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Soft Sandwich Bread
A soft, enriched white sandwich loaf with a tender crumb, made with milk and a little butter.
Ingredients
| Volume | Grams |
|---|---|
| 3 1/2 cups all-purpose flour, or bread flour | 420 g |
| 2 1/4 tsp instant yeast | 6.8 g |
| 1 1/2 tsp table salt | 9 g |
| 2 tbsp granulated sugar | 25 g |
| 1 1/4 cups warm milk, about 100 °F | 284 g |
| 3 tbsp unsalted butter, softened | 42 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Combine the flour, yeast, salt and sugar in a large bowl.
- Add the warm milk and soft butter and stir until a shaggy dough forms.
- Knead by hand for about 8–10 minutes (or 5–6 minutes with a mixer and dough hook), until smooth and springy. Add a spoonful of flour only if it's truly sticky.
- Cover and let rise until roughly doubled, 1 to 1 1/2 hours.
- Press the dough into a rectangle about as wide as the pan is long, roll it up tightly, pinch the seam, and set it seam-side down in the greased pan.
- Cover and let rise until the top crowns about an inch above the rim, 45–60 minutes. Heat the oven to 350 °F near the end.
- Bake 35–40 minutes, until golden; the center should read about 190 °F on a thermometer.
- Turn out onto a rack and cool completely before slicing.
Tips
- Bread flour makes a slightly taller, chewier loaf.
- Rising times depend on kitchen temperature; watch the dough, not the clock.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode