Experience the comfort of freshly baked homemade white sandwich bread. This bread is soft, fluffy, and perfect for all your favorite sandwiches. Its slightly sweet flavor and tender crumb make it a household staple that you’ll want to bake again and again.
Why You’ll Love This Sandwich Bread
- Soft and Fluffy Texture: Perfect for sandwiches and toast.
- Simple Ingredients: Made with pantry staples you likely already have.
- Versatile: Ideal for various types of sandwiches or simply toasted with butter.
- Fresh and Homemade: No preservatives, just pure, fresh bread.
Ingredients You’ll Need
- 1 cup warm water (110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- ¼ cup whole milk
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Instructions to prepare Sandwich Bread
- Activate Yeast: In a small bowl, combine warm water, yeast, and 1 tablespoon of sugar. Stir and let sit for 5-10 minutes until frothy.
- Prepare Dough: In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and milk. Mix until a dough forms.
- Knead: Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Shape: Punch down the dough and turn it onto a floured surface. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Second Rise: Cover the loaf pan with a damp cloth and let the dough rise again for 30-45 minutes until it reaches about 1 inch above the pan.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the bread for 30-35 minutes or until golden brown on top and it sounds hollow when tapped.
- Cool: Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- Classic Sandwiches: Perfect for ham and cheese, turkey, or PB&J sandwiches.
- Toast: Excellent when toasted and topped with butter, jam, or avocado.
- French Toast: Use slices for a delightful French toast breakfast.
How to Store Sandwich Bread
- Room Temperature: Store in an airtight container or bread bag at room temperature for up to 3 days.
- Freezing: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before using.
Additional Tips: Sandwich Bread
- Substitutions: Use bread flour instead of all-purpose flour for a chewier texture.
- Troubleshooting: If the dough is too sticky, add a bit more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
- Enhancements: Add herbs or seeds to the dough for extra flavor.
Homemade White Sandwich Bread Recipe
This soft and fluffy homemade white sandwich bread is perfect for toast, sandwiches, or simply enjoying with butter and jam. With a simple ingredient list and easy steps, you can bake fresh bread right at home!
Equipment
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer
- Floured surface for kneading
- 9×5-inch loaf pan
- Damp cloth
- wire rack
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast 1 packet
- 1 1/2 cups warm water 110°F/45°C
- 2 tbsp sugar
- 1 1/2 tsp salt
- 2 tbsp unsalted butter softened
- 1 tbsp vegetable oil for greasing
Instructions
- In a small bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and softened butter.
- Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
- Cover and let rise again for about 45 minutes until it reaches the top of the pan.
- Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
For a richer flavor, substitute half of the water with whole milk. Store in an airtight container for up to 3 days or freeze for longer shelf life.
