This is Sally’s Baking Addiction “Simply Sandwich Bread” — soft, buttery, and perfect for toast or sandwiches. It makes 1 loaf.
Ingredients
- 1 cup (240 ml) water, warmed to about 110°F (43°C)
- ¼ cup (60 ml) whole milk, warmed to about 110°F (43°C)
- 2¼ teaspoons (7 g) instant yeast (1 standard packet)
- 2 tablespoons (25 g) granulated sugar
- 4 tablespoons (56 g / ¼ cup) unsalted butter, softened to room temperature
- 1½ teaspoons (9 g) salt
- 3⅓ cups (about 420–430 g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
Instructions
- Make the dough
Whisk the warm water, warm milk, yeast, and sugar together in the bowl of a stand mixer (or a large mixing bowl). Cover and let sit for 5 minutes.
Add the softened butter, salt, and 1 cup of the flour. Mix on low speed (or by hand with a wooden spoon) for 30 seconds. Scrape the bowl, add another cup of flour, and mix until mostly combined. Add the remaining flour and mix until the dough comes together and pulls away from the sides of the bowl (about 2 minutes). - Knead
Knead with the dough hook for 5–8 minutes, or by hand on a lightly floured surface for 5–8 minutes, until the dough is smooth, soft, and slightly tacky. It should pass the windowpane test (stretch a small piece thin enough for light to pass through without tearing). Add tiny amounts of flour only if it’s too sticky. - First rise
Place the dough in a lightly greased bowl, turn to coat, cover, and let rise in a warm spot for 1–2 hours, or until doubled in size. - Shape
Grease a 9×5-inch loaf pan. Punch down the dough to release air. On a lightly floured surface, roll it into an 8×15-inch rectangle. Starting from the short (8-inch) side, roll it up tightly into a log. Pinch the seam to seal and place it seam-side down in the prepared pan. - Second rise
Cover and let rise until the dough is about 1 inch above the rim of the pan, about 1 hour. - Bake
Preheat the oven to 350°F (177°C) with the rack in a lower position. Bake for 30–34 minutes, until the crust is golden brown and the internal temperature reaches about 195–200°F (90–93°C). If the top browns too quickly, tent loosely with foil. - Cool
Remove from the pan and cool completely on a wire rack before slicing (this prevents a gummy texture).
Tips for success
- Bread flour gives a slightly chewier crust and better structure; all-purpose works well for maximum softness.
- Don’t add too much extra flour — a slightly soft dough makes the best soft bread.
- For overnight: After the first rise, refrigerate the dough (covered) overnight, then shape and do the second rise the next day (it may take a bit longer).
- Store cooled bread tightly wrapped at room temperature for 3–4 days, or freeze sliced for longer storage.
This produces exactly the soft, even-crumbed white loaf with a golden crust shown in the image. Enjoy! If you’d like a version with tangzhong (extra soft and stays fresh longer), milk-only, or for 2 loaves, just say.
