Soft White Sandwich Bread Recipe

Slices of white sandwich bread on a board with a small bowl of peanut butter, jelly, and butter.

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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!

Course Bread

Cuisine American

Keyword Homemade Bread Recipe, soft white sandwich bread recipe

Prep Time 20

Cook Time 30

Rise Time 2

Total Time 2 50

Servings slices

Calories 174kcal

Author Sue Ringsdorf

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.

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