Homemade Sandwich Bread Recipe
Prep Time:
3 hours, 35 minutes
Cook Time:
40 minutes
Servings:
12 Slices
Ingredients
  • 3 cups bread flour, divided
  • ½ cup + 1 tablespoon 2% or whole milk, divided
  • ¾ cup warm water (105 to 115 F)
  • 2 ¼ teaspoons (1 packet) instant yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons (½ stick) butter, room temperature
Directions
  1. Measure out 3 tablespoons flour into a small pot.
  2. Stir ½ cup milk into the flour, adding gradually to avoid lumps.
  3. Cook the milk and flour over medium heat, stirring for 1 to 2 minutes until a thick paste forms. Let cool slightly.
  4. Combine the water, yeast, and sugar in a medium bowl.
  5. Stir the cooled milk mixture into the yeast mixture.
  6. Allow the yeast mixture to sit for 5 to 8 minutes until it looks foamy.
  7. Stir the remaining flour and the salt into the yeast mixture.
  8. Once the dough starts coming together, mix it with your hands until it looks shaggy.
  9. Cut the butter into chunks and mix it and remaining 1 tablespoon milk into the dough.
  10. Turn the dough out onto a work surface and knead for 3 minutes.
  11. Place the dough in an oiled bowl. Cover the bowl with plastic wrap or a clean dish towel.
  12. Allow dough to rise for 2 hours.
  13. Punch down the dough, then scoop it out of the bowl and onto a work surface.
  14. Form the dough into a rectangle, approximately 8x14 inches.
  15. Roll the dough from short end into an 8-inch log.
  16. Place the log, seam side down, in a greased 9x5-inch loaf pan.
  17. Cover the dough and let it rise for 1 hour.
  18. Meanwhile, preheat the oven to 350 F.
  19. Uncover the loaf and place the pan on the lowest rack of the oven.
  20. Bake the bread for 40 minutes or until the top is golden brown, rotating the pan halfway through.
  21. Allow the bread to cool for 15 minutes before removing it from the pan.
  22. Keep at room temperature in airtight bag or container; refrigerate if storing for longer.