Soft Homemade Sandwich Bread

There’s nothing quite like the smell of fresh bread baking in the oven.

This loaf started as a simple bowl of dough, and a few hours later it became soft sandwich bread that filled the whole kitchen with the smell of home.

One of my favorite things about baking from scratch is how much you can do with one recipe. This loaf is perfect for sandwiches, morning toast, grilled cheese, garlic bread, or simply warm with butter.

I also love that this bread was made using the leftover whey from my homemade cottage cheese. Instead of throwing it away, I turned it into another homemade staple.

That's one of my favorite parts about cooking from scratch—one recipe leads to another.

Kitchen Tip

Slice the loaf only after it has cooled completely. It gives cleaner slices and helps keep the bread soft longer.

🍞 Soft Homemade Sandwich Bread

Makes 2 loaves or 1 loaf + buns

Ingredients

• 2 cups warm whey (or warm milk/water)

• 2 tbsp sugar

• 2¼ tsp (1 packet) active dry yeast

• ¼ cup butter, melted

• 1 egg

• 2 tsp salt

• 5½–6½ cups bread flour (or all-purpose flour)

Instructions

1. Mix warm whey, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Stir in butter, egg, and salt.

3. Add flour one cup at a time until a soft dough forms.

4. Knead 8–10 minutes until smooth.

5. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).

6. Shape into a loaf and place in a greased 9x5 loaf pan.

7. Let rise another 30–45 minutes.

8. Bake at 350°F for 30–35 minutes.

9. Brush with butter immediately after baking for a soft crust.