Skip the bakery and supermarket aisles entirely with this incredibly easy, foolproof sandwich bread recipe. Producing an aromatic, beautifully risen crumb covered in a delicate golden crust, this comforting staple yields two standard loaves. It is best enjoyed fresh from the oven, sliced thick, and slathered with softened butter.
Ingredients
Liquid Base: 1 cup warm milk (around 110°F/43°C), 1/2 cup warm water (around 110°F/43°C)
Yeast & Sugar: 2 1/4 teaspoons active dry yeast (1 standard packet), 1/4 cup granulated sugar
Fats & Seasoning: 2 tablespoons butter (melted), 1 teaspoon salt
Flour: 4 to 4 1/2 cups all-purpose flour (plus extra for kneading)
Instructions
Step 1: Activate the Yeast
In a large glass bowl, combine the warm water, warm milk, and sugar. Sprinkle the active dry yeast evenly over the liquid surface. Stir gently and let it sit undisturbed for 5 to 10 minutes until a thick, frothy layer forms on top, indicating the yeast is fully activated (as seen in the preparation phase of image_13.png).
Step 2: Form the Dough
Whisk the melted butter and salt directly into the frothy yeast mixture. Begin adding the all-purpose flour one cup at a time, mixing with a sturdy wooden spoon or dough hook until a soft, slightly sticky dough ball pulls away cleanly from the sides of the bowl.
Step 3: Knead and First Rise
Turn the dough out onto a lightly floured countertop. Knead vigorously by hand for 8 to 10 minutes until it becomes smooth, elastic, and springy. Place the kneaded ball back into a greased bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 1 hour, or until it has fully doubled in size.
Step 4: Shape the Loaves
Punch down the risen dough to deflate it. Divide the dough into two equal portions. On a clean surface, flatten each piece out slightly and roll it up tightly into a log shape to fit standard loaf pans. Place each log into a well-greased loaf pan.
Step 5: Second Rise and Egg Wash
Cover the pans loosely with a kitchen towel and let the loaves rise a second time for 30 to 45 minutes, allowing the dough to crown nicely above the pan rims. For a glossy finish, gently brush the top surfaces with an egg wash or a bit of milk using a pastry brush, as depicted in the lower-left panel of image_13.png.
Step 6: Bake and Cool
Preheat your oven to 375°F (190°C). Bake the loaves for 25 to 30 minutes until the crusts turn a deep, golden-brown color and the bottoms sound hollow when tapped. Remove the bread from the pans immediately and transfer them to a wire rack. Slice warm and serve with fresh pads of butter melting over the crumb, just like the presentation shown in image_13.png.