White Sandwich Bread – Homemade

White Sandwich Bread – Homemade

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.

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bread dough in stand mixer
bread dough in bowl

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).

loaf of white sandwich bread dough
image 1
loaf of white bread dough in loaf pan
image 2
image 3

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.

loaf of bread
homemade white bread

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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white sandwich bread

White Sandwich Bread

Soft white bread perfect for sandwiches, dinner rolls, or cinnamon rolls.
Prep Time: 15 minutes
Cook Time: 40 minutes
rising time is 60 minutes twice.: 2 hours
Total Time: 2 hours 55 minutes
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: American
Keyword: white sandwich bread
Servings: 18
Calories: 145kcal
Cost: $1.00

Equipment

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  • 9 X 5 loaf pan

Ingredients

Instructions

  • 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.
    bread dough in stand mixer
  • 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.
    bread dough in bowl
  • 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.
    loaf of white sandwich bread dough
  • 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.
    loaf of white bread dough in loaf pan
  • 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.
    loaf of bread
  • 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.
    homemade white bread

Notes

The amount of water you need will vary.  How you measure the flour is one factor.  If you are a scoop, tap, and level off person you may need  as much as 1 1/2 cups of water.  
See the video for how I measure my flour.  I call it the aeriate, sprinkle, and level method.
The climate also affects how much water you need.  In the winter the flour is dryer and needs more water to make a soft non-sticky dough.  In summer the flour absorbs moisture/humidity and you will use less water.  
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Nutrition

Serving: 1slice | Calories: 145kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 266mg | Potassium: 61mg | Fiber: 1g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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