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White Sandwich Bread

Sandwich Bread

Viola Susan
Soft, fluffy, and perfectly golden, this homemade sandwich bread is ideal for everyday use. It has a light texture, mild flavor, and sturdy crumb that makes it perfect for sandwiches, toast, or enjoying warm with butter. Simple ingredients and a reliable method make this a staple recipe for fresh bread at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Course Breakfast
Cuisine American
Servings 16 slices

Equipment

  • 1 Mixer With dough hook
  • 1 Long Loaf/Bread Pan 13 x 5 inch pan
  • Measuring Scale

Ingredients
  

  • 2 cups Warm Milk
  • 4½ tbsp Unsalted Butter room temperature or soft
  • 625 grams All Purpose Flour 5 cups
  • 4½ tbsp Granulated Sugar
  • 2 tsp Salt
  • 3 tsp Instant Yeast

Instructions
 

  • Measure and warm up the milk in the microwave. It must be warm not hot.
  • In a mixing bowl pour the warm milk. Add in butter (cut up into smaller chunks).
  • Now add in flour, sugar, salt and instant yeast in that order.
  • Mix on medium with the dough hook attachment. Scrape down the sides of the bowl with a silicone spatula and continue to mix until the dough comes together and pulls away from the sides of the bowl about 8-10 minutes.
  • This is a relatively sticky dough but if it is too sticky add no more than a ¼ cup of flour.
  • First Rise: Lightly grease a large bowl with oil. Transfer the dough to the greased bowl, turning it to coat all sides in oil. Cover the bowl and let it rise in a warm environment for 1½ hours or until doubled in size.
  • Grease a 13x5 inch loaf pan
  • When the dough is doubled in size, lightly flour your counter, table or any free work surface. Punch down the dough to release the air and transfer it onto the floured surface.
  • Roll the dough out into a large rectangle, about the size of your bread pan. From one of the long edges, roll the dough into a log and place the side with the open fold down in the pan. You want the more smoother side to be on top.
  • Second Rise: Cover the loaf pan and allow it to rise for until about 1 inch -1⅓ inches above the rim (about 45 minutes) so that it's a nice dome shaped.
  • Preheat oven to 350℉ (180℃) and bake the bread for 35 minutes. The internal temperature should be 195-200℉ when the bread is done. If you do not have a thermometer, gently tap on the loaf, it should sound hollow.
  • Once out of the oven, brush some butter on top of the bread and allow the bread to cool in the pan for 10 minutes.
  • Remove the bread from the pan and let it cool completetly on a cooling rack before slicing it up for better shaped slices.

Notes

  1. Cover leftover bread tightly and store at room temperature for 5 days or in the refrigerator for up to 8 days.
  2. Recipe can be used for a 2lb loaf in the bread machine.
  3. You can also use bread flour
  4. In case there is no electric mixer the dough can be made by hand. 
Keyword Bread with milk, Enriched white bread, Yeast Bread