Some recipes are just recipes. And then there are the ones that carry a little piece of someone you love in every single slice. This is one of those recipes.

This classic sandwich bread came from my husband’s grandma, who we all called Grandma Hoffer. She has since passed, and I feel so lucky to be the one keeping her recipes alive in my kitchen. She was an incredible cook, the kind where everything she made just felt like love. You know what I mean? You could taste it. That’s exactly what I’m going for every time I step into my kitchen, and I can’t think of a better place to start than right here with her bread.

No frills, no fancy techniques, just a classic, soft, perfect sandwich loaf. And I have so many more of her recipes to share with you. So stick around.

Let’s Make It

Start by mixing your warm milk, warm water, yeast, and sugar together. Then let it sit for 8 to 10 minutes to bloom. This step matters, you want that yeast fully awake and active before you move on. Don’t rush it. If it’s foamy and fragrant, you’re good to go.

Next, add your salt, egg, butter, and all-purpose flour. Mix it all together, then knead for 8 minutes. The dough is going to be sticky. that’s completely normal with this recipe.

Flour your hands, flour your surface, flour the top of the dough, and flour your rolling pin too. If it’s sticking, just keep adding a little flour as you go until it feels workable.

Once you’ve kneaded it, flour your surface again and knead for another 5 minutes.
Cover with a damp towel and let it double in size. This dough rises quickly so keep an eye on it!

After the first rise, punch the dough down and roll it out thin on a floured surface.

Shape it to your loaf pan, roll it up, and let it rise again until it’s puffy and beautiful.

Bake at 425°F for 20 minutes, or until you get a deep golden brown on top. That color is your sign it’s ready.

Things to Keep in Mind

Let that yeast bloom fully. Don’t skip the 8 to 10 minute wait at the beginning. This is what gives your bread its rise and flavor.

Flour is your best friend. This dough is sticky. Use plenty on your hands, your counter, the top of the dough, and your roller. Just keep adding a little at a time until it cooperates.
Out of the pan immediately. The second it comes out of the oven, pop it out of the pan. Leaving it in will make the bottom moist.

Wait for golden brown. Don’t pull it early! That color on top means it’s done and the crust will be perfect.
Let it cool completely. Cutting into warm bread will make it gummy inside. I know it’s hard to wait but it’s so worth it.

Pan tip: I use a Pullman loaf pan, but this recipe can easily be split into two smaller loaf pans if that’s what you have!

Grandma Hoffer, this one’s for you. 
I hope this bread finds its way onto your table and into your heart the same way it did mine. Make it, share it, and don’t forget to put a little love in it.

…and that’s all we did today.

Cyndi

Item’s Used

• Weck Jars
• 1 Liter Weck Jars
• Kitchen Wid Mixer
• Pullman Loaf Pan
• Rolling Pin
• Mixing Bowl
• Scale
• Rubber Spatula
• Bowl Scraper
• Wisk
• Sourdough Wisk

Classic Sandwich Bread

5 from 2 votes

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Ingredients Method

Ingredients

  

What You’ll Need

• 60 g warm milk
• 315 g warm water
• 9 g yeast
• 12 g sugar
• 12 g salt
• 1 egg
• 57 g butter
• 540 g all-purpose flour

Method

 

1. Combine warm milk, warm water, yeast, and sugar in a large bowl.
2. Let sit for 8–10 minutes until foamy.
3. Add salt, egg, butter, and flour.
4. Mix and knead for 8 minutes until dough forms.
5. Transfer dough to a floured surface and knead an additional 5 minutes.
6. Cover with a damp towel and let rise until doubled.
7. Punch down dough and roll into a thin rectangle.
8. Shape into a loaf and place into a greased loaf pan.
9. Let rise again until puffy.
10. Bake at 425°F for 20 minutes or until golden brown.
11. Remove from the pan immediately and cool completely before slicing.

Tried this recipe?

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