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Sandwich Bread

1/4

Sandwich Bread

2/4

Sandwich Bread

3/4

Sandwich Bread

4/4

By sallysbakingaddiction.com

Sandwich Bread

Prep:3h 20minCook:32min

You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.

Updated at: Mon, 11 Jul 2022 13:27:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

74

High

Glycemic Load

250

High

Nutrition per serving

Calories2041.3 kcal (102%)

Total Fat54.6 g (78%)

Carbs337.7 g (130%)

Sugars29 g (32%)

Protein44.5 g (89%)

Sodium3526.4 mg (176%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

warmed to about 110 °f

¼ cupwhole milk

warmed to about 110 °f

7ginstant yeast

25ggranulated sugar

¼ cupunsalted butter

softened to room temperature

1 ½ teaspoonssalt

406gall-purpose flour

or bread flour, spoon & leveled

Instructions

View on sallysbakingaddiction.com

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Notes

18 liked

0 disliked

Go-to

Delicious

Easy

Fresh

Moist

William Wilkins· last year

I have stopped buying bread from the store. This loaf is cheaper, softer, and tastier than store bread. And it's actually less effort than shopping!

Jami Davis· 2 years ago

Best sandwich bread ever. Rising times were much shorter for me. But so so good. Exactly the right amount for my loaf pan.

Amber Rosenbaum· 2 years ago

It was great! I made 2 loafs from it but suggest only doing 1.

happypanda· 2 years ago

Prepared the dough in early AM and refrigerated after step 6. Dough rose about a half inch 1/2” above rim of pan while in fridge for 6 hours. Left it out for w hours per instruction and then baked off. Loaf fell a bit. Delicious flavor. Good texture. Will try again without interruption.

Prepared the dough in early AM and refrigerated after step 6. Dough rose about a half inch 1/2” above rim of pan while in fridge for 6 hours. Left it out for w hours per instruction and then baked off. Loaf fell a bit.

Delicious flavor. Good texture. Will try again without interruption.

Kait Bartreau· 2 years ago

Loved it! Swapped honey for sugar

Laura K· 2 years ago

Had it mixed, kneeded and in pan to rise in about 10.

Kimberly Hartwell· 3 years ago

It's my go-to for sandwich bread. I do not buy store bought any longer.

Agatha T· 3 years ago

i made this bread more than 3 times already and it's one of the best recipes I've ever done! fluffy and delicious!