With step-by-step pictures, a full video tutorial, and plenty of helpful tips, learn how to make simple white sandwich bread using a few baking ingredients like flour, water, yeast, salt, and milk. Bread flour promises a super soft interior with an extra chewy crust. This recipe yields 1 loaf, so it’s perfect if you only have 1 loaf pan.
If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs. This recipe is brought to you in partnership with Red Star Yeast.
Let’s make homemade sandwich bread. This is a basic staple in any bread baker’s repertoire, but it’s also a recipe that shouldn’t be overlooked. There’s nothing on earth quite like homemade bread and my recipe is loaf perfection—rising tall, tasting buttery-soft, and making the most epic sandwiches. It’s truthfully the best homemade bread I’ve ever tasted and it all comes from just 7 ingredients. And if you’re nervous to bake with yeast, I guarantee you will finally feel confident with this no-fuss recipe.
This Sandwich Bread Is:
- Soft white bread with an extra chewy exterior
- Crisp right out of the oven!
- Made from 7 easy ingredients
- Golden brown with a super impressive rise
- Extraordinary on its own or as the base of a sandwich
- Simple to make
- Easy to make ahead or freeze
Looking for a no yeast alternative? Here’s my no yeast bread.
Just 1 Loaf of Bread
Besides the simplicity of the process, you’ll appreciate that this sandwich bread recipe yields just 1 loaf. You don’t need a crazy amount of flour, multiple loaf pans, and you’re not left with 2-3 leftover loaves on your hands. (Which wouldn’t necessarily be a bad thing.) Just 1 loaf to prepare, rise, shape, and bake—convenient, approachable, and straightforward. My recipes for multigrain bread, homemade cinnamon swirl bread, and honey oat bread both produce just 1 loaf as well.
Overview: How to Make Sandwich Bread
- Make the dough. Continue below to learn more about this dough recipe.
- Knead the dough. Reference my How to Knead Dough video tutorial for extra help with this step.
- Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
- Punch down the dough to release the air.
- Shape the dough into a large rectangle, then roll it into loaf.
- Let the loaf rise for about 1 hour.
- Bake for 30-34 minutes until golden brown.
As shown in the video tutorial below, the dough comes together with a mixer. You can use a paddle attachment or a dough hook. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can continue beating the dough with the mixer for this step or you can knead the dough by hand. If you’re new to bread baking, my how to knead dough post and video can help with this step.
Sandwich Bread Ingredients
You need 7 ingredients—practically the same as my homemade cinnamon swirl bread but less sugar. Likewise, they’re basically the same ingredients as my soft dinner rolls too, but in order to bake a bread that rises tall and has legitimate structure, we’ll leave out some of the fat. Swap some of the milk for water and leave out the egg.
- Water: Liquid activates yeast. I use mostly water in this dough because we need a bread that has structure. Using all milk, like I do for my dinner rolls, would yield a flimsy bread without much texture.
- Milk: To make a soft bread, you need fat in the dough so make sure 1/4 cup of the liquid is milk. Low fat milk works too, but whole milk produces phenomenal texture.
- Yeast: You can use active dry yeast or instant yeast. If using active dry, the rise times will be a bit longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers. It’s my go-to for all bread.
- Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
- Butter: Butter promises a flavorful loaf. I tested this recipe with melted butter, softened butter, and even olive oil. We liked the loaf made with softened butter the best because it had pronounced buttery flavor and a softer (yet still sturdy) interior.
- Salt: You can’t make flavorful bread without salt!
- Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier crust. There are no other changes to the recipe if you use bread flour. For best taste, I highly recommend bread flour. It’s what I always use when I make artisan bread. If you wish to use whole wheat flour, follow my recipe for whole wheat bread instead.
After you make and knead the dough, let it rise. Then, punch it down to release the air:
Roll it out into an 8×15-inch rectangle:
Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your 9×5-inch loaf pan. (Unlike cinnamon rolls where you roll up the dough starting with the larger side.) Let it rise until it’s 1 heaping inch above the rim of the pan:
Bake until golden brown, about 30-34 minutes.
