Go Back
Servings: 2 loaves

Country Sandwich Bread

This country sandwich bread recipe is easy to make, and comes out soft, fluffy, and delicious and every time!
Print Recipe
Total Time 3 hours
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 2 cups buttermilk (or milk or water) warmed
  • 1/2 cup water warmed
  • 4&1/2 tsp active dry yeast (2 packets)
  • 4 tbsp honey
  • 2 tsp salt
  • 7 cups bread flour (875 grams + 50 more grams if using eggs)
  • 2 large eggs optional

Equipment

  • Stand Mixer optional

Instructions

  1. In a large bowl, sprinkle the yeast over warm water. Let it sit for about 5 minutes until it becomes foamy. Then add the honey, eggs (if using), and salt to the yeast mixture and stir to combine.
  2. Pour the melted butter and warmed buttermilk (or milk or water) into the yeast mixture and stir well.
  3. In a stand mixer or by hand, gradually add the flour, stirring in 1 cup at a time. The dough will start to come together and become slightly sticky.
  4. Once the flour is all incorporated, put your stand mixer on medium, or transfer it to a lightly floured surface and knead by hand for about 5-7 minutes, until it becomes smooth and elastic.
  5. Divide the dough in half and shape each half into a ball. Place them in separate greased bowls. Cover the bowls with a clean kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until they have doubled in size.
  6. Preheat your oven to 375°F. Grease two loaf pans and set them aside.
  7. Once the dough has risen, punch down each ball of dough gently to release any air bubbles. Transfer them to a lightly floured surface and shape each into a loaf.
  8. Place each shaped dough into a greased loaf pan. Cover them with the kitchen towel and let them rise for another 30-45 minutes, or until they have risen slightly above the rim of the pans.
  9. Bake the loaves in the preheated oven for about 30-35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
  10. Remove the bread from the oven and let them cool in the pans for a few minutes. Then transfer them to a wire rack to cool completely before slicing.

Notes

Store cooled bread at room temperature for up to a week, or freeze for up to 3 months, and toast to refresh the bread.