Description

This classic Sandwich Bread recipe yields a soft, fluffy loaf perfect for any type of sandwich. Made with bread flour, honey, yeast, and a touch of butter, the dough is kneaded using a stand mixer and allowed to rise slowly for a tender crumb and golden crust. Ideal for homemade lunches, toast, or sandwiches, this bread combines ease and traditional baking techniques to deliver a delicious result.

Ingredients

Scale

Dry Ingredients

6½ cups bread flour
3 teaspoons instant yeast
3 teaspoons sea salt

Wet Ingredients

2 cups lukewarm water (may substitute with 1 cup milk and 1 cup water)
5 Tablespoons unsalted butter, softened
2 Tablespoons honey

For Finishing

1 Tablespoon unsalted butter for brushing on the bread
1 Tablespoon unsalted butter for greasing the loaf tins

Instructions

Prepare the dry ingredients: Combine the bread flour, instant yeast, and sea salt in the bowl of a stand mixer fitted with a dough hook. This will ensure the yeast and salt are evenly distributed before adding liquids.
Add wet ingredients and knead: With the mixer running on low, slowly add lukewarm water, honey, and finally the softened butter. Continue kneading for 5-7 minutes until the dough is smooth, tacky but not sticky, and begins to pull away from the sides of the bowl. Oil your fingers if handling the dough manually to manage stickiness.
First rise: Shape the dough into a round ball and place it back into the mixing bowl. Lightly drizzle some oil over the dough and the edges of the bowl to prevent sticking. Cover the bowl tightly with plastic wrap and leave it in a warm place to rise for about 2 hours, or until the dough has doubled in size.
Prepare loaf tins: Generously butter your loaf tins using 1 tablespoon of unsalted butter to prevent the bread from sticking to the tins once baked.
Shape and second rise: After the first rise, gently deflate the dough and shape it to fit into the prepared loaf tins. Cover and allow the dough to rise again until it reaches almost the top of the tins, approximately 45 minutes to 1 hour.
Bake the bread: Preheat your oven to 350°F (175°C). Once risen, brush the tops of the dough with melted butter. Bake the loaves in the oven for about 30-35 minutes until golden brown and the internal temperature reaches 190-200°F (88-93°C).
Cool and serve: Remove the bread from the oven and immediately brush the crust with the remaining butter for a soft, flavorful finish. Allow the bread to cool completely on a wire rack before slicing.

Notes

A kitchen scale is highly recommended to measure flour and liquids accurately for the best results.
You can substitute the 2 cups of water with a mixture of 1 cup milk and 1 cup water to make a richer loaf.
Always use lukewarm water to activate the yeast properly without killing it.
Ensure the dough has doubled in size during the first rise for optimal texture.
Brush with butter immediately after baking to keep the crust soft and flavorful.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: sandwich bread,bread loaf,homemade bread,bread recipe,bread baking,kneaded bread