There’s something incredibly satisfying about baking your own sandwich bread at home. As a home baker, I’ve created this recipe to ensure that it’s delicious and easy to follow. Today, I’m excited to share with you my sandwich bread recipe that will elevate your sandwiches to a whole new level.
Ingredients
♦ Bread Flour: Provides structure and chewiness essential for a hearty loaf.
♦ Rapid Rise Yeast: Acts as the leavening agent to help the dough rise perfectly.
♦ Warm Water: Activates the yeast and hydrates the flour, promoting gluten development.
♦ Whole Milk: Adds richness and tenderness to the crumb, improving flavor and texture.
♦ Sugar: Feeds the yeast during fermentation, contributing to a soft crumb and slight sweetness.
♦ Unsalted Butter (Room Temperature): Enhances flavor and texture, creating a tender crumb and golden crust.
♦ Salt: Balances flavors and strengthens the dough, essential for overall structure and taste.
Each ingredient plays a crucial role in creating a loaf of sandwich bread that’s both delicious and satisfying.
Equipment
♦ Large mixing bowl
♦ Medium mixing bowl
♦ Measuring cups and spoons
♦ Clean kitchen towel
♦ Danish Whisk or Spatula
♦ 9×5 inch loaf pan
♦ Cooling rack
Having the right equipment makes the process smoother and more enjoyable. A large mixing bowl allows ample room for dough expansion while measuring accurately ensures consistent results. Use a clean kitchen towel to cover the dough during rising, and a 9×5 inch loaf pan for baking. A cooling rack helps the bread cool evenly after baking, preserving its texture.
From Dough to Loaf: Steps for Irresistible Sandwich Bread
Preparing the Dough
First things first, let’s get our dough started. In a large bowl combine the flour, rapid-rise yeast, sugar, and salt. Make sure that you do not mix the salt and yeast directly together. Adding salt and yeast directly together can hinder the yeast’s fermentation process and affect the overall quality of the bread. Salt slows down or inhibits the yeast’s ability to ferment the dough. This can result in a longer rise time, less volume, and potentially a denser texture in the finished bread.
To avoid this issue, add the yeast and salt on opposite sides of the dough and give it a good mix. This ensures that the yeast is properly dispersed throughout the dough and has a chance to fully hydrate and activate before coming into contact with the salt. Following this method, you can optimize yeast fermentation, resulting in better rise, texture, and flavor in your homemade bread.
Give everything a good stir to make sure it’s all evenly distributed. Next, pour in the warm milk, water and butter, and mix until a shaggy dough forms. Cover the dough and let sit for 15 minutes for the dry ingredients to absorb some of the water. Next, knead on a lightly floured surface and knead by hand for 10 minutes.
I have to admit as I began to conquer homemade bread, kneading became my arch-nemesis. I found myself elbows deep in dough, hands flailing like a confused octopus trying to salsa dance. My kitchen resembled a floury war zone—dough stuck to my hair, the dogs eyeing me suspiciously from the corner and my husband staying far away. After one too many doughy mishaps, I finally conquered the art of kneading bread dough so stick with it and enjoy the ride!
First Rise
Place the kneaded dough in a greased medium bowl, covering it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for 45-60 minutes, or until doubled in size.
Shaping The Loaf
Punch down the risen dough to release air bubbles, then turn it onto a floured surface. Flatten and shape it into a rectangle, tightly rolling it into a log shape. Pinch the seams and ends to seal, then place it seam-side down into a 9×5” greased loaf pan. Gently press the dough to fill the corners evenly, cover with saran wrap and a clean towel, let rise again for 30-45 minutes, until it crests above the pan edges.
Second Rise
Preheat the oven to 400°F (204°C) while the dough rises. Once risen, the dough should feel soft and airy to the touch, indicating it’s ready for baking. Avoid over-proofing, as this can cause the bread to collapse during baking.
Baking The Bread
Bake the loaf for 30-35 minutes, rotating halfway through for even browning. The bread is done when the top is golden brown and sounds hollow when tapped on the bottom. Remove from the pan and cool on a rack for at least 1 hour before slicing. This is the perfect time to practice your patience or to come up with creative excuses for why the bread disappeared before it even had a chance to cool. For a soft crust, brush the top with melted butter immediately after baking.
Achieving perfect sandwich bread requires attention to detail and technique. Avoid over-kneading, as this can toughen the dough, and ensure proper rising times for optimal texture. Store leftover bread in a sealed container to maintain freshness.
Enjoy your freshly baked sandwich bread with a variety of fillings and spreads. Classic combinations like ham and cheese or peanut butter and jelly are always popular. Serve alongside soups and salads or as a base for open-faced sandwiches for a satisfying meal.
Baking sandwich bread at home is a rewarding experience that allows you to control ingredients and flavors while enjoying the aroma of freshly baked bread. Whether you’re a novice baker or a seasoned pro, this recipe promises to deliver a loaf that’s soft, flavorful, and perfect for sandwiches. Embrace the joy of homemade bread and share your baking adventures with friends and family.
We love hearing from our readers, if you try this recipe please comment below or rate our recipe. Happy Baking!
Easy Homemade Sandwich Bread Recipe
This recipe helps you make delicious homemade sandwich bread that's soft, flavorful, and versatile. It's perfect for classic PB&Js or gourmet sandwiches. The instructions are easy to follow and will teach you how to knead, shape, and bake the bread. This recipe will help you make a delicious, golden loaf with a tender crumb and great aroma.
Sandwich Bread Dough
Instructions
Prepare The Dough
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In a large bowl combine the flour, rapid-rise yeast, sugar, and salt. Make sure that you do not mix the salt and yeast directly together. Adding salt and yeast directly together can hinder the yeast’s fermentation process and affect the overall quality of the bread.
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Give everything a good stir to make sure it’s all evenly distributed. Next, pour in the warm milk, water and butter, and mix until a shaggy dough forms.
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Cover the dough and let sit for 15 minutes for the dry ingredients to absorb some of the water.
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Once your dough has rested, turn it out on a lightly floured surface and knead for 10 minutes.
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Place the kneaded dough in a greased medium bowl, covering it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for 45-60 minutes, or until doubled in size.
-
Punch down the risen dough to release air bubbles, then turn it onto a floured surface. Flatten and shape it into a rectangle, tightly rolling it into a log shape. Pinch the seams and ends to seal, then place it seam-side down into a 9×5” greased loaf pan.
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Gently press the dough to fill the corners evenly, cover with saran wrap and a clean towel, and let rise again for 30-45 minutes, until it crests above the pan edges.
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Preheat the oven to 375°F (191°C) while the dough rises. Once risen, the dough should feel soft and airy to the touch, indicating it’s ready for baking.
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Bake the loaf for 30-35 minutes, rotating halfway through for even browning. The bread is done when the top is golden brown and sounds hollow when tapped on the bottom. Remove from the pan and cool on a rack for at least 1 hour before slicing.
