It's easy to make your own sandwich bread, and the result is fresher, tastier, and cheaper than most store-bought varieties. This white bread is quick, easy, and inexpensive to make. Use it for toasted sandwiches or for peanut butter and jelly sandwiches. In addition, it can be great for French toast too.
Table of Content
Bread making at home can be therapeutic? Mixing the dough, kneading it into a gorgeous bread. And the smell of freshly baked bread in the house is so welcoming.
Why make this sandwich bread
- White sandwich bread is typically about 20% protein, 45% carbohydrate, and 35% fat.
- This bread recipe tastes great and is quick and simple to prepare.
- Most of the ingredients are simple and easy to find or pantry staples.
- The dough is made with commercial yeast so the rise and proofing time is 60 to 90 minutes unlikes the many hours needed to make a sourdough bread with a sourdough starter.
- It's really not that complicated. In fact, it is one of the simplest bread you can make in the kitchen. Follow the directions below and eat it fresh, or toast it for breakfast.
Ingredients and substitutes
- Flour - bread flour will make a wonderfully chewy bread. But, all-purpose flour works just as well.
- Instant dry yeast - I like to use instant dry because I've always had great success with it. You can also use the same amount of active dry yeast. Alternatively, you can use 21 grams of fresh yeast or baker's yeast.
- Water - The temperature of the water is an important factor in bread making. It has to be warm, not hot. Usually about 110 F. And yet, you don't really need a thermometer. The temperature is around the same as when you give milk to a baby. So, think if this water was to be fed to a baby would it be warm enough?
- Fluid - I love a combination of water and milk but you can also use all water or all milk for this recipe. Milk adds a wonderful flavor, softness, and color to the bread. Also, water gives the bread a wonderfully chewy texture. And the milk fat when baked adds to a wonderful golden brown color.
- Sugar - Just a little sugar to feed the yeast but also adds flavor to the bread.
- Olive oil - juat a little olive oil for flavor and to feed the yeast but you can also replace it with butter or other oil such as coconut or avocado.
- Butter - This adds richness to the dough. You can reduce it if you prefer but perhaps keep at least a tablespoon for flavor.
Bakers schedule
- Dough - 20 minutes
- Rise - 60 to 90 minutes (up to overnight in the fridge)
- Shape - 10 mins
- Proof - 60 to 90 mins (up to 2 hrs)
- Bake - 45 minutes
Easy Homemade Sandwich Bread
- Yeast mixture- In a small bowl or measuring cup, combine the warm water (110F), instant yeast, sugar, and olive oil.
- Flour - In the large bowl of a stand mixer with the dough hook attachment, add the flour and salt. Stir to combine. Then add the warm milk and yeast mixture. Combine with a wooden spoon or dough whisk. Scrape the sides of the bowl to ensure all dry flour is incorporated.
- Turn the mixer on medium speed. Once all the flour has been incorporated, knead for 4 minutes on medium speed then add the butter and knead for 3 minutes more on low speed.
Pro tip -You can also knead the dough by hand on a work surface for 8 to 10 minutes. - First rise - Transfer the dough to a greased bowl and leave it to rise on the counter for up to 60 to 90 minutes or until double in volume.
- Shape - When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage or log shape.
Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour. - Proof (second rise) - Place the shaped log in an 8-inch loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- Oven & Pan - When the bread is almost double in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5. Grease the right size loaf pan with butter (ingredients given for 9-inch as well as 13-inch loaf pan)
Pro tip - you can also use an oil spray for the loaf pan, however, the butter will give a wonderful golden crust with a tender crumb. - Bake on the middle rack until lightly golden on top. The 9-inch loaf will take about 40 to 50 minutes while the 13-inch loaf will take about 60 to 70 minutes. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked brush with melted butter.
Pro tip - This is optional but adds a nice flavor and keeps the top crust soft. - Cool - Take it out of the pan and cool it on the wire rack. Cover it with a clean kitchen towel for at least 10 minutes to keep the loaf soft
Pro tip - Do not leave the bread in the pan for too long as the steam will make the bread soggy on the bottom.
Tips for success
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fluffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until it doubles in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Variations
- Whole wheat bread - replace 1 cup of white flour with whole wheat flour if you want to add more fiber and whole-grain benefits.
- Fruit and nut bread - you can add ½ cup chopped raisins or dates and ½ cup chopped walnuts or pecans to the flour
- Seed bread - Soak sunflower or pumpkin seeds for an hour then add them to the flour. Coat the dough in additional seeds before placing the dough in the loaf pan.
- White milk bread - Replace the water in the recipe with milk and add an additional 2 tbsps of milk powder to the flour.
More sandwich bread recipes
Troubleshooting
- Why did my dough not rise?
Most often the simplest explanation for this is that the liquid (milk or water) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good. One way is to let the yeast mixture sit on the counter for 5 minutes, if it bubbles and becomes foamy, the yeast is active. If not, change the yeast or check the temperature of the liquid. - My bread was not soft, it was dense
If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky when kneading. Follow the recipe and look at the video to see my consistency of dough. - Why did the bread deflate when baking?
Prove the buns for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the buns they tend to rise and deflate when baking.
Frequently asked questions
How long does this white sandwich bread keep?
If stored properly this white bread will stay for 4 to 5 days at room temperature. It can be frozen for up to 3 months. Never store bread in the fridge as it dries out.
Which sandwich loaf pan should I buy?
It is very important that you buy a good quality pan. Nothing is worse than spending time on bread and having it stuck in the pan. A good quality pan will last you for years and will be a pleasure to use over and over again. Since I bake almost every week, I have quite a few baking pans, and yet I keep using these three over and over again.
