Classic Sandwich Bread
Classic Sandwich Bread
Photo: Liz Andrew/Styling: Erin McDowell

“I’m really craving a loaf of mass-produced sandwich bread,” said no one ever. We agree that the store-bought stuff is super-convenient, but it’s lacking in so many ways (no buttery, golden crust; no soft, pillowy crumb). So sometimes you just have to make your own. This recipe isn’t labor intensive (although you’ll need a bit of time to let the dough rise), and the bread will bring any sandwich to the next level. Best of all, you can make a few loaves in one afternoon and freeze them to have on hand--they’ll keep for up to three months.

1 loaf (8 servings)

¾ cup milk

½ cup water

3 cups all-purpose flour

1 cup whole-wheat flour

3 tablespoons sugar

1 tablespoon salt

1 tablespoon instant dry yeast

6 tablespoons butter, melted and divided

1. Preheat the oven to 400°F. Grease a loaf pan with nonstick spray.

2. In a small pot, heat the milk and water over low heat until it’s warm to the touch (or reads 100°F on a thermometer).

3. In the bowl of an electric mixer fitted with a dough hook, mix the all-purpose flour with the whole-wheat flour, sugar, salt and yeast on low speed to combine.

4. Add the warm milk mixture, as well as 4 tablespoons of the melted butter. Mix on low speed until the dough comes together, 4 minutes. Mix on medium speed until the dough is smooth and pulls away from the bowl, 3 minutes more.

5. Form the dough into a log the same length as the loaf pan. Place the dough into the prepared loaf pan. Cover with a damp towel and let the dough rise until it doubles in size, 1 hour.

6. Brush the dough with the remaining melted butter and bake until golden brown, 25 to 30 minutes. Cool completely before slicing and serving.

335 calories

10g fat

53g carbs

8g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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