Quick Description
This soft homemade sandwich bread is fluffy, lightly sweet, and slices perfectly for toast, sandwiches, and everyday use. It stays tender for days and has that classic bakery-style crumb without being dense.
Servings & Timing
Servings: 1 loaf (10–12 slices)
Prep Time: 15 minutes
Rise Time: 1½–2 hours
Bake Time: 30–35 minutes
Total Time: ~2½ hours
Ingredients List
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp instant yeast
- 1 cup warm milk (not hot)
- 2 tbsp butter, melted (or oil)
- 1 large egg (optional, for extra softness)
Step-by-Step Instructions
-
Mix dry ingredients
In a large bowl, combine flour, salt, sugar, and instant yeast. -
Add wet ingredients
Add warm milk, melted butter (or oil), and egg (if using). Mix until a soft dough forms. -
Knead the dough
Knead for 8–10 minutes by hand or 5–6 minutes in a mixer until smooth and elastic. -
First rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, until doubled. -
Shape the loaf
Punch down dough, shape into a log, and place in a greased loaf pan. -
Second rise
Cover and let rise 30–45 minutes, until dough rises just above the pan edge. -
Bake
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes, until golden brown and sounds hollow when tapped. -
Cool
Remove from pan and cool completely on a rack before slicing.
Additional Notes
- Brushing the top with butter after baking keeps the crust soft.
- Do not overbake or bread will dry out.
- Milk makes this bread softer than water-based doughs.
Dietary Info
- Vegetarian
- Dairy-Based
- Everyday Bread
- Kid-Friendly
Ingredient Details & Substitutions
- Milk: Can use water, but bread will be slightly less soft.
- Butter: Oil works well for a dairy-light version.
- Egg: Optional but recommended for extra tenderness.
Recipe Variations & Serving Suggestions
- Add 1 tbsp milk powder for bakery-style softness.
- Turn into honey bread by replacing sugar with honey.
- Use for grilled cheese, French toast, or breakfast sandwiches.
Storage & Make-Ahead
- Store at room temperature for 3–4 days in a sealed bag.
- Refrigerate up to 7 days.
- Freeze sliced loaf for up to 2 months.
