Name: Classic Sandwich Bread
Prep time: 20 min
Cook time: 30 min
Total time: PT-484729H15M10S
Ingredients: 3 cups all-purpose flour (or bread flour); 2 tablespoons sugar (for a touch of sweetness and to feed the yeast); 1 ¼ teaspoons salt; 1 cup milk (any kind: whole, 2%, or skim); ¼ cup warm water (plus a few extra tablespoons if needed); 2 ¼ teaspoons active dry yeast (1 packet); 4 tablespoons unsalted butter, melted (or ¼ cup vegetable oil)

Classic Sandwich Bread

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This classic sandwich bread uses common pantry ingredients – flour, yeast, salt, a little sugar, and a bit of butter or oil for richness. Milk makes the loaf nice and soft, but water works in a pinch.

Author: Don Nicholas
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2.5 to 3 hours (including rising)
Yield: 1 loaf (about 10-12 slices) 1x
Category: Bakery

Ingredients

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3 cups all-purpose flour (or bread flour)
2 tablespoons sugar (for a touch of sweetness and to feed the yeast)
1 ¼ teaspoons salt
1 cup milk (any kind: whole, 2%, or skim)
¼ cup warm water (plus a few extra tablespoons if needed)
2 ¼ teaspoons active dry yeast (1 packet)
4 tablespoons unsalted butter, melted (or ¼ cup vegetable oil)

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Instructions

Activate the yeast: In a large mixing bowl, combine the warm water, a pinch of the sugar, and the yeast. Let it sit for about 5 minutes until it becomes foamy. (This means your yeast is alive and ready to go. If it doesn’t foam, your yeast might be old – try again with fresh yeast.)
Make the dough: Add the milk, melted butter (or oil), remaining sugar, and salt to the bowl. Stir to combine. Gradually add the flour, one cup at a time, stirring with a wooden spoon (or using a stand mixer with dough hook) until a shaggy dough forms. If it’s very sticky, add a bit more flour; if it’s too dry, sprinkle in a little extra warm water. You’re aiming for a soft, slightly tacky dough.
Knead: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes (or continue mixing in the stand mixer) until the dough is smooth and elastic. Beginner tip: Kneading by hand is like giving the dough a massage – fold it in half, push it away with the heel of your hand, then turn it and repeat. After a few minutes, the dough will become springy; if you poke it, it should slowly bounce back.
First rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 2 hours, or until puffy and nearly doubled in size. (On a cold day, you can let it rise in a barely warm oven – simply preheat your oven for a minute, turn it off, and pop the bowl in.)
Shape the loaf: Gently deflate the risen dough (just give it a soft punch to release excess gas) and turn it out onto a lightly oiled surface. Pat it into a rectangle roughly 8 inches on the long side. Roll the dough into a log (like a jelly roll), pinching the seam closed. Tuck the ends under to make a neat loaf shape.
Second rise: Place the log of dough seam-side down into a greased 9×5-inch loaf pan. Cover it loosely and let it rise again for about 45-60 minutes. It’s ready when the dough has risen just above the rim of the pan. (If you gently poke it with a finger, the indentation should spring back slowly.)
Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown. A good test for doneness is to tap the bottom of the loaf – it should sound hollow. (If you have a thermometer, the center of the bread should reach around 190°F.)
Cool and enjoy: Turn the loaf out onto a wire rack and let it cool for at least 15-20 minutes before slicing (cooling helps the bread finish cooking and prevents it from squishing under your knife). Then slice it up and enjoy your fresh homemade bread!

Find it online: https://foodgardening.mequoda.com/recipe/classic-sandwich-bread/