Ingredients
- 3½ cups (440 g) all-purpose flour
- 1 cup (240 ml) warm milk (not hot)
- 2 tablespoons sugar
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon salt
- 1 tablespoon instant dry yeast
Kitchen Tools
- Large mixing bowl
- Loaf pan (9×5 inch / 23×13 cm)
- Clean kitchen towel
- Oven
How to Make Soft Sandwich Bread
Activate the Yeast
In a bowl, mix warm milk, sugar, and yeast.
Let it rest for 5–10 minutes until foamy.
Make the Dough
Add oil (or butter), salt, and flour gradually.
Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
The dough should be slightly sticky but not wet.
First Rise
Place the dough in a lightly oiled bowl.
Cover and let rise in a warm place for 1 hour, or until doubled in size.
Shape the Loaf
Punch down the dough gently.
Shape it into a log and place it in a greased loaf pan.
Cover and let rise again for 30–40 minutes, until puffy.
Bake
Preheat oven to 180°C / 350°F.
Bake for 25–30 minutes, until golden brown on top and hollow-sounding when tapped.
Remove from the pan and let cool completely before slicing.
Why This Bread Looks Like the Image
- High hydration = airy crumb
- Milk = soft texture
- Oil/butter = tender slices
- Proper rising = open holes
- No overbaking = light crust
Pro Tips for Extra Soft Bread
- Brush the top with butter while hot
- Cover with a towel while cooling
- Slice only when fully cooled
- Store wrapped to keep moisture
Variations
Extra Fluffy Milk Bread
Replace half the water with more milk.
Butter Bread
Use melted butter instead of oil for richer flavor.
No-Egg Bread
This recipe is already egg-free and perfect.
Storage
- Room temperature: 2–3 days (wrapped)
- Refrigerator: up to 5 days
- Freezer: up to 2 months (sliced)
Perfect For
- Sandwiches 🥪
- Toast & jam
- Breakfast bread
- Kids’ lunches
Final Note
This is a classic soft loaf recipe that matches your image perfectly: light, fluffy, and beautifully risen. Once you make it, it will replace store-bought bread forever 🍞✨