There is nothing better than the smell of freshly baked homemade bread filling the kitchen. This soft and fluffy white sandwich bread is simple to make, beautifully golden on top, and wonderfully tender inside. The loaves in the picture have a lovely rustic finish with a light dusting of flour, making them perfect for breakfast, sandwiches, toast, or simply enjoying warm with butter.
This recipe makes two generous loaves with a soft crumb and slightly chewy crust. The dough is easy to work with and uses basic pantry ingredients, so you can make fresh bread at home without any special equipment.
Ingredients
- 2 cups warm milk
- 1 cup warm water
- 2 tablespoons active dry yeast
- 3 tablespoons granulated sugar
- 2 tablespoons honey
- 2 large eggs
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons salt
- 7 to 8 cups all-purpose flour
- 1 tablespoon butter, for greasing the pans
- 1 tablespoon flour, for dusting the tops if desired
Instructions
1. Activate the Yeast
Begin by warming the milk and water. They should feel comfortably warm when touched, not hot. Very hot liquid can kill the yeast and prevent the bread from rising.
Pour the warm milk and water into a large mixing bowl. Add the yeast, sugar, and honey. Stir gently and allow the mixture to sit for about 5 to 10 minutes.
When the yeast is ready, you should see a light layer of foam or bubbles forming on the surface. This is a good sign that the yeast is active and ready to make your bread rise.
2. Add the Wet Ingredients
Add the eggs and melted butter to the yeast mixture. Whisk everything together until well combined.
The melted butter should not be extremely hot. Let it cool slightly before adding it so that it does not affect the yeast.
Add the salt and mix again.
3. Add the Flour
Start adding the flour gradually, about 1 cup at a time. Stir after each addition.
At first, the mixture will look very sticky and loose. Continue adding flour until a soft dough begins to form.
You may not need the entire 8 cups of flour, so avoid adding it all at once. The exact amount can vary depending on the flour and humidity.
The dough should be soft and slightly tacky but should not be extremely sticky. If it is sticking heavily to your hands and the bowl, add a little more flour, one tablespoon at a time.
4. Knead the Dough
Transfer the dough onto a lightly floured surface.
Knead it for approximately 8 to 10 minutes. Fold the dough over itself, push it forward with the heel of your hand, turn it, and repeat.
As you knead, the dough should become smoother, softer, and more elastic.
You can also use a stand mixer fitted with a dough hook. Knead on low to medium speed until the dough becomes smooth and elastic.
Be careful not to add too much flour. A slightly soft dough produces a much softer loaf than a stiff, heavily floured dough.
5. First Rise
Lightly grease a large bowl with a little butter or oil.
Place the kneaded dough inside and turn it once so the surface is lightly coated.
Cover the bowl with a clean kitchen towel or plastic wrap.
Place it somewhere warm and allow the dough to rise for approximately 1 to 1½ hours, or until it has doubled in size.
The rising time depends on the temperature of your kitchen. On a warm day, the dough may rise faster. In a cooler kitchen, it may take longer.
6. Shape the Loaves
Once the dough has doubled, gently press it down to release the excess air.
Transfer it to a lightly floured surface and divide it into two equal portions.
Shape each portion into a smooth loaf. Flatten the dough gently into a rectangle, then roll it tightly from one end to the other. Pinch the seam closed and place the loaf seam-side down.
Grease two standard loaf pans with butter.
Place one shaped loaf into each pan.
For the rustic appearance shown in the picture, you can lightly dust the tops with flour before baking. This creates the beautiful white finish on the golden crust.
7. Second Rise
Cover the loaf pans loosely with a clean towel.
Let the dough rise again for about 30 to 45 minutes.
The loaves should become noticeably puffy and rise above the edges of the pans. Try not to let them overproof, because an overly risen loaf can collapse during baking.
While the bread is completing its second rise, preheat your oven to 375°F (190°C).
8. Bake the Bread
Place the risen loaves in the preheated oven.
Bake for approximately 30 to 35 minutes, or until the tops are beautifully golden brown.
The bread should sound hollow when you gently tap the top.
If the tops are becoming too dark before the bread is fully baked, loosely cover them with aluminum foil during the final part of baking.
Once baked, remove the pans from the oven and allow the bread to cool for about 10 minutes.
Carefully remove the loaves from the pans and place them on a wire rack.
For an extra-soft crust, brush the warm tops with a little melted butter.
9. Cool Before Slicing
It can be very tempting to cut into the bread immediately, especially when the kitchen smells amazing. However, allow the loaves to cool for at least 30 to 45 minutes before slicing.
Cooling allows the inside of the bread to finish setting. Cutting it while extremely hot can make the center appear gummy or cause the loaf to lose its shape.
Once cooled, use a sharp bread knife to cut thick or thin slices according to your preference.
Tips for Perfect Homemade Bread
The temperature of your liquids is important. Warm is perfect, while very hot liquid can damage the yeast.
Do not rush the rising process. The dough needs enough time to develop its structure and become light and fluffy.
Avoid adding too much flour. The dough should remain soft and slightly tacky rather than becoming hard and dry.
For an extra-soft loaf, brush the tops with melted butter immediately after baking.
If you want a slightly sweeter bread, increase the honey or sugar by a small amount. For a more traditional sandwich bread flavor, keep the quantities as written.
This bread is delicious when served warm with butter, jam, honey, or your favorite spread. It also makes excellent sandwiches because the slices are soft enough for everyday use while still being sturdy enough to hold fillings.
Storage
Once completely cooled, store the bread in an airtight container or sealed bread bag at room temperature for up to 3 days.
For longer storage, slice the loaves and freeze them in a freezer-safe bag. Individual slices can be removed as needed and warmed in a toaster or oven.
Homemade bread is one of those recipes that is worth making again and again. With its golden crust, soft center, and simple ingredients, these two beautiful loaves are perfect for keeping on hand for breakfast, sandwiches, toast, and family meals.
