#sandwichbread
i’ll always prefer sourdough, but sometimes you’re waiting on your starter or you just need a quick homemade bread fix. this is my go-to soft white sandwich bread for those days. no sourdough starter needed, just a really soft, sweet 🍞soft homemade white bread (makes two 9x4 loaves) 540 g whole milk 36 g honey 6 g instant yeast 760 g all-purpose flour 14 g nonfat dry milk powder 12 g salt 86 g softened butter Mix everything together knead in butter until the dough is smooth, stretchy, and slightly tacky, about 8-10 minutes. cover and let rise until doubled. divide into 2 equal pieces, shape into loaves, and place in greased loaf pans. let rise until the dough is just above the rim of the pans. bake at 350°f for about 30-35 minutes, or until the center reaches 190-195°f. brush the tops with butter right after baking for an extra-soft crust. #homemadebread #whitebread #sandwichbread #breadrecipe #breadbaking
shelly’s cozy carbs1,300,000 views • 2 months ago
I love making milk bread, but I’m not always in the mood to stand there mixing and kneading by hand… so I let the bread maker do the work on the dough setting, then finish it in the oven for that perfect loaf shape. This is your reminder that kitchen tools are there to make your life easier. You don’t have to do everything the “hard way” to get amazing results. Less stress, less time, same delicious bread. #easyrecipes #sandwichbread #homemadebread
Jenniabs2,800,000 views • 6 months ago
🍞 Fluffy Sourdough Sandwich Bread Ingredients * 250g active sourdough starter * 720g warm water * 40g honey (or sugar) * 1,000g bread flour * 20g salt * 60g olive oil (or softened butter) Instructions 1. Combine the starter, warm water, and honey(or sugar) until smooth. Add the flour and salt, then mix until no dry flour remains. Work in the olive oil (or butter) until fully incorporated. 2. Cover and rest for 30 minutes. Perform 3 sets of stretch and folds, spaced 30 minutes apart. 3. Let the dough continue rising until puffy and roughly doubled in size. 4~6 hrs depending on the temp. of your house 4. shape into a loaf and place into a greased loaf pan. 5. Final proof (choose one): • Same day: Cover and let rise at room temperature for 2–4 hours. • Cold ferment: Cover and refrigerate for 8~24 hours. When ready to bake, let it sit at room temperature while the oven preheats, until slightly puffy. 6. Bake: Bake covered at 375°F (190°C) for 35-40 minutes. Remove the lid and increase the oven to 400°F (205°C). Bake for another 5–10 minutes, or until the top is deeply golden brown. 7. Let the loaf rest in the pan for 5–10 minutes, then transfer to a wire rack and cool completely before slicing. ✨ For the softest slices, wait until the bread is fully cooled before cutting into it. ❄️ Freezing Instructions Once the loaf has cooled completely, slice it and place the slices in a zip-lock bag or airtight freezer-safe container. Freeze for up to 3 months. When you're ready to enjoy it, thaw a slice at room temperature for a few minutes or pop it straight from freezer into the toaster. It tastes just as soft and fresh, making it perfect for quick sandwiches or morning toast. 🍞 #sourdoughsandwichbread #sandwichbread #sandwich #sourdoughrecipe #homemadebread
Kramer Kitchen1,700,000 views • 4 months ago
Replying to @datsuthrnlady20 RZ Sandwich Bread Yield: 1 standard loaf Ingredients 2 cups warm water about 105°F - 110°F warm, not hot 2¼ tsp active dry yeast or 1 packet 2 tbsp honey or sugar 2 tbsp olive oil or melted butter 1 1/2 tsp salt 3 to 3½ cups all-purpose flour or half AP + half bread flour for extra chew Directions • In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey/or sugar. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy and activated. Stir in the salt and oil. • To a large bowl, add the flour and pour in the yeast mixture. Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms. • Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive. • Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size. While it rises, grease a loaf pan and set it aside. • Once doubled, gently punch down the dough to release excess air. Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out. • Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape. Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes. • Bake at 375°F (190°C) for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped. • Immediately brush the top with butter or olive oil for a soft, tender sandwich crust. • Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy. • Allow the bread to cool for at least 20 minutes before slicing. Chef notes for optimal flavor boost these optional but so good • Swap ¼ cup water for warm milk=softer crumb • Add ½ tsp garlic powder or onion powder = savory sandwich loaf • Add 1 tbsp maple syrup instead of sugar = subtle depth Texture Notes • Soft enough for PB&J • Strong enough for grilled cheese • Doesn’t crumble like store bread Storage Notes Store at room temperature in a bread bag, linen towel, or airtight container for 3 days. Refrigeration can dry bread out if it isn’t stored properly. If refrigerating, wrap the loaf in reusable food wrap, then place it inside a zip-top bag, pressing out as much air as possible before sealing. Slice only as needed to help retain moisture. For longer storage, pre-slice the bread and freeze in a sealed freezer bag for up to 2 months. Toast or warm frozen slices directly from the freezer for the best texture and freshness. #sandwichbread #homemadebread #fromscratch
Roshelle | Holistic Wellness2,400,000 views • 8 months ago
My soft sourdough sandwich bread recipe! ✨🍞✨ This recipe makes two loaves of bread! If you prefer to make one at a time you can halve the recipe! Or you can make both and freeze one loaf for later! Ingredients: 300g active sourdough starter (The night before you wish to make your dough mix together 50g sourdough starter, 150g water, 150g flour) 650g warm water 50g honey 40g avocado oil 20g salt 1000g bread flour #sourdough #sandwichbread #sourdoughsandwichloaf #breadtok #tiktokpartner #lifeontiktok
Jackie | Sourdough Enthusiast6,400,000 views • 3 years ago
Super Easy Sandwich Bread Recipe 🍞🥪 2 Cups Warm Water 1 Tablespoon Instant Yeast 1/4 Cup Honey Mix, and let sit for 10 minutes. Add: 2 Tablespoons Avacado Oil (or butter) 2 Teaspoons Salt 4 1/2 Cups Bread Flour Mix with kneading hook until it comes from the edges. Let dough rise for an hour or till doubled in size. Punch down and split in two. Stretch each ball out, smack out the air bubbles, then roll up and place in oiled pan. Bake at 350 for 35-40 minutes. Pull out of the oven and top with melted butter. Let them rest in their pan for 10 minutes and then dump on cooling racks. Enjoy warm or cooled! #sandwichbread #breadrecipe #bakingrecipe #fromscratch #easyrecipe
Shaun391,100 views • 8 months ago
Easy White Sandwich Bread (Bread Machine Friendly 🤍) Add to your bread machine in this order: * 1 cup lukewarm water * 1/3 cup lukewarm milk (any kind works!) * 3 tbsp butter or oil * 3 tbsp sugar or honey * 1½ tsp salt * 3¾ cups flour * 1 packet (or 2 tsp) rapid-rise / instant yeast ⚠️ make sure it’s rapid-rise or instant! I Use the “White Bread,” “Regular,” or “Quick” setting on my machine. Medium size loaf with light crust. #breadmachinerecipe #breadrecipe #whitebread #sandwichbread #easybread
C O U R T N E Y 🎲⚡️🍒126,900 views • 6 months ago
The best sandwich bread. Light and fluffy, soft like the ones at the store but without all the added junk! this recipe makes one full loaf! 1 1/2 TBS bread flour 2 1/2 TBS cold whole milk 2 1/2 TBS cold water Cook on medium until thickened, let cool til it's warm not hot Dough: 2 cups bread flour 3 TBS+1 tsp sugar 1 1/2 TBS dry milk powder 1 1/2 tsp instant yeast 1 tsp salt 1/4 cup +2 1/2 TBS whole milk 1 egg 3 TBS butter melted and cooled slightly Mix all ingredients including flour paste on low until combined. Then on speed 2 let mix for 15 minutes. Cover with a damp towel and let rise til doubled in size 1 1/2-2 hours. Shape as shown, place in bread loaf lined with parchment paper or silicone liner. Cover and let rise til it has risen above the top of the pan (1 1/2 hours) Brush the top with egg wash Bake at 350° cover with foil after 20 minutes and bake an additional 10 minutes. Internal temp of 190° #homemade #sandwichbread #baker #breadrecipe
heymombakes135,900 views • 7 months ago
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