This sandwich bread recipe makes a comfortable, fluffy loaf that’s simple to slice and ideal for each sandwich, from toast to grilled cheese and extra.
Just a few years in the past I made a decision I used to be able to cease shopping for storebought bread and begin making sandwich bread on the common. So my husband Alex got here up with this recipe that ticks all of the packing containers: it’s simple to make, makes use of easy components, and comes out comfortable and fluffy with a young crumb, good for sandwiches or toast!
Alex and I examined this recipe numerous instances to get the feel excellent. A mixture of all-purpose flour, entire wheat flour, and an enriched dough with butter and milk makes a comfortable, pillowy texture that stays tender and moist for days at room temperature! After we posted this recipe on social media, readers went loopy and began sending us photographs of their loaves. Right here’s methods to make one for your self!
Why You’ll Love This Sandwich Bread Recipe
- Higher than store-bought: Actual components, no preservatives, and wonderful selfmade taste
- Newbie-friendly: Simple steps with no sophisticated strategies
- Stays contemporary: Retains comfortable at room temperature for 3-5 days when saved correctly
5-Star Reader Critiques
⭐⭐⭐⭐⭐ “Perfection! I have already got plans to make one other loaf this week. I don’t suppose I’ll ever have the ability to purchase store-bought sandwich bread once more!” –Allison
⭐⭐⭐⭐⭐ “I simply made my first loaf of bread utilizing this recipe. Thanks for providing a recipe that was not intimidating and was actually enjoyable! I even kneaded it by hand for 8 minutes. Now I simply should preserve my husband away from it for 90 minutes!” -Wendy L.
Components You’ll Want
- All-purpose flour: That is your major flour. Some recipes use bread flour for additional construction, however I discover all-purpose flour works completely for sandwich bread.
- Complete wheat flour: Provides vitamin and a barely nutty taste. If you’d like white sandwich bread, you possibly can change it with extra all-purpose flour.
- Butter (or oil): The melted butter provides richness and helps create that comfortable, tender texture. You’ll be able to substitute with olive oil, avocado oil, or vegetable oil, however the texture and taste will likely be barely completely different.
- Milk: Milk provides fats and creates a extra tender loaf than water alone. I usually use 2%. For dairy-free, you should use oat milk or almond milk.
- Honey: Simply 2 tablespoons provides delicate sweetness and helps with browning. You’ll be able to substitute granulated sugar or maple syrup in the identical quantity.
- Yeast: You should use both instantaneous yeast or energetic dry yeast.
- Kosher salt: Important for taste: don’t skip it or your bread will style flat.
- Rolled oats: Non-obligatory for topping.
Selecting the Greatest Flour
All-purpose flour is my best choice for sandwich bread as a result of it creates a comfortable, tender crumb that’s good for slicing. Bread flour has increased protein content material: it’s nice for artisan bread (like my olive bread) however not supreme for a fluffy sandwich bread texture.
This recipe has a mix of all-purpose flour and entire wheat flour The all-purpose flour retains the loaf gentle and tender, whereas the entire wheat flour provides a delicate nutty taste and boosts the dietary worth.
For greatest outcomes, all the time measure flour by weight utilizing a kitchen scale! One cup of flour can differ by as much as 30 grams relying on the way you scoop it. Should you don’t have a scale, spoon the flour into your measuring cup and degree it off with a knife. Don’t scoop immediately from the bag!
Making sandwich bread requires just a few instruments and components you most likely have already got readily available! It’s so easy to whip up. Right here’s what you’ll want:
- Stand mixer with dough hook: Makes kneading simple and hands-off. I exploit my KitchenAid on medium-low pace for 8 minutes. Should you don’t have a stand mixer, you possibly can completely knead by hand for 8 to 10 minutes.
- 8 or 9-inch (1 pound) loaf pan: All you want is a normal loaf pan. I exploit this 1 pound loaf pan from Williams Sonoma (since just a few readers have requested!).
