Veena Azmanov

Cake Artist and Food Enthusiast

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BEST Sandwich Bread Recipe

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The BEST White Sandwich Bread Recipe

White sandwich bread is the one absolutely must-have bread recipe. This simple, easy and effortless recipe makes the best classic white bread from scratch. Enriched with milk and butter for that added flavor, then baked with a golden crust. Ideal for sandwiches. Also, you can save leftover slices in the freezer, or use them for a delicious French toast.

A Pinterest optimized image for this classic white bread recipe, the best white sandwich bread recipe you will ever make
Homemade Bread, Sandwich Bread, Classic White Bread, White Loaf Bread

Ain’t that a gorgeous loaf bread? I baked it myself. Light and airy just the way I like it. Have I told you bread making at home can be therapeutic? You know mixing the dough, kneading it into a gorgeous bread. And the smell of fresh bread in the house is so welcoming.

Table Of Contents

The Many Benefits of White Sandwich Bread

I often make bread at home. Sometimes with my K-mix, other times by hand, and at times getting the kids involved. When I make a photo post I try to do it by hand so you can see for yourself that it is really easy. While for video posts, I use the K-mix so I don’t waste your time watching the whole process.

This is my fail-proof bread recipe and the best white sandwich bread you will ever make. It’s soft and light, you can have it on its own or with butter and jam. And of course, you can make delicious sandwiches. I make two loaves of these at a time, slice the bread and put it into the freezer so we can have it during the week. If you need to use it, simply put in the microwave for 30 secs. The condensation thaws into the bread so it’s back to fresh like it just came out of the oven.

A full loaf of bread before cutting it - baked till golden - Perfect white sandwich bread recipe
Homemade Bread, Sandwich Bread, Classic White Bread, White Loaf Bread

My Aadi is very fond of white sandwich bread because he loves sandwiches and french toast. I use the leftovers to make French toast and sometimes I even make bruschetta for a quick dinner.

Let’s talk ingredients and substitutes (Save/Pin)

  • All-purpose flour – I always use all-purpose for most of my bread recipe because it’s the most easily available. And yet, you can use bread flour as well. If you do use bread flour, you may not need that 1/2 cup flour we saved aside.
  • Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast. And yet, I like to take the guesswork out and make sure my dough will rise.
  • 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?
  • Milk – I love adding a bit of richness to the dough and milk works great in this recipe. Water will work just as well. If you do use water you may need a little more than the flour in this recipe. Also, check the consistency of the dough when making bread not the amount of flour. The dough needs to be soft and elastic not sticky.
  • Sugar – The sugar in this recipe is not much. And yet, it’s what’s necessary to feed the yeast. Also, if you like bread on the sweeter side – you can add a tablespoon more.
  • Olive oil – Again just enough to feed the yeast so do not omit it.
  • Butter – This adds richness to the dough. You can reduce it if you prefer but perhaps keep at least a tablespoon for flavor.
A front view of the cut bread showing the structure of this perfectly baked white sandwich bread
Homemade Bread, Sandwich Bread, Classic White Bread, White Loaf Bread

The secret to baking homemade bread

One of the secrets to making homemade bread is the consistency of the dough. Often you get people looking at the quantity of flour and water. Rather you should be looking at the consistency and elasticity of the dough. If you notice, in almost all my bread recipes I speak about a finger test. It’s simple and easy to understand as I have shown in the above video.

Take two fingers and press into the dough. When you lift your fingers – the dough should spring back. That’s a soft and elastic dough. If you knead the dough by hand it will take you about 7 to 10 minutes of kneading. If you do it in a stand mixer it takes about 3 to 5 minutes.

A close up of the uncut loaf of bread - white sandwich bread recipe baked to perfection
Homemade Bread, Sandwich Bread, Classic White Bread, White Loaf Bread

Useful Tips and Tools

  • A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
  • I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
  • Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
  • A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
  • Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

Sandwich Loaf Pans

  • It is very important that you buy a good quality pan. Nothing is worse than to spend time on bread and to have 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 work 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 it for my plain loaves as well as babkas and stuff bread roll recipes.

