Homemade Sandwich Bread -

Facebook Tweet Pin LinkedIn YummlyShares2

This homemade sandwich bread recipe calls for simple pantry ingredients and assure you a soft, delicious and most fluffy bread with an extra chewy crust . This recipe is so easy and satisfying, results in a soft texture loaf of bread every time you make!

THIS IS THE BEST HOMEMADE BREAD EVER and it all comes from just 7 pantry ingredients! I love making this for sandwiches, nutella toast, avocado toast, french toast and so much more!

You’ve probably noticed via Instagram stories that I’ve been on a bread baking kick lately. The inclination to bake my own sandwich bread came after being in quarantine and its really hard for me to go out and get a good bread.

Not only was the bread SO much better than the store-bought version, but it was a creative hands-on activity that I felt I could incorporate into an afternoon. Plus, baking homemade bread just makes me happy, you know?

I’ve been making this for over a month and can’t stop. Each week a new batch bakes in my oven, making the house smell wonderful. We use this sandwich bread recipe for sandwiches, garlic bread, french toast, avocado toast — the list goes on! And now you can make it too.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

You only need a few basic pantry ingredients for this bread!

Milk – I’ve used whole milk. You just need to make sure the milk is warm, but not hot.Low fat milk or skimmed milk works too.
Water – When combined with sugar, yeast makes dough rise. Use warm water to cut down on rise time.
Yeast – Use quick rise or instant yeast in this sandwich bread recipe to help the bread rise faster. You can also use active dry yeast, but the bread may take a slightly longer time to rise.
Honey – It helps to activate the yeast and gives the bread a very slight sweetness. If you don’t want to use honey, brown sugar or granulated sugar will also work.
Flour – You can use all-purpose flour or bread flour. I have used Bread Flour here since it has a higher protein level that helps lighten the bread’s texture and makes it soft,chewy and airy holes.
Salt – Bread made without salt tastes very plain and flavorless
Olive oil – Fat helps to give the bread a finer crumb and better texture, but we’re only using 3 tablespoons. Feel free to use butter too!

HOW TO MAKE SANDWICH BREAD?

Following are easy steps wit pictures to go through,

Bloom the yeast : Mix the yeast in warm water and milk mixture along with honey. Allow it to bloom for 15 mins.

Make the dough : Add flour,salt,olive oil and yeast mixture. Knead to a smooth dough for 3 minutes.

1st Rise : Cover the dough in grease bowl and let it rise. The dough rises in about 1-2 hours in a warm environment.

Roll into Loaf: Punch down the dough to release the air. Shape the dough into a large rectangle, then roll it into log.

2nd Rise : Let the loaf rise for about 1 hour.

Bake : Bake at 350F preheated oven for 30 minutes or until golden brown on top.

TIPS TO MAKE A PREFECT SANDWICH BREAD AT HOME:

Use fresh yeast for the dough. You know the yeast is still good if it foams. If not, toss it and get a new batch.
Blooming the yeast is very important step,as it helps to rise the bread tall and makes it soft and fluffy.
Do scoop the flour out of the container with your measuring cup. Make sure spoon and level the flour into measuring cup.
The dough needs to rise until it doubles in size. If it’s cold in the house, then place it in oven with lights on
Make sure the bread should not rise than 1 inch above the brim of the pan during the second rise.
Allow the bread cool completely before slicing.
You can easily double the recipe for making larger loaf or when making two loafs.

HOW TO STORE THE BREAD?

There is just nothing like freshly baked bread right from the oven! Unfortunately, bread really shouldn’t be left out for an longer time, because it gets stale. Here are the few suggestions to store,

At room temperature: It’s best to store homemade sandwich bread on the counter. Once the bread cools completely, double-wrap your bread loaves in clean plastic wrap, then store at room temperature for 2-3 days;

To freeze the bread: Bread should last 3 months in the freezer. Store by wrapping in a plastic wrap, then seal it in a zip-lock plastic bag.Once ready to serve, unwrap the bread and thaw at room temperature.