Homemade Sandwich Bread
Tired of store-bought bread? This homemade sandwich bread is as fresh as you can get it, made without preservatives or other questionable ingredients. With just a few simple ingredients and a little time, you'll have yourself some soft, delicious sandwich bread in no time that is ready for sandwiches or whatever your heart desires.
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Thermometer
- Measuring Cup(s) and Spoon(s)
- Stand Mixer with dough hook (optional, but recommended)
- Large Mixing Bowl(s)
- Wooden Spoon (optional)
- 2 (9-in x 5-in) Loaf Pan(s)
- Wire Cooling Rack (optional)
Ingredients
- 5 tsp Active dry yeast
- 1⅓ cups Water , warm (follow the instructions on the yeast package for how warm the water should be)
- 4 tsp Honey
- 2 large Eggs
- 1 cup Milk , scalded and cooled (see notes)
- ¼ cup Salted butter , melted and cooled (plus extra, for finished loaves)
- 2 tsp Fine sea salt
- 6-8 cups All-purpose, unbleached flour (plus extra, for kneading)
Instructions
Scalded Milk (if using)
- Microwave: Place 1 cup Milk into a microwave-safe container then into the microwave for 1 minute. Remove from the microwave, give it a stir and check the temperature, continue to microwave in 30 second intervals until the milk reaches 180℉ / 82℃. Microwaving times vary depending on the wattage of your microwave.
- Stove Top: In a small saucepan, heat the milk up, whisking periodically to ensure even heating. Periodically check the temperature, we need it to reach 180℉ / 82℃. This will take about 10 minutes. Be sure to not leave it unintended otherwise it may burn on the bottom.
- Once it reaches temperature, remove from the heat and place into the fridge to cool for at least an hour.
Dough
- Following the instructions for your brand of yeast, heat water to the recommended temperature for dissolving the yeast directly in liquid.
- In a large mixing bowl or the bowl of your stand mixer fitted with a dough hook, mix the warm 1⅓ cups Water and 4 tsp Honey together. Add 5 tsp Active dry yeast and let sit 10 minutes.
- Meanwhile, melt the ¼ cup Salted butter and let cool.
- After the yeast has bloomed, add 2 large Eggs, 2 tsp Fine sea salt, melted butter and scalded milk (make sure this has cooled, you do not want the temperature to be higher than the temperature recommended for liquid on the yeast packet otherwise you risk killing your yeast). Stir to combine.
- Add in the 6-8 cups All-purpose, unbleached flour in 1 cup intervals, mixing in between, until a shaggy dough forms.
Knead & First Rise
- Using your hands or a stand mixer, knead for 5-10 minutes.
- Add a bit more flour if the dough sticks to the sides of the bowl / your hands and continue to knead. The dough is ready when it is slightly tacky to the touch, but no longer sticky.
- Form the dough into a ball and place into a greased bowl. Cover with a towel and let rise in a warm place for one hour, or until the dough has doubled in size.
- Grease two 9-in x 5-in bread pans. Punch down the dough and divide in half. Form each half into a log and place into the loaf pans.
Second Rise & Bake
- Cover again with a towel and allow the dough to rise for an additional 30 minutes, or until it is rising just above the edge of the pan.
- Preheat the oven to 350℉ / 175℃.
- Bake for 25-30 minutes, or until the loaves begin to turn golden brown.
- Remove from the oven and while still hot, rub the crust with some butter. This is optional but will give the bread extra flavor and a softer the crust.
- Let cool completely. Using a wire baking rack will help speed up the cooling time.
Storage
- Place the loaves into an airtight container where they will stay fresh for up to 3 days at room temperature or up to a week in the fridge. For longer storage times, it is best to place into the freezer then thaw as needed.
Notes
Scalded Milk - This is milk is heated to 180°F / 82°C, and then cooled. If you prefer to not use scalded milk, you can do a 1:1 ratio of water, instead.