Here’s a soft, classic sandwich bread recipe—great for toast, grilled cheese, and everyday sandwiches.
Soft Sandwich Bread (1 loaf)
Ingredients
- 3 cups (360 g) all-purpose flour (or bread flour)
- 2 tbsp sugar
- 1¼ tsp salt
- 2¼ tsp (1 packet) instant or active dry yeast
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- ¼ cup (60 ml) warm water
- 3 tbsp unsalted butter, softened (or oil)
Instructions
- Activate yeast (if using active dry):
Mix warm water, warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
(If using instant yeast, you can skip this and mix everything directly.) - Mix dough:
In a large bowl, combine flour and salt. Add yeast mixture (or instant yeast), butter, and mix until a dough forms. - Knead:
Knead by hand 8–10 minutes (or 5–6 minutes with a mixer) until smooth and elastic. - First rise:
Place dough in a lightly oiled bowl, cover, and let rise 1–1½ hours, until doubled in size. - Shape:
Punch down dough, shape into a log, and place in a greased 9×5-inch loaf pan. - Second rise:
Cover and let rise 30–45 minutes, until the dough rises about 1 inch above the pan. - Bake:
Bake at 350°F (175°C) for 30–35 minutes, until golden brown and hollow-sounding when tapped. - Cool:
Remove from pan and cool completely before slicing.
Tips
- For extra-soft bread, brush the top with melted butter after baking.
- Replace half the flour with whole wheat for a healthier loaf.
- Store wrapped at room temperature for 2–3 days, or freeze slices.
If you want no-knead, whole wheat, or milk-free versions, I can share those too.