- Kitchen scale: One of the simplest ways to make bread is weighing the dry components, which makes probably the most correct measurements (I exploit this kitchen scale).
- Immediate-read thermometer: Non-obligatory however useful. Bread is completed when the interior temperature reaches 190°F.
The best way to Make Sandwich Bread: Step-By-Step
Right here’s the fundamental define of the duties for this sandwich bread recipe. The method takes 20 to half-hour of fingers on time, and about 3 hours complete (plus 90 minutes to chill). Right here’s a top level view of what you’ll should do:
Combine and Knead the Dough (15 Minutes)
Combine the moist and dry components. Connect the dough hook to a stand mixer and knead on medium-low pace for 8 minutes. The dough ought to change into clean and elastic and kind a ball across the dough hook.
If kneading by hand, flip the dough onto a flippantly floured floor and knead by pushing the dough away with the bottom of your palm, then folding it again over itself. Proceed for 8-10 minutes till the dough feels pillowy.
First Rise (1 Hour)
Utilizing floured fingers, gently form the dough right into a boule (ball form) by folding the perimeters beneath. Place it in a bowl and canopy with a clear dish towel and let rise at room temperature for 1 hour. The dough ought to roughly double in dimension and really feel puffy.
Form the Loaf (5 Minutes)
Grease an 8-inch or 9-inch loaf pan. Flip the risen dough onto a flippantly floured floor or work floor and gently press it into a big rectangle about 1/2-inch thick. The quick aspect of the rectangle must be concerning the width of your loaf pan.
Ranging from the quick aspect, roll the dough into a decent log. Pinch the seams on the perimeters and backside of the roll to seal. Place the dough ball seam-side down into the greased loaf pan. Gently press the dough to fill the form of the pan.
Second Rise (1 hour)
Cowl the bread pan with a clear dish towel and let the dough rise at room temperature for 1 hour. The dough ought to rise about 1 inch above the rim of the pan and look puffy.
Bake (35 minutes)
In the meantime, preheat your oven to 350°F with the rack positioned within the decrease third of the oven.
After the second rise, brush the highest of the loaf with water and sprinkle the chopped oats on high. Bake for 35-37 minutes. The bread is completed when the highest is golden brown and the interior temperature reaches 190°F on an instant-read thermometer. Should you don’t have a thermometer, the loaf ought to sound hole once you faucet it and the perimeters ought to draw back barely from the pan.
Cool (90 minutes)
This doesn’t sound like a step, nevertheless it’s necessary! Take away the loaf from the oven and instantly flip it out onto a cooling rack. Leaving it within the scorching pan will create a soggy backside.
Let the bread cool utterly for at the very least 90 minutes earlier than slicing. I do know that is laborious, however chopping heat bread provides you with a gummy texture. The crumb wants time to set!
Storing Leftovers
Storing sandwich bread is completely different from store-bought bread, because it has no preservatives. It’s additionally completely different from crusty artisan bread (like sourdough or olive bread), the place you need to keep a crispy crust. For sandwich bread, right here’s methods to preserve it moist and supple:
- Retailer in plastic! Inserting selfmade sandwich bread in plastic helps it to retain moisture. Use a plastic bag or you possibly can even re-use a store-bought sandwich bread bag.
- Retailer at room temperature 5 days: It does change into barely drier over time, nevertheless it nonetheless tastes good (on the later days, you might need to flippantly toast it).
- Or, freeze as much as 3 months: You can even freeze sandwich bread. It’s simple to chop your bread in half and freeze half of it! Let it cool to room temperature, then lower it into slices and place it right into a sealed bag or container.
Dietary Notes
This sandwich bread recipe is vegetarian. For a vegan sandwich bread, use vegan butter, oat milk, and maple syrup. It’s not fairly the identical because the dairy-based model however nonetheless very scrumptious.
