Bread Sandwich Recipe

The key to creating this soft, homemade bread sandwich recipe is to not rush the second rise: letting the dough puff up an inch over the rim of the pan ensures a light and airy texture perfect for slicing. It’s delicious served as the base for a classic BLT or simply toasted with honey.

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Bread Sandwich Recipe 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 Recipe

1. Start the dough: Combine the warm water, warm milk, instant yeast, and sugar in the bowl of a stand mixer. Let the mixture sit for 5 minutes to activate the yeast.
2. Mix the ingredients: Add the room temperature butter, salt, and 1 cup of the flour to the liquid. Mix on slow speed, then add another cup of flour and increase to medium speed. Add the remaining flour and mix until the dough pulls away from the sides of the bowl.
3. Knead the dough: Keep the mixer running for 5 to 8 minutes (or knead by hand) until the dough is soft and slightly tacky. Perform the “poke test”—if you poke it and it springs back slowly, it is ready.
4. First rise: Grease a large bowl lightly with oil. Place the dough inside, flipping it once to coat it in oil, then cover. Let it rise in a warm place for 1 to 2 hours until doubled in size.
5. Shape the loaf: Gently punch the dough down to release air. Roll it into an 8×15 inch rectangle, then roll it up tightly into a log and place it into a greased 9×5 inch loaf pan.
6. Second rise: Cover the pan and let the dough rise again for about 1 hour, or until it has risen about 1 inch over the top of the pan.
7. Bake the bread: Preheat your oven to 350°F (177°C). Bake on the lower rack for 32 to 36 minutes, tenting with foil around the 20-minute mark if the top browns too quickly. The bread is done when it sounds hollow when tapped.

Recipe Tips

• Temperature matters: Ensure your water and milk are between 105°F and 115°F; if the liquid is too hot, it will kill the yeast, and if it’s too cold, the bread won’t rise.
• Don’t over-flour: The dough should be slightly tacky to the touch; adding too much flour during kneading will result in a dense, dry loaf.
• Cool completely: It is tempting to slice warm bread, but you must let it cool completely on a wire rack to allow the crumb to set, otherwise it will become gummy.
• Tent with foil: Homemade bread can brown quickly on top before the inside is cooked; keep an eye on it and cover loosely with foil if it gets dark too fast.

What To Serve With Bread Sandwich Recipe

This versatile white bread is the perfect canvas for savory lunches or sweet breakfasts.

• Grilled cheese sandwiches with tomato soup
• Classic peanut butter and jelly
• Turkey club sandwiches with bacon and avocado
• French toast with maple syrup

How To Store Bread Sandwich Recipe

• Room Temperature: Store the cooled loaf in a plastic bag or bread box at room temperature for up to 3 to 4 days.
• Freeze: Slice the bread once cooled, place parchment paper between slices, and freeze in a freezer-safe bag for up to 3 months. Toast directly from frozen.

Bread Sandwich Recipe Nutrition Facts

• Calories: ~160 kcal (per slice)
• Carbohydrates: 28g
• Protein: 5g
• Fat: 3g
• Fiber: 1g
• Sugar: 3g

Nutrition information is estimated and may vary based on slicing thickness and specific flour brands used.

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