by hand. Once the dough has risen, it’s shaped into a loaf and baked in the oven.

Artisan Bread

Artisan bread is a type of bread that is known for its rustic, crusty exterior and soft, airy interior. It’s a bread that is typically made with a sourdough starter, which gives it a tangy flavor. To make artisan bread, you’ll need flour, water, salt, and yeast or a sourdough starter. The dough is mixed together and allowed to rise for several hours before being shaped and baked in the oven.

Cheesy Breadsticks

Cheesy breadsticks are a fun and delicious snack that are perfect for parties or as an appetizer. To make cheesy breadsticks, you’ll need pizza dough, cheese, and herbs. The pizza dough is rolled out into long strips, topped with cheese and herbs, and then baked in the oven until golden brown.

Pizza Crust

Making your own pizza crust is easy and can be a fun activity for the whole family. To make pizza crust, you’ll need flour, yeast, salt, sugar, water, and olive oil. The dough is mixed together and allowed to rise before being rolled out and topped with your favorite pizza toppings.

Homemade Soft Pretzels

Soft pretzels are a classic snack that are perfect for game day or movie night. To make soft pretzels, you’ll need flour, yeast, sugar, salt, water, and baking soda. The dough is mixed together and allowed to rise before being shaped into pretzels and boiled in a baking soda solution. Once boiled, the pretzels are topped with salt and baked in the oven until golden brown.

Bread Bowls

Bread bowls are a fun and creative way to serve soup or chili. To make bread bowls, you’ll need bread dough, which can be made from scratch or purchased from a store. The dough is shaped into bowls and baked in the oven until golden brown. Once baked, the bread bowls can be filled with your favorite soup or chili.

Homemade Breadsticks

Homemade breadsticks are a delicious addition to any meal. To make breadsticks, you’ll need pizza dough, olive oil, garlic, and herbs. The pizza dough is rolled out into long strips, topped with garlic and herbs, and then baked in the oven until golden brown.

Olive Bread

Olive bread is a flavorful bread that is perfect for serving with cheese or as a side to a meal. To make olive bread, you’ll need flour, yeast, salt, water, and olives. The dough is mixed together and allowed to rise before being shaped and baked in the oven.

Sandwich Bread Recipe

Print Recipe

Ingredients

1 cup water
1/4 cup warm milk
1 1/4 teaspoons yeast
2 tablespoons sugar
4 tablespoons unsalted softened butter
1 1/2 teaspoons salt
3 1/2 cups all purpose or bread flour

Instructions

– 1 cup (240ml) warm water, around 110°F (43°C)
– 1/4 cup (60ml) warm whole milk, approximately 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 extra as needed
Instructions:
1. Prepare the Dough:
– In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, warm milk, yeast, and sugar. Cover and let it sit for 5 minutes.
– Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl.
– Add another cup of flour and beat on medium speed until relatively incorporated. Add the remaining flour and beat until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If mixing by hand, use a large wooden spoon or silicone spatula.

2. Knead the Dough:
– Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. If the dough becomes too sticky, sprinkle with flour sparingly.
– The dough should feel soft and slightly tacky. Perform a "windowpane test" to check if it's kneaded enough.
3. 1st Rise:
– Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat in oil. Cover and let it rise in a warm environment for 1-2 hours or until doubled in size.
4. Shape the Bread:
– Punch down the risen dough to release the air. Roll it out on a floured surface into a large rectangle, about 8×15 inches. Roll it up into an 8-inch log and place it in a greased 9×5-inch loaf pan.
5. 2nd Rise:
– Cover the shaped loaf and let it rise until it's about 1 inch above the top of the pan, approximately 1 hour.
6.Bake the Bread:
– Preheat the oven to 350°F (177°C) and adjust the rack to a lower position. Bake for 30-34 minutes or until golden brown on top. Tent with foil if it browns too quickly.
– To check for doneness, tap the loaf gently; it should sound hollow, or use an instant-read thermometer (195–200°F or 90–93°C).

7. Cool and Store:
– Let the bread cool for a few minutes in the pan on a wire rack before removing and slicing. Store leftovers tightly covered at room temperature for up to 6 days or in the refrigerator for up to 10 days.

Notes

Ingredients:
– 1 cup (240ml) warm water, around 110°F (43°C)
– 1/4 cup (60ml) warm whole milk, approximately 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 extra as needed

Instructions:
1. Prepare the Dough:
– In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, warm milk, yeast, and sugar. Cover and let it sit for 5 minutes.
– Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl.
– Add another cup of flour and beat on medium speed until relatively incorporated. Add the remaining flour and beat until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If mixing by hand, use a large wooden spoon or silicone spatula.

2. Knead the Dough
– Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. If the dough becomes too sticky, sprinkle with flour sparingly.
– The dough should feel soft and slightly tacky. Perform a “windowpane test” to check if it’s kneaded enough.

3. 1st Rise:
– Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat in oil. Cover and let it rise in a warm environment for 1-2 hours or until doubled in size.

4. Shape the Bread:
– Punch down the risen dough to release the air. Roll it out on a floured surface into a large rectangle, about 8×15 inches. Roll it up into an 8-inch log and place it in a greased 9×5-inch loaf pan.

5. 2nd Rise:
– Cover the shaped loaf and let it rise until it’s about 1 inch above the top of the pan, approximately 1 hour.

6. Bake the Bread:
– Preheat the oven to 350°F (177°C) and adjust the rack to a lower position. Bake for 30-34 minutes or until golden brown on top. Tent with foil if it browns too quickly.
– To check for doneness, tap the loaf gently; it should sound hollow, or use an instant-read thermometer (195–200°F or 90–93°C).

7. Cool and Store:
– Let the bread cool for a few minutes in the pan on a wire rack before removing and slicing. Store leftovers tightly covered at room temperature for up to 6 days or in the refrigerator for up to 10 days.

Sandwich Bread Recipe Notes

When making sandwich bread bread, it’s important to follow the recipe carefully and to pay attention to the details. Here are some tips to keep in mind:

Use the right type of flour for the recipe. Bread flour is best for bread recipes, as it has a higher protein content than all-purpose flour.
Make sure your yeast is fresh. If your yeast is old or expired, your bread may not rise properly.
Let your dough rise in a warm, draft-free place. This will help the dough to rise properly and will result in a better texture.
If you’re using a bread machine, make sure to follow the manufacturer’s instructions carefully.
Don’t be afraid to experiment with different flavors and ingredients. Bread is a versatile food that can be customized to your tastes.