Description
This classic sandwich bread recipe yields a soft, fluffy loaf perfect for any sandwich. Made with simple ingredients like bread flour, yeast, honey, and butter, it produces a tender crumb with a slightly sweet flavor. The dough is easy to prepare in a stand mixer and requires a couple of rises to develop structure and taste. Ideal for homemade sandwiches, toast, or just enjoying fresh with butter.
Ingredients
Scale
Dry Ingredients
- 6½ cups bread flour
- 3 teaspoons instant yeast
- 3 teaspoons sea salt
Wet Ingredients
- 2 cups lukewarm water (or substitute with 1 cup milk and 1 cup water)
- 2 Tablespoons honey
- 5 Tablespoons unsalted butter, softened
For Preparation and Baking
- 1 Tablespoon unsalted butter for brushing on the bread
- 1 Tablespoon unsalted butter for greasing the loaf tins
Instructions
- Prepare Your Ingredients: Gather all ingredients. For best accuracy, weigh dry and wet ingredients using a kitchen scale. If using cups, fluff the flour before measuring and do not pack it.
- Mix Dry Ingredients: Add the bread flour, instant yeast, and sea salt into the bowl of a stand mixer fitted with a dough hook.
- Add Wet Ingredients Slowly: Turn the mixer on low speed. Gradually pour in lukewarm water, then honey, and finally the softened butter. Continue kneading on slow speed for 5-7 minutes until the dough is smooth, tacky but not sticky, and starts pulling away from the bowl’s sides.
- First Rise: Remove the dough from the bowl edges and shape it into a round ball. Lightly oil the inside of the bowl and the dough surface to prevent drying. Cover tightly with plastic wrap and let it rise in a warm spot for about 2 hours or until doubled in size.
- Prepare Loaf Tins: Generously butter your loaf tins to prevent sticking and set aside.
- Shape the Loaf: After the dough has doubled, gently punch it down to release gas. Shape the dough to fit into the prepared loaf tins evenly.
- Second Rise: Cover tins with a clean kitchen towel or plastic wrap and allow the dough to rise until puffy and nearly doubled, about 1 hour.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the dough is completing its second rise.
- Bake the Bread: Brush the tops of the dough with 1 tablespoon of melted butter. Place the tins in the oven and bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool: Remove the bread from the oven and brush again with melted butter for a soft crust. Cool on a wire rack completely before slicing.
Notes
- Using a digital scale for measuring ingredients gives the best accuracy for consistent results.
- If you don’t have bread flour, all-purpose flour can be used but the texture may be less chewy.
- Ensure water is lukewarm (around 100-110°F / 38-43°C) to activate yeast without killing it.
- You may substitute some or all of the water with milk for a richer bread.
- The dough will be tacky but should not stick heavily to your fingers; oil your hands to handle more easily.
- Allow bread to cool completely to avoid a gummy texture while slicing.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 50g)
- Calories: 140
- Sugar: 2g
- Sodium: 260mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 8mg
Keywords: sandwich bread, homemade bread, soft bread, bread recipe, yeast bread
