Easy Homemade Sandwich Bread
A soft, golden homemade sandwich loaf made with all-purpose flour, milk, honey, and one packet of active dry yeast. Perfect for sandwiches, toast, and beginners learning to bake bread. Oven Temperature: 350°F
Ingredients
- 420 g all-purpose flourabout 3½ cups
- 240 g 2% milk1 cup
- 7 g active dry yeast1 standard packet
- 35 g honeyabout 1 tablespoon plus 2 teaspoons
- 1 large egg
- 9 g fine salt
- 40 g softened butter–olive oil spread
Instructions
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Preheat oven to 350°F.
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Warm milk to 100–110°F. Stir in honey and active dry yeast. Let stand for 5–10 minutes, until bubbles or foam appear.
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Combine flour, egg, salt, and yeast mixture in a stand mixer fitted with a dough hook. Mix on low for 3 minutes.
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Gradually add softened butter–olive oil spread. Knead on low-medium (I use setting 3or 4 on my Kitchenaid mixer) for 7–10 minutes until smooth, elastic, and slightly tacky. (Should pass the window pane test.)
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Place dough in a lightly greased bowl. Cover and let rise until doubled, approximately 60–90 minutes.
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Gently flatten dough into a rectangle and roll into a snug log. Pinch seam closed. Place seam-side down in a greased 9 × 5-inch loaf pan.
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Cover and let rise for another 75 minutes, until the dough is approximately 1 inch above the pan rim.
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Bake for 32–38 minutes, until golden.
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Check that the center reaches 195–200°F.
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Remove from pan and cool on a wire
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rack for at least 90 minutes, preferably
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2 hours, before slicing.
Notes
Use a kitchen scale for best results.
The dough should be slightly tacky.
Avoid adding excessive flour.
Watch the dough rather than the clock.
Rising times depend on room temperature.
The 240-minute rest time is an estimate that includes both rises and cooling.
Regular softened butter may replace the butter–olive oil spread, although the dough texture may vary slightly.
The loaf can be stored sealed at room temperature for 2–3 days or frozen for up to 2–3 months.
For softer crust, brush the warm loaf lightly with butter.
A slightly larger loaf pan may produce a shorter loaf and change proofing cues.
Do not slice while hot.
The window pane test is a quick tactile check used by bakers to determine if bread dough has been kneaded enough to develop sufficient gluten structure.
To perform the test:
Tear off a small, walnut-sized piece of dough.
Gently and evenly stretch it between your fingers until it forms a thin, translucent membrane.
The result: If the dough stretches without tearing and allows light to pass through like a window pane, the gluten is fully developed and ready to rise. If it tears easily or feels too tight and rubbery, it needs more kneading.
Recipe from https://pulsefinds.timberandtrend.com/easy-homemade-sandwich-bread/