--- title: "Soft Sandwich Bread" description: "A classic, fluffy, slightly buttery loaf that slices cleanly for sandwiches and toast. Find ingredients, equipment, and step-by-step Cooklang instructions for…" url: "https://briansunter.com/recipes/soft-sandwich-bread" --- # Soft Sandwich Bread A classic, fluffy, slightly buttery loaf that slices cleanly for sandwiches and toast. bread baking sandwich loaf Scale Units ## 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 1 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. 2 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. 3 First rise: put in a lightly greased bowl , cover, and let rise until roughly doubled, about 60-90 minutes . 4 Shape: gently deflate. Flatten into a rectangle roughly as wide as your loaf pan. Roll tightly into a log and pinch the seam closed. 5 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. 6 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. 7 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. Note 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. ## Related recipes - [Supermarket Loaf](/recipes/supermarket-loaf) [A simple, soft white sandwich bread loaf using everyday ingredients.](/recipes/supermarket-loaf) - [Japanese Milk Bread Loaf](/recipes/japanese-milk-bread-loaf) [Soft, fluffy Japanese milk bread (shokupan) made with a tangzhong water-roux method for extra tenderness.](/recipes/japanese-milk-bread-loaf) - [Lemon Poppy Seed Loaf](/recipes/lemon-poppy-seed-loaf) [A tangy and sweet loaf with a delightful crunch from poppy seeds.](/recipes/lemon-poppy-seed-loaf) View Cooklang Source recipe.cook ``` --- 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. ```