Homemade Sandwich Bread

With step-by-step pictures and plenty of helpful tips, learn how to make Homemade Sandwich Bread using a few baking ingredients like flour, water, honey, yeast, salt, and milk. This simple sandwich bread has a super soft interior with an extra chewy crust. This recipe yields 2 standard loaves and comes together in just a few hours, so it’s perfect for a growing family.

5 from 1 vote

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Prep Time 10

Cook Time 55

Rising time 1 30

Total Time 2 35

Course bread

Cuisine American

Servings slices

Calories 150 kcal

Equipment

2 9X5 bread pans
large bowl or stand mixer

Ingredients

2 cups whole milk
1 cup water
½ cup butter
8 cups bread flour *see note below for fresh milled flour
6 tablespoons honey or sugar
2 teaspoons salt
9 teaspoons yeast active dry

Optional topping

2 tablespoons butter melted

Instructions

Using a large glass measuring bowl, add the milk, water, and cubed butter. Heat it in the microwave or a saucepan until warm, but not boiling. The butter will melt, but there should be some solid pieces floating. The temperature needs to be warm enough to activate the yeast, but not so hot that it kills it. Aim for 110°F.
In a stand mixer, combine the honey and all of the dry ingredients EXCEPT one cup of flour. This will be added as needed. Mix the ingredients together and then pour in the warm liquid mixture. Attach the bowl and dough hook to the stand mixer and begin kneading on about a speed two (slow and gentle). Form into ball shape with your hands
Continuing on a slow speed, add the remaining one cup of flour, a few tablespoons at a time until the dough clings to the hook and the sides of the bowl are clean. I usually have to add the entire cup of flour, for reference. Knead for two minutes more.
While the dough is kneading, bring a cup of water to a boil in the microwave and leave the door shut. This will create a warm and humid proofing box to help the dough be even fluffier.
Transfer the dough too a lightly greased large mixing bowl (or grease the mixing bowl it was made in) and cover the dough with a loose tea towel.
Quickly put the dough into the microwave and close the door. Let it rise for 45 minutes to an hour.
Spray two 4X9 inch bread pans or 1 13X4 pan with cooking spray. Turn dough onto a lightly floured surface.
Shape the loaf (or loaves) and place them in the pans. Pour 1 tablespoon of melted butter over each loaf. Cover with a tea towel and let them rise for 20-30 minutes until the top of the loaf has domed over the pan.
Preheat the oven to 350°. Bake the bread for 50 to 60 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F.
Remove the loaf from the oven. Let the bread cool in the pan for 10 minutes and then remove it from the pan and place it on a cooling rack to cool. Let it cool completely before slicing.

Notes

Substitutions

Dairy free - I have not recipe tested this bread with dairy free milk and butter alternatives, but bakers in my instagram audience have reported that they made it and it worked!

Gluten free - Unfortunately, this can not be made gluten free.
Whole Wheat Flour - Whole wheat flour will make a denser loaf. Add the flour slowly and allow it to incorporate fully before rising.
Fresh Milled Flour - This recipe can be made with fresh milled flour! You'll mill approximately 4 ⅔ cups of wheat berries. I like to use hard white or Khorasan, or a combination of both.

Storage

Fresh bread is best enjoyed within 3 days. Store bread at room temperature in a linen bread bag, bread box or parchment bread bag. To learn the Best Way to Store Homemade Bread, read this post!

Nutrition

Calories: 150kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 161mgPotassium: 58mgFiber: 1gSugar: 4gVitamin A: 121IUVitamin C: 0.02mgCalcium: 23mgIron: 0.3mg

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