Classic Sandwich bread

Prep 30 min
Total 1 hour 30 min
Plus Rising Time: 2 hours
Makes 2 Loaves



8-g pkg
active dry yeast, about 2 1/2 tsp
3 tbsp
granulated sugar, or honey
3 cups
warm milk, 105 to 115F
7 1/2 cups
all-purpose flour, plus more for kneading
4 1/2 tsp
1/3 cup
unsalted butter, melted and cooled


  • Stir yeast with sugar and warm milk in the bowl of an electric stand mixer. Set aside for 10 min or until slightly frothy. Combine flour with salt in a medium bowl.
  • Stir yeast mixture with paddle attachment at low speed for 1 min. Gradually add flour mixture while stirring, until combined, about 2 min. Replace paddle with dough hook. Add butter and knead on medium-low for 1 min. Increase speed to medium and knead 4 more min (stand mixer may move around the counter). Remove hook. Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.
  • Spray 2 9 × 5-in. loaf pans with oil. Remove towel and lightly sprinkle top of dough with flour. Transfer dough to a floured counter. Punch and knead dough for 1 min, then divide in half. Dust each with a little more flour. Fold edges into the centre and shape into a log. Place seamside down in prepared pans. Cover pans with a damp towel and let rise at room temperature until doubled in size, 50 to 60 min. (When it is ready, dough will not readily spring back when poked with a finger.)
  • Preheat oven to 375F. Bake in centre of oven, loosely covering with foil halfway through baking, until the crust is very firm and a deep golden brown, 45 to 50 min.

Cinnamon-raisin swirl bread
Stir 1/2 cup granulated sugar with 4 tsp cinnamon in a small bowl. Set aside. Soak 2 cups raisins in hot tap water in a medium bowl. Let stand for 10 min, then drain well.

Prepare dough as for Classic Sandwich Bread, but add raisins along with butter before kneading on medium-low for 1 min. After the first rise, punch and knead the dough for 1 min, then let rest for 5 min.

Divide dough in half. Dust each portion with a little more flour. Roll each portion into a 12 × 9-in. rectangle. Beat 1 egg and brush all over surface of both rectangles. Sprinkle evenly with cinnamon sugar.

Roll up each rectangle into a log, starting at the shorter end. Place logs seam-side down in 2 greased 9 × 5-in. loaf pans.

Bake at 375F until golden brown, about 50 min.

Prep Tip: This dough is stickier than the plain version. Use a little extra flour when rolling it out.


Calories 232, Protein 7 g, Carbohydrates 41 g, Fat 5 g, Fibre 2 g, Sodium 533 mg.
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