White Sandwich Bread Recipe

This simple White Sandwich Bread Recipe is made with all-purpose flour, active dry yeast, warm milk, sugar, salt, and melted butter. The result is a wonderfully soft and fluffy loaf with a tender crust and an incredibly light crumb. This recipe creates the perfect everyday bread for daily sandwiches or morning toast, yielding one standard loaf that will fill your kitchen with an amazing aroma. It’s ideal for a weekend baking project and is easy enough for beginners

White Sandwich Bread Recipe Ingredients

• 1 cup warm water (around 110°F or 43°C)
• 2 1/4 teaspoons active dry yeast (1 standard packet)
• 2 tablespoons granulated sugar
• 1 cup warm milk
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons salt
• 4 to 4 1/2 cups all-purpose flour, plus more for dusting

How To Make White Sandwich Bread Recipe

1. Activate the yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
2. Combine the ingredients: Once the yeast is foamy, add the warm milk, melted butter, remaining 1 tablespoon of sugar, and salt. Stir to combine.
3. Mix the dough: Add 4 cups of flour to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. If mixing by hand, use a wooden spoon to stir until you can no longer mix.
4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes (or 6-8 minutes in a stand mixer) until the dough is smooth, elastic, and no longer sticky. Add a little more flour, one tablespoon at a time, if the dough is too sticky.
5. Let the dough rise: Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a damp cloth and place it in a warm, draft-free spot to rise for 1-2 hours, or until it has doubled in size.
6. Shape the loaf: Gently punch down the risen dough to release the air. On a lightly floured surface, pat the dough into a rectangle about 8 inches wide. Roll the rectangle up tightly into a log and pinch the seam to seal. Tuck the ends under.
7. Complete the second rise: Place the shaped loaf, seam-side down, into a greased 9×5-inch loaf pan. Cover it loosely and let it rise again for 30-60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
8. Bake the bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer.
9. Cool completely: Remove the bread from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Recipe Tips

• Check Your Yeast: Always make sure your yeast is active. If the yeast and warm water mixture doesn’t get foamy after 10 minutes, your yeast is likely expired, and your bread will not rise.
• Use Warm, Not Hot, Liquids: The water and milk should feel like a warm bath (around 110°F or 43°C). If the liquids are too hot, they will kill the yeast.
• Don’t Add Too Much Flour: The dough should be soft and slightly tacky, but not sticky. Adding excess flour will create a dense and dry loaf. Only add extra flour if the dough is sticking to your hands or the bowl after several minutes of kneading.
• Cool Completely Before Slicing: This is the most important tip! Slicing into hot bread releases steam, which can make the interior texture gummy and cause the structure to collapse. Patience is key for the perfect crumb.

What To Serve White Sandwich Bread

This versatile white sandwich bread is the perfect foundation for classic sandwiches like turkey and Swiss, BLTs, or a simple peanut butter and jelly. Toast slices and top them with butter and jam for a delicious breakfast, or use them to make the ultimate grilled cheese. This bread is also sturdy enough to be used for French toast or to serve alongside a hearty bowl of soup or stew to soak up every last drop.

How To Store White Sandwich Bread Leftovers

• Room Temperature: For the best texture, store the bread in a bread box or a sealed plastic bag at room temperature for up to 3-4 days. Do not refrigerate it, as the cold temperature will cause the bread to go stale much faster.
• Freeze: This bread freezes wonderfully. For best results, slice the entire loaf first. Place the slices in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months. You can pull out individual slices and toast them directly from the freezer.

White Sandwich Bread Recipe Nutrition Facts

• Serving size: 1 slice (1/16th of a loaf)
• Calories: 165 kcal
• Total Fat: 3g
• Saturated Fat: 1.5g
• Cholesterol: 7mg
• Sodium: 235mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 5g

Frequently Asked Questions

• Why didn’t my bread rise? There are a few common reasons. Your yeast may have been old or expired. The water or milk you used could have been too hot, which kills the yeast. Lastly, the spot where you let the dough rise might have been too cold; yeast needs warmth to become active.
• Can I use whole wheat flour in this recipe? Yes, you can substitute some of the all-purpose flour with whole wheat flour. A good starting point is to replace 1 cup of all-purpose flour with 1 cup of whole wheat. This will result in a denser, heartier loaf and you may need to add a little more water, as whole wheat flour absorbs more liquid.
• Can I make this recipe without a stand mixer? Absolutely! This recipe works perfectly when made by hand. You will simply need a large bowl, a wooden spoon, and some arm strength for kneading. Kneading by hand on a floured surface will take about 8-10 minutes.