How to Make Homemade White Sandwich Bread (Save/Pin)

Prepare Yeast

  • Ensure water is warm, not hot (about 110 F).
  • Add the yeast, sugar, and oil.
  • Stir and set aside to foam for 3 mins.
Preparing the yeast mixture for sandwich bread - Progress PicturesClassic White Sandwich Bread Progress Pictures1
Preparing the yeast mixture for sandwich bread - Progress PicturesClassic White Sandwich Bread Progress Pictures3
Preparing the yeast mixture for sandwich bread - Progress PicturesClassic White Sandwich Bread Progress Pictures2
Preparing the yeast mixture for sandwich bread - Progress PicturesClassic White Sandwich Bread Progress Pictures4

Prepare Dough

  • Measure approximately 440 grams (4 cups)  flour in a mixer bowl (save the 1/2 cup aside for later).
  • Mix in the salt, milk and yeast mixture.
  • Knead on medium speed for about a minute scraping the sides of the bowl.
  • Once all the flour is incorporated. If the dough is still too sticky add the saved half cup flour and mix.
  • Now knead the dough for three minutes until smooth.
Mixing the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures5
Mixing the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures7
Mixing the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures6
Mixing the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures8
  • The dough should be really soft but not sticky.
  • Next, add the soft room temperature butter and knead again.
  • The dough will again get lumpy but comes back together about 2 more minutes.
Kneading the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures9
Kneading the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures11
Kneading the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures10
proofing the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures12

Prove Dough (1st rise)

  • Remove the dough from the mixer bowl onto a lightly floured surface.
  • Form into a smooth ball (see finger test above to be sure you have a good knead).
  • Place in an oiled bowl and cover with plastic wrap.
  • Leave to rise in a warm place for about 45 mins to an hour.
Proofing the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures13
Proofing the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures14

Shape the Loaf

  • When the dough is double in volume invert on to a lightly floured surface.
  • Shape for the loaf pan – stretching as needed.
  • Start to roll like a jelly roll.
  • Fold from up to the center then again once more towards the end.
  • Pinch the seams together.
  • Place into a sprayed loaf pan seam side down.
Rolling like a jelly roll for loaf bread - progress picturesClassic White Sandwich Bread Progress Pictures15
Rolling like a jelly roll for loaf bread - progress picturesClassic White Sandwich Bread Progress Pictures17
Rolling like a jelly roll for loaf bread - progress picturesClassic White Sandwich Bread Progress Pictures16
Rolling like a jelly roll for loaf bread - progress picturesClassic White Sandwich Bread Progress Pictures18

Prove Loaf (2nd rise)

  • Cover loaf pan with plastic wrap.
  • Let rise in a warm place again for about 45 minutes.
  • Almost double in size.
  • Once you see your dough is almost twice – preheat the oven to 200 C / 400 F for at least 10 minutes.
Proof the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures19
Proof the dough for classic white bread Progress PicturesClassic White Sandwich Bread Progress Pictures20

Bake Loaf

  • Place the loaf on the lower shelf in the hot oven (200 C / 400 F).
  • As soon as you place the loaf in the oven – reduce temperature to 180C / 360 F.
  • Bake for about 30 to 40 minutes.
  • Tent the top of the loaf after 15 minutes to prevent over-browning.
  • When the bread is done – it will leave the sides of the pan, the internal temperature should reach 190 F.
    If you tap the bottom of your loaf you will hear a hollow sound.
Baked sandwich bread out of the oven Progress PicturesClassic White Sandwich Bread Progress Pictures21
Brush the bread with butter as soon as it is baked Progress PicturesClassic White Sandwich Bread Progress Pictures22

Glaze and Rest

  • As soon as the bread is out of the oven – brush with soft room temperature butter – this will give you a soft delicious crust.
  • Always let bread rest for at least an hour before you cut.
The one absolutely must have bread recipe on hand is the white sandwich bread. This simple, easy and effortless recipe makes the best white sandwich bread from scratch. Enriched with milk and butter for that added flavor, then baked with a golden crust. Ideal for sandwiches, save leftovers in the freezer or use leftover for delicious French toast.
White Sandwich Bread Recipe, Easy Sandwich Bread, White Bread Recipe, Sandwich bread recipe, White loaf bread, white loaf recipe

