Easy Homemade Sandwich Bread Recipe {made from scratch}

It’s so easy to make your own sandwich bread at home, and that way you know there are no preservatives, dough conditioners, or other artificial ingredients. This is a homemade sandwich recipe made from scratch.

Ingredients:
4 tbsp unsalted butter
1.25 cups milk
2 tbsp honey
2.25 tsp instant yeast
15 oz all purpose flour (3 cups)*
2 tsp salt

Directions:
Melt the butter in a small saucepan over medium heat. Add the milk and honey, and bring the temperature up to 115 degrees. Remove the pan from the heat (you don’t want the liquid to get hotter), then stir in the yeast. Let this mixture sit for 10 minutes until bubbly and foamy.
In the bowl of a stand mixer, whisk to combine the flour and salt. Fit the machine with the dough hook, and pour in the liquid ingredients. Stir the ingredients with a spatula to roughly combine, then turn the dough hook onto medium low speed (level 3) and knead for 10 minutes. The dough will be sticky, and that’s okay (adding more flour would make the loaf denser). Cover the bowl with plastic wrap, and let the dough double in size, which should take about 1 hour.
Lightly flour your countertop and spread the dough into an 8×8 inch square. Roll the dough like a cinnamon roll, and pinch the seam closed. Grease a loaf pan with butter, and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan. Cover the loaf with plastic wrap and let it rise for 30 minutes.
Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer. If the bread gets too brown on top, cover it with a piece of aluminum foil. Let the bread cool completely on a wire rack before slicing it. Enjoy!
Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

*If you can, use only 15 oz of flour for a lighter loaf. If it’s unbearably sticky, you can use up to 17.5 or 3.5 cups of flour, but it will be more dense, so try not to.

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Joanne created Fifteen Spatulas to show people the cooking from scratch isn’t as intimidating as they might think. On the blog you’ll find recipes with step-by-step photos and explanations of the how’s and why’s of cooking (like why patting a steak dry before searing is so important, or how the hardness of your tap water can affect the strength of your bread dough). Happy cooking!

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