If you’ve ever dreamed of biting into the perfect slice of soft, fluffy bread fresh out of your own oven, then this White Sandwich Bread Recipe is exactly what you need. It’s classic, comforting, and downright irresistible – perfect for everything from sandwiches to simply buttered toast.
Why You Should Make This Recipe
It’s incredibly rewarding: Nothing beats the joy of pulling a golden, fragrant loaf of bread from your oven that you made with your own hands.
Perfect texture every time: This recipe yields a soft crumb with just the right amount of chew – ideal for any sandwich craving.
Simple ingredients, amazing results: With pantry staples like flour, yeast, and butter, you can create bakery-quality bread without the fuss.
Customizable and versatile: Once you master this basic loaf, you can adapt it with seeds, herbs, or whole grains.
Ingredients & Substitutions
What makes this White Sandwich Bread Recipe so special is how straightforward yet essential each ingredient is. Every element plays a key role to build flavor, texture, and that irresistible golden crust.
- All-purpose flour: The base of this bread, providing structure and that soft, airy crumb.
- Instant yeast: Helps the dough rise beautifully and develop that wonderful bread flavor.
- Granulated sugar: Just a touch to feed the yeast and add subtle sweetness.
- Butter (softened): Adds richness and tenderness to every bite.
- Kosher salt: Enhances flavor and balances the sweetness.
- Whole milk: Offers moisture, tenderness, and helps create a slightly golden crust.
- Water: Adjusts dough consistency to achieve that perfect elasticity.
How to Make White Sandwich Bread Recipe
Step 1: Mix Your Dry Ingredients
Start by adding the flour, instant yeast, sugar, butter, and kosher salt into the bowl of your stand mixer fitted with a dough hook. Turning it on low, let these ingredients blend until evenly combined—this ensures every bite is balanced perfectly with yeast and flavor.
Step 2: Add the Milk and Water Gradually
With the mixer running on low, slowly pour in 1 ½ cups of room temperature whole milk, then add 1 cup of water. This gradual addition helps the dough come together smoothly without feeling too dry or sticky.
Step 3: Knead the Dough Until Smooth
Once everything starts to combine, increase your mixer speed to medium. If the dough looks dry or the motor strains, slowly add the reserved water until the dough pulls cleanly from the bowl sides. Then, knead by hand for a few minutes on a floured surface until it forms a smooth ball.
Step 4: Let the Dough Rise
Transfer the dough into an oiled bowl, cover with a damp towel or plastic wrap, and place in a warm spot. Patience here is key—let your dough rise until roughly doubled in size, about 1 to 2 hours, as it develops lovely airy pockets inside.
Step 5: Shape Into Loaves
Gently turn your risen dough onto a floured surface and form it into a large rectangle. Cut it into two equal pieces and roll each into a 9-inch log, making sure to pinch the seam shut to keep the loaf intact during baking.
Step 6: Second Rise in Loaf Pans
Place each loaf seam-side down into greased 9×5 loaf pans. Cover loosely and let them rise again in a warm place until the dough nearly touches the top of the pan—this usually takes another 1 to 2 hours.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F. Before baking, gently brush the loaf tops with the reserved milk to promote a beautiful golden crust. Bake for 40-50 minutes until the crust is a warm golden brown, or when the internal temperature reaches 195°F for perfect doneness.
Step 8: Cool Before Slicing
Once out of the oven, turn the loaves onto wire racks and allow them to cool completely. This cooling time lets their internal crumb finish setting so each slice will be moist yet sturdy—ideal for all your sandwich needs.
How to Serve White Sandwich Bread Recipe
Garnishes
While this bread is delicious on its own, try lightly toasting a slice and spreading it with herb butter, jam, or creamy avocado for quick upgrades. A sprinkle of seeds on top before baking adds extra flair if you want to experiment next time!
Side Dishes
This versatile white sandwich bread pairs beautifully with hearty soups, fresh salads, or a crisp side of pickles. Use it to make classic deli sandwiches, grilled cheese, or even bread pudding for a sweet touch.
Creative Ways to Present
Slice the bread thick and use cookie cutters for fun sandwich shapes at kids’ lunches. Toast for bruschetta topped with fresh tomatoes and basil or serve as a side to your next brunch spread featuring eggs, cheese, and fruit.
