Homemade Sandwich Bread
Homemade Sandwich Bread
Ingredients
For the Dough
- 1 1/4 cups warm water, 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons honey
- 3 cups all-purpose flour, plus more for dusting, as needed
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the honey to the yeast mixture and stir to combine.
⏱️ 1 min
- 3
In a separate bowl, whisk together the 3 cups of all-purpose flour and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Add the melted unsalted butter and continue to mix until fully incorporated.
⏱️ 5 min
- 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic.
⏱️ 10 min
- 6
Lightly grease a clean large bowl with a small amount of oil or butter. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 75 min
- 7
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly from one of the long sides. Pinch the seam closed and tuck the ends under.
⏱️ 5 min
- 8
Grease a 9x5 inch loaf pan. Place the shaped dough seam-side down into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and risen above the rim of the pan.
⏱️ 45 min
- 9
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375
- 10
Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer.
⏱️ 35 min•🌡️ 375
- 11
Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sandwich Bread
Ingredients
For the Dough
- 1 1/4 cups warm water, 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons honey
- 3 cups all-purpose flour, plus more for dusting, as needed
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the honey to the yeast mixture and stir to combine.
⏱️ 1 min - 3
In a separate bowl, whisk together the 3 cups of all-purpose flour and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Add the melted unsalted butter and continue to mix until fully incorporated.
⏱️ 5 min - 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic.
⏱️ 10 min - 6
Lightly grease a clean large bowl with a small amount of oil or butter. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 75 min - 7
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly from one of the long sides. Pinch the seam closed and tuck the ends under.
⏱️ 5 min - 8
Grease a 9x5 inch loaf pan. Place the shaped dough seam-side down into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and risen above the rim of the pan.
⏱️ 45 min - 9
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375 - 10
Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer.
⏱️ 35 min•🌡️ 375 - 11
Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
⏱️ 60 min