Why pay $6 for a loaf of sandwich bread when you can make one at home for just $2.52? This soft, fluffy bread is my go-to for everything from grilled cheese to French toast. It’s a one-bowl, no-fuss recipe that uses instant yeast. Instant yeast doesn't require blooming or warm liquid, it’s cheaper than active dry yeast, and it has a much longer shelf life. The bread gets its cloud-like texture from a triple proof, which gives it extra time to develop gluten and build structure, resulting in a softer, airier crumb. Each rise allows more gas to form and stretches the dough gently, creating that pillowy texture you want in a good sandwich bread. Brushing the loaf with melted butter before and after baking gives it a golden crust and a glossy finish. It’s a simple step that makes homemade bread taste (and look) bakery-level! —Hetal Vasavada, San Francisco, California
Ingredients
- 7-1/2 tablespoons water
- 7-1/2 tablespoons whole milk
- 1 teaspoon quick-rise yeast
- 1/3 cup butter, softened plus 2 tablespoons butter, melted, divided
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Directions
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1In the bowl of a stand mixer, combine water, milk, yeast, 1/3 cup butter, flour, sugar and salt. Mix until dough is shaggy. Knead on low speed with hook attachment for 12 minutes, scraping sides halfway through. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
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2Preheat oven to 400°. Punch down dough; knead lightly for 2 minutes. Shape into a ball, cover with a kitchen towel; let rest 30 minutes.
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3To shape, press dough into a rectangle, about 8 inches long. Fold top of dough halfway down, pressing with the heel of your hand to seal. Pull outer corners inward; pressing to seal. Continue rolling down top of dough; seal edges. Place seam-side down into a well-greased 9x5-in. loaf pan. Brush with melted 2 tablespoons butter. Cover; let rise 30-35 minutes.
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4Bake 10 minutes. Reduce heat to 350°. Bake until golden brown, about 20 minutes longer. If desired, brush with additional melted butter.
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5Remove from pan; cool completely on a wire rack. Store leftover bread in a brown paper bag for 2-3 days.
