Classic White Sandwich Bread
This recipe yields a soft, tender, and flavorful loaf with a golden crust—perfect for sandwiches, toast, or simply enjoyed with butter. It’s a beginner-friendly, no-fail recipe that uses common ingredients.
Ingredients
For the Bread:
· 480g (4 cups) bread flour or all-purpose flour, plus extra for dusting
· 10g (2 tsp) salt
· 7g (2¼ tsp) instant yeast (1 packet)
· 30g (2 tbsp) granulated sugar or honey
· 30g (2 tbsp) unsalted butter, softened, or neutral oil
· 300ml (1¼ cups) warm water (40–43°C / 105–110°F)
· Optional: 1 large egg, for egg wash before baking
Equipment:
· 9×5 inch (23×13 cm) loaf pan
· Stand mixer with dough hook (optional but helpful)
Instructions
- Mix the Dough:
· In the bowl of a stand mixer (or a large mixing bowl), whisk together flour, salt, and instant yeast.
· Add sugar/honey, softened butter/oil, and warm water.
· With a mixer: Knead with the dough hook on medium-low speed for 8–10 minutes until smooth and elastic.
· By hand: Stir with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead for 10–12 minutes until smooth and elastic.
· The dough should be slightly tacky but not sticky. Add a little more flour or water if needed.
- First Rise (Bulk Fermentation):
· Place dough in a lightly oiled bowl, turning to coat.
· Cover with a damp towel or plastic wrap.
· Let rise in a warm, draft-free place for 1–1½ hours, until doubled in size.
- Shape the Loaf:
· Gently punch down the dough to release air.
· Turn onto a lightly floured surface. Flatten into a rough rectangle about 20×30 cm (8×12 inches).
· Tightly roll the dough from the short end into a log, pinching the seam to seal.
· Place seam-side down in a greased loaf pan.
- Second Rise (Proofing):
· Cover loosely with oiled plastic wrap or a damp towel.
· Let rise again for 45–60 minutes until the dough domes about 2 cm (1 inch) above the rim of the pan.
· Preheat oven to 190°C (375°F) toward the end of the rise.
- Bake:
· Optional: For a shiny crust, brush the top lightly with beaten egg or milk.
· Bake for 30–35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
· Internal temperature should read 88–93°C (190–200°F).
- Cool:
· Remove bread from pan immediately and transfer to a wire rack.
· Let cool completely (at least 2 hours) before slicing to prevent a gummy texture.
Key Tips for Success
· Accurate water temperature is crucial—too hot will kill the yeast, too cold will slow fermentation.
· Don’t rush the rises—proper fermentation develops flavor and texture.
· Use a scale for the most consistent results.
· Cool completely before slicing to maintain structure.
Variations
· Whole Wheat Bread: Substitute up to half of the flour with whole wheat flour (add 1–2 tbsp extra water if needed).
· Honey Oat Bread: Add ½ cup rolled oats to the dough and use honey as the sweetener. Top with oats before baking.
· Herb & Garlic: Knead in 2 tbsp chopped fresh herbs and 1 tsp garlic powder.
· Soft Milk Bread: Replace water with warm whole milk for an even softer crumb.
Storage & Freshness
· Room temperature: Keep in a bread bag or airtight container for up to 3 days.
· Freeze: Wrap tightly in plastic and foil; freeze for up to 3 months. Thaw at room temperature.
· Revive stale bread: Lightly dampen the crust and warm in a 175°C (350°F) oven for 10 minutes.
Enjoy the simple pleasure of homemade bread—the aroma alone is worth the effort! This reliable recipe is your gateway to the wonderful world of baking.