White Sandwich Bread: Are you looking for a recipe that will give you soft, moist, delicious bread for sandwiches yet is versatile enough that you can use it for dinner rolls or sticky buns. Look no further. You found the perfect recipe. Here is my go-to recipe.
Growing up in a family of 12 meant we went through lots of bread. We ate bread at every meal, toast for breakfast, sandwiches for lunch, and bread with dinner. Every week we would make and bake about 20 loaves of bread. That gave me lots of opportunities to learn and perfect my bread baking skills.
We took turns making the bread and making the sandwiches for lunches. However, if you made the bread you were also in charge of making the sandwiches that week. A lazy or sloppy technique resulted in a week of contemplating why your bread was too dry or crumbly, or the taste was off. A week of struggling to make sandwiches from your lousy bread inspired you to try harder the next time it was your turn to make bread. My siblings also had no hesitation in letting me know what they thought of my bread that week.
Here is the recipe we used to make all that sandwich bread, with two exceptions, we used a combination of white and whole wheat flour, and I now use a stand mixer to make my bread. Make it by hand if you don’t have a stand mixer.
Add all the dry ingredients to your mixing bowl. Use the aerate, sprinkle, and swipe method. If you don’t know what that is, watch my video on how to measure flour. click here. To your mixing bowl add the bread flour, yeast, and salt. Mix all together. Add the wet ingredients next, oil, honey, and water. Attach the dough hook and mix for about 3 minutes on medium-low. At the end of the 3 minutes, you should have a soft, smooth, slightly sticky to a non-sticky dough.
Place the dough in a bowl and cover with plastic wrap to prevent a skin from forming. Let rise until double in size. (about an hour).
Once the dough has doubled, gently deflate and shape into a log about 9 inches long. (image1). Place in a greased 9 x 5-inch loaf pan and cover with plastic wrap. (image 2). Let rise a second time until bread is about 1 1/2 inches above the top of the loaf pan. (image 3) (about 1 hour). Preheat oven 30 minutes before loaf is ready to go in.
Bake the bread in a 375-degree oven for 15 minutes. Reduce the temperature to 350 degrees and bake for 30 minutes more or until the internal temperature is 200 degrees. A Thermapen works great to check the temperature.
Let cool, and enjoy your fresh bread with your favorite sandwich filling. A slice of this white sandwich bread is delicious with my Beef Barley Soup.
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- 9 X 5 loaf pan
- 4 1/2 cups white flour (540g) bread flour I prefer King Arthur Bread Flour
- 2 tsp yeast 1 package is 2 tsp of instant
- 2 tsp salt sea salt
- 2 Tbsp oil vegetable
- 2 Tbsp honey
- ¼ cup powdered milk (35g) bakers dry milk
- 1 ½ cup (236ml) water (lukewarm)*
- To adjust the portions click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.
- Add the yeast and salt to the flour, mix well.
- Add the liquid ingredients to the flour mixture.
- Use a stand mixer with the dough hook attachment, to mix the dough. The dough will start out sticky and become smooth and not sticky but still soft.
- Put the dough in a lightly greased bowl large enough for the dough to double in size. Cover the bowl with plastic wrap to prevent a skin from forming on the dough.
- Once the dough has doubled in size, gently deflate and shape into a loaf size log. Place the dough into a 9 X 5 inch greased bread pan.
- Gently cover the loaf with plastic wrap and place loaf in a warm place to rise. Let rise until loaf is about 1 1/2 inches above the top of the pan. Spray the plastic wrap with a little non-stick spray to keep it from sticking to the top of the loaf. Remove plastic wrap prior to baking.
- Bake in 375° oven for 15 minutes, then reduce the oven temperature to 350 degrees and bake another 30 - 40 minutes or until the internal temperature of the loaf is 200°. I use a thermapen instant-read thermometer to accurately measure the internal temperature.
- If the loaf is over-browning, tent loosely with a piece of aluminum foil. Remove from oven once the temperature reaches 200° Turn out of the pan onto a rack to cool. Once completely cooled, put in a plastic food storage bag. The loaf can be frozen for up to 2 months or leave at room temperature for up to 4 days.