If you’ve ever enjoyed a perfect sandwich, chances are the bread made a big difference. Sandwich bread is a soft, slightly sweet, and fluffy loaf designed to hold fillings without falling apart. This bread has a fine crumb and tender crust, making it ideal for everything from peanut butter and jelly to gourmet club sandwiches. Baking your own sandwich bread at home is easier than you think, and the fresh aroma and taste are unbeatable. Ready to make your own loaf? Let’s get started!
Quick Facts
Here’s a quick overview to keep in mind before you bake:
| Course | Bread / Snack |
|---|---|
| Cuisine | American / Universal |
| Difficulty | Easy to Moderate |
| Servings | 10 slices (1 loaf) |
| Prep Time | 15 minutes |
| Cooking Time | 30 minutes |
| Calories | Approximately 120 per slice |
Equipment Needed
Before you start, gather these tools. Having the right equipment makes baking smooth and fun:
- Mixing bowls: One large for dough mixing and one small for proofing yeast.
- Measuring cups and spoons: Precision is key in baking.
- Kitchen scale (optional): For the best accuracy in flour and other ingredients.
- Stand mixer with dough hook (optional): Makes kneading easy but hand kneading works too.
- Loaf pan: A standard 9×5-inch pan shapes your bread.
- Kitchen towel or plastic wrap: To cover the dough while it rises.
- Oven thermometer (optional): Ensures your oven is at the right temperature.
- Cooling rack: To let the bread cool evenly.
- Pastry brush: For brushing melted butter on top (optional but recommended).
Ingredients
For a classic sandwich bread, you will need:
- 3 1/2 cups (420g) all-purpose flour or bread flour
- 1 cup (240ml) warm water (about 110°F / 43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/4 cup (60ml) milk (optional, for a softer crumb)
Instructions
Follow these simple steps to bake your sandwich bread:
- Activate yeast: In a small bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Mix dough: In a large bowl, combine flour and salt. Add yeast mixture, butter, and milk. Stir until a shaggy dough forms.
- Knead: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a mixer with a dough hook for 5–7 minutes.)
- First rise: Place dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
- Shape loaf: Punch down dough and shape into a loaf. Place into the greased loaf pan.
- Second rise: Cover and let rise again for 30–45 minutes until the dough rises just above the pan edge.
- Bake: Preheat oven to 375°F (190°C). Bake the bread for 25–30 minutes until golden brown and sounds hollow when tapped.
- Cool: Remove from pan, brush top with melted butter if desired, and cool on a wire rack.
Essential Note
Yeast activation is critical; if it doesn’t foam, your yeast might be dead or the water temperature too hot/cold. Kneading develops gluten, giving bread its structure. Letting the dough rise properly ensures a soft texture and good crumb. Don’t rush these steps! Also, letting the bread cool fully before slicing prevents squashing the loaf and keeps it fresh longer.
