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homemade sandwich bread sliced on a cutting board

Homemade Sandwich Bread

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Prep Time 15 minutes
Cook Time 45 minutes
Dough Rest Time 2 hours
Servings 1 Loaf

Equipment

  • Stand Mixer optional
  • Pullman Bread Loaf Pan Linked in article

Ingredients
  

  • 1 ½ Cups Warm milk no more than 110℉ degrees. 105℉ preferred
  • 2 ½ tsp Instant yeast
  • 1 tbsp sugar brown or white.
  • 3 ½ Cups flour add more if dough is too wet
  • 1 tsp Salt
  • 2 tbsp Butter soft/room temperature

Instructions
 

  • Mix your warm milk, yeast and sugar in a bowl and set to the side for 5 minutes.
  • To the stand mixer, add your flour and salt and fluff together
  • Turn the stand mixer to level two and slowly start to pour in your milk mixture
  • Mix for 4-5 minutes until a dough starts to form. During the last minute add your butter in 1/2 tablespoon increments.
  • Cover your dough with plastic wrap or a damp towel and let it rise for 1 hour or until it doubles in size.
  • flour your surface and roll the dough out without making it too thin.
  • Roll the dough onto itself like you are rolling up a burrito and add the rolled dough into your bread pan.
  • Let it rise again for 45 minutes or until it doubles in size
  • If you are using a pullman pan, put the cover on and bake at 350℉ for 30 minutes covered. Then uncover and bake at 400℉ for 10 minutes or until your crust gets to the desired color.
  • If using a bread pan without a lid, bake at 375℉ for 45 minutes, take it out when your crust reaches its desired color.
  • Let cool completely before slicing. If you cut it before it cools the inside of the bread will not be done.

Notes

How to Knead Bread by Hand vs. Stand Mixer

The biggest difference when skipping the mixer is the kneading time and physical effort.

Option 1: Stand Mixer (Fastest)

Using a dough hook on level two, the dough typically takes 4–5 minutes to become smooth and elastic.
 

Option 2: Kneading By Hand (Traditional)

If you are making this by hand, expect to knead for 8–12 minutes.
  • The Technique: Instead of the machine doing the work, use the heel of your hand to push the dough away from you, fold it back, and rotate.
  •  
    The Butter Tip: In a stand mixer, you add butter in increments. By hand, it’s easier to mix the melted/softened butter into the wet ingredients before adding the flour to ensure it's fully incorporated without a greasy mess.
     
  • The "Windowpane" Test: Since hand-kneading is less consistent than a machine, check your progress by stretching a small piece of dough. If it stretches thin enough to see light through it without tearing, you're done!