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Classic White Sandwich Bread Recipe

Classic White Sandwich Bread Recipe

By What’s Baking

Soft, pillowy white sandwich bread with a tender crumb and golden crust that's perfect for everything from sandwiches to toast.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
Plain golden white sandwich bread with three slices showing a fine soft white crumb.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (strong white flour)</li><li class="ingredients-single-item">7g instant dry yeast (one sachet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">300ml lukewarm water (around 37°C)</li><li class="ingredients-single-item">15ml vegetable oil (for greasing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 13cm (9 x 5 inch) loaf tin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the bread flour, instant yeast, salt, and sugar in a large mixing bowl. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact with salt can inhibit yeast activity. Make a well in the center of your dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the softened butter and pour in about two-thirds of the lukewarm water. Using your fingers or a wooden spoon, start combining the ingredients, gradually adding more water until all the flour is incorporated and you have a slightly sticky dough. You may not need all the water, or you might need a touch more – the exact amount depends on your flour's absorption rate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. This develops the gluten structure that will give your bread its wonderful texture. The dough should pass the "windowpane test" – when a small piece is stretched between your fingers, it should become thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp clean cloth or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1-1.5 hours. The ideal temperature for rising is around 24-27°C (75-80°F).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to release air bubbles. Turn it onto a lightly floured surface and flatten into a rough rectangle about the width of your loaf tin. Fold the longer sides into the center like an envelope, then roll the dough tightly from one short end to form a log shape. Pinch the seam closed to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough seam-side down in a greased loaf tin. Cover again and allow to rise for another 45-60 minutes until the dough has crowned about 2.5cm (1 inch) above the rim of the tin. Meanwhile, preheat your oven to 200°C (390°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the dough has risen properly, bake in the preheated oven for 30-35 minutes until golden brown on top. The bread is done when it sounds hollow when tapped on the bottom, or when an instant-read thermometer inserted into the center registers 90-95°C (195-205°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the bread from the oven and turn it out onto a wire rack to cool completely before slicing. This cooling period is crucial – cutting warm bread can make it gummy and affect the texture. For the softest crust, brush the top with a little butter while still hot.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cool (at least 1 hour), use a serrated knife to slice your bread. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months for longer storage.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 165 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 1.5 g
🍞 Carbohydrates: 30 g
🍭 Sugar: 2 g
🍗 Protein: 5 g
🫀 Cholesterol: 5 mg
🧂 Sodium: 240 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is my homemade bread dense instead of light and fluffy?

Dense bread usually results from insufficient kneading (underdeveloped gluten), insufficient rising time, or incorrect water temperature affecting yeast activation. Other culprits include using expired yeast, adding too much flour during kneading, or not allowing proper proofing in a warm environment.

Can I make this sandwich bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can achieve excellent results kneading by hand. Simply mix ingredients in a bowl until combined, then knead on a lightly floured surface for 10-12 minutes until smooth and elastic. The tactile experience can actually help you better feel when the dough is ready.

How do I store homemade bread to keep it fresh longer?

For maximum freshness, allow bread to cool completely before storing in an airtight container or bread bag at room temperature (3 days max). For longer storage, slice the entire loaf and freeze with parchment paper between slices. Frozen bread toasts beautifully straight from the freezer and lasts up to 3 months.

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