Description
This classic White Sandwich Bread recipe produces a soft, fluffy loaf perfect for sandwiches and toast. Made with simple ingredients like bread flour, sugar, yeast, salt, water, and butter, it features a tender crumb and a golden crust achieved through a two-rise process and baking in a loaf pan. Ideal for home bakers seeking a reliable, delicious everyday bread.
Ingredients
Scale
Dry Ingredients
- 3½ cups bread flour (420 grams, spooned and leveled)
- 2 tablespoons granulated sugar (25 grams)
- 1½ teaspoons instant yeast (5 grams)
- 1¼ teaspoons kosher salt (4 grams)
Wet Ingredients
- 1¼ cups warm water (284 grams, 105-110°F)
- ¼ cup unsalted butter (57 grams, room temperature, plus more for greasing the pan)
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, instant yeast, and salt. With the mixer on low speed, gradually add the warm water to the dry ingredients. Let the mixer run until a dough forms.
- Add Butter: Add the softened butter gradually while continuing to mix on low speed. Once all the butter is added, increase the mixer speed to medium-high.
- Knead Dough: Knead the dough with the mixer for 6-7 minutes until smooth, elastic, and passing the windowpane test—meaning the dough stretches thin without tearing.
- First Rise: Transfer the dough to an oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 1-2 hours until doubled in size.
- Shape Dough: Gently deflate the risen dough and roll it out into a rectangle about 8 inches wide and 1 inch thick.
- Roll Dough: Roll up the dough tightly, similar to rolling a cinnamon roll.
- Place in Pan: Place the rolled dough into a buttered loaf pan with the seam side down.
- Second Rise: Cover the pan with a kitchen towel or plastic wrap and let the dough rise until it reaches the top of the pan, about 45 minutes. Meanwhile, preheat the oven to 400°F (204°C).
- Bake Bread: Bake the loaf in the preheated oven for 30-35 minutes, turning the pan 180 degrees after 20 minutes for even baking. The bread is done when golden brown and sounds hollow when tapped on the bottom.
- Cool Bread: Remove the loaf pan from the oven and cover with a clean towel to keep the crust soft. After 20 minutes, remove the bread from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- Make sure the water temperature is between 105-110°F to activate the yeast without killing it.
- Use bread flour for better gluten development and a chewier texture.
- The windowpane test is a great way to check if your dough is kneaded enough.
- Turning the pan during baking ensures even browning on all sides.
- Covering the bread after baking softens the crust—skip this step if you prefer a crustier loaf.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
