Step 1: Activate the Yeast
- Mix Yeast and Water:
- In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5–10 minutes until frothy.
- Check for Activity:
- If the mixture doesn’t foam, the yeast may be expired or the water too hot/cold. Start again.
Step 2: Combine Ingredients
- Mix Dry Ingredients:
- In a large bowl, combine 3 cups of the flour and salt.
- Add Wet Ingredients:
- Add the yeast mixture, warm milk, and softened butter to the flour mixture. Stir until a sticky dough forms.
- Knead the Dough:
- Gradually add the remaining flour, ¼ cup at a time, until the dough is soft and slightly tacky but not sticky.
- Knead by hand on a floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 5–6 minutes.
Step 3: First Rise
- Shape the Dough:
- Form the dough into a smooth ball and place it in a lightly greased bowl.
- Cover and Rest:
- Cover the bowl with a 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 4: Shape the Loaf
- Prepare the Pan:
- Grease a 9×5-inch loaf pan.
- Shape the Dough:
- Punch down the dough to release air bubbles. Roll it into a rectangle, then tightly roll it into a log.
- Transfer to Pan:
- Place the dough seam-side down in the prepared loaf pan.
Step 5: Second Rise
- Cover and Proof:
- Cover the pan and let the dough rise again for 30–45 minutes, or until it’s about 1 inch above the rim of the pan.
Step 6: Bake the Bread
- Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Bake:
- Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool:
- Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing.
Tips for Success
- Check Dough Consistency: The dough should be soft and pliable but not sticky.
- Keep the Environment Warm: For rising, place the dough in a warm, draft-free area. An oven with the light on works well.
- Use a Thermometer: The internal temperature of fully baked bread should be 190–200°F (88–93°C).
- Don’t Skip Cooling: Slicing the bread while hot can make it gummy.
Variations
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour.
- Herbed Bread: Add 1–2 teaspoons of dried herbs, like rosemary or oregano, to the dough.
- Seeded Crust: Brush the loaf with an egg wash before baking and sprinkle with sesame or poppy seeds.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before using.
Serving Ideas
- Classic Sandwiches: The soft texture is perfect for PB&J, BLTs, or deli sandwiches.
- Toast: Spread with butter, jam, or avocado.
- French Toast: Thick slices make excellent French toast.
- Bread Pudding: Use slightly stale bread for this dessert.
Final Thoughts
This Homemade Sandwich Bread recipe is a game-changer for anyone who loves fresh, wholesome bread. With its simple ingredients and straightforward steps, you’ll never want to buy store-bought bread again. Try it today, and elevate your sandwiches and breakfasts to a whole new level!