Uses for Homemade Sandwich Bread
- Any sandwich. Like the Ross Geller’s Turkey Moist-Maker Sandwich 🙂
- BLT or grilled cheese
- Avocado toast or bacon & egg sandwiches
- Soup dipper
- Make croutons
- French toast or Blueberry French Toast Casserole
- Or in savory recipes like Breakfast Casserole and Sausage & Herb Stuffing
But our favorite way is simply warm toast with butter & jam. Honestly, toast made from mass-produced bread doesn’t even compare. You can actually taste the soft and buttery toasty crumbs here. Or make an easy turkey sandwich—store-bought bread can’t make a sandwich taste as PERFECT as this.
I understand there’s a major convenience with store-bought bread and I’m not asking you to only make homemade bread for the rest of you life, but try it at least once. It takes a few hours one afternoon and most of the work is hands-off while the dough rises. Fresh-baked sandwich bread smells incredible, tastes even better, and I’m confident there’s no better baked good than this perfect loaf. You won’t regret trying this.
More Easy Bread Recipes
- Focaccia
- Multigrain Bread
- Artisan Bread
- Cheesy Breadsticks
- Pizza Crust
- Homemade Soft Pretzels
- Bread Bowls
- Homemade Breadsticks
- Olive Bread
Sandwich Bread
- Prep Time: 3 hours, 20 minutes
- Cook Time: 32 minutes
- Total Time: 4 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 1 cup (240ml) water, warmed to about 110°F (43°C)
- 1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 Tablespoons (25g) granulated sugar
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
Instructions
- Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat for an additional 5–8 full minutes, or knead by hand on a lightly floured surface for 5–8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. 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 (roughly golfball-size) 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. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.
- 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5-inch loaf pan.
- Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- 2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour. (See video and photo above for a visual.)
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
- Bake the bread: Bake for 30-34 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
- Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
Notes
- Freezing Instructions: Prepare recipe through step 6. Place shaped loaf in a greased 9×5-inch loaf pan or disposable loaf pan, cover tightly, and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 4-5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Overnight Instructions: Prepare the recipe through step 6. Cover the shaped bread tightly and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
- Special Tools (affiliate links): Electric Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon / Silicone Spatula | 9×5-inch Loaf Pan | Rolling Pin
- Yeast: Platinum Yeast from Red Star is an instant yeast. Any instant yeast works. You can use active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. The bread is still soft no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
- Doubling this recipe: For best results, I recommend making two separate batches of dough. However, if you want to double the recipe all in 1 mixing bowl, double all of the ingredients except for the yeast and butter. Use 3 and 1/4 teaspoons yeast and 6 Tablespoons of butter.
- Bread Machine Questions: I don’t own a bread machine so I have not tested it, but some readers in the comments section have had success.
- Adapted from Homemade Cinnamon Swirl Bread
Loaves did not hold shape. The dough never got to a dough-like consistency. The first rise went okay, but not the second one. Both of the loaves had flat tops but i decided to just go ahead and bake them. I followed the directions and did it twice, so im not sure how anything could’ve gone wrong on my side. I don’t even know so I just don’t recommend it, but if it goes well for you, Good Job!!
Hi Elly! Was your dough too soft? Feel free to add more flour as needed to reach a more kneadable consistency. This baking with yeast guide may be helpful for you as well – lots of helpful tips for next time. Thank you for giving this bread a try!
This is my go to recipe for sandwich bread. I’ve read alot of comments about the stickiness and lack of rise. I’ve found that if you add approximately 1/2-3/4 cups more flour it helps alot with dough consistency and if you use a a more narrow loaf pan this should help with a better and more consistent rise and loaf shape. Hope these 2 suggestions help.
Jean is right. The recipe just needs about 3/4 cup more flour. The dough is perfect then. This bread is so flavorful that it really doesn’t need ANYTHING. I eat slices untoasted and without butter, jam, etc. It is that good! Just finished making four loaves because my bread loving household keeps clamoring for more. That should hold them for a while. Thank you, Sally, for this amazing recipe!!!!
Hi,
I added 1 cup of milk by mistake, and added more flour. Is it going to be ruined?
Hi Aida, it’s hard to know exactly what will happen, but please let us know how it turns out!
I’ve made this before, and adapted it for my bread machine and it was delicious. BUT last night I tried refrigerating the dough overnight at step 6 like recommended in the tips, and it was a disaster. It just didn’t rise at all once I took it out and laid it on the counter. Very disappointing.
