Q1: Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Just make sure to proof it in warm water with honey or sugar until it becomes foamy before adding to the dough.

Q2: How do I know if I’ve kneaded the dough enough?

The dough should feel smooth, stretchy, and slightly tacky but not sticky. When you press it with a finger, it should slowly bounce back. This usually takes 7–10 minutes of kneading.

Q3: Can I freeze the bread?

Absolutely. After baking and cooling, wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw at room temperature or toast slices directly from frozen.

Soft and Fluffy Homemade Sandwich Bread

Description

This beginner-friendly Soft and Fluffy Homemade Sandwich Bread is easy to make, healthier than store-bought, and perfect for quick and healthy meals.

Ingredients

Scale

2 1/4 tsp instant dry yeast
2 tbsp honey or sugar
1/4 cup warm water
1 1/2 tsp salt
5 tbsp butter (room temperature or melted)
1 egg
6 cups all-purpose flour
2 cups milk (whole or non-dairy)

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Instructions

In a small bowl, mix warm water, yeast, and honey or sugar. Let it sit for 5–10 minutes until foamy.
In a large bowl, combine the yeast mixture, milk, butter, egg, salt, and 5 cups of flour. Stir together until a dough forms, adding more flour as needed until the dough pulls away from the sides.
Knead the dough on a lightly floured surface for 7–10 minutes, until smooth and elastic.
Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into two equal portions. Flatten each into a rectangle and roll into a log. Place into greased loaf pans.
Cover and let the dough rise again for 45–60 minutes until puffy and just above the edges of the pans.
Preheat oven to 350°F (175°C). Bake the loaves for 35–40 minutes, until golden and hollow-sounding when tapped.
Remove from oven, brush with butter if desired, and cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

If dough is sticky, add flour a tablespoon at a time; if too dry, add a splash of milk.
Dough can be made ahead and refrigerated after the first rise.
Store bread in an airtight container at room temperature for up to 4 days.
Freezes well; slice before freezing for easy use.

Prep Time: 2 hours
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of a loaf)
Calories: 1869
Sugar: 30g
Sodium: 2105mg
Fat: 42g
Saturated Fat: 24g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 316g
Fiber: 11g
Protein: 51g
Cholesterol: 186mg