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.
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 Content
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.
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.
Ingredients and substitutes
- 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 ½ 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 ¼ 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.
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.
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 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 it for my plain loaves as well as babkas and stuff bread roll recipes.
Step by step instructions (pin)
Makes one 9 x 5-inch loaf
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 ½ 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.
- 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. (9 x 5-inch loaf pan used)
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.
Frequently asked questions
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.
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.
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
It might work. But, perhaps, it's best to use my tried and tested soft burger buns recipes
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.
No, brioche dough is richer with more butter and more eggs. I do have a brioche loaf which also uses a Pullman loaf pan.
Can I make this in a bread machine?
I don't own a bread machine but I don't see why not. Pour all ingredients in the pan including the tangzhong. 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.
What other types of sandwich bread can I make?
There are many types of sandwich bread recipes. Though all made in a loaf pan you will find they are all quite different.
Classic white sandwich bread
Pullman sandwich bread
Brioche sandwich bread
Brioche Pullman Loaf
No-knead sandwich bread
Whole wheat sandwich bread
Troubleshooting
Why did my dough not rise?
Most often the simplest explanation for this is that the liquid (milk) 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.
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.
My bread deflated 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.
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Recipe
The BEST White Sandwich Bread Recipe
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Video
Ingredients
Makes one 9 x 4-inch tall loaf
- ¾ cup (180 ml) Warm milk
- ½ cup (120 ml) Warm water
- 1 lb (3.5 cups) All-purpose flour
- 2 ¼ tsp (9 g) Instant dry yeast 1 envelope
- 2 tbsp Sugar
- 1 tbsp Olive oil
- 2 tbsp Butter room temperature
- 2 tsp Salt
- ½ cup (60 g) All-purpose flour for kneading
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 ½ 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. ( 9 x 5-inch loaf pan used)
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 Notes
Tips for making the perfect sandwich bread every single time
- 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 fuffy 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.
Nutrition Information
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
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