Tips for making the perfect sandwich bread every single time

  1. Measure all ingredients ahead of time so you don’t forget anything at the last minute.
  2. For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
  3. 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.
  4. 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
  5. 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.
  6. A soft loose well-hydraged dough is not necessarily a bad thing, it often will give you soft fuffy bread so don’t be tempted to add more flour than mentioned in the recipe.
  7. Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
  8. 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.
  9. 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.
  10. Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.

Frequently Asked Questions

How long does this white sandwich bread last?

If stored properly this white bread will stay for 4 to 5 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.

Can I make half this recipe for white sandwich bread?

Absolutely, this recipe can be divided into half. You can make one smaller loaf using a small loaf pan. Make sure to adjust baking times accordingly

Can I add dry fruits to this white sandwich bread?

Yes, you can add up to 1 cup of dry fruit and nuts. You will need to soak the dry fruit in water to prevent the bread from becoming dry. I do have a walnut raisin bread that perhaps would be better with all white flour.

What can I do with leftover white sandwich bread?

This bread doesn’t usually last long in our home and these never go to waste.
These are great to use in French toast as well as toasted or grilled sandwiches.
Any hard leftover bread can be pulsed in the food processor and used for coating schnitzel or breaded Crispy Chicken

Can I use half white flour for this sandwich bread recipe?

Yes, with a few tweaks. Bread from white wheat flour will be softer in texture than whole wheat bread and needs a little less water. I recommend using my whole wheat sandwich bread recipe which uses both white and whole wheat flour

Can I make buns out of this whole wheat bread?

It might work. But, perhaps, it’s best to use my tried and tested soft burger buns recipes

Can I bake this in a Pullman loaf pan?

A Pullman loaf pan needs the right quantity for a specific pan. I do have two recipes that use Pullman pan – Pullman Sandwich Bread and Brioche Pullman Sandwich Loaf. I highly recommend checking those two recipes.

Is this dough similar to the brioche dough?

No, brioche dough is richer with more butter and more eggs. I do have a brioche loaf which also uses a Pullman loaf pan.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest optimized image for white sandwich bread recipe baked from scratch. Showing the full loaf of bread as well as the cut loaf of bread
Homemade Bread, Sandwich Bread, Classic White Bread, White Loaf Bread
The one absolutely must have bread recipe on hand is the white sandwich bread. This simple, easy and effortless recipe makes the best white sandwich bread from scratch. Enriched with milk and butter for that added flavor, then baked with a golden crust. Ideal for sandwiches, save leftovers in the freezer or use leftover for delicious French toast.

The BEST White Sandwich Bread Recipe

Author: Veena Azmanov
5 from 30 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 3 hrs
Calories: 235kcal
$5
Adjust Servings Here: 1 loaf

Description

White sandwich bread is the one absolutely must-have bread recipe. This simple, easy and effortless recipe makes the best white sandwich bread from scratch. Enriched with milk and butter for that added flavor, then baked with a golden crust. Ideal for sandwiches. Also, you can save leftover slices in the freezer, or use them for a delicious French toast.

Equipment /Tools

Ingredients

  • 450 grams All-purpose flour
  • 1 1/2 tsp Instant dry yeast
  • 120 ml Warm water
  • 250 ml Warm milk
  • 2 tbsp Sugar
  • 1 tbsp Olive oil
  • 30 grams Butter room temperature
  • 2 tsp Salt
  • 50 grasm All-purpose flour for kneading
Metric – US customary
ADJUST SERVINGS HERE – 1 loaf

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare Yeast

  • Ensure water is warm, not hot (about 110 F).
  • Add the yeast, sugar, and oil.
  • Stir and set aside to foam for 3 mins

Prepare Dough

  • Measure approximately 440 grams (4 cups)  flour in a mixer bowl (save the 1/2 cup aside for later).
  • Mix in the salt, milk and yeast mixture.
  • Knead on medium speed for about a minutes scraping the sides of the bowl.
  • Once all the flour is incorporated. If the dough is still too sticky add the saved half cup flour and mix.
  • Now knead the dough for three minutes until smooth.
  • The dough should be really soft but not sticky.
  • Next, add the soft room temperature butter and knead again.
  • The dough will again get lumpy but comes back together about 2 more minutes.

