Description

This classic sandwich bread recipe yields a soft, fluffy loaf with a golden crust, perfect for making sandwiches or toast. It involves mixing warm water and milk with instant yeast to activate the yeast, followed by incorporating butter, sugar, salt, and flour. After thorough kneading and two rises, the dough is baked to a beautiful golden brown. This bread has a slightly sweet flavor, tender crumb, and is simple enough for beginner bakers to try.

Ingredients

Wet Ingredients

1 cup (240ml) water, warmed to about 110°F (43°C)
1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature

Dry Ingredients

2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons (25g) granulated sugar
1 and 1/2 teaspoons salt
3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

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Instructions

Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes to activate the yeast.
Add remaining ingredients: Add softened butter, salt, and 1 cup flour to the yeast mixture. Beat on low speed for 30 seconds, then scrape down the bowl. Add another cup of flour and beat on medium speed until mostly combined. Add the remaining flour and beat on medium speed for about 2 minutes until the dough pulls away from the sides of the bowl.
Knead the dough: Continue to beat the dough in the mixer for an additional 5–8 minutes or knead by hand on a lightly floured surface for 5–8 minutes. If sticky, add flour one teaspoon at a time. Dough should be soft and slightly tacky and pass the windowpane test.
First rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover and allow the dough to rise in a warm environment for 1-2 hours, or until doubled in size.
Prepare loaf pan: Grease a 9×5-inch loaf pan with butter or oil.
Shape the bread: Punch down the risen dough to release air. Lightly flour a work surface and rolling pin. Roll the dough into a roughly 8×15 inch rectangle, then roll it up into an 8-inch log. Place the log into the prepared loaf pan.
Second rise: Cover the shaped loaf with foil, plastic wrap, or kitchen towel. Allow to rise until it is about 1 inch above the pan’s top, about 1 hour.
Preheat oven: Position oven rack low and preheat oven to 350°F (177°C).
Bake the bread: Bake for 32-36 minutes until golden brown. If the top browns too quickly, loosely tent with aluminum foil. The bread is done when it sounds hollow when tapped or a thermometer reads 195–200°F (90–93°C) in the center.
Cool and store: Remove bread from oven and cool in the pan on a rack for a few minutes before removing and slicing. Let cool completely for best slicing. Store leftover bread tightly covered at room temperature for up to 6 days or in the refrigerator up to 10 days.

Notes

If you don’t have a stand mixer, you can mix and knead the dough by hand using a large wooden spoon and your hands.
Use whole milk and warm liquids around 110°F (43°C) to properly activate yeast.
Adding flour gradually and checking dough texture prevents a dry loaf.
Use the windowpane test to check for adequate kneading.
Cover the loaf during the second rise to prevent a crust forming.
Bake on a lower oven rack to avoid burning the top.
Tent with foil if top browns too fast during baking.
Check doneness with a hollow tap sound or instant-read thermometer.
Let bread cool before slicing to prevent crumb from becoming gummy.