Homemade White Sandwich Bread
A soft, fine-crumbed white loaf with a golden crust, baked in a loaf pan. Perfect for sandwiches and toast, and a great first yeast bread.
Homemade sandwich bread is easier than many people expect and far better than a supermarket loaf. This one has a soft, even crumb that slices thinly, a tender golden crust and a mild, slightly sweet flavor from a little milk, butter and sugar. It is a good first yeast bread: there are no special techniques, just some kneading and patience while it rises.
Why this recipe works
- Bread flour. Its higher protein forms strong gluten, which traps gas and gives a tall loaf with a soft, springy crumb.
- Milk and butter. They tenderize the crumb and keep the bread soft for days.
- Proper kneading. Knead until the dough is smooth and passes the "windowpane" test: a small piece can be stretched thin enough to let light through without tearing.
- Baking to temperature. An internal temperature of 190 to 200°F (88 to 93°C) means the loaf is fully baked.
How to shape a sandwich loaf
Pat the risen dough into a rectangle about as wide as your pan is long. Roll it up tightly from the short end, pinching the dough to seal after each turn, then pinch the final seam closed and tuck in the ends. A tight roll gives an even crumb without large holes. For a crust like the one pictured, slash the top once along its length just before baking.
FAQ
Can I use all-purpose flour?
Yes. The loaf will be slightly softer and less tall. You may need 2 to 3 tablespoons less liquid.
Why is my bread dense?
It was under-kneaded, under-risen, or too much flour was added during kneading. For an easier, no-shaping bread, try our rosemary focaccia.
Homemade White Sandwich Bread
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
-
In a large bowl, mix the flour, yeast, sugar and salt. Add the warm milk and butter and stir until a shaggy dough forms.
-
Knead on a lightly floured surface for 10 to 12 minutes, or 7 to 8 minutes with a stand mixer and dough hook, until smooth, elastic and slightly tacky.
-
Place the dough in a greased bowl, cover and let rise in a warm place for 1 to 1½ hours, until doubled.
-
Grease a 9 x 5-inch (2 lb) loaf pan. Press the dough into a 9 x 12-inch (23 x 30 cm) rectangle and roll it up tightly from the short side. Pinch the seam closed and place seam side down in the pan.
-
Cover and let rise for 45 to 60 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim of the pan.
-
Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Slash the top lengthwise with a sharp knife, if you like.
-
Bake for 30 to 35 minutes, until deep golden and the loaf sounds hollow when tapped underneath (190°F / 88°C (190°F) inside). Cover loosely with foil after 20 minutes if browning fast.
-
Turn out onto a wire rack and cool for at least 1 hour before slicing.
Notes
- Slicing hot bread squashes the crumb and makes it gummy; it finishes setting as it cools.
Tips
- Brush the hot loaf with melted butter for a soft, shiny crust.
Substitutions
- Water: use warm water instead of milk for a crisper, chewier loaf.
- Whole wheat: replace up to 1 cup (125 g) of the flour with whole wheat flour and add 1 to 2 tbsp extra liquid.
Storage and reheating
- Keep in a bread bag or wrapped at room temperature for up to 4 days.
- Freeze sliced for up to 3 months and toast from frozen.
Reviews
No reviews yet. Made this recipe? Be the first to share how it went.
Leave a review
You might also like
Bread & Rolls
Rosemary Focaccia
Breakfast & Brunch
Cinnamon Rolls
Bread & Rolls
Buttermilk Biscuits
Pies & Cheesecakes