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.
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.
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 (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.
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.
Useful Tips and Tools
- Use 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 such as Kenwood, or kitchen-aid. 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.
- And, a good baking tray is as important to bread baking as it is to other baking. 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.
- Also, 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 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.
How to Make Homemade White Sandwich Bread (Save/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 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.
- 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.
Description
Ingredients
Makes one 9 x 4-inch tall loaf
- 180 ml (0.75 cups) Warm milk
- 120 ml (0.50 cups) Warm water
- 450 grams (3.5 cups) All-purpose flour
- 2 1/4 tsp (7 g) Instant dry yeast 1 envelope
- 2 tbsp Sugar
- 1 tbsp Olive oil
- 30 grams (2.00 tbsp) Butter room temperature
- 2 tsp Salt
- 50 grasm (0.50 cups) 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 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. ( 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.
Equipment
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
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.
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
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.
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
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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sheila
Done
Rashmi
Day 4 done
Dhriti Patney
Day 4 done
Sheryl
Day 4 done
Michelle
Day 4 - done
I am making this at the moment, the dough is resting. I kneaded it by hand and found that it was still a bit sticky. I kept sprinkling flour to prevent it from sticking, I used about one handful of flour.
Veena Azmanov
You can add a little more flour whenever necessary for your dough. Flour and water absorb differently every time so the same dough may or may not need that extra flour at times. As long as you can knead it's good. Soft, slightly sticky yeast dough gives nice soft bread
Michelle
Thank you Veena. The bread was indeed nice and soft. I enjoyed it hot with butter.
Veena Azmanov
Thank you Michelle
Nimmi
Day 4 done but Day 3 not received yet.
Preeti
Hi Veena,if l use half of the ingredients
what size of pan should l use ???
Veena Azmanov
I would think a 5 by 4 inch or so..... not tired it.Thanks Pretti
Preeti
Day 4 done
Thanks veena.
Shiela sander
Done day 4
Hazel Mammen
Day #4 done
Candice Linn
Day 4 done
Aarthy
Day 4 Done
Giovana Fargnoli
Day 4 done!
Sonal Agrawal
Day 4 Done
Bhuvana
Day 4 done
Chandni Singh
Hi Veena
I have subscribed for classes but I did not receive recipe for Day 1,2 and 3, I started receiving recipe for Day 4 directly. I had subscribed on 8th June 2020. Please provide me with the missing recipes and also as I am a beginner please provide full information of the ingredients and various other moulds required.
Thanks and regards
Chandni Singh 😊
Veena Azmanov
Chandini. Look into your spam or other folders. That is why every email says to add the address in your email address book so you don't lose any classes
Liz Rodrigues
Day 4 Done.. I love white bread too.. will try this out. Thank You. 🙂
Julie Armstrong
Day 4 done
Mahalakshmi Rajkumar
Day 4 done
Smita
Hi, veena,
Loved ur recipe, tried and pretty happy with the results. Though i do have some concerns and quick queries. Lets start with concerns first.
1. I'm assuming .75 cup means 3/4 cup🤔🤔.
2. Also when u added the flour, with yeast mix and milk it doesnt make rhe mix like urs and i added additional 1/4 cup of milk ( which i guess made it bit more fluffy😋. So need a bit more guidance here.
Quick questions now.
1. Can i bake this same quantity in two 5.75 by 3 inch pans for small slice sizes? If yes then how long should i bake rhem?.
Thnx will wait for ur response as early as u could. Thnx
Veena Azmanov
Yes, Smita. 0.75 is 3/4 cup. Every flour is different in the amount of water it absorbs. So yes it may or may not need more flour. You must pay attention to the consistency and feel of the dough. You can bake these in smaller pans - it may take about 15 to 20 minutes - or until the bottom has a hollow sound
smita
Gotcha..... about the measurement, but my main concern is I took 3.5 cup bread flour and added .75 cup of warm milk and yeast mix but it looks like my mixer is bit dry... so added around 1/4 cup or bit more warm milk... which made it rise a bit more.... and then I added remaining 1/2 cup flour along with butter..... I kneaded around 10 mins with the hand for right elasticity and for 2nd proofing around 5-7 mins.
So am I doing anything extra or missing anything.. or step or ingredients... and where did u got ur pan for baking?
Veena Azmanov
If possible stick to the measurements givens in the recipe - I think if you had kneaded it - you would not need the extra water - and then again the extra flour. I test these recipes before I post them so in most cases they should work as per the instruction on the blog. Thanks
Yanira Alabi
Day 4 done!
Krystal Rodrigues
Day 4 done
Prathima
Day 4,week 1 done.
I have posted the pics on FB pending approval. Once again, Thank you for the lovely recipe and the bread was nice and soft, Veena. Next time I will reduce the amount of salt as I found the bread to be a tad too salty. Maybe the salt in India is salty?
