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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Recipe Information
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
Instructions
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.
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
Pour the milk mixture into the dry ingredients. Using a spatula or dough hook attachment, combine the ingredients until a shaggy dough forms.
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.
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.
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.
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.
Preheat your oven to 175°C (350°F) while the dough is completing its second rise.
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.
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
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 405.8 g | 148% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 37.9 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 383 mg | 29% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