Hi Ali, we’re so sorry to hear you had troubles with the overnight version. How long did you allow it to rise on the counter? If it didn’t end up rising at all, it sounds like your yeast may be expired or dead (more on why that happens in our Baking with Yeast Guide). Let us know if we can help troubleshoot further — glad to hear you’ve had good experiences with this recipe in your bread machine!
Absolute newbie here! I used whatever I had at home – swapped milk with oat milk, used salted butter and used AP flour + 2 tbsp of whole wheat flour (totalling required flour qty). Kneaded by hand (no stand mixer) as I watched and rewatched YouTube videos on how to knead. It turned out slightly denser than I’d prefer (probably due to my kneading/wheat flour) but very tasty and buttery.. I’d call it a success! Will definitely try it again next week! Thank you!
Hi Sally,
Just a enthusiastic baker here. I have tried your recipe with 1 change that I swapped the Water and Milk quantity. Bread still came out nice, however its too soft and crumbles even when I try to slice it.
I looked at your tips and see that Water provides structure and milk softness. But when i tried with more water the bread became too hard.
Any suggestion.
Hi Ankit! So you used 1 up milk and 1/4 cup water? The added fat from the milk would make this bread more soft and crumbly. We recommend sticking with the recipe as written for best and most consistent results! Thanks so much for making this recipe.
How thick should I roll the dough as rectangle in step 6?
Hi Susan! We’re unsure of the exact thickness of the rectangle, but you’ll want the dimensions to be 8 inches × 15 inches. Then, roll it up tightly starting with the 8 inch side so that it fits nicely into your 9×5 pan. Hope this helps!
Am I able to shape this in a log right after deflating it or is it important to roll out the dough into the rectangle and then roll it into a log shape?
Hi Dara! For best results, we recommend following the recipe as is, including the rolling steps. Hope you enjoy this bread!
If I don’t have a stand mixer, can I use a hand mixer for incorporating the ingredients or should I aim to do it by hand so as not to over mix it?
Hi Shannon, either will work, but you may find mixing it by hand to be easier than with a hand mixer. It will take a bit of arm muscle!
The sandwich loaf looks well worth a try ! Just a couple of questions – what can I use instead of butter? Can I use oil or marge – if so pls suggest quantity of oil
Also, I don’t use whole milk at home. Can I use semi-skimmed or maybe the SS milk with something like natural yogurt added?
Hi Michael, you need softened butter in this dough so we don’t suggest an oil substitute (liquid). You can try room temperature (solid) coconut oil though (expect a different taste)! You can also use a lower fat milk, although the bread may not taste as soft and rich. Let us know what you try!
Hi, I was reading about the different colors of loaf pans and how that would impact the result. If I have a darker pan, should I reduce the temperature?
Hi Adeline, Dark metal pans do heat up faster so you can certainly try lowering the oven temperature, or if you don’t just remember to begin checking your cake for doneness earlier.
Wow. I am going to try your amazing recipes. I am a student i free time and follow you .
Hi. This recipe was just perfect, thanks! Just want to ask if I can substitute the butter with ghee oil?
Hi! So excited to make this as it will be my first yeast recipe. I do have 2 questions. Will be using this for lunches during the week. 1) how do you store it? Fridge? Slice it first? Or slice as needed?
2) will this work with unsweetened original almond milk?
Thank you in advance for your help!
Hi Shellbeee, almond milk should work just fine in this recipe. For storage, cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days. We prefer to slice as needed, but you can certainly slice it all if you prefer. Hope you enjoy this bread!
I could hardly get my dough out of the mixer even though it was pulling away from the sides while mixing, because it was so loose and “runny”. I followed ingredients and directions exactly.
Same thing happened to me. It was very hot today. Could that be the culprit? Or not enough flour? I measured the flour on a scale.
So odd!! I have made homemade bread enough to know this isn’t how dough is supposed to turn out. I’m not sure about heat having that much effect?
I live in Houston. My daughter lives in Kansas. There is a Country Liaf recipe that we both love. We use identical ingredients. She even bought her flour and yeast here. It works perfectly at her house (from a Norwegian cookbook). At my house the bread rises like a mummy out of the grave and literally spreads across the pan. I end up with focaccia bread. I finally sent the recipe to a professional bread baker in Galveston. He was kind enough to make the recipe 5 (five!) times. His conclusion was that it wasn’t the local heat or elevation. It was the humidity. He was able to reproduce the recipe properly by doing the second riding IN THE REFRIGERATOR. It’s often 90% humidity here and that WILL affect your baking.
