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Freshly baked sandwich bread sliced to reveal a soft, tender crumb and golden crust.
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Sandwich Bread Recipe

This is an easy homemade sandwich bread with a tender crumb and dependable rise, designed for beautiful slices every time!
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Servings 12 slices
Calories 137kcal
Author Deb Clark

Equipment

  • 1 8x4 inch loaf pan

Ingredients

  • ¼ cup butter
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 packet active dry yeast (Not instant-rise yeast)
  • 2 cups all-purpose flour
  • 1 ½ teaspoon Kosher salt
  • 2 tablespoons vital wheat gluten I used Bob's Red Mill

Instructions

  • In a small saucepan on the stove, melt the butter. When it is melted, add the milk and sugar. Heat to about 110°F (warm, not hot). Use an instant read thermometer for accuracy. Remove from heat.
    Milk being poured into melted butter and sugar in a saucepan.
  • Sprinkle the yeast over the mixture and stir lightly. Let it sit for 5 minutes until slightly foamy.
    Active dry yeast sprinkled into warm milk and butter mixture to bloom before making bread.
  • Add the flour, vital wheat gluten and salt to the bowl of a stand mixer. Add the foamy, yeast mixture. Beat using medium speed for 3 minutes.
    Foamy yeast mixture being poured into a mixing bowl with flour, salt, and vital wheat gluten for soft sandwich bread.
  • Cover and let the dough rest 10 minutes.
    Sandwich bread dough mixing in a stand mixer bowl until smooth and slightly sticky.
  • Using a large spatula fold it over itself 2–3 times. Spoon into a buttered loaf pan. Smooth out the top of the loaf.
    Folding dough in a mixing bowl with a spatula, showing soft texture before shaping into loaf pan bread.
  • Cover the loaf pan and let the dough rise in a warm spot for 1 hour, until doubled and airy. It should be domed in the middle and about ⅜ to ½ inch from the top of the loaf pan. If your home is cool or drafty, turn the light on in the oven and proof the loaf pan inside the oven. (I always proof bread in my oven.)
    Sandwich bread dough which has risen in a buttered loaf pan.
  • Preheat oven to 375°F for at least 15 minutes. Bake for 30–35 minutes, until golden and the loaf sounds hollow when tapped.
  • Brush the top with a little melted butter as soon as it comes out of the oven. (This is not negotiable in my kitchen!)
    Freshly baked loaf of sandwich bread brushed with melted butter for a soft golden crust.
  • Let the bread cool in the pan for 10 minutes, then remove from pan and allow to cool on a rack. Wait at least 20 minutes before slicing for neat sandwich slices.

Notes

Storage - Let it cool completely, then store it in a sealed bag or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze. It makes excellent bread for sandwiches straight from the freezer.

Nutrition

Calories: 137kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 330mg | Potassium: 61mg | Fiber: 1g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 0.002mg | Calcium: 32mg | Iron: 1mg
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