Real Recipes From Real Home Cooks ®

homemade sandwich bread

★★★★★ 1
a recipe by
Linda Kauppinen
Greenwood, FL

You can never have enough bread recipes and my sister shared her new recipe with me!! It's Great!! Many people are intimidated by homemade bread, not only because of yeast, but also because of the time factor. Some believe that it will take the better part of a day to churn out a loaf of homemade bread. That’s just not true!! You will find that this bread is easy to put together, takes very little of your time, has a nice high rise to it (higher than your typical white bread) and tastes wonderful too!

★★★★★ 1
serves Yields One Loaf of bread
prep time 1 Hr 45 Min
cook time 45 Min
method Bake

Ingredients For homemade sandwich bread

  • 3 3/4 c
    unbleached all-purpose flour, plus more for dusting the work surface
  • 2 tsp
  • 1 c
    warm whole milk (about 110 degrees)
  • 1/3 c
    warm water (about 110 degrees)
  • 2 Tbsp
    unsalted butter, melted
  • 3 Tbsp
  • 1 pkg
    (about 2¼ teaspoons) instant yeast

How To Make homemade sandwich bread

  • 1
    1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
  • 2
    2. Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
  • 3
    3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.
  • 4
    4. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. WIth a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
  • 5
    5. Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack at set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf read 195 degrees, 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
  • 6
    Note: This recipe was made using a standing electric mixer. You can hand-knead the dough, but we found it's easy to add too much flour during this stage, resulting in a slightly tougher loaf. To promote a crisp crust, we suggest that its best to place a loaf pan filled with boiling water in the oven as the bread bakes.