Soft Sandwich Bread

This bread is soft, slightly sweet, and perfect for sandwiches, toast, or even just eating plain with butter. Let me know how it turns out! 😊

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, mix the warm milk and sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for 5-10 minutes until foamy.

Step 2

In a large mixing bowl (or the bowl of a stand mixer), combine the flour and salt. Add the foamy yeast mixture and softened butter. If using an egg, add it now.

Step 3

Mix the ingredients until they come together into a shaggy dough.

Step 4

Knead by hand on a lightly floured surface for 8-10 minutes, or use a stand mixer with the dough hook attachment on medium speed for 5-6 minutes. The dough should be soft, smooth, and slightly tacky but not sticky.

Step 5

Transfer the dough to a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1-1.5 hours.

Step 6

Shape the Loaf

Step 7

Punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf by rolling it into a tight log. Place the dough seam-side down into a greased 9x5-inch (23x13 cm) loaf pan.

Step 8

Cover the loaf pan with a damp towel or plastic wrap and let it rise again until the dough is about 1 inch above the edge of the pan, about 45 minutes to 1 hour.

Step 9

Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. For a softer crust, brush the top with melted butter immediately after baking.

Step 10

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!