Breads · From the kitchen notebook
Classic Sandwich Bread
A straightforward soft sandwich loaf made with water, butter, and yeast.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
If using active dry yeast, mix the warm water, sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy. Skip this activation step for instant yeast.
- 02
Combine flour and salt in a large bowl or stand mixer. Add the yeast mixture and butter; if using instant yeast, add the water, sugar, and yeast directly. Mix until a rough dough forms.
- 03
Knead by hand for 8–10 minutes or with a dough hook for 5–6 minutes, until smooth and elastic. Add flour a tablespoon at a time if needed, but keep the dough slightly tacky.
- 04
Place in a lightly greased bowl, cover, and let rise in a warm spot for 1–1½ hours, until doubled.
- 05
Punch down, turn onto a floured surface, and shape into a tight log. Place in a greased 9×5-inch loaf pan.
- 06
Cover and let rise for 45–60 minutes, until the dough domes about 1 inch above the pan.
- 07
Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped. Internal temperature should be about 190°F (88°C).
- 08
Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
That’s a good thing made.
Enjoy every bite.