Classic Homemade White Sandwich Bread

Name: Classic Homemade White Sandwich Bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (240 ml) whole milk, warmed to 110°F (43°C), comfortably warm to the touch but not hot; ¼ cup (60 ml) water, warmed to 110°F (43°C); 2¼ tsp (7 g) active dry yeast, one standard packet; 2 tbsp (25 g) granulated sugar; 3¼ cups (410 g) bread flour, spooned and leveled, plus extra for dusting; 1½ tsp (9 g) fine salt; 3 tbsp (42 g) unsalted butter, softened, cut into 6 pieces; 1 tbsp (14 g) unsalted butter, melted, for greasing the pan and brushing the crust

From the MyKitchenBank Kitchen

A soft, tender-crumbed white loaf with a golden, buttery crust, made with bread flour, milk and butter. It slices cleanly for sandwiches and makes excellent toast.

Prep: 30 min
Cook: 35 min
Wait: 2 hr 55 min
Total: 4 hr
Makes: 1 loaf (12 slices)

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Steps

Before you start

Measure the flour by weight if you can; scooped cups can add up to 25% extra flour and make a dry, dense loaf.
Take the butter out 1 hour ahead so it is softened but still cool. Warm the milk just before you start.
Plan on about 4 hours from start to finish, including 1 hour of cooling before slicing.
Grease the loaf pan with butter or neutral oil before you begin so it is ready at shaping time.

1
Activate the yeast
- Warm the milk and water to 110°F (43°C) and pour into the bowl of a stand mixer.
- Stir in the sugar and sprinkle the yeast over the top.
- Let stand 5-10 minutes.
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Ready when: The surface is foamy and smells yeasty, with a thin layer of bubbles.
Tip: If there is no foam after 10 minutes, the yeast is dead or the liquid was too hot or cold. Start over with fresh yeast.
2
Mix the dough
- Add 3 cups (380 g) of the flour, the salt and the softened butter to the bowl.
- Fit the dough hook and mix on low speed for 2 minutes until a shaggy dough forms and no dry flour remains.
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Ready when: The dough is shaggy and sticky with no dry flour at the bottom of the bowl.
Tip: Keep the salt away from the yeast at first by adding it with the flour, not into the foamy liquid.
3
Knead until smooth
- Increase to medium-low speed and knead 8 minutes, adding the remaining flour 1 tablespoon at a time only if the dough sticks heavily to the sides of the bowl.
- By hand, knead on a floured counter for 10-12 minutes.
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Ready when: The dough is smooth, elastic and slightly tacky. It clears the sides of the bowl and passes the windowpane test: a small piece stretches thin enough to see light through without tearing.
Tip: Resist adding too much flour. A slightly tacky dough gives a softer loaf.
4
First rise
- Shape the dough into a ball and place it in a lightly greased large bowl, turning once to coat.
- Cover with a towel or plastic wrap and let rise in a warm spot (75-80°F / 24-27°C) for 60-75 minutes.
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Ready when: The dough has doubled in size and a finger pressed 1/2 inch in leaves an indent that springs back slowly.
Tip: A cold kitchen slows the rise. Add 15-30 minutes if needed and judge by the dough, not the clock.
5
Shape the loaf
- Brush a 9×5-inch (23×13 cm) loaf pan with some of the melted butter.
- Turn the dough onto a lightly floured counter and press into a 9×12-inch (23×30 cm) rectangle, pushing out large bubbles.
- Roll up tightly from the short side into a log, pinch the seam and ends closed, and place seam-side down in the pan.
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Ready when: The log is tight, with a smooth top and a sealed seam, and it fits the pan end to end.
Tip: Rolling tightly prevents big air tunnels inside the slices.
6
Second riseOven 350°F / 175°C
- Cover the pan loosely with greased plastic wrap or a towel and let rise 45-60 minutes.
- Preheat the oven to 350°F (175°C) during the last 20 minutes of rising.
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Ready when: The dough crowns about 1 inch (2.5 cm) above the rim of the pan, and a gently pressed fingertip leaves a dent that fills back slowly.
Tip: Don't let it over-proof. If the dome is wobbly and the dent doesn't fill back, bake right away.
7
Bake the loafOven 350°F / 175°C
- Place the pan on the middle rack of the 350°F (175°C) oven and bake 30-35 minutes.
- If the top browns too fast, tent loosely with foil after 20 minutes.
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Ready when: The crust is deep golden brown, the loaf sounds hollow when tapped on the bottom, and the center reads 190-200°F (88-93°C) on an instant-read thermometer.
Tip: Underbaked bread collapses and turns gummy, so check the temperature when unsure.
8
Brush and cool
- Immediately turn the loaf out of the pan onto a wire rack and brush the top with the remaining melted butter.
- Cool completely, at least 1 hour, before slicing.
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Ready when: The loaf feels barely warm or room temperature at the bottom.
Tip: Slicing hot bread squashes the crumb and makes it seem gummy. Use a serrated knife and a gentle sawing motion.

Good to know

Tips

Weigh the flour for consistent results; too much flour is the most common cause of dry bread.
Judge the rises by the dough's size and feel rather than the clock, since kitchen temperature changes timing.
For an even softer crust, cover the hot loaf with a clean towel while it cools.
Let the loaf cool fully before slicing for the neatest slices and best texture.

Make ahead

"After kneading, the dough can do its first rise covered in the refrigerator for 8-12 hours. Let it warm up on the counter for 30 minutes, then shape and continue with the second rise (it may take 15-30 minutes longer)."

Storage & reheating

"Room temperature: keep in a bread bag or airtight container for up to 3 days. Fridge: not recommended, as it dries the bread out faster. Freezer: slice, wrap tightly and freeze for up to 3 months. Toast slices straight from frozen, or thaw at room temperature for 1 hour. Warm a whole loaf in a 300°F (150°C) oven for 10-15 minutes."

Substitutions

active dry yeast → instant yeast, 2¼ tsp (7 g). Mix it in with the flour and skip the 5-10 minute proofing; the rise times may be slightly shorter.
bread flour → all-purpose flour, same weight. The loaf will be a bit softer and less chewy. Add about 1-2 tbsp less liquid if the dough feels too wet.
whole milk → unsweetened plain oat or soy milk. Use the same amount, warmed. The crumb is slightly less rich.
unsalted butter → neutral oil, 2½ tbsp (35 ml). Gives a similar softness but less buttery flavor.