Скачать или смотреть Easy Homemade Sandwich Loaf Bread Recipe

Learn how to make delicious homemade sandwich loaf bread with this easy recipe. This bread recipe yields a soft and fluffy loaf perfect for sandwiches and toast. It is so simple to make, you'll never need to buy bread from the supermarket again! Don’t forget to turn on your CC/SUBTITLES for step-by-step instructions to knead, rise, and bake your own loaf of bread.

Ingredients:
1 cup (240ml) warm water (about 110°F / 43°C)
1/4 cup (60ml) warm whole milk (about 110°F / 43°C)
2 1/4 teaspoons (7g) instant yeast
2 tablespoons (25g) granulated sugar
4 tablespoons (56g) unsalted butter, softened
1 1/2 teaspoons salt
3 1/3 cups (420g) all purpose flour or bread flour

Tips and Important Notes:
Kneading the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on low/medium speed for the same duration. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. If light can pass through the stretched dough without the dough tearing first, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.

Preheating your Oven: Preheat your oven to 350°F (180°C) during the last 15 minutes of the second rise.

Baking the Bread: Bake the bread in the preheated oven for about 30-35 minutes, or until the top is golden brown and the bottom sounds hollow when tapped. If needed, you can cover the top with aluminium foil halfway through baking to prevent excessive browning.

Leftovers: Store any leftovers in an airtight container to maintain freshness. It can stay fresh up to 5 days at room temperature or longer in the refrigerator.

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