Homemade Bread – Perfect White Sandwich Bread recipe.
As long as you have this homemade bread recipe you will never go hungry. This homemade bread recipe makes a perfect loaf of white sandwich bread.
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| Homemade Bread Recipe |
One of my most favorite things to bake is homemade bread. I love the smell of a loaf of fresh bread baking in the oven. It just gives the house such a homey feeling. And then slicing into a still warm loaf , smothering it with butter and waiting for the butter to melt before I take my first bite. Yum!
I know the rules of bread baking and the number one rule is to wait until the loaf is completely cool before cutting into it.
But I can never wait that long.
I’m bad …….but hey some rules are just meant to be broken!
I’ve been collecting bread recipes for years and I have a collection of my favorites. Some I make and they are perfect the way they are written. And then there are some that need a little tweak here and there.
I have been adjusting this bread recipe for a few months now and I think I got it just the way I like it.
A soft and airy loaf of bread tastes great but you really can’t slice into it easily and eat a sandwich with it. It just never slices right.
When I started adjusting this bread recipe I had a goal in mind.
I wanted a loaf of white bread that would slice into sandwich bread with out tearing or collapsing from the pressure of slicing through it with a knife.
I think I got this recipe spot on because I could slice perfect sandwiches slices not long after it was baked.
Fresh Baked Sandwich Bread Recipe
How to make Homemade Bread
Ingredients
- 2 cups warm milk
- 4 tbs sugar
- 2 tbs yeast
- 2 tbs softened butter
- 2 tsp salt
- 4 ½ to 5 ½ cups of unbleached all-purpose flour
Directions
- Measure one cup of the milk into a small bowl and warm in the microwave. You want the milk to be slightly warmer then body temperature. You should be able to stick your finger in it and it feel warm not hot. If it is too hot it will kill the yeast and your bread will not rise properly.
- Add the sugar and stir until dissolved. Add the yeast and stir well. Set aside until the yeast is very foamy- about 10 minutes.
- While you’re waiting for your yeast to foam up add the remaining milk, softened butter and salt to a large bowl: warm in the microwave until the butter is melted. Let cool slightly so that it is about room temperature. You should be able to wrap your hands around the sides of the bowl and it feel warm, not hot.
- Once your yeast is foamy pour it into the large bowl and stir it a bit so everything is combined.
- Add 3-4 cups of flour and mix with a wooden spoon until it is too thick to stir with a spoon anymore. If your dough is too sticky to handle after adding 4 cups of flour and mixing add another ½ cup of flour in and mix again.
- Keep adding flour until the dough is dry enough to handle. You want to be able to handle it and not have most of the dough sticking to your hands.
- Turn the dough out onto a floured work surface and knead until the dough is smooth, about 10 minutes. If you have a stand mixer you can use it with the dough hook.
- The amount of flour you will need while kneading will vary depending on the moisture in the air. I used about 5 ½ cups of flour for this recipe. Other times I have made this recipe and only needed to use 5 cups of flour. Don’t worry even if you need to use more than the 5 ½ cups that I used.
- Once your dough is nice and smooth butter the inside of a large bowl and flip the dough around in it so all sides of the dough are covered with butter. Cover with a towel or plastic wrap and allow to rise until doubled, about an hour.
- After the dough has doubled punch down the dough and turn out onto a lightly floured surface. Cut the dough in half and form into two loaves. Place the dough into two buttered bread pans.
- Cover with a towel and allow to rise until the dough is puffed up over the edges of the bread pans. Again this may take up to an hour.
- Pre-heat your over to 350 degrees. Before you put your bread in to bake gently brush some melted butter over the top.
- Bake for 30 to 40 minutes until cooked through and golden.
- Remove from the oven and brush some more melted butter over the top.
- Cool for ten minutes and turn out of pans and cool on a cooling rack.
- Cool completely before cutting.
- Makes 2 loaves.
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| Step By Step bread dough rising |
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| Step by step forming bread dough into a loaf |
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| Step by step photos forming homemade dough into a loaf for the final rise |
rhenamelancon@cox.net
I have taken up baking bread and so far I have tried countless recipes and I liked most of them, but so far this is the best tasting and most forgiving recipe I have tried!!!!!!!! Thank you for sharing this recipe and I will be trying more of your recipes. By the way, I love your title, FOMF, cute, rhena melancon@cox.net
Rena
So this bread will work well to make my kids sandwiches for school? Also can i use water instead of Milk? or almond milk maybe? Though i prefer water i think. Thanks!
Flour On My Face
This makes a perfect sandwich bread. If you use water instead of milk it will change the texture and rise of it. I would try the almond milk instead of the water first and see if your happy with it.
Shawna
I just started a new (brand-spanking new!) blog that I’m going to use to share recipes and homemaking ideas with friends and family at bailesforbetterliving.blogspot.com. I came across your website while searching for a good sandwich bread recipe, and your recipe was perfect! I just baked a batch today- gave a loaf to my parents and my family wanted to wolf our loaf down in one sitting! This is exactly what I was looking for, and I’ll be sure to mention it on my blog in the future. I’d say come check me out, but I only have one post thus far, and am in the baby stages of learning about blogging! Thank you so much for sharing a wonderful recipe! I’ll be sure to check out your other recipes to try out.
Shawna Bailes, new to homemaking and diy and loving it!
Flour On My Face
Congrats and good luck with your new blog!