Make Ahead and Storage
Storing Leftovers
Wrap cooled loaves tightly in plastic wrap or store slices in an airtight container to keep your bread soft for up to 3 days. Avoid refrigerating as it can dry out the bread faster.
Freezing
This recipe freezes beautifully—wrap whole loaves or slices in freezer-safe bags and freeze up to 3 months. Thaw overnight on the counter or toast straight from frozen for convenience.
Reheating
Reheat slices under the broiler for a minute or two or toast to recreate that freshly baked warmth. For whole loaves, warm in a low oven wrapped in foil to maintain moisture.
FAQs
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Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour has more protein, which can result in a chewier loaf with a stronger structure, but this recipe works wonderfully with all-purpose flour for a soft crumb.
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What if my dough doesn’t rise enough?
Make sure your yeast is fresh and the liquid ingredients are warm but not hot. Rising times can vary depending on your kitchen temperature; a warmer spot can speed it up.
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Can I make this recipe by hand without a mixer?
Definitely! Combine ingredients in a large bowl and knead by hand on a floured surface for about 10 minutes until the dough is smooth and elastic.
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How do I know when the bread is fully baked?
Look for a golden-brown crust, and taps on the bottom should sound hollow. Using a thermometer, internal temp of 195°F confirms the bread is cooked through.
Final Thoughts
This White Sandwich Bread Recipe is a true kitchen treasure – from its golden crust to its soft, pillowy texture. Baking your own bread brings warmth and satisfaction to any meal, so don’t hesitate to dive in and enjoy the delicious aromas and rewarding results. Happy baking!
Print
White Sandwich Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 2 loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This classic White Sandwich Bread recipe yields two soft, fluffy loaves ideal for everyday sandwiches or toast. Made with simple ingredients like all-purpose flour, instant yeast, butter, and whole milk, the dough is mixed, kneaded, and allowed to rise twice before baking to golden perfection. The bread is enriched with butter and has a tender crumb with a slightly sweet flavor, perfect for any meal or snack.
Ingredients
Dough Ingredients
- 7 cups all-purpose flour
- 4 tsp instant yeast
- 2 tbsp granulated sugar
- 4 tbsp butter, softened
- 1 tbsp kosher salt
- 1 ¾ cups whole milk, divided and at room temperature
- 1 – 1 ½ cups water, room temperature
Instructions
- Combine Dry Ingredients: Add the flour, instant yeast, sugar, butter, and kosher salt to the bowl of a stand mixer fitted with a dough hook.
- Add Liquids Gradually: With the mixer on low speed, slowly pour in 1 ½ cups of milk followed by 1 cup of water, allowing the ingredients to incorporate evenly.
- Mix Dough: Increase the speed to medium gradually. If the dough appears dry or the mixer struggles, add up to ½ cup additional water reserved earlier. Continue mixing until the dough is smooth and begins to stretch and pull away from the bowl sides.
- Knead by Hand: Turn the dough onto a floured surface and knead by hand for a few minutes until it forms a smooth ball.
- First Rise: Place the dough in an oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours or until roughly doubled in size.
- Shape Dough: Gently turn the dough onto a floured surface and shape it into a rough rectangle. Cut into two equal pieces, then roll each piece tightly into a 9-inch log, sealing the seams by pinching.
- Second Rise: Place each log seam-side down into greased 9×5-inch loaf pans. Cover loosely with plastic wrap and allow to rise in a warm place for another 1 to 2 hours, until nearly doubled and reaching close to the top of the pans.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Brush and Bake: Gently brush the tops of the loaves with the reserved milk to encourage browning. Bake for 40-50 minutes until golden brown and an internal temperature of 195°F is reached.
- Cool Bread: Remove the loaves from the pans immediately and transfer to a wire rack. Allow the bread to cool completely before slicing to ensure the texture sets perfectly.
Notes
- Ensure the milk and water are at room temperature to help activate the yeast effectively.
- Do not overwork the dough during shaping to keep the bread light and airy.
- Brushing with milk gives a beautiful golden crust but can be skipped if preferred.
- Check the internal temperature with an instant-read thermometer for the most accurate bake.
- Allow the bread to cool fully to avoid gummy texture when slicing.
