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Easy Homemade White Sandwich Bread Recipe

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  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 2 loaves (8-10 slices per loaf)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This easy homemade white sandwich bread recipe yields soft, fluffy loaves perfect for sandwiches or toast. With a straightforward process that includes yeast activation, kneading, rising, and baking, even novice bakers can achieve bakery-quality bread at home. The bread has a tender crumb, a golden crust, and a subtle buttery flavor, making it a versatile staple for everyday meals.

Ingredients

Liquid Ingredients

  • 2 cups water
  • 1 cup milk
  • 2 tablespoons butter, softened

Dry Ingredients

  • 4 1/2 teaspoons active dry yeast (2 packets)
  • 3 tablespoons sugar
  • 6-7 cups bread flour, divided
  • 1 tablespoon salt

Other

  • Butter for greasing bread pans and brushing on bread loaves

Instructions

  1. Warm Liquids: Warm the milk and water together over low heat on the stove or in 30-second increments in the microwave until just warm, about 100-110°F. Avoid overheating to protect the yeast.
  2. Activate Yeast: Stir the yeast and sugar into the warm liquid mixture. Let it sit for a few minutes until it becomes foamy and fragrant, indicating the yeast is active.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together 3 cups of bread flour and the salt until combined. Add the activated yeast mixture and softened butter, mixing with a sturdy spoon or paddle attachment if using a stand mixer.
  4. Add Remaining Flour: Gradually add the remaining bread flour while mixing—the dough should be slightly sticky but pulling away from the sides. Adjust the flour quantity (up to 7 cups) to achieve a manageable dough consistency.
  5. Knead Dough: Knead the dough on medium speed with a dough hook for 8-10 minutes or by hand for up to 25 minutes until smooth and elastic, and springs back when poked.
  6. First Rise: Place the dough in a butter-greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.
  7. Shape and Second Rise: Punch down the dough to release air, divide into two equal pieces, shape to fit greased bread pans, and allow to rise again in a warm spot until nearly doubled.
  8. Preheat Oven: Preheat your oven to 375°F (190°C) toward the end of the second rise.
  9. Bake Bread: Bake the loaves for 30-35 minutes until golden brown and hollow-sounding when tapped. An internal temperature of 190°F confirms doneness.
  10. Cool and Butter: Remove loaves from pans onto a wire rack, immediately brush tops with butter, then let them cool completely.
  11. Serve or Store: Slice when cool, serve fresh, or wrap and store at room temperature or freeze for later.

Notes

  • Ensure liquid temperature is between 100-110°F to avoid killing yeast.
  • If yeast mixture does not foam within 10 minutes, start again with fresh yeast.
  • Do not add too much flour; dough should be slightly sticky for best texture.
  • Butter greasing the pans and brushing the bread enhances flavor and crust softness.
  • For shaping, gently pull and tuck dough edges to form a smooth top crust before the second rise.
  • Let the bread cool completely before slicing to avoid a gummy texture.

Find it online: https://meallora.com/easy-homemade-white-sandwich-bread-recipe/