Soft & Fluffy Homemade Sandwich Bread

Soft & Fluffy Homemade Sandwich Bread

A tender homemade sandwich loaf with milk, butter, and egg, a golden crust, and a soft, sliceable crumb. Makes 1 loaf, approximately 12 slices.

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Course: Bread

Cuisine: American

Keyword: Homemade Sandwich Bread, milk bread, sandwich loaf, Soft & Fluffy Homemade Sandwich Bread, Soft White Bread

Calories: 195kcal

Equipment

9 x 5-inch loaf pan
Large mixing bowl
Measuring cups and spoons
Kitchen scale Optional, for weighing flour
Stand mixer with dough hook Optional; hand kneading also works
Instant-read thermometer Optional, for checking liquid and loaf temperatures
Pastry brush
Wire cooling rack
Serrated bread knife

Ingredients

3 1/2 cups all-purpose flour or bread flour, approximately 420 grams, plus a little more only if needed
2 1/4 teaspoons instant yeast
1 cup warm milk
1/4 cup warm water
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted and cooled until warm
1 large egg
1 1/2 teaspoons fine salt
1 tablespoon unsalted butter, melted, for brushing
1 teaspoon neutral oil, for greasing the bowl and loaf pan

Instructions

Combine the warm milk, warm water, sugar, instant yeast, 3 tablespoons melted butter, and egg in a large bowl. Keep the liquids comfortably warm, approximately 100–110°F.
Add the flour and salt. Stir until a soft, shaggy dough forms.
Knead for 8–10 minutes by hand or 5–7 minutes with a dough hook, until smooth and elastic. Add extra flour only if needed, one tablespoon at a time, keeping the dough soft and slightly tacky.
Lightly grease a bowl. Add the dough, turn to coat, cover, and let rise for 1–1 1/2 hours, or until doubled.
Gently deflate the dough. Pat it into a rectangle, roll it into a snug loaf, and pinch the seam closed.
Place seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely and let rise for 30–45 minutes, until approximately 1 inch above the rim.
Preheat the oven to 350°F. Bake for 30–35 minutes, until golden and approximately 190–195°F in the center. Tent loosely with foil if the top browns too quickly.
Brush the warm loaf with 1 tablespoon melted butter. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing into approximately 12 slices.

Notes

Prep: 20 minutes. Rise: 90–135 minutes. Bake: 30–35 minutes. Total: approximately 140–190 minutes, plus cooling. Use a 9 x 5-inch loaf pan. Keep the dough soft and slightly tacky; add extra flour sparingly. Bake until the center reaches approximately 190–195°F. Cool completely before slicing. Store airtight at room temperature for about 2–3 days or freeze for up to 2 months for best quality. Nutrition values are estimates per slice, based on 12 slices, whole milk, and all-purpose flour; they exclude greasing oil and any extra flour.

Nutrition