Prove Dough (1st rise)

  • Remove the dough from the mixer bowl onto a lightly floured surface.
  • Form into a smooth ball (see finger test above to be sure you have a good knead).
  • Place in an oiled bowl and cover with plastic wrap.
  • Leave to rise in a warm place for about 45 mins to an hour.

Shape the Loaf

  • When the dough is double in volume invert on to a lightly floured surface.
  • Shape for the loaf pan – stretching as needed.
  • Start to roll like a jelly roll.
  • Fold from up to the center then again once more towards the end.
  • Pinch the seams together.
  • Place into a sprayed loaf pan seam side down.

Prove Loaf (2nd rise)

  • Cover loaf pan with plastic wrap.
  • Let rise in a warm place again for about 45 minutes.
  • Almost double in size.
  • Once you see your dough is almost twice – preheat the oven to 200 C / 400 F for at least 10 minutes.

Bake Loaf

  • Place the loaf on the lower shelf in the hot oven (200 C / 400 F).
  • As soon as you place the loaf in the oven – reduce temperature to 180C / 360 F.
  • Bake for about 30 to 40 minutes.
  • Tent the top of the loaf after 15 minutes to prevent over browning. 
  • When the bread is done – it will leave the sides of the pan, the internal temperature should reach 190 FIf you tap the bottom of your loaf you will hear a hollow sound.

Glaze and Rest

  • As soon as the bread is out of the oven – brush with soft room temperature butter – this will give you a soft delicious crust.
  • Always let bread rest for at least an hour before you cut.

Recipe Video

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Nutrition Information
Calories: 235kcal | Carbohydrates: 42g | Protein: 6.7g | Fat: 4.2g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 0g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 301mg | Potassium: 0mg | Fiber: 1.5g | Sugar: 5.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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

Keywords – baking, baking from scratch, bread, Loaf, sandwich, Sandwich Bread Recipe
Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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Author – Veena Azmanov

About Veena Azmanov

I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

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Comments

  1. Jayne

    Made this today with bread flour. It’s not gorgeous, but it tastes wonderful an the texture is perfect. Thank you for another recipe that turns out just as promised.

    Reply

    • Veena Azmanov

      Hey Jayne. Happy to know it was tasty and had a good texture. I’m sure the next one will be gorgeous. Thanks for coming back to write this feedback.

      Reply

  2. Thamarasie Dhamminie

    Thank you very much for all your lovely recipes, I have tried many and they turned really beautifully, and all your valuable advice and the great tips , really thank you once again.

    Reply

    • Veena Azmanov

      Thank you so much Thamarasie. I appreciate the lovely comment and feedback.

      Reply

  3. Lakshmi Vinayakrishnan

    Hi Veena,
    I have tried so many bread recipes from various sources in the past. None of them came even close enough to this one. It is just perfect. Soft, airy bread. Made 2 whole loaves with this recipe. Just one question.
    How can I make it a bit more sweeter without making it hard? Don’t want use choc chips or raisins. Looking to make it sweet like the Modern bread from back home. Please help. Thanks in advance.

    Reply

    • Veena Azmanov

      Thank you, Lakshmi. So happy you enjoyed this recipe. Thanks for the lovely feedback. You can add a tablespoon of sugar or honey and it won’t be hard. You can even add 1/4 cup milk powder as milk is rich and sweet. I hope this helps.

      Reply

      • Lakshmi Vinayakrishnan

        Thank you so much, Veena!! Truly appreciate your tip. Shall be trying it with the next batch. I guess we won’t be buying any bread from the grocery shop for a long time now! 🙂 Shall post my trial results, as soon as I do the next batch.
        Happy baking! Looking forward to a lot more yummy recipes from your kitchen! 🙂

        Reply

        • Veena Azmanov

          Thank you, Lakshmi. Appreciate all the feedback.

