Sandwich Bread

Soft, golden, and perfectly fluffy — this bread loaf is perfect for breakfast, tea time, or soaking up Sunday sauce.

Prep Time 20

Cook Time 25

Rising Time 1 45

Total Time 2 30

Course Breakfast, Side Dish

Cuisine American, Caribbean

Servings 1 Loaf

In a large mixing bowl, add lukewarm milk and sugar. Stir until the sugar dissolves completely.
Add the yeast and stir gently. Let it sit for 10 minutes, until it becomes foamy and active.
(If using instant yeast, you can skip this step and mix it directly with the dry ingredients.)
Once yeast is activated, combine melted butter and salt. Add flour gradually until a rough dough forms.
Transfer to work surface and knead for 8–10 minutes until smooth and elastic (or 6–8 minutes using a stand mixer with a dough hook).
If dough is too sticky, gradually add flour while kneading
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Punch down dough and shape into a loaf(*check notes*). Place in a loaf pan or on a baking sheet.
Cover and let rise again until puffy, about 45 minutes.
Bake at 350°F (177°C) for 25–30 minutes, until golden brown and hollow-sounding when tapped on the bottom.

If using evaporated milk: dilute by using 1/3 cup milk and 2/3 cup water
Testing Temperature: Milk should feel warm to the touch, not hot (around 105–110°F).
For a slightly sweeter loaf, increase sugar to 3 tbsp.
Sugar Step: Dissolving sugar in the milk before adding yeast ensures consistent yeast activation.
If dough feels sticky, add 1–2 tbsp flour at a time while kneading—avoid over-flouring.
Optional: brush warm bread with melted butter for a soft, glossy crust.
When shaping your loaf, first flatten the dough into a rectangle that’s roughly the length of your loaf pan. Roll it up from the short edge and gently pinch the seam to seal.
This trick helps your dough fit perfectly into the pan — no reshaping, no overflow, and a more even rise once baked.

Keyword Bread, Loaf