Sandwich Bread
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About Sandwich Bread
Baking bread at home has become a safer and healthier choice, especially since homemade loaves are free from preservatives and unnecessary additives. This easy sandwich bread recipe lets you enjoy fresh, soft slices straight from your own oven, using simple ingredients like all-purpose flour, milk, yeast, sugar, and milk powder.
Perfect for breakfast, this homemade bread boasts a tender crumb and mild sweetness, making it ideal for sandwiches or toast. Embrace the comfort of baking and savor the wholesome goodness of bread made entirely by you—pure, delicious, and preservative-free.
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Recipe Time & More
Ingredients
- 4 cup All Purpose Flour (Maida)
- 1 cup Milk
- 2 tsp Yeast (active dry)
- 2 tbsp Sugar
- 1/3 cup Milk Powder (rd)
- 2 tbsp Butter
- 1 tsp Salt (or as per taste)
- Eggs (for the egg wash)
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Instructions
- The milk has to be lukewarm. Add the sugar to 1/2 cup of milk , add the yeast to it and leave it to froth. It takes about 7-8 minutes.
- Now add the yeast mixture to rest of the milk. Slowly add the flour to the milk mixture and stir. Add one cup at a time.
- Mix the maida, salt, milk powder together and keep aside.
- While mixing the flour, alternatively add the butter and knead the dough. It might be sticky, so it takes about 7-8 minutes to get a proper non sticky dough.
- Put the dough in a greased dish, cover it with wet cloth and leave it to proof in a warm environment. Leave it for 2 hrs.
- Now flatten the air out and roll out the dough, and roll it to form a tight log. Place this in a greased loaf tin. Cover it with wet cloth and leave it to proof again for another 45 minutes.
- Now egg wash the top of the dough, and bake it for 40-45 minutes at 200„ƒ , in a preheated oven.
- Remove it from the loaf tin and let it cool on the wire rack. Cut and slice..
Recipe Notes
Additional Tips
- For a softer, fluffier crumb, incorporate a tangzhong (water roux) by cooking 3 tablespoons of flour with ½ cup of water until thickened, then let it cool and add it to your dough ingredients.
- To achieve a golden, shiny crust, brush the loaf with a mixture of milk and melted butter immediately after baking, then let it cool uncovered for a few minutes before transferring to a rack.
- If you prefer whole wheat bread, substitute up to 50% of the all-purpose flour with whole wheat flour; add an extra tablespoon of milk to counteract the drier texture.
- Allow the bread to cool completely before slicing to prevent squashing the crumb; for perfectly even slices, use a serrated bread knife or a bread slicer guide.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 281kcal | Carbohydrates: 51g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 2mg | Sodium: 285mg | Fiber: 2g | Sugar: 5g
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Sreemoyee Bhattacharjee
Articles: 1035 Comments
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Absolutely mouthwatering! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
Looks so yummy! Excited to make it.
Such a beautiful dish! Can’t wait to try it.
This looks so good! Appreciate the share.