Recipe: Make you own sandwich bread at home.

Homemade is always better! Especially during true the pandemic!

Tips and Crafts

Sometimes nothing beats a good homemade sandwich (especially when made by someone else!), but making a sandwich with homemade bread is truly unbeatable! And you should know that it is not that hard, only requires 7 ingredients and a little bit of patience. Simply follow the instructions below!


Ingredients

  • 1 cup (240ml) warm water (at 110°F)
  • 1/4 cup (60ml) warm whole milk (at 110°F)
  • 2 and 1/4 teaspoons or 1 standard packet of yeast 
  • 2 tablespoons (25g) granulated sugar
  • 4 tablespoons (1/4 cup; 60g) soft unsalted butter (at room temperature)
  • 1 and 1/2 teaspoons salt
  • 3 cups (375g) all-purpose flour (or bread flour)



Instructions

  1. First you will need to make the dough. Dissolve yeast with warm water, warm milk and sugar in a bowl or the bowl of your stand mixer. Cover the bowl and allow to sit for 5 minutes.
  2. Add in the butter, salt, and 1 cup flour then beat on low speed for 30 seconds, and scrape down the sides of the bowl with a rubber spatula. Add in another cup of flour and beat on medium speed until relatively incorporated. Add the last cup of flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, for about 2 minutes. You can also mix the dough with a large wooden spoon but that will take some muscle!
  3. To knead the dough: Bead an additional 2 minutes in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for about 2 minutes.
  4. Let the bread rise (1st Rise) : Place the dough in a greased large bowl, turn the dough so the oil coat all sides. Then, cover with aluminum foil, plastic wrap, or a clean kitchen towel. Let the dough rise in a warm environment for about 1-2 hours or until double in size. Prepare a 9x5 inch loaf pan by greasing with olive oil or cooking spray.
  5. Shape the bread: When the dough has doubled in size, punch it down to release the air. Roll the dough on a lightly flour work surface and make into a large rectangle, about 8×15 inches. Place in the prepared loaf pan.
  6. Let the bread rise again (2nd Rise): Cover the dough with aluminum foil, plastic wrap, or a clean kitchen towel and allow to rise again until it’s about 1 inch above the top of the loaf pan for about 1 hour. 
  7. Preheat oven to 350°F (177°C). (Put your oven rack in a lower position) 
  8. Bake the bread: Bake for 30-34 minutes or until its golden brown on top. Remove from the oven and allow bread to cool for a few minutes before slicing and serving. 
  9. Cover any leftover bread and store at on the countertop for 2-3 days (or in the refrigerator for up to 10 days).