Bread Sandwich Recipe

This homemade sandwich bread is soft inside, slightly crisp on the outside, and honestly… just hits different when it’s fresh outta the oven. It’s budget-friendly, cozy, and makes your whole kitchen smell like a bakery. Not hard to pull off either.

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Quick Summary

• Prep time: 3 hrs 20 mins
• Cook time: 32 mins
• Flavor: Buttery, soft, warm crust
• Great for: Weekday lunches, toast, lazy grilled cheese nights

Why I Like This Recipe

So yeah. I wasn’t even trying to bake that day. Just had this itch to make something real, y’know? Like, something that smells like comfort. Tossed this together and — no joke — I’ve made it three times this month. Good with jam. Good with soup. Good by itself while standing in the kitchen, no plate.

Ingredients

• 1 cup (240ml) warm water (about 110°F)
• 1/4 cup (60ml) warm whole milk (same temp)
• 2 1/4 tsp instant yeast (1 packet)
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, room temp
• 1 1/2 tsp salt
• 3 1/3 cups all-purpose or bread flour (plus more if needed)

How To Make Bread Sandwich

1. Start the dough: Mix warm water, milk, yeast, and sugar in your mixer bowl. Let it chill for 5 mins.
2. Add butter, salt, and 1 cup flour. Mix slow. Add another cup, mix medium speed. Dump in the rest, mix ’til it pulls from the bowl.
3. Knead it: Mixer on for 5–8 mins or knead by hand. Dough should be soft, maybe a lil tacky. Do the poke test — if it springs back slow, you’re golden.
4. First rise: Grease a big bowl. Toss dough in, flip it around so it’s coated. Cover it. Leave for 1–2 hrs somewhere warm.
5. Shape it: Punch it down (gently). Roll into an 8×15 rectangle. Doesn’t have to be perfect. Roll into a log, drop it in your greased 9×5 loaf pan.
6. Second rise: Cover and let it rise ’til it’s an inch over the top. Should take about an hour.
7. Bake: Oven at 350°F (177°C), lower rack. Bake for 32–36 mins. Tent foil on top around 20 mins if it browns fast. Tap test: if it sounds hollow, it’s done.

Tips for Success

• Don’t rush the rise — that’s where the magic happens.
• If your dough’s too sticky, flour your hands, not the dough.
• Use bread flour if you can — chewier, just hits better.
• Let it cool before slicing. Or don’t. I never do.

Storage & Reheating

• Counter: Wrap it up tight. Lasts around 5–6 days.
• Fridge: Up to 10 days. Toasts great.
• Freezer: Freeze shaped dough or baked loaf. Just thaw, rise (if needed), and bake like normal.

Frequently Asked Questions

• Can I use active dry yeast? Yep, just rise times might be longer.
• What if I don’t have a mixer? Wooden spoon + patience. Works fine.
• Can I skip the milk? Use all water instead. Still turns out good.
• Do I need bread flour? Nope. AP works. Bread flour’s just chewier.
• Why didn’t my dough rise? Could be your yeast was dead. Or your kitchen was cold. Try a warmer spot next time.

Common Mistakes and How to Dodge Them

• Water too hot = dead yeast. Keep it warm, not hot. Like bathwater.
• Over-flouring. Makes it dry. Stick with slightly sticky dough.
• Skipping the 2nd rise. Don’t. It gives the loaf its lift and texture.
• Baking too high in the oven. You’ll get a burnt top. Lower rack is safer.
• Slicing too soon. The steam finishes the crumb as it cools. Patience, friend.

Nutrition Facts (Per Slice)

• Calories: ~150 kcal
• Total Fat: 4g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 180mg
• Potassium: 40mg
• Total Carbs: 25g
• Fiber: 1g
• Sugars: 2g
• Protein: 4g