Classic Homemade White Sandwich Bread
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There’s something magical about the aroma of freshly baked homemade white sandwich bread wafting through your kitchen – especially when it’s this perfectly soft, tender loaf that makes every sandwich better. While my Japanese milk bread might be your go-to for the ultimate in pillowy softness, and the Tartine-style country loaf delivers that perfect artisanal crust, this classic white sandwich bread fills a special niche all its own. It’s sturdier than the milk bread but softer than the Tartine loaf, making it perfect for everything from morning toast to the perfect grilled cheese sandwich.
If you’ve mastered my chewy bagels or tried your hand at my cranberry walnut bread, this white sandwich bread is a fantastic addition to your home baking repertoire. It’s simpler than those recipes but no less rewarding, delivering consistent, bakery-worthy results that will make you wonder why you ever bought sandwich bread from the store.
Why Make This
- Perfect texture for sandwiches – stays fresh for days
- More economical than store-bought artisanal bread
- No preservatives or artificial ingredients
- Great beginner-friendly recipe for learning bread basics
- Versatile – works for everything from French toast to bread pudding
Ingredient Notes
The nonfat dry milk is crucial for achieving that tender, pillowy crumb we associate with great sandwich bread. If you don’t have it, you can substitute regular milk for the water, though the texture will be slightly different.
For the yeast, instant and active dry are interchangeable here – if using active dry, just proof it in the warm water first.
The King Arthur flour recommendation isn’t just brand loyalty – its higher protein content helps create a better structure. Any bread flour will work well, or all-purpose flour in a pinch.
Methods Overview
This recipe follows the classic straight dough method, where all ingredients are mixed together before the first rise.
The extended kneading time is crucial for developing the gluten structure that gives the bread its characteristic texture.
After the first rise, we shape the dough using a simple roll-up technique that creates the perfect sandwich loaf structure. The second rise and baking are straightforward, though careful attention to timing makes all the difference in the final result.
Tips & Techniques
- A sharp serrated knife is essential for clean slices
- Water temperature should be around 100-110°F for optimal yeast activation
- Don’t skip the windowpane test – it’s your best indicator of proper gluten development
- Use a digital scale for measuring flour if possible
- Butter should be very soft but not melted
- The jelly roll technique prevents large air holes in your slices
- Let the bread cool completely (at least 2 hours) before slicing
- Store in a plastic bag at room temperature for up to 4 days
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📖 Recipe
Homemade Classic White Sandwich Bread
Ingredients
- 1 1/3 cup lukewarm water up to 1.5 cups
- 1 tbsp honey heaping
- 2 1/4 teaspoons instant yeast
- 1 3/4 teaspoons salt
- 2 tablespoons butter softened
- 4 cups all purpose flour I used King Arthur brand
- 1/3 cup nonfat dry milk
Instructions
- Combine all ingredients in order listed in a standing mixer fitted with bowl
- Mix on low until all ingredients are incorporated; switch to medium and knead for 10 to 13 minutes.
- Dough should pass the “windowpane” test – that is, you can pull out a small piece and stretch it very thin
- Place the dough ball into a greased bowl and turn so that both sides are lightly greased
- Cover the bowl, place in a draft-free area for 60 to 90 minutes until the dough is doubled in bulk
- Grease a 9×5 loaf pan and set aside
- Punch down dough and arrange into a rectangle about 9 to 10 inches in length
- Roll up jelly roll style and place into a greased 9 x 5 loaf pan.
- Cover pan and let rise until the dough has crowned over the pan, about 1 to 1/5 inches.
- In the meantime, preheat the oven to 350 degrees and set shelf to lowest position (place a pizza stone on the baking rack if you have one)
- After the oven has reached the desired temperature and the bread has risen sufficiently, place the loaf pan in the oven and bake for 35 to 40 minutes (check loaf after about 20 minutes and tent with foil halfway if it becomes too dark.
Is the 1/3 cup of dry milk for full fat dried (ppwdered) milk?
Hi Donna – I’ve most often used the nonfat dry milk powder as that is most accessible to most people. Thanks for the your not – I’ll update the recipe.
This is one of the best bread recipes I have used! The bread was very tender. I forgot to add the salt and I did brush the top with butter after taking it out of the oven. This is going to be my go-to bread from now on!