          Reply

  4. John Roukis

    Hi, I have two questions. You said “spray the loaf pan”. Spray with what? Oil or water?

    How do you prevent sticking?

    Thank you.

    Reply

    • Veena Azmanov

      Sorry…Spay a pan is always with oil John.
      For a good quality pan, oil is all you need to prevent sticking. Some people also use parchment paper.
      I just spray with the PAM cooking spray and it works great.
      Thanks

      Reply

  5. Laurie Orr

    I made this recipe this morning and it turned out delicious!

    Reply

    • Veena Azmanov

      Thank you, Laurie. So happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Loving getting feedback from those who try my recipe.

      Reply

  6. Donna

    Has anyone made this in a breadmachine?? Looks like all the ingredients would fit.

    Reply

    • Veena Azmanov

      No, I have never tried – if you do let us know the outcome.

      Reply

  7. Adriana Lopez Martin

    wow this is a big leagues recipe I am not a baker would not dare to try to make my own sandwich bread. Yours looks perfect better than the ones sold at the bakery!

    Reply

    • Veena Azmanov

      Thank you, Adriana. Thank you for the lovely compliment. The bread looks difficult but I’m very sure you will make a perfect loaf too.

      Reply

  8. Nicole Tingwall

    There’s nothing like the smell of freshly baked bread, especially when it’s to make sandwiches (my favorite!) You make this sound so easy! Can’t wait to make it!

    Reply

    • Veena Azmanov

      Absolutely Nicole. Homemade and fresh bread is definitely the best.

      Reply

  9. melve

    Homemade is always the best. Your white bread is beautiful, easy and delicious. Thanks for sharing.

    Reply

    • Veena Azmanov

      Absolutely Melve. Homemade is always the best.

      Reply

  10. Lisa

    Beautiful bread! And I love the detail you went into in the post! Next time I make white bread I’ll have to try this recipe!

    Reply

    • Veena Azmanov

      Thank you so much Lisa. Glad you like the details. I do hope you try this recipe.

      Reply

  11. Marisa Franca

    There is nothing like coming into a house and smelling the aroma of bread baking. It’s better than perfume!! You give some excellent tips on bread baking and how to put it together. I’ve made bread completely by hand, mixer, and food processor. There really isn’t too much of an end result. I say, any way you can get to the end — bread — go for it!!

    Reply

    • Veena Azmanov

      Absolutely Marisa. Love when the house is filled with the smell of bread. Me too I love making bread by hand from scratch but when it comes to the blog I love using my mixer. The hand method gets me completely immersed and I forget to take pictures.

      Reply

  12. Arlene Mobley

    That is a beautiful loaf of bread. I also love adding milk to homemade bread. It tastes so much better.

    Reply

    • Veena Azmanov

      Yeah Arlene. I love milk as it really has does contribute to a soft crumb compared to water.

      Reply

  13. Gloria

    Nothing beats the aroma of bread baking. My baba made bread all the time…and I loved visiting her after school. Kids would like cookies as snacks, but not me. Give me a warm slice of her bread and butter and I was in heaven. This looks wonderful.

    Reply

    • Veena Azmanov

      Absolutely Gloria. Nothing beats homemade bread. I feel the same way about bread. I would enjoy a slice of bread or cake rather than cookies or snacks.

      Reply

      • Rishika

        Hey How do I follow all your recipe?

        Reply

        • Veena Azmanov

          Hey Rishika. You can sign up for my newsletter – there are a few sign-up options on the blog. Also, I do have a browser notification so when I have a new recipe you will get a notification on your browser. Thank you so much.

          Reply

  14. Ali Hanson

    I have never made homemade white bread before. I am sure it takes it to another level! Thanks for sharing this!

    Reply

    • Veena Azmanov

      Homemade is the best Ali. You must try if you have never done. It’s highly addictive.

      Reply

  15. Camila Hurst

    Wow, this is probably one of the prettiest bread loaves I ever did see!!

