Classic White Sandwich Bread
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With so many other breads around sometimes it’s nice to go back to the original classic white sandwich bread which is easy to make and perfect for putting together sandwiches at lunch time.
I’ve been having some trouble getting the bread I want at the market and when I can get it it’s always so expensive. So I’ve been baking more of my own bread lately. Usually I make rolls because they are easier and individualized but this time I was going all out with sandwich bread.
My friend Karen posts the best bread recipes and she just recently updated her Classic White Sandwich Bread so I knew I had to try it! It looked crusty on the outside but fluffy and soft on the inside just like a great sandwich bread.
The only problem I had with the recipe was the dry milk. I didn’t have any in the house and I didn’t want to run out for any. I contacted Karen and she told me to use regular milk in place of the water ad omit the dry milk so that’s what I did!
I was so excited waiting for the dough to rise. My first rise went perfectly and I pushed it down and rolled it into a loaf pan. The dough is supposed to rise above the pan but mine didn’t and I was really worried.
Just be warned that if your bread doesn’t rise above the rim of the pan DON’T PANIC. The heat of the oven took care of that and it rose just like it was supposed to into the perfect loaf of bread.
I waited for the bread to cool then sliced it. It was the perfect combination of crusty outside and soft inside. I immediately put butter on mine and shared a slice with my husband. We both agreed it was awesome.
We used it for toast and for sandwiches over the next few days and it held up well. It was sturdy enough to make a sandwich on, made for a tasty grilled cheese, and was good as toast for breakfast. We will be making this one again soon!
Pro Tips & Substitutions:
- While this recipe is for classic white bread you can substitute half of the all purpose flour for whole wheat flour.
- If your bread doesn’t rise above the bread pan before putting it in the oven don’t panic. Chances are that it will rise in the oven.
- If you have dry notfat milk you can use 1/2 cup of that and increase the water to 1 1/2 cups of water instead of 1 cup of water.
If you’ve tried my White Sandwich Bread or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Classic White Sandwich Bread
Ingredients
- 1 c. warm water about 100 degrees
- 1 T. honey
- 2 1/4 t. instant yeast 1 packeet
- 2 t. salt
- 2 T. butter melted
- 4 c. all purpose flour
- 1/2 c. whole milk
Instructions
- Place the water, honey, and yeast in a large bowl and allow the yeast to active for about 5 minutes.
- Add the salt, butter, flour, and milk and mix until a dough forms.
- Turn the dough onto a floured surface and knead by hand for 6-8 minutes or use the dough hook on a stand mixer for 10 minutes.
- Place the dough in an oiled bowl, cover with plastic wrap, and allow to double in size, about 1 hour.
- Place the dough on a floured surface and gently deflate the dough. Flatten it and shape into an 9 inch log. Place the dough into a greased bread pan. Cover with plastic wrap and allow to rise 1 hour to 1 1/2 hours or until it hits the top of the pan.
- Preheat the oven to 350 degrees.
- Remove the plastic wrap from the bread and bake for 35-40 minutes or until the bread is golden and sound hollow when knocked on.
- Remove from the loaf pan and cool completely on a wire rack.
Notes
Nutrition