I’m sorry. That should have been second rising.
Hi Sally
I made this today and it was so saify and fluffy!!
Love it
Can this be made into small buns instead of a loaf? Can I put stuffing in the bun?
Thanks
Hi Grace, sure can! In step 6 punch down the dough, form into individual rolls, and continue with second rise. We’re unsure of the bake time needed. Or you can follow our recipe for dinner rolls. We haven’t tried stuffing them, but let us know if you do.
I had the same problem, closer to batter like consistency. I added a bit more flour, also my loaves collapsed in transport to the oven, they couldnt hold any shape. 🙁
Hey Sally!
I absolutely love your recipes and im so excited to try this one today! Just one question, what else can i bake it in if i don’t have a loaf pan? Will baking it on parchment paper or a ceramic dish still work?
Thank you!
Hi Nim! This bread requires the sides of a loaf pan in order to rise, so unfortunately baking on a baking sheet with parchment won’t work (you might like our artisan bread instead!). We haven’t tested it in other shaped pans, so we can’t guarantee results. If you do decide to try, make sure your ceramic dish can withstand the temperature needed for this recipe.
Can I use molasses instead of the sugar. And can I use evaporated milk too? I want to try it in a few minutes.
Thanks.
Hi Cors, We haven’t tested either of those substitutes but let us know if you try them!
This bread is delicious! You will never want store bought bread again!
I’ve made this recipe several times – always turns out beautifully even when I’m unsure it’s going ok! I’ve been experimenting with the rise time as I was a bit too conservative with my first couple batches, then I left it a bit too long and ended up with a separated crust. The nice thing about bread baking is that it always tastes delicious, even when it doesn’t go *perfectly*.
My question is about the consistency of the dough – I use the weights instead of the volume and I always end up adding a bit more flour just to make it workable. I’ve also made this recipe using three different kinds of flour: Bobs Red Mill AP, King Arthur Bread Flour and Robin Hood Bread Flour. All three have created really nice loaves, however all three have also produced _very_ sticky dough, even with an increased amount of flour. Is this normal? The photos of your dough do not look as sticky as mine. I tired kneading it for the allotted time, as well as longer than you recommended to get the gluten worked up a bit more but no difference… Any tips? Or is this just normal?
Hi Mike, we’re so glad you love this recipe! There are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency.
This bread is ridiculously good and totally doable for a beginner like me. We’ve tried a few different sandwich bread recipes, but keep coming back to this one because it’s our favorite.
How do I keep the smooth, even top crust that the bread has after baking? After baking is complete, I immediately take the bread pan out of the oven, let the bread in pan cool on a wire rack for a minute or two, then remove the bread from the pan and let it cool completely on the rack. The bread has a nice smooth crust on top when it comes out of the oven, but gets wrinkly as it cools. It’s minor, I guess, but am I doing something wrong? Thanks!
Hi Pete! You aren’t doing anything wrong. It’s the moisture from the air that’s creating the softer, wrinkly crust– as well as the bread’s top settling down. Happens to many of my loaves too.
3.25 cups of flour (406g) is never enough for the dough to pull clean from the sides, I always end up needing at least another .75 cups. I do spoon/level, I’m not sure if maybe I used bread flour instead of AP if it would work out? Anyway, always turns out great even with the addition!
What changes would I have to make if I’m baking bread with this recipe in winter? It’s down to 3°c at nights here in Canberra
Hi Swetha, we bake this bread year round without much change to the baking time. Your rise time may take a bit longer if your kitchen is particularly cold, but the bake time and temperature should remain the same. Let us know if you give it a try!
Amazing! I’ve always struggled with baking bread, and I didn’t have high expectations due to my own lack of experience. But this loaf came out perfectly! It’s so soft and flavorful! I will definitely be making lots more in the future! Thank you for such a great recipe!
