Soft & Fluffy Homemade Sandwich Bread

This recipe makes a soft, tender, lightly sweet loaf with a golden top and fluffy white interior like the bread shown in the image.

Prep: 20 minutes
Rise: 1½–2 hours
Bake: 25–30 minutes
Total: About 2½ hours
Yield: 1 loaf (8–10 slices)

Ingredients

Dough

• 3 cups (360 g) all-purpose or bread flour
• 2¼ tsp (7 g) instant or active dry yeast
• 2 tbsp (25 g) granulated sugar
• 1 tsp salt
• ¾ cup (180 ml) warm milk
• ¼ cup (60 ml) warm water
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg

For the top

• 1 tbsp melted butter
• 1 tbsp milk or egg wash for a deeper golden crust

 Detailed Method

1. Activate the yeast
If using active dry yeast, combine the warm milk, warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
If using instant yeast, you can mix it directly with the flour.

2. Make the dough
In a large bowl, combine flour and salt. Add the yeast mixture and egg. Mix until a rough dough forms.

3. Add butter
Add softened butter and knead for 8–10 minutes by hand, or 5–7 minutes with a stand mixer, until the dough becomes smooth, elastic, and slightly tacky.

4. First rise
Place the dough in a lightly greased bowl. Cover and leave in a warm place for 60–90 minutes, or until approximately doubled in size.

5. Shape
Gently press out the air. Divide the dough into 3 equal pieces. Roll each piece into a smooth log or oval and place them side-by-side in a greased 9 × 5-inch loaf pan.

6. Second rise
Cover and let rise for 30–45 minutes, until the dough rises noticeably above the pan.

7. Prepare for baking
Heat oven to 350°F (175°C). Brush the top lightly with milk or egg wash.

8. Bake
Bake for 25–30 minutes, until deeply golden on top. If the top browns too quickly, loosely cover it with foil during the final 10 minutes.

9. Finish
Remove from the pan immediately and brush the hot crust with melted butter. Cool on a wire rack for at least 30 minutes before slicing.

For Extra-Soft Bread

For an especially fluffy texture:

• Use bread flour if available.
• Don’t add too much flour while kneading.
• The dough should feel soft and slightly tacky, not dry.
• Don’t overbake.
• Brushing the hot loaf with butter keeps the crust soft.

 Approximate Nutrition

Per slice, assuming 10 slices:

Nutrition is approximate and varies with the flour, milk, butter, and slice size.

Allergen Information

• Contains: wheat/gluten, milk/dairy, egg
• Nuts: none in the basic recipe
• Peanuts: none
• Soy: not intentionally included, but check flour/butter labels if allergies are severe.
• For a nut-free kitchen, check that all packaged ingredients are produced in a facility appropriate for the allergy.

Quick Q&A

Can I use water instead of milk?
Yes, but milk gives a softer and richer loaf.

Can I use whole-wheat flour?
Yes. Replace up to 1 cup of the white flour with whole-wheat flour. The loaf will be slightly denser.

Why is my bread dense?
Usually insufficient kneading, too much flour, inactive yeast, or insufficient rising time.

How do I know when it’s baked?
The loaf should be golden brown and sound hollow when tapped. The center should reach about 190–200°F (88–93°C).

How should I store it?
Keep completely cooled bread in an airtight bag/container at room temperature for 2–3 days.

Can I freeze it?
Yes. Slice once completely cool, wrap well, and freeze for up to 2–3 months.