Description
Soft, fluffy homemade white sandwich bread featuring a light crumb and golden crust, ideal for toast, sandwiches, or everyday bread needs.
Ingredients
Dough Ingredients
- 4 cups (500 g) all-purpose flour or bread flour
- 2¼ tsp (1 packet) active dry yeast
- 2 tbsp sugar
- 1½ tsp salt
- 1 cup warm milk (110°F / 43°C)
- ¼ cup warm water
- 2 tbsp unsalted butter, softened
- 1 tbsp oil (optional, for softness)
Instructions
- Activate yeast: In a bowl, combine warm water, sugar, and yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dough: Add warm milk, softened butter, salt, and 3 cups of flour to the yeast mixture. Stir until the ingredients are just combined.
- Knead: Gradually incorporate the remaining flour while kneading the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and allow it to rise for 1–1½ hours at room temperature until it doubles in size.
- Shape: Gently punch down the risen dough to release air, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf pan and let the dough rise again for 30–45 minutes until it rises above the edge of the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes until the crust turns golden brown.
- Cool: Remove the bread from the pan and let it cool completely on a wire rack before slicing to ensure a tender crumb.
Notes
- Use bread flour instead of all-purpose flour for a chewier texture.
- Brushing the top with melted butter after baking helps achieve a softer crust.
- Store the bread at room temperature for up to 3 days or freeze sliced portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American / European-style
