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Recipes > Classic White Sandwich Bread

Classic White Sandwich Bread

This close-grained, nicely sliceable white sandwich loaf is the perfect "go-to" bread for breakfast toast, brown-bag PB & Js, or a grilled-cheese-and-soup supper.

Prep

15 mins

Bake

35 to 40 mins

Total

2 hrs 50 mins

Yield

1 large loaf

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Ingredients

Cake

  • Lukewarm Water — 1 1/4 cups (284g) to 1 1/2 cups (340g)
  • Honey — 1 heaping tablespoon (32g)
  • Instant Yeast — 2 1/4 teaspoons
  • Table Salt — 1 3/4 teaspoons (11g)
  • Butter (softened) — 2 tablespoons (28g)
  • Unbleached All-Purpose Flour — 4 cups (480g)
  • Baker’s Special Dry Milk or Nonfat Dry Milk — 1/3 cup (37g)

Featured Products

INSTANT YEAST 125G (#50615)

INSTANT YEAST 125G (#50615)

$3.40

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

REDMAN Butter Salted 250g (#68327)

REDMAN Butter Salted 250g (#68327)

$5.40

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
  2. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it’s become quite puffy, though not necessarily doubled in size.
  3. Gently deflate the dough, and shape it into a fat 9″ log. Place it in a lightly greased 9″ x 5″ or 10″ x 5″ loaf pan.
  4. Cover the pan, and let the dough rise for 60 to 90 minutes, till it’s crowned 1″ to 1 1/2″ over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
  5. Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it’s golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.
  6. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

Tips

  1. If you’re short on yeast and want to reduce the amount you use in this recipe, here’s how: Cut the yeast from 2 1/4 teaspoons to 1 teaspoon. For its first rise, cover the bowl and place the dough in a warmer than usual environment, about 85°F to 88°F or so. Let the dough rise until it doubles in size, about 2 hours. Shape the dough, put it in the pan, and let it rise in its warm environment for another hour, or until it’s noticeably puffy. Bake as directed. Alternatively, you can let the reduced-yeast dough rise at normal room temperature (65°F to 70°F); it will take about 3 hours for its first rise, and another 3 hours once it’s shaped and in the pan.

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

INSTANT YEAST 125G (#50615)

3.40

COARSE SALT 100G (#66401)

3.35

REDMAN Butter Salted 250g (#68327)

5.40

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