Classic Sandwich Bread

A lovely, soft sandwich bread. It had b3come my go-to for white yeast bread recipes.

Honestly the best sandwich bread I've ever made. And I've tried so many recipes.

Came out wonderful! Flavor is great and it rose perfectly

The recipe has a suggestion in the notes to replace up to half the all-purpose flour with whole grain wheat flour. This makes the loveliest wheat bread my family has ever had, and it disappears often before the day is out. I now make this as a double batch, and will likely do larger batches when I can get another loaf pan or two. Also, our oven likes to burn the tops of everything, even after tweaking the temp to the proper calibration. We've had great success with a thin coat of vegetable oil over the top of the loaf before it goes in the oven. We tried foil as we were advised by a friend, but it didn't come out nearly as well. The oil makes a perfect top every time, so that's what we're sticking with. Thankfully, even when it slightly blacken on top you can't taste it. It's become our go-to recipe.

Great taste. I didn't get the rise I needed, next time I will get my yeast started better. Will definitely bake again.

This is an excellent sandwich bread recipe! I made it in my breadmaker.

I left the dough to raise too long that it became way too big. I had to purposefully deflate it before I placed it in the oven, which caused wrinkles on the top when I baked the bread. I'll pay more attention next time so that I can put the bread in the oven at just a right moment. Otherwise, it's easy to make and delicious!

too cakey and sweet ):