BEST White Sandwich Bread Recipe

Name: The BEST White Sandwich Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
Yield: 1 loaf
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)

September 20, 2012 *Updated* March 30, 2019 By Veena Azmanov 52 Comments

Recipe Video Print

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.

A full loaf of bread before cutting it - baked till golden - Perfect white sandwich bread recipe

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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.

A slice of buttered white sandwich bread baked to perfection - showing the inside structure of the tender bread

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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

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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.

A close up of the uncut loaf of bread - white sandwich bread recipe baked to perfection

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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.

A Pinterest Optimized image for Pullman Sandwich Bread a famous French Pain De Mie bread featuring a loaf of bread cut into slices

Pullman Sandwich Bread Recipe Pain De Mie

Perfect Dinner Rolls, Sun-Dried Tomato Bread, Olive Bread rolls

Olive Sun Dried Tomato Dinner Rolls Recipes7

This whole wheat bread with raisins and nuts is nutritious, delicious and healthy. This simple, easy and effortless recipe makes a rustic whole wheat raisin walnut bread that lighter in texture with a crisp crust that melts in the mouth. Black raisins and walnuts evenly dispersed means you can eat this bread on its own or accompanies with a meal. Try making bruschetta with a few slices for a delicious appetizer.

Whole Wheat Raisin Walnut Bread Recipe

A whole wheat sandwich bread is the best nutrition you can add to your sandwiches. This simple, easy and effortless recipe makes a light and fluffy bread with a soft tender crumb that just melts in the mouth. Whether you use these slices to make delicious sandwiches, french toast or just butter and jam, these are great to have on hand in the freezer too.

Whole Wheat Sandwich Bread Recipe

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

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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

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

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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 26 votes

Print Pin Rate

Course - Dinner, Lunch

Cuisine - European

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 3 hrs

Calories: 235

Adjust Servings Here: 1 loaf

Description

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