The Best White Sandwich Bread
Ingredients
- 6 1/2 to 7 1/2 cups unbleached all-purpose flour
- 2 1/2 teaspoons salt
- 1 1/2 tablespoons instant yeast
- 1/4 cup sugar or honey
- 2 3/4 cups very warm water
- 1/4 cup neutral-flavored oil
like grapeseed, canola, vegetable, avocado
- Butter for top of loaves
optional
Directions
- 1
In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl, if making the dough by hand), combine THREE cups of the flour, salt, yeast and sugar.
- 2
Add the water and oil and mix until combined. The mixture will be thinner than bread dough.
- 3
Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.
- 4
With the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn't leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).
- 5
Knead for about 2 minutes until the dough is smooth and supple.
- 6
Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with greased plastic wrap or a light kitchen towel, and let rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- 7
Lightly punch down the dough and divide it into two equal pieces.
- 8
Grease two 8 1/2-inch by 4 1/2-inch bread pans.
- 9
Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.
- 10
Place the dough loaves into the prepared pans.
- 11
Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen.
- 12
While the dough rises, preheat the oven to 350 degrees F.
- 13
Bake the bread for 30-32 minutes until golden and baked through.
- 14
Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread).
- 15
Let the bread cool completely.
- 16
The bread can be stored at room temperature, covered in a bread bag, for a couple days, or frozen for up to a month or so.
The Best White Sandwich Bread
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About this Recipe
Imagine the aroma of freshly baked bread filling your kitchen, promising the perfect base for any sandwich. This recipe for The Best White Sandwich Bread delivers that classic comfort, inviting you to create delicious homemade loaves from scratch.
What makes this white bread truly special is its approachable list of pantry staples and straightforward preparation, ensuring a reliable bake every time. It’s designed to yield a wonderfully soft, tender crumb and a delicate crust, perfect for everyday enjoyment, offering that satisfying homemade touch.
You'll be greeted with the comforting smell and taste of traditional white bread, just like the loaves you remember, but with the superior freshness of homemade. Each slice offers a soft, pillowy texture that's ideal for soaking up butter, supporting hearty fillings, or simply enjoying toasted. Expect a beautiful golden crust and a consistently delightful internal structure that holds up perfectly for sandwiches or toast.
Personalize your loaf by choosing between sugar or honey to achieve your preferred subtle sweetness. For an extra touch of richness, brush the top of the hot loaves with butter right after baking, if desired. You can also explore different neutral-flavored oils like grapeseed, canola, vegetable, or avocado to find your favorite.
This versatile white sandwich bread is the ultimate foundation for your favorite sandwiches, from simple grilled cheese to elaborate deli creations. It's also fantastic for toast with jam, French toast, or simply enjoyed alongside a family meal.