When it comes to white sandwich bread recipes, this is one I really like. Maybe one day I’ll give it a catchier name. Is it the best? I don’t know, but I make it fairly often because the ingredients are always on hand and we like the texture and flavor. That, and we like sandwiches. This is a great sandwich bread.
Loaf Pan Size
You can bake this bread in either an 8 1/2 by 4 1/2 or a 9×5 inch loaf pan. When using active dry or SAF instant yeast, an 8 1/2 by 4 1/2 inch is best. However, if you are using Platinum yeast you may want to go with a slightly larger pan (the 9×5) because it will rise higher and be slightly lighter in texture. After making this bread many times, I think I prefer using SAF yeast and the 8 1/2 by 4 1/2 inch pan. The bread rises, but not quite as much as it does with the Platinum yeast, therefore it’s a little bit sturdier.
The texture is soft and tight crumbed and the crust is not too thick or hard. In short, it lives up to its name because it’s perfect for basic sandwiches.
For slicing, it’s best to do so when the bread is completely cool. You can slice it while it’s warm, but it will be very soft and will not slice as neatly. I usually slice off a piece or two while warm just so the family can try it, then cool, wrap and freeze the whole loaf. I then cut the loaf into neat slices when partially frozen. The bread in the photo looks weird because it’s frozen.
White Sandwich Bread Ingredients
- All-Purpose or Bread Flour — Either kind works. I start with 350 grams, then add extra as needed until it clings to the dough hook.
- Sugar — Doesn’t make the bread sweet, but you can leave it out if you have to. The crumb will not be as fine textured. I recommend keeping it in.
- Salt — Morton kosher or table salt
- Yeast — I pretty much only buy SAF so I use a little over 2 teaspoons (between 2 1/8 and 2 1/4) which is plenty.
- Milk — The old version called for low fat because that’s what I usually had, but now I exclusively buy whole milk for baking, so I use whole milk.
- Egg — Two tablespoons in the dough and 2 tablespoons for brushing. Half the time I forget to brush with egg and end up using the extra 2 tablespoons of egg for something else.
White Sandwich Bread
- 2 1/2 cups all-purpose flour (King Arthur) plus more as needed 350 grams
- 1 1/2 tablespoons sugar 35 grams
- 1 teaspoon salt
- 1 package quick rising yeast Platinum if you can find it
- 1 tablespoon unsalted or salted butter very soft or melted, 14 grams
- 1 cup very warm low-fat milk 125 degrees, plus a little extra for brushing
- 1 large egg lightly beaten ( you will only use 2 tablespoons)
- Combine 2 1/2 cups (12.5 oz) of the flour, sugar, salt and yeast in the bowl of a stand mixer.
- Add butter, 1 cup of warm milk and 2 tablespoons of the beaten egg. Mix well to form a soft dough. If dough seems too dry, add 2 tablespoons of warm water.
- Put the dough on the stand mixer and use the dough hook to knead the dough for about 8 minutes or until it is smooth and elastic.
- Place dough in a large bowl coated with olive oil or cooking spray, turning to coat.
- Cover and let rise in a warm place for 45 minutes to 1 hour or until doubled in size.
- Grease and flour a 9×5 inch loaf pan.
- Punch down the dough, shape it into a brick and put it in the loaf pan. Let rise for 30 minutes.
- Meanwhile, preheat oven to 400°.
- Add about 1/2 tablespoon of milk to the remaining egg and stir well. Gently brush over the loaf.
- Place loaf in oven and IMMEDIATELY reduce temperature to 375 degrees f.
- Bake at 375° for 40-45 minutes or until top sounds hollow when tapped. Let cool in the loaf pan for about 30 minutes, then carefully remove.