Sabrina's Sandwich Bread
Discover the ultimate homemade bread recipe with Sabrina's Sandwich Bread—soft, fluffy, and perfect for all your sandwich creations! This straightforward recipe combines pantry staples like all-purpose flour, sugar, and instant yeast with the rich flavors of whole milk, butter, and a touch of egg, resulting in a buttery, golden loaf with an irresistibly tender crumb. Whether you're kneading by hand or using a stand mixer, this dough is incredibly forgiving and easy to work with, making it a great option for both beginner and seasoned bakers alike. With just 20 minutes of prep and an aroma that will fill your kitchen as it bakes, this loaf is versatile enough for everything from classic PB&Js to gourmet paninis. Serve freshly sliced or store for up to four days for the perfect bread experience whenever you crave it!
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Ingredients
- 500 grams All-purpose flour
- 30 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 300 milliliters Whole milk
- 50 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Vegetable oil
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and instant yeast.
Step 2
In a small saucepan, warm the whole milk over low heat until it reaches a temperature of 38-43°C (100-110°F). Remove from heat and stir in the unsalted butter until melted.
Step 3
In a separate bowl, lightly beat the egg and then add it to the milk and butter mixture, stirring to combine.
Step 4
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until a shaggy dough begins to form.
Step 5
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 5-7 minutes.
Step 6
Lightly oil a clean bowl with the vegetable oil and place the dough inside, turning it to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it doubles in size.
Step 7
Once risen, gently punch down the dough and turn it out onto a floured surface. Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly from the shorter end.
Step 8
Place the rolled dough seam-side down into a greased 9x5-inch (23x12 cm) loaf pan. Cover with a clean kitchen towel or plastic wrap and let rise again in a warm place for 45-60 minutes, or until the dough rises to about 1 inch above the rim of the pan.
Step 9
While the dough is rising, preheat your oven to 180°C (350°F).
Step 10
Once the dough has risen, bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Step 12
Store the bread in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (657.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2455.5 |
| Total Fat 60.2g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 330.2mg | 0% |
| Sodium 4059.7mg | 0% |
| Total Carbohydrate 415.1g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 31.2g | |
| Protein 61.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 107.5mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 696.3mg | 0% |
Source of Calories