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Do you want to learn to make homemade white bread? Today, let’s make this Easy Sandwich Bread Recipe, complete with step by step photos and instructions. This yields a soft and rich bread that stays fresh for days. You can make a loaf of bread at home with confidence anytime! If you like the Asian style sandwich loaf, try Tasty Bread recipe. Both of these are keepers!
Hi there home baker! I know that there will come a day that you will want to tackle making your own white sandwich bread. Well, we bakers are pretty predictable. I mean what is not to love about having fresh, warm loaf of white bread straight from the oven, and savoring its delicious aroma as it bakes?
- This Easy Sandwich Bread Recipe is made of 7 simple ingredients, done in the stand mixer and mostly hands-free.
- The dough will have its quick knead in the stand mixer, maybe 2-3 minute tops.
- You can use your 9 x 5 inch loaf tin. You do not need a special bread loaf to make your own sandwich bread.
- The result is a soft and buttery bread, with a beautiful golden crust and a pillowy soft crumbs.
The Ingredients For White Sandwich Bread
- All-purpose flour. White bread uses 100% white all-purpose flour. You can also use bread flour in the same amount called for in the recipe. Bread flour will yield a slightly more chewy crumb. For a whole wheat loaf, check out my Whole Wheat Buttermilk Loaf Bread.
- Active Dry Yeast. This is not the same as instant yeast. However, if you are using instant yeast, I recommend still soaking it in water first like stated in the recipe.
- Water. This hydrates our yeast in the first part of the recipe. I used slightly more water than milk in the recipe. Sandwich bread needs to be on the lean side (less fat) for a more sturdy structure.
- Milk. Adds richness to the dough. I used whole milk ( 3.25% fat) for best flavor, but you can use 2% as well. I do not recommend skim milk.
- Butter. Butter adds flavor and richness to a bread dough. Use unsalted butter.
- Sugar. The sugar adds structure and bit of sweetness to the sandwich bread. Two tablespoon is enough for a touch of sweetness.
- Salt. A little salt adds flavor and acts as a preservative so that our bread stays fresh in a considerable amount of time.
How to Make White Sandwich Bread
- Proof the Yeast. Combine yeast, warm water and about 1 tsp of the sugar. Let this stand for about 5 minutes, until foamy.
- Stir in the milk, remaining sugar, melted butter and salt.
- Add half of the flour and beat the mixture at low speed until the flour is moistened. Add the remaining flour, and beat again, starting at low speed using the dough hook, then speeding up until the flour is incorporated.
- Continue to run the mixer to knead the dough until it is smooth and cleans the sides of the bowl.
- Let this rise for 1½ hours, or until the dough is doubled in bulk.
- Gently deflate the dough. On a lightly dusted surface, roll the dough into a 8×14 inch rectangle/oval.
- Roll the dough tightly to form an 8 inch long log.
- Place this dough log into a greased 9x 5 inch loaf pan.
- Let this rise for 1 hour, or until the dough has extended about 1½ inches from the rim of the loaf pan.
- Bake the bread at the second lowest rack position of the oven for 25-27 minutes. The bread should feel hollow when tapped, and the top is nicely golden. Allow the bread to cool before slicing.
Step by Step Photos
Recipe Tips for Success
- If the yeast mixture did not get foamy, start again as the water may hot been too hot and it killed the yeast.
- When mixing in the flour, start slow to avoid flour getting all over your face. Start to speed up as the flour gets incorporated.
- If you are unsure whether you have kneaded enough, watch out for the dough as it cleans the sides of the bowl. It also will start to make the slapping sounds as it hits the sides of the bowl. These are signs that your dough is ready for its first rise.
- You can also double check by using the window pane method.
- Do not over knead the dough (which is easy to accidentally do when kneading in the mixer). Watch out for the dough characteristics I explained above.
- Note that the bread should be baked in a lower position in the oven. I recommend the second lowest one so that the top does not brown so fast. If the top is browning fast too early in the baking, loosely top the loaf with foil.
- The bread is done baking once it sounds and feel hollow when you tap the surface of the bread. The top is nicely golden.
Questions About the Recipe
I have added options for making the dough ahead in the Notes Section of the recipe card. To make this ahead, you either let the dough do its first rise on the fridge overnight, or shape the loaf and allow it to rise in the fridge overnight. To continue with the recipe, take the dough to room temperature and allow it to continue its rise.
Yes. To freeze the baked bread, wrap it well in plastic film, then in foil. freeze for up to a month.
You can freeze the shaped loaf, wrap well in plastic film then in foil. To bake, allow it that at room temperature, then let it rise until the dough extends about 1½ inch from the rim of the tin.
Oh my goodness. All good things! Make peanut butter and jelly, grilled cheese and of course, my fave: the plain and unbeatable butter toast!
More Bread Recipes
- Spelt Oatmeal Loaf Bread
- Whole Wheat Potato Dinner Rolls
- Pandesal Recipe
- Finnish Pulla
- Brioche Nantarre
Easy Sandwich Bread Recipe
- ¾ cup warm water 105-115 F
- 2 ¼ tsp active dry yeast
- ½ cup whole milk warm
- 1/4 cup melted butter
- 2 tbsp. sugar
- 1 tsp salt
- 3 ½ cup all-purpose flour or bread flour
- In the bowl of a stand mixer, combine yeast, warm water and about 1 tsp of the sugar. Let this stand for about 5 minutes, until foamy.
- Add the milk, remaining sugar, melted butter and salt. Stir everything with a wooden spoon.
- Attach the dough hook to the stand mixer. Add half of the flour and beat the mixture at low speed until the flour is moistened. Add the remaining flour, and beat again, starting at low speed, then speeding up until the flour is incorporated.
- Continue to run the mixer to knead the dough until it is smooth and cleans the sides of the bowl. This should take about 2-3 minutes.
- Shape the dough into a ball. Place it in a bowl and cover with a clean towel or plastic wrap. Let this rise for 1½ hours, or until the dough is doubled in bulk.
- Gently deflate the dough. On a lightly dusted surface, roll the dough into a 8×14 inch rectangle/oval. Roll the dough tightly to form an 8 inch long log. Place this dough log into a greased 9x 5 inch loaf pan.
- Cover the pan again. Let this rise for 1 hour, or until the dough has extended about 1½ inches from the rim of the loaf pan.
- Position a rack on the second lowest position in the oven. Preheat oven to 350 F. Once preheat is done, bake the bread at the second lowest rack position for 25-27 minutes. The bread should feel hollow when tapped, and the top is nicely golden. Allow the bread to cool before slicing.