Veena Azmanov
Don't know I have not had any complains about salt but will check again
Kumud
Day 4
Done
I made White sandwich recipe today . Really taste wise amazing
I took half the quantity as was scared if it will not turned out well
Thanks dear
Veena Azmanov
Happy you succeeded. Thanks Kumud
Subhraja Paul
Day 4 done
I don't have a stand mixture. So will it make a difference if I only use my hands?
Veena Azmanov
No, Subjraja. I knead my dough by hand all the time. It just needs more effort for kneading. But the bread is nothing less than wonderful.
Melinda Chai
Done
Thora
Day 4 Done
Veronica Dias
Day 4 reading down.. unfortunately I dont have a stand mixer yet..can I make half the quantity and knead by hand ..cant wait to try this one
Veena Azmanov
Yes, veronica. You can definitely make half if you have a small loaf pan
Susan Kelley
Day 4 Done
Candice L
Day 4 Done
Annette
Day 4 done
vani
Day 4 done.
I have a querry Veena.
What would happen if I use 9 x 5 inch pan only to bake half the quantity of the recipe?
Veena Azmanov
Every recipe is made for a certain size pan.
If you use a smaller pan you will have a very large bread overflowing from the pan similarly if you use a large pan you will have a very shorter bread.
It will also affect the texture accordingly, undercooked or overcooked. Too crusty edges and things like that.
Having said that, you can use just the right amount in the pan you have, and if you have any excess dough use that to make bread rolls.
Sandhya
Day #4 Done
Anna Munro
Thank you day 4
Shenaz
Day 4 Done thank you
Irene
Day 4 Done ... Thank you Veena!!
Astra Desembrana
Day 4 done
Radhika
Day 4 done
Binu
One more query,how long if kneading by hand? I might not bake today. Will prepare the dough and keep in fridge. How many days can we store the dough? Thanks
Veena Azmanov
It can take between 5 to 7 minutes or even 10 minutes depending on how you need it. You must see the consistency and elasticity of the dough. For me, it usually takes only 5 minutes. You can keep the dough in the fridge for up to 24 hours.
Binu
Hi, made this today morning as buns. Came out soft.
Binu
I froze the dough as I couldn't make it the next day.
Veena Azmanov
Ah..happy to hear that. Thank you Binu
Deepashree
Day 4 done. Thank you.
Anjana
Day 4 Done. Since I am working I shall try this sometime soon and post the pic . apologies I won't be able to do the assignment today as asked.
Sunitha
Day 4 done
Thanks for the important basic recipe. I am unable to try this today and can't wait for the weekend
Rina Sen
Day 4 done
Roshni Donny
Day 4 done
Roxie
Day 4 done.
Monica
Day 4 Done
Nishma Shah
Day 4 done.
Nasreen Suffee
Day 4 done
Binu
Hi, can I try this with whole wheat flour/atta instead of apf? Will that be fine for the class?
Veena Azmanov
You can but you will need to adjust water and flour - instead, use my whole wheat sandwich bread recipe
Sharon Lobo
Day 4 done
Veena Azmanov
Thank you
Mfon
Day 4 Done
Shail Thosani
Done..
Ziv Azmanov
Thank you Shail.
Clarisse Castillo
Day 4 done
Veena Azmanov
Thank you
Dolly
Day 4 done
Veena Azmanov
Thank you
Dechu
Day 4 done
Veena Azmanov
Thank you
Hema
Hi Veena,
I love your recipes, and after successfully baking the Challah bread twice, I decided to try this one...I used the exact measurements and it turned out really nice! My kids loved it..will try the whole wheat one next.. Thanks for all the recipes.. will be trying your pita bread recipe tomorrow.
Veena Azmanov
Thank you, Hema. I am so happy to hear you are enjoying baking homemade bread with my recipes. I think you will love the pita bread too. Thank you for coming back to leave this feedback.
Helen
I tried your recipe last night and have just a couple of observations, your quantities are off as far as flour to liquid I followed the weight which was insufficient I would recommend sticking to the cup measurement in future, for me it wasn’t a big deal I just added more flour to achieve the right consistency. I actually used the slow rise method and left it to rise overnight in the fridge then after shaping into one loaf on a baking sheet I left it to rise again for another hour as it was still cold from the fridge. I then baked for about 35mins @350 degrees After all that it turned out great. With the couple of changes I would use this recipe again
Veena Azmanov
Hey Helen, thank you for your observations.
The cup and weight measurements are supposed to be the same, just conversion. But if cups works for you, great.
Yes, you can leave the dough to rise for longer but the minimum you need is mentioned in the post.
Of course, the chilled dough would need to be thawed before it starts to proof again.
I'm happy this recipe worked out for you.
Thank you so much for taking the time to write this feedback.
