Perfect Sandwich Bread
I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread. The dough had the best texture of any I made so far. No bread machine required! Even though there is no machine, it's very easy for a first time bread maker to make. Prep time does not include rising. I am sorry you didn't have success. I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video I add an extra tbs honey.
I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread. The dough had the best texture of any I made so far. No bread machine required! Even though there is no machine, it's very easy for a first time bread maker to make. Prep time does not include rising. I am sorry you didn't have success. I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video I add an extra tbs honey.
- Carbohydrate 29.4215341389402 g
- Cholesterol 20.000000016907 mg
- Fat 60.5021734483855 g
- Fiber 0.0494479171538733 g
- Protein 6.4949718804645 g
- Saturated Fat 10.722573350672 g
- Serving Size 1 1 loaves, 24 serving(s) (336g)
- Sodium 83.034958401234 mg
- Sugar 29.3720862217863 g
- Trans Fat 3.34755333923007 g
- Calories 674 calories
Step-by-step
- Add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. Water should be warm, but not hot, about 110 degrees.
- Put proofed yeast into a large mixing bowl. Add milk, honey, oil, and salt.
- Add flour, start with 3 cups. Mix with a sturdy spoon until smooth.
- Add in more flour, one cup at a time until it gets to hard to stir.
- Turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. Dough should be smooth, elastic and not too dry, but not sticking to your hands either.
- Put dough in a greased bowl and turn it over to lightly grease it. Cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
- Sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
- Cut the dough in half as equal as you can. Punch dough down, getting all the air out. Form into a rectangle and roll up tight, tucking in the ends. It should look like a small loaf.
- Place each loaf in a greased (I use shortening) loaf pan. Cover again and let rise 45 minutes until about doubled in size.
- If you choose, brush with the egg for a nice glossy look (I prefer it).
- Bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
- The bread is done when it's golden and sounds hollow when you tap on it.
- Remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
- Cool at least 10 minutes before cutting.
My Perfect Sandwich Bread Recipe: A Baker's Journey
Baking bread has become my new obsession. There’s something so deeply satisfying about kneading dough, watching it rise, and finally, sinking your teeth into a warm, crusty loaf. Recently, I perfected a sandwich bread recipe that’s so soft, fluffy, and delicious, it's become a staple in our household. I’m thrilled to share it with you, along with the story behind its creation.
My journey into bread making began rather haphazardly. I was inspired by a friend who makes amazing sourdough, but the idea of creating a sourdough starter intimidated me. Instead, I opted for a simpler approach – a classic sandwich bread recipe. I searched online, sifting through countless options, and ended up trying several different recipes, each with varying degrees of success. Some loaves were dense, others were crumbly, and many lacked that soft, airy texture I craved. I experimented with different flours, adjusting hydration levels, and meticulously following each instruction, yet still, I felt I hadn't achieved my bread-baking goals.
Then, I stumbled upon this particular recipe – and it was a game-changer. It’s straightforward, requiring no fancy equipment (no bread machine needed!), and the results are consistently outstanding. The dough is wonderfully elastic, easy to work with, and the final product boasts a soft, pillowy crumb that's perfect for sandwiches. The taste? Honestly, it’s the best sandwich bread I’ve ever tasted. It’s slightly sweet, thanks to a touch of honey, and the texture is just right – not too dense, not too airy. It holds up well to fillings without becoming soggy, and it toasts beautifully.
But this isn't just about the recipe itself; it's about the process. Kneading the dough is a meditative experience. The rhythmic push and pull of my hands, the feel of the soft, yielding dough, it's incredibly grounding. And the aroma that fills the kitchen while the bread bakes – pure magic. It's a smell that instantly transports me to cozy afternoons, warm kitchens, and the feeling of home. It’s a reminder of the simple pleasures in life, the satisfaction of creating something delicious from scratch, and the joy of sharing it with loved ones.
Beyond the personal satisfaction, this recipe has also become a source of joy for friends and family. I’ve shared it with countless people, and the feedback has been overwhelmingly positive. I’ve seen the looks of delight on their faces as they bite into a warm slice, the happy sighs of contentment that follow. And that, perhaps, is the greatest reward of all – the ability to bring a little bit of joy and comfort to those I care about, one perfect slice of bread at a time.
So, here's the secret to my perfect sandwich bread – give it a try, and let me know how you like it! You might just find that your bread-baking journey is just as rewarding as mine has been.