Sandwich Bread
This sandwich bread recipe is so easy, moist and scrumptious, you’ll need to make on repeat! It’s simple to make at residence with no particular gear, and works for sandwiches, toast, and extra. It’s so moist and irresistible, it’s rapidly change into a reader favourite recipe.
- Prep Time: half-hour
- Relaxation Time: 2 hours
- Prepare dinner Time: half-hour
- Complete Time: 3 hours
- Yield: 14 slices 1x
- Class: Bread
- Technique: Baked
- Delicacies: Bread
- Food regimen: Vegetarian
- 3 tablespoons unsalted butter (45 grams), melted; see Notes
- ½ cup milk (118 grams)
- 2 tablespoons honey (40 grams)
- 2/3 cups heat water (157 grams)
- 2 teaspoons instantaneous or energetic dry yeast (8 grams)
- ½ cup entire wheat flour (70 grams)
- 2 ½ cups all function flour (350 grams)
- 1 ½ teaspoons kosher salt (8 grams)
- 2 tablespoons rolled oats, roughly chopped, for topping
- Combine the components: In a small saucepan, soften the butter over low warmth. As soon as melted, take away from the warmth and stir within the milk so it’s simply heat. Within the bowl of your stand mixer (or a big bowl), mix the melted butter and milk with the honey, heat water, and yeast and blend till simply mixed. In a separate bowl, stir collectively entire wheat flour, all function flour, and kosher salt. Add dry components to the moist and stir till simply mixed.
- Knead the dough: Connect the dough hook to a stand mixer and begin the mixer on medium-low pace, then permit the mixer to knead for 8 minutes. (Alternatively: knead the dough by pushing with the bottom of your palm, then reforming it right into a ball. Proceed kneading for 8 minutes till the dough feels pillowy and has a clean, stretchy exterior. If the dough could be very sticky, add a small quantity of flour whereas kneading.)
- Form into boule: After kneading, utilizing floured fingers, gently form right into a boule (ball form) by folding the dough beneath itself.
- Proof 1: Place the dough ball in a clear bowl and canopy with a clear dish towel. Permit the dough to face at room temperature for 1 hour, till risen and puffy.
- Form into loaf (see loaf shaping photographs above): Grease an 8-inch or 9-inch loaf pan. Flip the dough onto a flippantly floured counter and gently press the dough into a big rectangle about 1/2-inch thick. The quick aspect of the rectangle must be concerning the width of the lengthy fringe of the loaf pan. Roll the dough right into a log (the width of the loaf pan). Pinch the seams on the perimeters and backside of the roll after which place it into the greased pan seam-side down. Gently press the dough to fill the form of the pan.
- Proof 2: Cowl the bread pan with a clear dish towel and permit to proof at room temperature for 1 hour, till risen and puffy.
- Preheat: In the meantime, preheat the oven to 350°F with the rack within the decrease third of the oven.
- Bake: After the second rise, brush the highest of the loaf with water. If desired, sprinkle the chopped oats on high. Bake for 35 to 37 minutes. The bread is completed when the highest is golden brown and the within of the bread reaches 190°F on an instantaneous learn thermometer. Take away the bread to a cooling rack and funky utterly, at the very least 90 minutes. (Nevertheless tempting, chopping the bread whereas heat will destroy its texture!)
- Slice: As soon as cooled, use a serrated knife to slice the bread and serve (in case you have an electrical knife, it makes it even simpler!). Retailer the bread at room temperature for 3 to five days wrapped in plastic (we use an previous retailer purchased bread bag). The bread will also be frozen, sliced into items and wrapped in plastic, for 3 months.
Notes
For a vegan sandwich bread, use vegan butter, oat milk, and maple syrup. It’s not fairly the identical because the dairy-based model however nonetheless very scrumptious.
The bread turns into barely drier in the direction of the tip of the storage time, so you might need to flippantly toast it on days 4 to five.
