Homemade sandwich bread made with milk for a fine crumb and a soft texture. This square loaf is ideal for toast, sandwiches, and breakfast, and being additive-free, makes a tasty homemade alternative to store-bought bread.
Add the sugar and yeast to the lukewarm milk and let stand. Knead the flour, salt, softened butter, and milk mixture for at least 10 minutes, until smooth and elastic.
Cover the dough and let it rest in a warm place until doubled in size.
Punch down the dough, shape it into a log, and place it in a greased loaf pan. Cover and let rise for 40 minutes, until it reaches the rim of the pan.
Bake in an oven preheated to 190°C / 375°F until golden on top. Remove from the pan and let cool completely on a wire rack before slicing.
Knead the dough thoroughly to develop the gluten and keep the bread soft. Contains gluten (wheat) and milk. Let it cool completely before slicing; cutting it while hot can damage the texture. You can slice, bag, and freeze the bread.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
