Description
This white sandwich bread is soft, fluffy, and perfect for everyday use. It slices beautifully for sandwiches, toast, and grilled cheese, featuring a tender crumb and lightly golden crust. Made with simple ingredients and easy steps, it is ideal for both beginner and experienced bakers looking for a classic homemade bread.
Ingredients
Dry Ingredients
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm milk (about 110°F / 43°C)
- 2 tablespoons butter, melted
Instructions
- Activate Yeast: In a large bowl, dissolve the sugar and yeast in warm milk. Let sit for 5–10 minutes, until the mixture becomes foamy, indicating the yeast is active.
- Add Butter and Salt: Stir the melted butter and salt into the yeast mixture to combine the wet ingredients evenly.
- Form Dough: Gradually add the flour to the wet mixture, stirring continuously until a soft dough forms that is slightly sticky but manageable.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic, which develops the gluten needed for good structure.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape Dough: Punch down the risen dough to release excess air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan for its final form.
- Second Rise: Cover the dough again and let it rise for 30–40 minutes, until it has risen just above the edges of the pan, preparing it for baking.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C) to ensure a consistent baking temperature.
- Bake: Bake the bread for 30–35 minutes. The top should become golden brown, and tapping the bottom of the loaf will produce a hollow sound, indicating it is properly baked.
- Cool: Remove the bread from the pan and place it on a wire rack to cool completely before slicing, which preserves texture and crumb.
Notes
- For a softer crust, brush the top with melted butter immediately after baking.
- Bread slices best once it is fully cooled, preventing crumb from becoming gummy.
- Store the bread at room temperature for up to 3 days; freeze for longer storage.
- You can substitute bread flour for all-purpose flour to achieve a slightly chewier texture if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
