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Perfect Sandwich Bread

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Ingredients

Adjust Servings:
5 - 7 cups bread flour
1 2/3 cups milk
1/2 cup warm water (110 degrees)
2 tablespoons active dry yeast (or 3 packets)
3 tablespoons honey
2 teaspoons salt
2 tablespoons oil
1 pinch sugar
1 egg beaten (optional)

Nutritional information

126.9
Calories
18 g
Calories From Fat
2.1 g
Total Fat
0.6 g
Saturated Fat
2.4 mg
Cholesterol
203.4mg
Sodium
23.2 g
Carbs
1 g
Dietary Fiber
2.2 g
Sugars
3.7 g
Protein
55g
Serving Size (g)
24
Serving Size

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Perfect Sandwich Bread

Features:
    Cuisine:

    Once the pandemic hit, I started baking bread again, and needed an everyday sandwich loaf. After trying a few recipes and ending up with bland, flavorless loaves, I found this recipe and everything changed. Thank you for it! I bake 2 loaves every weekend, and today am turning one loaf into cinnamon raisin bread.

    • 85 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Perfect Sandwich Bread,I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread. The dough had the best texture of any I made so far. No bread machine required! Even though there is no machine, it’s very easy for a first time bread maker to make. Prep time does not include rising. **I am sorry you didn’t have success.. I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video that is VERY helpful, I add an extra tbs honey. here is the link the pandemic hit, I started baking bread again, and needed an everyday sandwich loaf. After trying a few recipes and ending up with bland, flavorless loaves, I found this recipe and everything changed. Thank you for it! I bake 2 loaves every weekend, and today am turning one loaf into cinnamon raisin bread.,Hello. I was wondering how long you can store this bread recipe once it’s cooked.


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    Steps

    1
    Done

    Add Yeast and a Pinch of Sugar (to Feed the Yeast) to Warm Water, Let It Sit 5-10 Minutes Until Very Foamy. Water Should Be Warm, but not Hot, About 110 Degrees.

    2
    Done

    Put Proofed Yeast Into a Large Mixing Bowl. Add Milk, Honey, Oil, and Salt.

    3
    Done

    Add Flour, Start With 3 Cups. Mix With a Sturdy Spoon Until Smooth.

    4
    Done

    Add in More Flour, One Cup at a Time Until It Gets to Hard to Stir.

    5
    Done

    Turn Out Dough Onto a Floured Surface and Knead For About 10 Minutes Adding More Flour as Needed. Dough Should Be Smooth, Elastic and not Too Dry, but not Sticking to Your Hands Either.

    6
    Done

    Put Dough in a Greased Bowl and Turn It Over to Lightly Grease It. Cover the Bowl With Plastic Wrap and a Towel (you Can Use a Damp Paper Towel and Towel If You Don't Have Plastic).

    7
    Done

    Sit It in a Warm Place (like on Top of the Fridge) For 1-1 1/2 Hours Until Doubled in Size.

    8
    Done

    Cut the Dough in Half as Equal as You Can. Punch Dough Down, Getting All the Air Out. Form Into a Rectangle and Roll Up Tight, Tucking in the Ends. It Should Look Like a Small Loaf.

    9
    Done

    Place Each Loaf in a Greased (use Shortening) Loaf Pan. Cover Again and Let Rise 45 Minutes Until About Doubled in Size.

    10
    Done

    If You Choose, Brush With the Egg For a Nice Glossy Look (i Prefer It).

    11
    Done

    Bake at 350 For 35 Minutes on the Middle Rack (leave Room, They Will Rise More in the Oven!).

    12
    Done

    the Bread Is Done When It's Golden and Sounds Hollow When You Tap on It.

    13
    Done

    Remove Immediately from the Pans and Cool on a Cooling Rack So the Bottoms Don't Get Soggy (check to Make Sure It's Done by Also Tapping on the Bottom-It Should Sound Hollow Also).

    14
    Done

    Cool at Least 10 Minutes Before Cutting.

    Avatar Of Jackson Rivera

    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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