Name: Fluffy Sandwich Bread
Ingredients: 500 g bread flour — Provides enough gluten strength to create a tall, soft loaf with good structure.; 300 ml warm milk — Adds moisture, tenderness, richness, and a softer crumb than water alone.; 7 g instant yeast — Leavens the dough and gives the loaf its light, airy texture.; 30 g sugar — Adds mild sweetness, supports browning, and contributes to tenderness.; 1 large egg — Adds richness, structure, and softness.; 8 g salt — Balances the flavor and strengthens the dough.; 40 g unsalted butter, softened — Adds richness and helps create a tender, soft crumb.; 1 egg yolk — Creates a glossy, golden finish.; 1 tbsp milk — Thins the yolk into an easy-to-brush egg wash.; Sesame seeds, optional — Add a nutty finish and extra texture.; Melted butter, optional — Brushed over the hot loaf for an especially soft crust.

Ingredients

Scale

Here’s everything that goes into this Fluffy Sandwich Bread and what each ingredient contributes.

For the Dough 🍞

500 g bread flour — Provides enough gluten strength to create a tall, soft loaf with good structure.
300 ml warm milk — Adds moisture, tenderness, richness, and a softer crumb than water alone.
7 g instant yeast — Leavens the dough and gives the loaf its light, airy texture.
30 g sugar — Adds mild sweetness, supports browning, and contributes to tenderness.
1 large egg — Adds richness, structure, and softness.
8 g salt — Balances the flavor and strengthens the dough.
40 g unsalted butter, softened — Adds richness and helps create a tender, soft crumb.

For Finishing ✨

1 egg yolk — Creates a glossy, golden finish.
1 tbsp milk — Thins the yolk into an easy-to-brush egg wash.
Sesame seeds, optional — Add a nutty finish and extra texture.
Melted butter, optional — Brushed over the hot loaf for an especially soft crust.

Instructions

The key to this loaf is developing the gluten well and allowing enough time for both rises.

Step 1: Mix the Yeast

Add the warm milk, instant yeast, and sugar to a large mixing bowl.

Whisk gently until combined.

Let the mixture stand for approximately 5 minutes.

Because instant yeast can generally be mixed directly into flour, this short rest isn’t strictly necessary for activation, but it helps combine the ingredients evenly before the dough is mixed.

Step 2: Add the Egg

Crack the egg into the milk mixture.

Whisk until well combined.

The egg helps enrich the dough and contributes to the soft, fine crumb.

Step 3: Add the Flour and Salt

Add the bread flour and salt.

Mix with a sturdy spoon, dough whisk, or your hands until a rough, shaggy dough forms.

At this point, the dough may look uneven and slightly dry in places, but that will change as it is kneaded.

Step 4: Knead in the Butter 🧈

Add the softened butter.

Begin kneading until the butter is fully incorporated.

Continue kneading for approximately 8–12 minutes.

The dough should gradually become:

Smooth
Elastic
Soft
Slightly tacky
Stretchy rather than stiff

Avoid adding excessive flour during kneading.

A soft dough produces a softer loaf, while too much extra flour can make sandwich bread dense.

Step 5: Check the Dough

Once properly kneaded, the dough should hold together well and feel supple.

When gently stretched, it should show good elasticity rather than immediately tearing.

The goal is strong gluten development without turning the dough dry or tight.

Step 6: First Rise

Shape the dough into a ball and place it in a lightly greased bowl.

Cover and leave it in a warm place for approximately 60–90 minutes, or until roughly doubled in size.

Fermentation time can vary depending on room temperature, so use the appearance of the dough as your guide.

It should look noticeably expanded, airy, and puffy.

Step 7: Divide the Dough

Gently press the risen dough down to release large pockets of excess gas.

Transfer it to a clean work surface.

Divide into 3 equal pieces.

Shape each portion into a loose ball.

Cover and allow them to rest for approximately 10–15 minutes.

This short rest relaxes the gluten, making the final shaping easier.

Step 8: Shape the Loaf 🍞

Take one piece of dough and roll or gently press it into a long oval.

Fold the sides inward toward the center.

Then roll the dough tightly into a log.

Pinch or position the seam underneath.

Repeat with the remaining two pieces.

Place all three shaped portions into a greased 9×5-inch loaf pan, seam-side down.

This three-piece shaping method creates an attractive rounded top and helps the loaf rise evenly.

Step 9: Second Rise

Cover the pan loosely.

Let the dough rise for approximately 45–60 minutes.

The loaf should become light, puffy, and rise to around or slightly above the rim of the pan.

Don’t rush this stage.

Proper final proofing is one of the keys to achieving a fluffy crumb rather than a dense loaf.

Step 10: Prepare the Egg Wash 🥚

Preheat the oven to 350°F (175°C).

Whisk together the egg yolk and 1 tablespoon milk.

Brush the mixture gently over the top of the fully proofed loaf.

Be careful not to press down hard enough to deflate the dough.

Sprinkle with sesame seeds if desired.

Step 11: Bake 🔥

Bake the loaf for approximately 25–30 minutes, until the top is beautifully golden brown.

If the crust begins browning too quickly, loosely tent the loaf with foil during the final portion of baking.

The loaf should feel light and sound hollow when gently tapped.

Step 12: Remove From the Pan

Remove the bread from the oven.

Carefully take it out of the loaf pan immediately and transfer it to a wire cooling rack.

Removing it from the pan prevents trapped steam from making the sides damp.

Step 13: Brush With Butter, Optional 🧈

For an especially soft crust, lightly brush the hot loaf with melted butter.

The butter softens the crust as the bread cools and adds a little extra richness.

Step 14: Cool Completely

Let the loaf cool for at least 45–60 minutes before slicing.

The crumb is still setting while the bread cools.

Cutting too early can compress the interior and make the texture seem gummy.