    Reply

    • Veena Azmanov

      Thank you Camila

      Reply

  16. Catherine Brown

    Homemade bread is the BEST! I used to make it all the time, but not as much since I’ve returned to school. I like incorporating some whole grains and honey!

    Reply

    • Veena Azmanov

      Thanks Catherine. I do make a similar red with whole wheal and honey. I have that here on the blog too.

      Reply

  17. Claudia Lamascolo

    the best thing about being retired now is I can try this! I have time and will only make bread from scratch bet this make great toast too!

    Reply

    • Veena Azmanov

      Definitely makes great toast and bread from scratch is the way to go.

      Reply

  18. Sarah

    Thank you for the step-by-step recipe!! My boyfriend LOVES sandwiches so I am excited to make this for him! Looks delicious and perfect!

    Reply

    • Veena Azmanov

      Thank you Sarah. I hope you try this – it’s really simple and easy

      Reply

  19. Jacque Hastert

    Nothing beats homemade bread and this looks WAY better than the stuff in the store.

    Reply

    • Veena Azmanov

      Definitely better than store brought!

      Reply

  20. Dannii

    This does look like the perfect fluffy white bread. I am going to have to give it a try.

    Reply

    • Veena Azmanov

      Its so simple and easy Dannii. I hope you try it.

      Reply

  21. April

    This is a beautiful loaf of bread wow! You’ve inspired me to make my own bread. Nothing like fresh homemade breadnplus it beats store brands.

    Reply

    • Veena Azmanov

      Happy to hear that April. I hope you try it. Really easy!

      Reply

  22. Rae

    As I am sitting here wishing I had some of this bread for lunch, I realized I don’t think I have ever made my own white bread. I can’t wait to try your excellent recipe out!

    Reply

    • Veena Azmanov

      It’s definitely delicious and super easy to make Rae – You must try!

      Reply

  23. Rebecca

    I really need to give this a try sometime! It sounds amazing!

    Reply

    • Veena Azmanov

      You must – it’s so simple and easy!

      Reply

  24. Shadi Hasanzadenemati

    I love love homemade bread! Nothing beats a fresh bread out of the oven, and you make it sound so easy, I would love to give this one a try!

    Reply

    • Veena Azmanov

      So true – nothing beats homemade bread – We love it.

      Reply

  25. Leslie

    There’s nothing quite so comforting as freshly made bread. I’ve never attempted to make sandwich bread before, but yours looks so good! Thanks for the tips on elasticity. I’ll definitely have to give my dough a ‘finger test’

    Reply

    • Veena Azmanov

      I agree Leslie – nothing more comforting than homemade bread. This is super simple and easy

      Reply

  26. Silvia

    It looks so perfect.I love the smell of fresh bread. It reminds me of my grandma.

    Reply

    • Veena Azmanov

      Fresh bread does smell awesome. It usually reminds me of my mom. Thanks Silvia

      Reply

  27. Danielle

    I really have got to get into baking my own bread. This sounds delicious and you’ve made it sound so easy! I don’t have a stand mixer though,so I’ll be doing ti by hand 🙂

    Reply

    • Veena Azmanov

      Making by hand works too Danielle. If you see the progress pictures above – that is made by hand. Just have to do a little extra work but it sure is worth the effort.

      Reply

  28. Dawn - Girl Heart Food

    There is nothing like homemade bread, especially the smell as it bakes! This looks so fluffy and would be perfect to use on a sandwich for lunch today 🙂

    Reply

    • Veena Azmanov

      Absolutely Dawn – nothing like homemade bread. This one does make perfect sandwiches

      Reply

  29. Linn

    I’m making this now for the third time and absolutely perfect! So much tastier than any shop bought bread, thank you so much for the recipe, Veena! I look forward to try more recipes of yours. All the best! 🙂

    Reply

  30. Karen

    I have tried and succeeded in making almost all your breads and I will definitely go with this one – especially considering the price of a loaf of bread nowadays. Thank you for easy and doable recipes. I don’t have a k-mix but I have a regular Braun mixer with multiple attachments and it does the work – also less messy.

    Reply

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