Description
A soft, fluffy and versatile sandwich loaf perfect for toasting, sandwiches or everyday use.
Ingredients
Units
Scale
- 3 cups (360 g) bread flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) salt
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup (240 ml) warm milk (110 °F/43 °C)
- 2 tbsp (30 g) unsalted butter, softened
- 1 large egg, room temperature
Instructions
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- Add warm milk, softened butter, and beaten egg; mix until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1¼ hours.
- Punch down the dough, shape it into a loaf, and place in a greased 9×5″ loaf pan.
- Cover and let rise again until it reaches about 1 inch above the pan (30–45 minutes).
- Preheat oven to 350 °F (175 °C). Bake loaf for 30–35 minutes until golden brown and the internal temperature reaches 190 °F (88 °C).
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a softer crust, brush the top with melted butter right after baking.
- Substitute half the milk with water or use all water for a dairy-free version.
- Let the bread cool fully before slicing to ensure clean cuts.
- Store in an airtight bag for up to 3 days or freeze sliced for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 50 g)
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg