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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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.
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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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The BEST White Sandwich Bread Recipe
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
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.Â
- 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
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
Has anyone made this in a breadmachine?? Looks like all the ingredients would fit.
No, I have never tried – if you do let us know the outcome.
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!
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.
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!
Absolutely Nicole. Homemade and fresh bread is definitely the best.
Homemade is always the best. Your white bread is beautiful, easy and delicious. Thanks for sharing.
Absolutely Melve. Homemade is always the best.
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!
Thank you so much Lisa. Glad you like the details. I do hope you try this recipe.
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!!
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.
That is a beautiful loaf of bread. I also love adding milk to homemade bread. It tastes so much better.
Yeah Arlene. I love milk as it really has does contribute to a soft crumb compared to water.
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.
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.
I have never made homemade white bread before. I am sure it takes it to another level! Thanks for sharing this!
Homemade is the best Ali. You must try if you have never done. It’s highly addictive.
Wow, this is probably one of the prettiest bread loaves I ever did see!!
Thank you Camila
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!
Thanks Catherine. I do make a similar red with whole wheal and honey. I have that here on the blog too.
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!
Definitely makes great toast and bread from scratch is the way to go.
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!
Thank you Sarah. I hope you try this – it’s really simple and easy
Nothing beats homemade bread and this looks WAY better than the stuff in the store.
Definitely better than store brought!
This does look like the perfect fluffy white bread. I am going to have to give it a try.
Its so simple and easy Dannii. I hope you try it.
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.
Happy to hear that April. I hope you try it. Really easy!
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!
It’s definitely delicious and super easy to make Rae – You must try!
I really need to give this a try sometime! It sounds amazing!
You must – it’s so simple and easy!
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!
So true – nothing beats homemade bread – We love it.
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’
I agree Leslie – nothing more comforting than homemade bread. This is super simple and easy
It looks so perfect.I love the smell of fresh bread. It reminds me of my grandma.
Fresh bread does smell awesome. It usually reminds me of my mom. Thanks Silvia
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 🙂
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.
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 🙂
Absolutely Dawn – nothing like homemade bread. This one does make perfect sandwiches
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! 🙂
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.