I love loaf pans with high sides. I have this large Pullman sandwich loaf pan and this small Pullman sandwich loaf pan which works great not just for the Pullman bread but also for this type of classic loaf bread. So basically you can use that one pan for both types of loaves. Make sure to buy the lids if you plan to make the Pullman bread as well.
These are classic sandwich loaf pans that I love very much and often use for my plain loaves as well as babkas and stuff bread roll recipes.
Can I bake this bread in a bread machine?
Yes. Pour all ingredients into the pan. Set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Printable Recipe
BEST Sandwich Bread Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F / 190°C / Gas Mark 5
Difficulty: Easy
Calories: 229kcal
Adjust Servings Here: 10 slices
Description
It's easy to make your own sandwich bread, and the result is fresher, tastier, and cheaper than most store-bought varieties. This white bread is quick, easy, and inexpensive to make. Use it for toasted sandwiches or for peanut butter and jelly sandwiches. In addition, it can be great for French toast too
Video
Ingredients
Total dough 821 g for 9 x 4 x 4 Sandwich loaf pan
- 120 ml (½ cup) Warm water at 110 F
- 9 g (2¼ teaspoon) Instant dry yeast (1 envelope)
- 24 g (2 tablespoon) Sugar
- 14 g (1 tablespoon) Olive oil
- 435 g (3.½ cups) Bread flour ((or all-purpose flour) )
- 9 g (1½ teaspoon) Salt
- 180 ml (¾ cups) Warm milk at 110 F
- 30 g (2 tablespoon) Butter (unsalted, room temperature)
Total dough 1100 g for 13 x 4 x 4- inch Sandwich loaf pan
- 160 ml (¾ cups) Warm water at 110 F
- 12 g (3 teaspoon) Instant dry yeast
- 30 g (2½ tablespoon) Sugar
- 20 g (1¾ tablespoon) Olive oil
- 580 g (4¾ cups) Bread flour (or all-purpose flour)
- 12 g (2 teaspoon) Salt
- 240 ml (1 cups) Warm milk at 110 F
- 45 g (3¼ tablespoon) Butter (unsalted , room temperature)
Instructions
- Yeast mixture- In a small bowl or measuring cup, combine the warm water (110F), instant yeast, sugar, and olive oil.120 ml Warm water at 110 F, 9 g Instant dry yeast, 24 g Sugar, 14 g Olive oil
- Flour - In the large bowl of a stand mixer with the dough hook attachment, add the flour and salt. Stir to combine. Then add the warm milk and yeast mixture. Combine with a wooden spoon or dough whisk. Scrape the sides of the bowl to ensure all dry flour is incorporated.435 g Bread flour, 9 g Salt, 180 ml Warm milk at 110 F
- Once all the flour has been incorporated, knead for 4 minutes on medium sped then add the butter and knead for 3 minutes more on low speed. Pro tip -You can also knead the dough by hand on a work surface for 8 to 10 minutes.30 g Butter
- First rise - Transfer the dough to a greased bowl and leave it to rise on the counter for up to 60 to 90 minutes or until double in volume.
- Shape - When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage or log shape.Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
- Proof - Place the shaped log in an 8-inch loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven & Pan - When the bread is almost double in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5. Grease the right size loaf pan with butter (ingredients given for 9-inch as well as 13-inch loaf pan) Pro tip - you can also use an oil spray for the loaf pan, however, the butter will give a wonderful golden crust with a tender crumb.
- Bake on the middle rack until lightly golden on top. The 9-inch loaf will take about 40 to 50 minutes while the 13-inch loaf will take about 60 to 70 minutes. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked brush with melted butter. Pro tip - This is optional but adds a nice flavor and keeps the top crust soft.
- Cool - Take it out of the pan and cool on the wire rack. Cover it with a clean kitchen cloth for at least 10 minutes to keep the loaf softPro tip - Do not leave the bread in the pan for too long as the steam will make the bread soggy on the bottom.
Recipe Notes
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fluffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until double in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Adapted from -
Inspired by -
Nutrition Information
Calories: 229- kcalCarbohydrates: 38- gProtein: 6- gFat: 6- gSaturated Fat: 3- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 2- gTrans Fat: 1- gCholesterol: 14- mgSodium: 411- mgPotassium: 96- mgFiber: 2- gSugar: 3- gVitamin A: 169- IUVitamin C: 1- mgCalcium: 28- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Judy Sharp
Day 4 done
Gwen
Day 4 Done
Ella Mark
Day4 Done
Dawn
Veena, what a great bread recipe! My only question before I start is: I have only bread flour. Will this bread turn out as lovely if I use that? Or do I have to go buy all-purpose. Thank you so much!
Veena Azmanov
Absolutely, Dawn. bread flour is always recommended when making bread and this one works wonderfully with bread flour too.
Tracey Alcorn
Day 3 Done
Day 4 Done
Sorry I got called out of town and I'm behind and I'm trying to catch up. Both breads were easy to make and came out fine but they seem heavy and dense.
Debbie Florio
This recipe yielded a beautiful silky dough which resulted in a nicely risen tender loaf with a good crumb. My only issues are, first; I wish there was more consistency in the ingredient measurements. Sometimes weights are listed and sometimes not. It would have been helpful to know the weight of the salt as the type of salt was not mentioned. I took a guess and used 2 teaspoons of table salt. The other issue is that I can detect a hint of bitterness ( my husband often says my sense of taste is super human) in the flavor; I suspect that is coming from the olive oil. My first instinct was to use vegetable oil, but decided to follow the recipe
Veena Azmanov
Debbie, I have added the weight measurements for the salt. You can add vegetable oil but I do like the flavor of good quality olive oil. Thanks for the feedback.
Mary
Day 4 Done