Homemade Sandwich Bread
Homemade Sandwich Bread
Ingredients
For the Dough
- 1 1/2 cups warm milk, not hotter than 110°F/43°C
- 2 1/2 teaspoons instant yeast
- 1 tablespoon brown sugar, or granulated sugar
- 3 1/2 cups bread flour, amount may vary slightly depending on brand
- 1 teaspoon salt
- 4 tablespoons butter, room temperature, plus more for greasing pan
- 1 teaspoon olive oil, as needed for oiling the bowl
Instructions
- 1
Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, instant yeast, and brown sugar. Whisk these ingredients together thoroughly. Let the mixture sit for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active. If it doesn't foam, the yeast may be dead, and the process should be restarted with fresh yeast.
⏱️ 10 min
- 2
Form the Dough: Add the bread flour, salt, and room temperature butter to the activated yeast mixture in the stand mixer bowl.
⏱️ 2 min
- 3
Knead the Dough: Attach the dough hook to the stand mixer. Knead the dough on a low speed (like speed #2 on a KitchenAid) for approximately 4 minutes until it forms a soft, cohesive dough ball. Alternatively, the dough can be kneaded by hand for 8-10 minutes.
⏱️ 4 min
- 4
First Rise: Lightly oil your hands to easily remove the dough from the hook and shape it. Form the dough into a smooth ball in the same mixing bowl. Drizzle a small amount of olive oil over the dough and flip it once to ensure the entire ball is lightly coated. Cover the bowl (e.g., with a kitchen towel) and let the dough rise in a warm place for 1 hour, or until it has visibly doubled in size.
⏱️ 60 min
- 5
Shape the Loaf: Once risen, gently punch down the dough to release any excess air. Transfer the dough to a clean, lightly floured work surface. Gently flatten the dough into a rectangular shape. Roll the dough tightly from one end to the other, creating a log-like shape resembling a burrito. Avoid overworking the dough during this step.
⏱️ 5 min
- 6
Second Rise: Generously grease a Pullman loaf pan (or a standard 9x5 inch loaf pan) with butter. Place the shaped dough into the prepared pan. If using a Pullman pan, place the lid on top. Allow the dough to rise in a warm place for another 45-60 minutes, or until it has nearly doubled in size and crowns slightly over the rim of the pan.
⏱️ 60 min
- 7
Bake the Bread: Preheat your oven to 375°F (190°C). 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). If using a Pullman pan with a lid, remove the lid for the last 10-15 minutes of baking to achieve a golden crust.
⏱️ 35 min•🌡️ 375
- 8
Cool the Bread: Carefully remove the bread from the loaf pan immediately after baking and transfer it to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sandwich Bread
Ingredients
For the Dough
- 1 1/2 cups warm milk, not hotter than 110°F/43°C
- 2 1/2 teaspoons instant yeast
- 1 tablespoon brown sugar, or granulated sugar
- 3 1/2 cups bread flour, amount may vary slightly depending on brand
- 1 teaspoon salt
- 4 tablespoons butter, room temperature, plus more for greasing pan
- 1 teaspoon olive oil, as needed for oiling the bowl
Instructions
- 1
Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, instant yeast, and brown sugar. Whisk these ingredients together thoroughly. Let the mixture sit for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active. If it doesn't foam, the yeast may be dead, and the process should be restarted with fresh yeast.
⏱️ 10 min - 2
Form the Dough: Add the bread flour, salt, and room temperature butter to the activated yeast mixture in the stand mixer bowl.
⏱️ 2 min - 3
Knead the Dough: Attach the dough hook to the stand mixer. Knead the dough on a low speed (like speed #2 on a KitchenAid) for approximately 4 minutes until it forms a soft, cohesive dough ball. Alternatively, the dough can be kneaded by hand for 8-10 minutes.
⏱️ 4 min - 4
First Rise: Lightly oil your hands to easily remove the dough from the hook and shape it. Form the dough into a smooth ball in the same mixing bowl. Drizzle a small amount of olive oil over the dough and flip it once to ensure the entire ball is lightly coated. Cover the bowl (e.g., with a kitchen towel) and let the dough rise in a warm place for 1 hour, or until it has visibly doubled in size.
⏱️ 60 min - 5
Shape the Loaf: Once risen, gently punch down the dough to release any excess air. Transfer the dough to a clean, lightly floured work surface. Gently flatten the dough into a rectangular shape. Roll the dough tightly from one end to the other, creating a log-like shape resembling a burrito. Avoid overworking the dough during this step.
⏱️ 5 min - 6
Second Rise: Generously grease a Pullman loaf pan (or a standard 9x5 inch loaf pan) with butter. Place the shaped dough into the prepared pan. If using a Pullman pan, place the lid on top. Allow the dough to rise in a warm place for another 45-60 minutes, or until it has nearly doubled in size and crowns slightly over the rim of the pan.
⏱️ 60 min - 7
Bake the Bread: Preheat your oven to 375°F (190°C). 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). If using a Pullman pan with a lid, remove the lid for the last 10-15 minutes of baking to achieve a golden crust.
⏱️ 35 min•🌡️ 375 - 8
Cool the Bread: Carefully remove the bread from the loaf pan immediately after baking and transfer it to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
⏱️ 30 min