A soft, fluffy, evenly crumbed sandwich bread with a tender golden crust — perfect for toast and sandwiches.
Ingredients (makes 1 standard 9×5-inch loaf)
- 1 cup (240 ml) warm whole milk (about 110°F / 43°C)
- 2 Tbsp (25 g) sugar or honey
- 2¼ tsp (7 g) instant yeast
- 3 Tbsp (42 g) unsalted butter, softened
- 1 large egg, room temperature (optional for richer flavor)
- 1½ tsp salt
- 3–3¼ cups (360–390 g) bread flour or all-purpose flour
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
Add the softened butter, egg (if using), salt, and 3 cups flour. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic. Add a little more flour only if the dough is very sticky. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Shape
Punch down the dough and shape it into a tight loaf. Place it seam-side down in a greased 9×5-inch loaf pan. - Second rise
Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 45–75 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top browns too quickly. - Cool
Remove from the pan immediately and cool completely on a wire rack before slicing (at least 1 hour) for the cleanest slices.
Tips
- For an even softer loaf, brush the top with melted butter right after baking.
- Bread flour gives better structure; all-purpose works well too.
- Store in a plastic bag at room temperature for 3–4 days, or freeze slices.
- For a shinier crust, brush with an egg wash before baking.
Soft, classic, and perfect everyday sandwich bread. Enjoy!
