Soft White Sandwich Bread Recipe
This Soft White Sandwich Bread Recipe yields a fluffy, tender loaf with a light, buttery flavor, perfect for sandwiches or toast. Made with simple ingredients, it bakes up golden brown with a soft crumb that the whole family will love!
Everyday Sandwich Bread
It’s been a very long time since I’ve bought a loaf of bread from the grocery store. While I’m lucky to get to spend so much time in our kitchen, I’m also pretty confident that even the busiest people could work this recipe into their work week. I recommend using a stand mixer, but you could also make this in a mixing bowl and spoon plus some arm muscle.
Baking bread has always been a passion of mine that started back in my momma’s kitchen. Norma Jean was the ultimate bread and roll baker and could tackle multiple projects at once. She loved gifting a loaf of bread or some cinnamon rolls to her neighbors and friends. I was often her “fresh bread delivery person” around the neighborhood!
Why This Recipe Works:
- SIMPLE INGREDIENTS – This recipe requires just seven simple ingredients that you can easily find in most grocery stores. We keep all of these ingredients stocked in our kitchen at all times.
- JUST ONE LOAF – While many of my recipes result in two loaves, this one yields just one beautiful loaf of bread. Feel free to make two (but use one tablespoon of yeast).
- SOFT AND FLUFFY – As my mom used to say, the bread dough is “as soft as a baby’s butt”! Plus the finished bake is soft and fluffy, just the way we like our bread.
- PERFECT FOR SANDWICHES AND TOAST – Use this bread for quick sandwiches, BLTs, grill cheese sandwiches, and toasted with butter and jelly (plus more)!
What You’ll Need:
- active dry yeast
- granulated sugar
- warm water + warm whole milk
- unsalted butter
- kosher salt
- bread flour
How to make Soft White Sandwich Bread Recipe:
Step 1
Activate yeast. To the bowl of a large stand mixer, combine active dry yeast, granulated sugar, and warm liquids (water and milk). Stir with a spatula and then let rest until mixture is bubbly, 5-15 minutes. Add melted butter and stir well.
Step 2
Add salt and flour. Then add the kosher salt and about 2 cups of the bread flour. Attach dough hook to mixer and start on low speed. Allow the flour to fully absorb and then gradually add additional flour to get your desired consistency, using a silicone spatula to scrape down the sides of the mixer as you go. Then let the mixer kneed the dough for about two minutes.
The dough should be just slightly tacky but not overly sticky when ready. It takes practice to know when you’ve reached the right consistency.
Step 3
Add dough to mixing bowl. Use greased hands to transfer the finished bread dough to a mixing bowl prepped with a little oil. Then form it into a ball and place it smooth side up in the bowl.
Step 4
Let rise. Cover bowl with a clean dish towel and place in a warm corner of your kitchen. Let dough rise until doubled in size, about 45 minutes or more, depending on your climate and warmth of your kitchen.
Step 5
Form loaf. Turn the dough out on to a lightly greased surface. (I use a large cutting board.) Gently press bread dough into a rectangle and then roll up into a log. Pinch the seams and place it seam-side down in a greased loaf pan.
Step 6
Let rise again. Cover loaf pan with towel and let rise again until the dough peeks over the edge of the loaf pan by about one inch. The time will vary.
Step 7
Bake. Bake bread in a preheated 350 degree oven for 30-35 minutes, or until golden brown on top and done in the center. Remove pan from oven and immediately brush with softened butter.
Bread is done when a digital thermometer (inserted into the center of the loaf) registers between 190-200 degrees F.
Step 8
Cool. Remove baked bread to a wire cooling rack to fully cool. Slice and enjoy!
Keep cooled bread in an airtight container or bread bag at room temperature for 3-4 days. For longer storage, freeze slices wrapped in plastic wrap and then inside a freezer bag.
Ways we enjoy this white sandwich bread:
- Toasted with your choice of toppings – peanut butter, jelly, cheese, avocado, etc.
- Sandwiches – We recently made our club sandwich with pesto mayo using this soft bread. You could also make our Pesto Veggie Sandwich a regular grilled cheese, or any deli sandwich.
- French Toast – Slice this bread a little thicker and make French Toast.
Other Delicious Bread Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Soft White Sandwich Bread Recipe
Ingredients
- 2 teaspoons dry active yeast
- 2 Tablespoons granulated sugar
- 2/3 cup water – warmed between 100-110 degrees F
- 2/3 cup whole milk – warmed between 100-110 degrees F
- 1/4 cup unsalted butter – melted
- 1 teaspoon kosher salt
- 3 ¼ cups bread flour (422 grams)
Instructions
- Activate yeast. To the bowl of a large stand mixer, combine active dry yeast, granulated sugar, and warm liquids (water and milk). Stir with a spatula and then let rest until mixture is bubbly, 5-15 minutes. Add melted butter and stir well.2 teaspoons dry active yeast, 2 Tablespoons granulated sugar, 2/3 cup water, 2/3 cup whole milk, 1/4 cup unsalted butter
- Add salt and flour. Then add the kosher salt and about 2 cups of the bread flour. Attach dough hook to mixer and start on low speed. Allow the flour to fully absorb and then gradually add additional flour to get your desired consistency, using a silicone spatula to scrape down the sides of the mixer as you go. Then let the mixer kneed the dough for about two minutes.The dough should be just slightly tacky but not overly sticky when ready. It takes practice to know when you’ve reached the right consistency.1 teaspoon kosher salt, 3 ¼ cups bread flour (422 grams)
- Add dough to mixing bowl. Use greased hands to transfer the finished bread dough to a mixing bowl prepped with a little oil. Then form it into a ball and place it smooth side up in the bowl.
- Let rise. Cover bowl with a clean dish towel and place in a warm corner of your kitchen. Let dough rise until doubled in size, about 45 minutes or more, depending on your climate and warmth of your kitchen.
- Form loaf. Turn the dough out on to a lightly greased surface. (I use a large cutting board.) Gently press bread dough into a rectangle and then roll up into a log. Pinch the seams and place it seam-side down in a greased loaf pan.
- Let rise again. Cover loaf pan with towel and let rise again until the dough peeks over the edge of the loaf pan by about one inch. The time will vary.
- Bake. Bake bread in a preheated 350 degree oven for 30-35 minutes, or until golden brown on top and done in the center. Remove pan from oven and immediately brush with softened butter.
- Cool. Remove baked bread to a wire cooling rack to fully cool. Slice and enjoy!
Notes
- You can use instant yeast instead of active dry yeast. You won’t need to activate the yeast, however. Just mix it directly with the flour.
- Bread is done when a digital thermometer (inserted into the center of the loaf) registers between 190-200 degrees F.
- You can easily double this recipe to make two loaves.
- Keep cooled bread in an airtight container or bread bag at room temperature for 3-4 days. For longer storage, freeze slices wrapped in plastic wrap and then inside a freezer bag.