Audrey
There is way too much liquid in this recipe. The proportions are completely off. I don’t know why I tried to make this because I could tell there was far too much liquid before I even mixed it in. And by the way, the whole purpose of instant yeast is that you do not have to activate it separately. You are supposed to mix it in with the flour directly.
Veena Azmanov
Hey Audrey, Sorry this did not work for you. However, the recipe is correct. The ratio of water to flour is also correct. In fact, there are more than six people below your comment who have successfully made this recipe and enjoyed it too. You think it's possible that you may have miscalculated the flour or water when measuring it?
You are right about the yeast, you can certainly add it to the flour but activating it separately ensures the yeast is fresh and working. That way if the bread does not rise I know it's not the yeast. These little extra steps make for stressfree baking. Have a wonderful day
Steve C
I too found it very wet. My confusion comes from how the conversions are done, 4 cup flour at 128g is 512g. Measuring 4 cups, gave varying weights, depending how fluffy the flour was. It ranged 564 to 612g. I used the 440g ended up adding an additional 50 g, I machine mixed it. Finished it with hand kneaded adding additional flour.
Turned out nicely. .
Veena Azmanov
The recipe says to knead only 450 grams or so and then only use as much as necessary.
Having said that some flour will absorb more water and some less.
Though 600 grams does sound like a lot of flour for just 1 cup water.
But sound like it worked anyway. Thanks for the feedback.
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.
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.
Thamarasie Dhamminie
Thank you very much for all your lovely recipes, I have tried this today many others and they turned really beautifully, and all your valuable advice and the great tips , really thank you once again.
Veena Azmanov
Thank you so much Thamarasie. I appreciate the lovely comment and feedback.
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.
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.
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! 🙂
Veena Azmanov
Thank you, Lakshmi. Appreciate all the feedback.
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.
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
Laurie Orr
I made this recipe this morning and it turned out delicious!
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.
Donna
Has anyone made this in a breadmachine?? Looks like all the ingredients would fit.
Veena Azmanov
No, I have never tried - if you do let us know the outcome.
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!
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.
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!
Veena Azmanov
Absolutely Nicole. Homemade and fresh bread is definitely the best.
melve
Homemade is always the best. Your white bread is beautiful, easy and delicious. Thanks for sharing.
Veena Azmanov
Absolutely Melve. Homemade is always the best.
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!
Veena Azmanov
Thank you so much Lisa. Glad you like the details. I do hope you try this recipe.
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!!
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.
Arlene Mobley
That is a beautiful loaf of bread. I also love adding milk to homemade bread. It tastes so much better.
Veena Azmanov
Yeah Arlene. I love milk as it really has does contribute to a soft crumb compared to water.
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.
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.
Rishika
Hey How do I follow all your recipe?
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.
Ali Hanson
I have never made homemade white bread before. I am sure it takes it to another level! Thanks for sharing this!
Veena Azmanov
Homemade is the best Ali. You must try if you have never done. It's highly addictive.
Camila Hurst
Wow, this is probably one of the prettiest bread loaves I ever did see!!
Veena Azmanov
Thank you Camila
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!
Veena Azmanov
Thanks Catherine. I do make a similar red with whole wheal and honey. I have that here on the blog too.
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!
Veena Azmanov
Definitely makes great toast and bread from scratch is the way to go.
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!
Veena Azmanov
Thank you Sarah. I hope you try this - it's really simple and easy
Jacque Hastert
Nothing beats homemade bread and this looks WAY better than the stuff in the store.
Veena Azmanov
Definitely better than store brought!
Dannii
This does look like the perfect fluffy white bread. I am going to have to give it a try.
Veena Azmanov
Its so simple and easy Dannii. I hope you try it.
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.
Veena Azmanov
Happy to hear that April. I hope you try it. Really easy!
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!
Veena Azmanov
It's definitely delicious and super easy to make Rae - You must try!
Rebecca
I really need to give this a try sometime! It sounds amazing!
Veena Azmanov
You must - it's so simple and easy!
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!
Veena Azmanov
So true - nothing beats homemade bread - We love it.
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'
Veena Azmanov
I agree Leslie - nothing more comforting than homemade bread. This is super simple and easy
Silvia
It looks so perfect.I love the smell of fresh bread. It reminds me of my grandma.
Veena Azmanov
Fresh bread does smell awesome. It usually reminds me of my mom. Thanks Silvia
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 🙂
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.
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 🙂
Veena Azmanov
Absolutely Dawn - nothing like homemade bread. This one does make perfect sandwiches
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! 🙂
Veena Azmanov
Thank you so much Linn. So happy you enjoyed this recipe. Appreciate you coming back to write this feedback
Karen
I have tried and succeeded in making almost all your bread recipes and I LOVE 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.
Veena Azmanov
Thank you Karen. So happy to hear that. Appreciate you coming back to write this feedback.