Soft Sandwich Bread
A classic, fluffy, slightly buttery loaf that slices cleanly for sandwiches and toast.
Ingredients
- 1 cup milk
- 2 tbsp sugar
- 2.25 tsp instant yeast
- 1 large egg
- 3 cups bread flour
- 1.5 tsp salt
- 3 tbsp butter
- - melted butter
Equipment
- stand mixer
- bowl
- loaf pan
Instructions
Mix 1 cup milk (240 g), warm, about 100-110°F, 2 tbsp sugar (25 g), 2.25 tsp instant yeast (1 packet / 7 g), 1 large egg , 3 cups bread flour (360 g), and 1.5 tsp salt (8 g) until a shaggy dough forms.
Add 3 tbsp butter (42 g), softened, gradually. Knead for 8-10 minutes by hand or about 6-8 minutes in a stand mixer on medium-low. The dough should become smooth, stretchy, and slightly tacky.
First rise: put in a lightly greased bowl , cover, and let rise until roughly doubled, about 60-90 minutes .
Shape: gently deflate. Flatten into a rectangle roughly as wide as your loaf pan. Roll tightly into a log and pinch the seam closed.
Second rise: place seam-side down in a greased 9x5-inch loaf pan . Cover and rise for 45-75 minutes , until the dough crowns about 1 inch above the pan.
Bake at 350 °F / 175 °C for 30-35 minutes . If it browns too quickly, loosely cover with foil for the final 10 minutes. The internal temperature should be about 190-195°F when finished.
Finish: brush the hot loaf with a little melted butter for an extra-soft crust. Remove from the pan after about 10 minutes and cool completely before slicing.
Related recipes
- Supermarket Loaf
A simple, soft white sandwich bread loaf using everyday ingredients.
- Japanese Milk Bread Loaf
Soft, fluffy Japanese milk bread (shokupan) made with a tangzhong water-roux method for extra tenderness.
- Lemon Poppy Seed Loaf
A tangy and sweet loaf with a delightful crunch from poppy seeds.
View Cooklang Source
---
title: Soft Sandwich Bread
description: "A classic, fluffy, slightly buttery loaf that slices cleanly for sandwiches and toast."
tags: [bread, baking, sandwich, loaf]
difficulty: easy
---
Mix @milk{1%cup} (240 g), warm, about 100-110°F, @sugar{2%tbsp} (25 g), @instant yeast{2.25%tsp} (1 packet / 7 g), @egg{1%large}, @bread flour{3%cups} (360 g), and @salt{1.5%tsp} (8 g) until a shaggy dough forms.
Add @butter{3%tbsp} (42 g), softened, gradually. Knead for ~{8-10%minutes} by hand or about ~{6-8%minutes} in a #stand mixer{} on medium-low. The dough should become smooth, stretchy, and slightly tacky.
First rise: put in a lightly greased #bowl{}, cover, and let rise until roughly doubled, about ~{60-90%minutes}.
Shape: gently deflate. Flatten into a rectangle roughly as wide as your loaf pan. Roll tightly into a log and pinch the seam closed.
Second rise: place seam-side down in a greased 9x5-inch #loaf pan{}. Cover and rise for ~{45-75%minutes}, until the dough crowns about 1 inch above the pan.
Bake at 350°F / 175°C for ~{30-35%minutes}. If it browns too quickly, loosely cover with foil for the final 10 minutes. The internal temperature should be about 190-195°F when finished.
Finish: brush the hot loaf with a little @melted butter{} for an extra-soft crust. Remove from the pan after about ~{10%minutes} and cool completely before slicing.
> For especially soft sandwich bread: use whole milk, don't add lots of extra flour even if the dough feels a little sticky, and let it cool completely before cutting. For a softer crust, store it in a sealed bag once fully cool.