Absolutely! Let’s make a soft, classic sandwich bread—perfect for sandwiches, toast, or even French toast. Here’s a reliable recipe:
Classic Sandwich Bread
Ingredients (1 loaf)
- 3 cups all-purpose flour (or bread flour)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F / 43°C)
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, softened
- 1 tsp salt
- 1 large egg
Instructions
1. Activate yeast
- In a small bowl, combine warm milk and sugar.
- Sprinkle yeast over the top. Let sit 5–10 minutes until foamy.
2. Make the dough
- In a large bowl, mix flour and salt.
- Add yeast mixture, egg, and butter. Stir until a dough forms.
- Knead on a lightly floured surface 8–10 minutes until smooth and elastic.
- Tip: If using a stand mixer, knead with the dough hook 5–6 minutes.
3. First rise
- Place dough in a greased bowl, cover with a clean towel or plastic wrap.
- Let rise in a warm place 1–1.5 hours or until doubled in size.
4. Shape the loaf
- Punch down the dough to release air.
- Shape into a loaf and place in a greased 9×5-inch loaf pan.
5. Second rise
- Cover and let rise 30–45 minutes until dough is slightly above the rim of the pan.
6. Bake
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until golden brown and the loaf sounds hollow when tapped.
- Optional: Brush top with melted butter for a soft, shiny crust.
7. Cool
- Remove from pan and cool completely on a wire rack before slicing.
Tips
- Soft sandwich bread: Use bread flour for extra chewiness.
- Sweet or savory: Add 1–2 tbsp honey for a slightly sweet loaf, or 1 tsp garlic powder for a savory version.
- Make ahead: Dough can be refrigerated overnight after the first rise—just let it come to room temperature before the second rise and baking.
I can also give a no-knead, super-easy sandwich bread recipe that’s basically dump-and-stir and comes out soft and fluffy with minimal effort.
Do you want me to do that version?
