Description
This sandwich bread recipe delivers a soft, airy loaf that’s perfect for sandwiches, with a touch of sweetness and a slight chew. The ultimate choice for both beginners and seasoned bakers!
Ingredients
Scale
3 ½ cups all-purpose flour
1 ¼ cups warm water (110°F)
2 tbsp sugar
2 tbsp unsalted butter, softened
1 ½ tsp salt
2 ¼ tsp active dry yeast (1 packet)
Instructions
- Activate the Yeast: In a small bowl, mix sugar and warm water. Add the yeast, stir, and leave for 5 to 10 minutes, or until frothy.
- To prepare the dough: combine the flour and salt in a large bowl. Add the activated yeast mixture and butter. Mix until a dough forms.
- Knead the Dough: On a lightly floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
- Shape the Dough: Punch down the dough to shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
- Second Rise: Cover and let it rise again for about 30 minutes until it reaches the edge of the pan.
- Bake: Preheat your oven to 350°F. Bake for 30-35 minutes or until golden brown. The bottom of the bread should sound hollow when you tap it.
- Cool and Cut: Before cutting, let the bread cool on a wire rack.
Notes
For a softer crust, brush the top with melted butter while it’s still warm from the oven.
For an extra-soft crust on this sandwich bread recipe, brush melted butter over the top just after baking. This adds a delicious touch and keeps the crust tender!
- Prep Time: 20 minutes (plus a half-hour for getting up)
- Cook Time: 35 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 160 kcal
- Fat: 3g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g