Tulo

Homemade Sandwich Bread Recipe

A simple straight dough method (no starter, no overnight rest) still produces a soft, close-crumbed loaf because the milk and butter tenderize the gluten while a short double rise builds enough structure to hold its shape in the pan. Baking it yourself also means knowing exactly what's in it, no need to check a recall list before making a sandwich.

Prep
25 min
Cook
35 min
Total
180 min
Servings
12

Ingredients

Servings12
  • 1 cup whole milk, warmed to 110°F
  • 1/4 cup water, warmed to 110°F
  • 2 1/4 tsp active dry yeast
  • 3 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted
  • 2 tsp fine salt
  • 3 1/2 cups all-purpose flour

Nutrition per serving

Calories
187
Protein
5g
Carbs
32g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a large bowl, combine the warm milk, warm water, yeast, and 1 tablespoon of the sugar. Let stand 5-10 minutes until foamy on top.
  2. 2Stir in the remaining sugar, melted butter, and salt.
  3. 3Add the flour one cup at a time, stirring until a shaggy dough forms and pulls away from the bowl.
  4. 4Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic and it springs back slowly when poked.
  5. 5Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour, until doubled in size.
  6. 6Punch down the dough, shape it into a loaf, and place it seam-side down in a greased 9x5-inch loaf pan.
  7. 7Cover loosely and let rise a second time for 40-45 minutes, until the dough crowns about 1 inch above the rim of the pan.
  8. 8Preheat the oven to 375°F (190°C) partway through the second rise.
  9. 9Bake for 30-35 minutes, until the top is deep golden and the internal temperature reads 190°F (88°C) on an instant-read thermometer.
  10. 10Turn the loaf out of the pan immediately and cool on a wire rack for at least 30 minutes before slicing.

Tips & variations

  • Swap up to 1 cup of the all-purpose flour for whole wheat flour for a heartier, slightly nutty loaf; the crumb will be a bit denser.
  • Brush the top with melted butter right after baking for a softer, shinier crust.
  • For a slightly sweeter, richer loaf (closer to a bakery-style sandwich bread), increase the sugar to 1/4 cup.
  • Add 1 tablespoon of honey in place of a tablespoon of sugar for a subtler sweetness and extra moisture.

Storage & reheating

Once fully cooled, store the loaf in an airtight bag or container at room temperature for 4-5 days. To freeze, slice first, then wrap tightly and freeze for up to 3 months; toast slices straight from frozen.

Tips from the Tulo kitchen

  • If the kitchen is cold, let the dough rise in an unheated oven with just the oven light turned on, it creates enough warmth without overheating the yeast.
  • Tent the loaf loosely with foil for the last 10 minutes of baking if the top is browning faster than the center is cooking through.

FAQ

Why did the Upper Crust bakery bread recall happen?

The recall was issued after reports that small pieces of glass may have gotten into certain packaged bread products during manufacturing, prompting the company to pull affected lots from store shelves as a precaution.

Is homemade bread a safe alternative during a recall?

Yes. Baking bread at home removes the risk tied to any specific commercial batch or production line, since you control every ingredient and there's no factory equipment involved.

Why didn't my bread rise?

This usually means the yeast was inactive, either it was expired, or the milk and water were hotter than 110°F, which kills yeast instead of activating it.

Can I make this bread without a stand mixer?

Yes, this recipe is written for hand-kneading. A stand mixer with a dough hook can replace steps 4 and 5, mixing on low-medium speed for about 6-7 minutes.

How do I know when the loaf is fully baked?

The most reliable check is internal temperature: an instant-read thermometer inserted into the center should read about 190°F (88°C).