White Sandwich Bread
Elevate your homemade bread-making game with this classic White Sandwich Bread recipe—perfectly soft, fluffy, and ideal for everything from morning toast to lunchtime sandwiches. Made from simple pantry staples like all-purpose flour, instant yeast, and whole milk, this foolproof recipe ensures a tender crumb and irresistible buttery aroma. With an easy-to-follow process including hand or stand mixer kneading techniques, this loaf bakes to golden perfection in just 30 minutes. Whether you’re a seasoned baker or a beginner, this bread is a must-try for its timeless taste, versatility, and the comforting satisfaction of baking from scratch.
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Ingredients
- 480 grams All-purpose flour
- 25 grams Granulated sugar
- 8 grams Salt
- 7 grams Instant yeast
- 240 milliliters Whole milk
- 30 grams Unsalted butter
- 60 milliliters Water
Directions
Step 1
In a small saucepan, warm the whole milk over low heat until it is lukewarm (around 38-43°C or 100-110°F). Remove from heat and stir in the unsalted butter until melted. Add the water and set the mixture aside.
Step 2
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
Step 3
Pour the milk mixture into the dry ingredients. Using a spatula or dough hook attachment, combine the ingredients until a shaggy dough forms.
Step 4
If kneading by hand, transfer the dough to a lightly floured surface and knead for 10-12 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes until the dough pulls away from the sides of the bowl and becomes smooth.
Step 5
Place the kneaded dough into a lightly greased mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for about 60-90 minutes, or until it has doubled in size.
Step 6
Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Shape the dough into a loaf by flattening it into a rectangle, folding in the sides, and rolling it tightly.
Step 7
Place the shaped loaf into a greased 9x5-inch (23x13 cm) loaf pan, seam side down. Cover loosely with plastic wrap or a towel and let it rise again in a warm spot for 30-45 minutes, or until the dough has risen just above the edge of the pan.
Step 8
Preheat your oven to 175°C (350°F) while the dough is completing its second rise.
Step 9
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Step 10
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (858.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2233.0 |
| Total Fat 38.6g | 0% |
| Saturated Fat 20.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 96.1mg | 0% |
| Sodium 3256.5mg | 0% |
| Total Carbohydrate 405.8g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 37.9g | |
| Protein 60.9g | 0% |
| Vitamin D 108.9IU | 0% |
| Calcium 382.8mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 971.3mg | 0% |
Source of Calories