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Sandwich Bread
🍞Baking

Sandwich Bread

Soft, sliceable white bread with a tender crumb — the loaf I reach for when I want perfect sandwiches, buttered toast, or something warm from the oven on a quiet afternoon.

September 1, 2026·⏱ 30 min prep🔥 35 min cook🍴 Serves 12
breadsandwichyeast bread

Ingredients

  • 1 cup (240 mL) warm milk (about 110°F / 43°C)
  • 2 1/4 tsp (7 g) active dry yeast
  • 2 tbsp granulated sugar
  • 3 1/4 cups (390 g) bread flour (all-purpose works too)
  • 1 1/2 tsp fine sea salt
  • 4 tbsp (56 g) unsalted butter, softened
  • 1 large egg, room temperature

Instructions

  1. Activate the yeast: In a large bowl or stand mixer bowl, whisk together warm milk, yeast, and sugar. Let sit 10 minutes until foamy on top.

  2. Mix the dough: Add the egg, flour, and salt. Mix with a wooden spoon or dough hook until a shaggy dough forms.

  3. Knead and add butter: Knead by hand or on medium speed for 3–4 minutes. Add softened butter one tablespoon at a time, kneading until each addition is absorbed. Continue kneading 6–8 minutes until the dough is smooth, soft, and slightly tacky but not sticky.

  4. First rise: Shape into a ball, place in a lightly greased bowl, and cover. Rise in a warm spot until doubled, about 1 to 1 1/2 hours.

  5. Shape the loaf: Turn dough out onto a lightly floured surface. Press to deflate, then shape into a smooth log about 9 inches long. Place seam-side down in a greased 9 × 5 inch loaf pan.

  6. Second rise: Cover loosely and let rise until the dough crowns about 1 inch above the rim of the pan — about 45 to 60 minutes.

  7. Bake: Preheat oven to 350°F (175°C). Bake until the top is golden brown and the internal temperature reads 190°F (88°C) — about 30 to 35 minutes.

  8. Cool: Rest in the pan 5 minutes, then turn out onto a wire rack. Cool completely before slicing — warm bread tears, and patience here is worth it.

Bree's Notes

  • Bread flour gives a slightly chewier, more structured slice; all-purpose makes a softer, more tender loaf. Both are delicious — use what you have.
  • If your kitchen is cool, the first rise can take longer. I sometimes put the covered bowl near a warm oven or on top of a heating pad set to low.
  • This loaf keeps well for 2–3 days wrapped at room temperature. For longer storage, slice and freeze — thaw slices at room temperature or toast straight from frozen.
  • A thin coat of melted butter brushed on top right when it comes out of the oven gives a classic bakery finish.