Homemade White Sandwich Bread

🍞 Homemade White Sandwich Bread (2 Loaves)

🧺 Ingredients

• 4 cups (500 g) all-purpose flour (or bread flour)

• 2¼ tsp (1 packet) active dry yeast

• 2 tbsp sugar

• 1½ tsp salt

• 1 cup (240 ml) warm milk (not hot)

• ¼ cup (60 ml) warm water

• 2 tbsp butter or oil (softened)

• Extra flour for dusting

🥣 Instructions

1. Activate the yeast

   • In a bowl, mix warm water, warm milk, sugar, and yeast.

   • Let sit for 5–10 minutes until foamy.

2. Make the dough

   • Add butter and salt to the yeast mixture.

   • Gradually add flour, mixing until a soft dough forms.

3. Knead

   • Knead by hand for 8–10 minutes (or 5 minutes with a mixer).

   • Dough should be smooth and slightly stretchy.

4. First rise

   • Place dough in a lightly oiled bowl.

   • Cover and let rise in a warm place for 1–1½ hours, until doubled.

5. Shape

   • Punch down the dough.

   • Divide into 2 equal pieces.

   • Roll each into a tight log and place in greased loaf pans.

6. Second rise

   • Cover and let rise again for 30–45 minutes, until the dough rises just above the pan.

7. Bake

   • Bake at 180°C / 350°F for 30–35 minutes.

   • Tops should be golden brown.

8. Cool

   • Remove from pans and cool on a rack before slicing.

❓ Q & A

Q: Why is my bread dense?

A:

• Yeast may be expired

• Dough wasn’t kneaded enough

• Not enough rising time

Q: Can I use whole wheat flour?

A:
Yes, but replace only half the flour and add 1–2 tbsp more liquid.

Q: How do I make the crust softer?

A:

• Brush the top with butter right after baking

• Store bread covered once cooled

Q: Can I make this without milk?

A:
Yes. Replace milk with water, but the bread will be slightly less soft.

Q: How long does homemade bread last?

A:

• Room temperature: 2–3 days

• Fridge: up to 1 week

• Freezer: up to 2 months

Q: Can I add flavors?

A:
Yes! Try:

• Garlic & herbs

• Cheese

• Honey (replace sugar)