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White Sandwich Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 125 reviews
  • Author: Olivia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Knead by Hand: Turn the dough onto a floured surface and knead by hand for a few minutes until it forms a smooth ball.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
  9. 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.
  10. 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.

Find it online: https://oliviadinner.com/white-sandwich-bread-recipe/