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 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.

The BEST White Sandwich Bread Recipe

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.

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.

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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.

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Video – A quick short video – don’t forget to subscribe for more videos every week.

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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 kneed 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.

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Recipe – Homemade White Sandwich Bread (Save/Pin)

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.

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Ingredients

• All-purpose flour – 450- 470 grams
• Instant dry yeast – 1 1/2 tsp
• Warm water – 120 ml (1/2 cup)
• Warm milk – 250 ml – (1 cup)
• Sugar – 2 tbsp
• Olive oil – 1 tbsp
• Butter – 30 grams or 2 tbsp (room temperature)
• Salt – 2 tsp

Method

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 F.
  If 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.

Homemade Classic White Bread Recipe

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My video on YouTube

A little longer and more detailed. Don’t forget to subscribe for more videos every week. 

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 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.

5 from 26 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: European

Adjust Servings Here: 1 loaf

Calories: 235kcal

Author: Veena Azmanov

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 3 hrs

Ingredients

• 450 grams All-purpose flour add 20 grams for kneading
• 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

Metric - US customary

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.

Nutrition Information

Serving: 100g | 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: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

 

Don’t forget to read my post –
10 Best Gifts for Bread Bakers.

Gift Guide for Bread Bakers, 10 best gifts for bread bakers,

Do you love baking homemade bread? I do enjoy it very much too!

Feel free to check out my – Slice of Bread – Homemade Bread Collection or see my Recipe Index for a collection of all recipes on this blog.

Bread Recipes by Veena Azmanov on veenazmanov.com