The secret to soft sandwich bread is adding fat and hydration. Using milk (in our case milk powder), and adding butter or oil, enriches the dough, creates a tender crumb, and keeps the loaf moist for longer. Avoid adding too much extra flour during kneading, as this creates a dense, dry texture.

In addition, the potato starch we added contributes to the tender crumb by adding moisture and lowering the gluten.

Yes. For a classic soft sandwich bread, All-Purpose flour is actually excellent because it has a lower protein content, resulting in a softer, more cake-like crumb. Bread flour has more protein, which creates a chewier texture and a higher rise, but both work well in this recipe.

Absolutely. If you use active dry yeast you will need to "bloom" it first by mixing it with warm water/milk and sugar, then proceed with the recipe. The rise times may be slightly longer with active yeast.

The most common reasons for dense bread are using too much flour. If you scoop flour directly with a measuring cup, you might pack it down. Try the "spoon and level" method instead.

Then there is the mistake of using hot liquids. The yeast needs warmth but heat kills it and the bread won't rise.

Another reason could be old yeast. If you are not sure if your yeast is still good, try blooming it, and if it doesn't foam, it is dead and the bread won't rise.

And of course, over-proofing the dough in the pan during the 2nd rise can lead to a dense bread. The dough should not rise more than 2 inches above the rim of the pan, or it risks deflating in the oven.

Store your bread in an airtight plastic bag or bread box at room temperature for up to 3 days. Do not store it in the refrigerator, as the cold air makes the starch crystallize (staling) faster. For longer storage, slice the loaf, wrap it tight, and freeze it for up to 3 months.