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Sandwich Bread

Sandwich Bread Recipe
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4.9 from 11 reviews

This sandwich bread recipe is so simple, moist and delicious, you’ll want to make on repeat! It’s easy to make at home with no special equipment, and works for sandwiches, toast, and more. It’s so moist and irresistible, it’s quickly become a reader favorite recipe.

Ingredients

Scale
  • 3 tablespoons unsalted butter (45 grams), melted; see Notes
  • ½ cup milk (118 grams)
  • 2 tablespoons honey (40 grams)
  • 2/3 cups warm water (157 grams)
  • 2 teaspoons instant or active dry yeast (8 grams)
  • 1/2 cup whole wheat flour (70 grams)
  • 2 1/2 cups all purpose flour (350 grams)
  • 1 ½ teaspoons kosher salt (8 grams)
  • 2 tablespoons rolled oats, roughly chopped, for topping

Instructions

  1. Mix the ingredients: In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm. In the bowl of your stand mixer (or a large bowl), combine the melted butter and milk with the honey, warm water, and yeast and mix until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, and kosher salt. Add dry ingredients to the wet and stir until just combined. 
  2. Knead the dough: Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes. (Alternatively: knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading.)
  3. Shape into boule: After kneading, using floured hands, gently shape into a boule (ball shape) by folding the dough under itself. 
  4. Proof 1: Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand at room temperature for 1 hour, until risen and puffy.
  5. Shape into loaf (see loaf shaping photos above): Grease an 8-inch or 9-inch loaf pan. Turn the dough onto a lightly floured counter and gently press the dough into a large rectangle about 1/2-inch thick. The short side of the rectangle should be about the width of the long edge of the loaf pan. Roll the dough into a log (the width of the loaf pan). Pinch the seams on the sides and bottom of the roll and then place it into the greased pan seam-side down. Gently press the dough to fill the shape of the pan.
  6. Proof 2: Cover the bread pan with a clean dish towel and allow to proof at room temperature for 1 hour, until risen and puffy.
  7. Preheat: Meanwhile, preheat the oven to 350°F with the rack in the lower third of the oven.
  8. Bake: After the second rise, brush the top of the loaf with water. If desired, sprinkle the chopped oats on top. Bake for 35 to 37 minutes. The bread is done when the top is golden brown and the inside of the bread reaches 190°F on an instant read thermometer. Remove the bread to a cooling rack and cool completely, at least 90 minutes. (However tempting, cutting the bread while warm will ruin its texture!)
  9. Slice: Once cooled, use a serrated knife to slice the bread and serve (if you have an electric knife, it makes it even easier!). Store the bread at room temperature for 3 to 5 days wrapped in plastic (we use an old store bought bread bag). The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.

Notes

For a vegan sandwich bread, use vegan butter, oat milk, and maple syrup. It’s not quite the same as the dairy-based version but still very delicious.

The bread becomes slightly drier towards the end of the storage time, so you may want to lightly toast it on days 4 to 5. 

Find it online: https://www.acouplecooks.com/sandwich-bread-recipe/