Soft Sandwich Bread Recipe

Three quarter view of slices of soft sandwich bread on a cutting board

Soft Sandwich Bread Recipe

Deliciously soft and fluffy sandwich bread that you can easily make at home without a bread maker.

Course Lunch

Cuisine American

Keyword sandwich bread, sandwich bread recipe, soft sandwich bread

Prep Time 10

Cook Time 35

Proof Time 2 30

Servings slices

Calories 194kcal

Author Madeline Tague

Ingredients

240 g warm water
60 g warm whole milk
2 tbsp honey (44g)
4 tbsp melted butter (47g)
2 tsp active dry yeast (8g)
480 g all purpose flour or bread flour
2 tsp kosher salt (7g)

Instructions

Add warm water, warm milk, honey, melted butter and yeast to a large mixing bowl or the bowl of your stand mixer. ***I find this recipe is much easier to make using a dough hook on a stand mixer to knead, but you can knead by hand if you don’t have a mixer
Mix wet ingredients together and let them sit for 5 minutes for the yeast to bloom. In the meantime, mix the salt and all purpose flour together.
Pour flour and salt into the bowl and either mix with a wooden spoon until a shaggy dough forms or place on the stand mixer and mix with the dough hook on speed 2 for 5 minutes. After 5 minutes a smooth dough should remain. If you are kneading by hand, turn shaggy dough out onto a floured surfaced and knead by hand until a smooth dough remains - this will take at least 5-8 minutes.
Leave the dough in a mixing bowl and cover with plastic wrap or a damp towel. Let it proof until it doubles in size. This will take anywhere from 1 hour to 2 hours depending on how warm your kitchen is.
When the dough has double in size, punch in down and turn out onto a lightly floured surface. Spread dough into a large rectangle that is about 12x16 inches. Fold into a thinner rectangle and roll up into a log that is about the length of your loaf pan.
Place dough into an oiled loaf pan, cover and proof again for about another hour - you want the dough to rise up over the top of the loaf pan.
Preheat the oven to 350F when the loaf is almost done its second proof. Bake the loaf for 30-35 minutes. The top should be golden brown and the internal temperature should be at least 190F.
Allow the loaf to cool in the loaf pan for about 20 minutes before carefully removing from the pan and allowing it to finish cooling completely on a wire rack. Do not cut into the bread until completely cooled for best texture.

Notes

Store bread in an airtight container in the refrigerator to keep it fresh - store in the fridge for up to 7 days
You can freeze this bread - I like to slice first and then freeze for up to 3 months in a freezer safe bag.

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