Ingredients:
- 3 ½ cups bread flour (plus extra for kneading)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ¼ cups warm water (110°F / 43°C)
- 2 tablespoons sugar
- 2 tablespoons unsalted butter (softened)
- 1 teaspoon salt
- ¼ cup milk (room temperature)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the Dough:
- In a large mixing bowl, add the flour and salt. Make a well in the center, and pour in the yeast mixture, softened butter, and milk.
- Mix everything together with a wooden spoon or dough hook until a dough forms.
- Kneading:
- Turn the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add small amounts of flour as needed.
- First Rise:
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for about 1 to 1 ½ hours, or until it has doubled in size.
- Shape the Dough:
- After the dough has risen, punch it down and turn it out onto a floured surface. Shape it into a rectangle and roll it tightly into a log to fit a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the shaped dough and let it rise again in the loaf pan for another 30–45 minutes, or until it has doubled in size and risen slightly above the rim of the pan.
- Bake:
- Preheat your oven to 375°F (190°C). Once preheated, bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool:
- Remove the bread from the oven and let it cool in the pan for 5–10 minutes. Transfer to a wire rack to cool completely before slicing.
Enjoy your freshly baked sandwich bread! It’s perfect for any sandwich or toast.