sandwich bread recipe

Here’s a detailed sandwich bread recipe for you. This bread is soft, fluffy, and perfect for making delicious sandwiches or toast.
Ingredients:
3 cups (360 grams) bread flour
2 tablespoons (25 grams) sugar
1 1/2 teaspoons (9 grams) salt
2 teaspoons (7 grams) instant yeast
1 cup (240 ml) warm water
1/2 cup (120 ml) warm milk
3 tablespoons (45 grams) unsalted butter, melted
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Mix well.
Add the warm water, warm milk, and melted butter to the dry ingredients. Mix until a dough begins to form.
Knead the Dough:
Transfer the dough to a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for about 5-7 minutes.
First Rise:
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Shape the Dough:
After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf.
Second Rise:
Place the shaped dough into a greased 9×5-inch loaf pan. Cover it with a kitchen towel or plastic wrap and let it rise again for about 30-45 minutes, or until it has doubled in size and risen above the edge of the pan.
Bake the Bread:
Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until it turns golden brown on top and sounds hollow when tapped.
Cool the Bread:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy your homemade sandwich bread! It’s perfect for sandwiches, toast, or just slathering with butter.

Notes:

Check Liquid Temperature and Yeast Activation: Ensure the water and milk are warm (not hot) to activate the yeast properly. If using active dry yeast, dissolve it in warm water with a pinch of sugar for 5-10 minutes before adding it to the mix.

Proper Kneading and Rising: Knead the dough well to develop gluten for a soft, elastic texture. Allow the dough to rise in a warm, draft-free place until it doubles in size.

Cooling and Storage: Let the bread cool completely before slicing to avoid a dense, gummy texture. Store the bread in an airtight container at room temperature for 3-4 days, or freeze it for longer storage.