Homemade Sandwich Bread Recipe

Step 1

In the bowl of an electric stand mixer fitted with the dough hook, or in a large mixing bowl if making by hand, combine the hot water, cold milk, and honey or sugar, and whisk until combined. Add in the yeast and whisk until combined. Let sit for five minutes to prove. The mixture is ready when it’s foamy.

Step 2

Add in the butter or vegetable oil, salt, and flour. Mix using the lowest setting on the mixer, or by hand, until it forms a soft and sticky dough, about 3 minutes

Step 3

Knead by hand on a floured work surface, or by turning up the mixer to medium-low for 5-7 minutes, or until the dough is smooth and elastic. It will still be slightly sticky.

Step 4

Oil the inside of a clean medium-sized mixing bowl. Place the dough ball in the oiled bowl, rotating to coat in the oil. Cover with plastic wrap, a bowl cover, or a damp tea towel, and set in a warm place to rise until doubled.

Step 5

Oil the inside of a loaf pan. I prefer a 10” x 4 1/2” loaf pan to get very high loaves, but you can also use a standard loaf pan. Set aside.

Step 6

When the dough has finished its first rise, lightly flour a work surface and dump the dough onto it. The dough should appear light, stringy, elastic, and full of air bubbles/holes.

Step 7

Form into a loaf shape and place in the prepared loaf pan. Cover with oiled plastic wrap, a bowl cover, or a damp tea towel, and set to rise in a warm place until it passes the bread proofing poke test—poke in the bread with a knuckle or finger. If the indentation immediately bounces back, the bread needs to rise longer. If the bread collapses, the loaf is over-proofed, and if the indentation slowly fills in, it’s ready to bake! The rise of the bread should also be approximately 1” above the loaf pan.

Step 8

In the last few minutes of the final proof, preheat the oven to 425°F. When proofing is finished, remove the cover, and place the loaf in the oven. Close the door, and immediately reduce the oven temperature to 375°F.

Step 9

Bake with the oven door closed for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. Remove from the oven and cool for 15 minutes before removing from the loaf pan, and transfer to a wire rack to cool completely before slicing.