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.
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.
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.
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.