I am not ashamed to admit that I like white sandwich bread.... and this is my absolute favorite. It is light and fluffy, but has enough structure to be sliced very thinly.. absolutely perfect for tea sandwiches.... or you could just slice it and make cinnamon toast, peanut butter and jelly, or a grilled cheese sandwich.
Plus, homemade sandwich bread is so much better than store bought. This bread has flavor!
I have noticed recently that there has been a new interest in baking your own bread, which is a trend that I love. The top ten recipes on this site right now are all breads, with the exception of some baked doughnuts and a potato salad!
Here are the top eight most popular breads here:
- The Waterford Blaa - a soft and fluffy Irish bread
- White Bread with Poolish - a classic rustic loaf
- Classic New York Water Bagels
- Tartine Country Bread
- Overnight White Bread
- Wild Yeast San Francisco-Style Sourdough
- Pizza with a Sourdough Crust
- Crescia al Formaggi
If you've never made bread before, I recommend starting with this classic white sandwich bread. It's really hard to go wrong, and the recipe will get you comfortable with dough.
How to make classic white sandwich bread.
Add water, honey, yeast, salt, melted butter, flour, and dry milk to a stand mixer and knead with the dough hook for 10 minutes.
Next, let the dough rise until it has doubled. Once the dough is ready, shape it into a loaf and let it rise again. Bake the risen loaf at 350 for about 35 to 40 minutes.
Finally, let the loaf rise on a wire rack until it has cooled completely. I know... it's hard, but the loaf continues to bake once it's removed from the oven.
Tips for making great sandwich bread:
First, be sure to use a scale to measure the flour.
Second, don't rely on the times in this recipe, dough can rise at its own pace, so be sure to pay attention to the dough as it's rising.
Finally, be sure to get a really good bread knife. I love my Forschner knife for slicing bread.
When I first baked this bread, I had zero confidence. This bread gave that to me. I've made this bread over and over and over. It never disappoints.
If you need some bread therapy fast, make this bread.
Do you need a white bread recipe that is full of flavor, has plenty of structure, and is perfect for sandwiches and toast? Try this one.
This recipe was originally posted in July of 2013. I've spiffed it up with new tips, recipe card, and some new photos.
For another great white sandwich bread, be sure to try copycat Wonder Bread too.
This recipe was adapted from King Arthur Flour.
Classic White Sandwich Bread
Yield: 24 servings
This classic white sandwich bread is super easy to make and is the perfect white bread for taking you back to your childhood.
Ingredients:
- 1 1/4 Cup to 1 1/2 Cup water at 95 to 100 degrees F
- 1 Tablespoon honey
- 2 1/4 tsp instant yeast
- 1 3/4 tsp salt
- 2 Tablespoons melted butter
- 17 ounces (4 cups) unbleached all purpose flour
- 1/2 C (71 grams) nonfat dry milk
Instructions:
How to cook Classic White Sandwich Bread
- Place all of the ingredients into the bowl of a stand mixer.
- Mix on the second lowest speed for ten minutes.
- Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and allow to rise until doubled, about and hour or an hour and a half.
- Place the dough onto a lightly floured counter and gently deflate. Flatten it and roll it into a 9 inch log. Place the log into an oiled 9" by 5"bread pan. Cover with plastic wrap and allow to rise for about 40 to 90 minutes, until the dough is crowned 1" to 1 1/2" over the rim of the pan.
- Preheat the oven to 350 degrees F.
- Bake the loaf for 35 to 40 minutes. The internal temperature of the bread should be 195 to 200 degrees F. If it browns too fat, tent with foil.
- Remove the loaf from the pan and cool on a wire rack.
Calories
141.57
141.57
Fat (grams)
0.48
0.48
Sat. Fat (grams)
0.26
0.26
Carbs (grams)
35.33
35.33
Fiber (grams)
0.33
0.33
Net carbs
35.00
35.00
Sugar (grams)
29.06
29.06
Protein (grams)
1.20
1.20
Sodium (milligrams)
75.89
75.89
Cholesterol (grams)
1.12
1.12
Karen's Kitchen Stories
This recipe was adapted from King Arthur Flour.
I love your pictures Karen!! I always have a hard time taking photos of loaves... I really wish my pictures would look like yours! And the bread looks delicious, too!
ReplyDeleteOh my gosh Yvonne, your photos are so beautiful and inspire me!! I look at your photos and go "how did she do that?" This is such a compliment coming from you.
DeleteWow! Lovely photos!
ReplyDeleteawww. Thank you!!
DeleteHi Karen, I am Namita, a self taught passionate bread baker still fumbling, learning, experimenting with different doughs, grains etc, etc,etc....
ReplyDeleteI absolutely agree with you. With all the multigrains and wholewheat and sourdough breads, sometimes it feels like having a light fluffy slice of white bread.
Your loaf looks stunning! what is that lovely design (lines) in the sides?
Hi Namita, Thanks for the kind words! The lines are from the brand of bread pan. The brand is USA Pans, and they have ridges.
Deletehi Karen , this Rosa Maggie I just made this light bread but have a little problem how much is it for dry yeast , I put 2 1/2 teaspoons and the flour 2 cups plus 2 Tbsp.= "17 ounces right" and at the last rise it didn't go over that much at all and I have made bread before ...
ReplyDeleteHi Rosa Maggie, I used instant yeast, not active dry yeast. You might have to mix the active dry with the water first to dissolve it. I usually find it pretty interchangeable.
DeleteI think your white bread looks absolutely perfect! I will be pinning this one for sure and can't wait to try it.
ReplyDeleteThank you Carrie!
Deletehi there anyway i can have the recipe in grams please dont like using cups
ReplyDeleteNothing better than a slice of this with butter, fresh from the oven
ReplyDeleteEgg-zact-lee!
DeleteAll I want to do these days is eat all the carbs, all the time. Luckily, I have YOU!
ReplyDeleteMost definitely!
DeleteI'm really looking forward to trying this bread. I'm missing a couple of the ingredients, so hopefully I can get them on our next grocery run (few and far between these days!)
ReplyDeleteIf you have buttermilk powder, you can substitute it for the milk powder. I have a friend who uses straight buttermilk instead of the milk powder and water, and loves it.
DeleteThis looks like absolute perfection
ReplyDeleteThank you!
DeleteCould you do this without a hand mixer and regular buttermilk?
ReplyDeleteI wouldn't use a hand mixer. If you don't have a stand mixer, you can knead by hand. You can substitute buttermilk for the dry milk and the water.
DeleteThere is nothing better than homemade bread. Such a lovely crumb. Perfect for any type of sandwich!
ReplyDeleteThis looks amazing !! Just a question .. can I try making a wholewheat bread out of this recipe? As in substitute half the refined flour with whole wheat flour?? Thanks
ReplyDeleteYou could, but you would have to adjust the liquids. I would recommend starting with replacing 25 percent of the white flour.
DeleteI buy wonder bread for my kids since one has allergies (dairy, eggs etc). Wonder bread has no dairy. I am seeing dairy products in these recipes. Is there a way to make this bread without milk products? Thanks
ReplyDeleteI haven't tried it, but you could try substituting oil and milk substitute.
Delete