Hello Sally
I love your recipes, always go back to your site if i want to bake something . I have a question i made this and your whole weat bread, while the taste is good mine is super crumbly. I don’t use breadflour but spelt/dinkel flour. Do you know what i do wrong. The dough seems to come together nicely and is rising good too. Greetings from the Netherlands
Thx
Hi Annemarie, We’ve never baked with spelt flour so we can’t say for sure. However, spelt flour is more delicate so if you mix or knead it heavily it will break down faster causing crumbly bread. It’s best to stick with bread flour or all purpose flour for this particular recipe (see recipe notes) so you may wish to find a recipe that is written specifically for the types of flour you are using.
Thank you for the quick reply. I will do that
So tasty! I made a double batch in two pans and mixed half all purpose flour and half whole wheat. Rose so well and is utterly light and fluffy! However wait to cut it until cooled my little boys were begging me for a slice and it collapsed when I cut a few pieces off.
If I get to the second rise and I can’t get 1″ above the pan, should I wait it out longer, or just go ahead and bake it?
Hi Karishma! We recommend waiting for the full rise for the fluffiest bread.
I am a long time follower and am not new to bread making (though it has been a few years), but this was a first for me and I am curious if you think it will change the outcome at all. I am using my “breadproofing” function on my oven. During the second rise in the loaf pan, the dough rose so high and ended up sticking to the greased wax paper I had on top. When I tried to gently pull it off, the whole loaf sunk in like it does when you punch it down after the first rise. I ended up punching it down and rerolling and have it in now for a third rise. It seems to be rising just fine again. Do you know if an extra rise will make it more dense or more fluffy or change it at all?
Thanks in advance, you are the best!
Hi Melanie, it should turn out just fine, but we’re very curious to hear how it goes!
The taste is delicious! It rose perfectly but I could tell on first inspection about halfway through baking that it didn’t stay as high upon baking. The middle sunk back in just a little and the top for some reason refused to turn the beautiful golden brown like in the pictures. Either way, it is so good and I know my boys will love it. I will try again soon and bake closer to the middle of the oven instead of the very bottom. Thanks for your quick reply!
Made this several times and always need to add 1/4 cup of flour. Then when I slice it cooled the middle falls apart and I end up with slices with a hole in the middle. Same with the milt I grain but not as bad. Suggestions please?
Hi Gail! It’s perfectly normal to add extra flour to your dough – There are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. If the bread is falling apart after baking, it could be under-baked. Make sure to use a sharp bread knife when slicing as well – a dull knife could rip and tug the bread instead of cutting it. Thank you so much for giving these bread recipes a try!
Thanks. Do use sharp knife so will try baking it a few minutes longer. Have tested it with thermometer and it reads 190. Tastes great.
if you are a slower moving person like me, after you roll it out, use a little warm water and a brush to lightly moisten the surface, then roll it up. was having a hole(s) under the middle on top, the whole top just about came off one time! if you look at the pictures from the recipe, you can see smaller versions of what was happening to me, the layers as you roll weren’t adhering to each other. No big holes since I started doing this.
2nd time making this wonderful bread. Everyone loved it! Joint effort between my husband and myself. Never going to buy bread again!
What bread pan do you use?
That’s fantastic to hear, Barbie! We use a 9×5 inch loaf pan from USA Pan for this and all our other loaf bread recipes.
Excellent and delicious recipe
Made this bread used 1 cup whole wheat flour, 2 cups breadflour, 1/4 cup all purpose flour. Came out FANTASTIC!
AMAZING bread & a must try!! don’t get me wrong, please take a moment to read my review to understand the rating. Sally really knows her stuff I highly recommend this recipe and reading through her blog, you will get a better understanding of the chemistry of baking ! She is so thorough and walks the reader through each step with vital explanation and careful instructions !! And this bread recipe makes for the most scrumptious golden brown crust & heavenly inside! The texture inside and out are seriously perfection ! 10/10 for consistency!
My only critique would be the lack of flavor. The bread just doesn’t have much taste to it in my opinion and I’m not really sure what’s missing! Otherwise fantastic! Even if you’re a beginner
More of a question.
What would be the results of using some cream along with milk for this recipe?
Hi Kirk! We haven’t tested this recipe with heavy cream or a portion of heavy cream so we can’t accurately predict the results for you. We fear it will be much too heavy, unless you’re using a lower fat milk or watering the cream down a bit. If you do any testing, we’d love to know how it turns out for you.