🍞 Classic Sandwich Bread (White or Wheat)
This is a reliable, everyday loaf with a soft crumb and tender crust — just like your favorite store-bought bread, but better.
🧾 Ingredients (Makes 1 standard 9×5 loaf)
For White Bread:
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3¼ cups all-purpose flour (or bread flour)
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2¼ tsp (1 packet) active dry yeast or instant yeast
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1 tbsp sugar or honey
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1¼ tsp salt
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1 tbsp softened butter or oil
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1 cup warm water (about 110°F/43°C)
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Optional: 2 tbsp milk powder (adds richness)
For Whole Wheat Variation:
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Use 1½ cups whole wheat flour + 1¾ cups all-purpose flour
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Add 1 tbsp extra water if dough seems dry
🔪 Instructions
1. Activate Yeast (if using active dry yeast)
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In a small bowl, mix warm water with sugar and yeast.
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Let sit for 5–10 minutes until foamy.
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Skip this step if using instant yeast — just mix everything together in step 2.
2. Make the Dough
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In a large bowl or stand mixer, combine flour, salt, and milk powder (if using).
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Add yeast mixture (or water + sugar + instant yeast), and butter or oil.
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Mix until a shaggy dough forms, then knead by hand for 8–10 minutes or in a mixer with a dough hook for 5–6 minutes, until smooth and elastic.
3. First Rise
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Place dough in a lightly greased bowl, cover with a towel or plastic wrap.
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Let rise in a warm place until doubled in size — about 1 to 1½ hours.
4. Shape the Loaf
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Punch down the dough and turn it onto a lightly floured surface.
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Flatten into a rectangle, then roll tightly into a log.
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Place seam-side down in a greased 9×5 loaf pan.
5. Second Rise
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Cover and let rise again until the dough domes about 1 inch above the edge of the pan — 30 to 45 minutes.
6. Bake
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Preheat oven to 375°F (190°C).
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Bake for 30–35 minutes, until golden brown and it sounds hollow when tapped.
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Optional: Brush top with melted butter for a soft crust.
7. Cool
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Remove from pan and cool on a wire rack for at least 1 hour before slicing.
✅ Tips:
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Don’t rush the cooling — slicing hot bread can make it gummy inside.
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Store in a bread box or tightly wrapped at room temperature for 2–3 days.
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Freezes well: slice, wrap, and freeze for up to 3 months.
Would you like a milk bread (shokupan) version, a sourdough sandwich loaf, or a no-knead option?
