Soft Sandwich Loaf Recipe (Makes 2 loaves)

Here’s a classic sandwich loaf bread recipe that’s soft, slightly chewy, and perfect for slicing:

Soft Sandwich Loaf Recipe (Makes 2 loaves)

🧂 Ingredients:

• 5 ½ to 6 cups (660g to 720g) all-purpose or bread flour

• 2 ¼ tsp (1 packet) active dry yeast

• 2 cups (480ml) warm water (about 110°F / 43°C)

• 2 tbsp (25g) sugar

• 2 tbsp (30ml) vegetable oil or melted butter

• 2 tsp salt

👨‍🍳 Instructions:

1. Activate the Yeast
   In a large bowl or stand mixer, combine the warm water and sugar. Sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.

2. Make the Dough
   Add the oil and salt. Mix in 5 cups of flour, one cup at a time, until a shaggy dough forms. If needed, gradually add the remaining ½ to 1 cup of flour.

3. Knead
   Knead the dough on a floured surface (or using a dough hook in a mixer) for about 8–10 minutes until smooth and elastic.

4. First Rise
   Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until doubled in size.

5. Shape the Loaves
   Punch down the dough and divide it into 2 equal parts. Shape each into a loaf and place them into two greased 8½ x 4½ inch loaf pans.

6. Second Rise
   Cover and let rise again for 30–45 minutes, or until the dough has risen about 1 inch above the rim of the pans.

7. Bake
   Preheat your oven to 375°F (190°C). Bake the loaves for 30–35 minutes until golden brown. The internal temperature should be around 190°F (88°C).

8. Cool
   Let the loaves cool in the pans for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

🍞 Tips:

• For extra softness, brush the tops with melted butter after baking.

• You can substitute up to 1 ½ cups of whole wheat flour for a heartier loaf.

• Store at room temperature in an airtight container for up to 4 days or freeze for longer storage.