This recipe for soft and fluffy white sandwich bread yields a truly exceptional loaf that is perfect for everything from simple toast to hearty sandwiches. The two images perfectly capture the essence of this bread. The first image shows a pair of hands expertly kneading the dough, a crucial step that develops the gluten and gives the bread its characteristic light and airy structure. The dough is supple and elastic, a sign of a well-mixed and fermented bread. The second image presents the final masterpiece, a perfectly baked loaf cut in half to reveal an incredibly soft, snow-white interior with a tender, delicate crumb. The crust is a beautiful golden-brown, providing a slight chew that contrasts wonderfully with the pillowy inside. This is not just any bread; it is a homemade delight that elevates any meal. The aroma of a freshly baked loaf is one of life’s simple pleasures, and this recipe delivers that experience every time. The process is a labor of love, but the result is a bread that is far superior to anything you can buy in a store—free of preservatives and full of wholesome, homemade goodness. It’s a foundational recipe that every home baker should have in their repertoire, providing a versatile base for countless culinary creations.
Ingredients:
- 3 1/2 cups (420g) all-purpose flour or bread flour, plus extra for dusting
- 1 1/2 cups (360 ml) warm milk (about 105-115°F / 40-46°C)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons active dry yeast or instant yeast
- 1 1/2 teaspoons salt
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm milk, granulated sugar, and yeast. Stir gently and let it sit for about 5-10 minutes. If you are using active dry yeast, you will see a foamy layer form on top, which indicates that the yeast is alive and active. If using instant yeast, this step is not strictly necessary, but it’s a good way to ensure your yeast is working.
- Mix the Dough: Add the melted butter and salt to the yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing with a wooden spoon or a dough hook on a stand mixer until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough by hand for 8-10 minutes, or use a stand mixer with a dough hook for 6-8 minutes on medium speed. The dough is ready when it is smooth, elastic, and no longer sticky. You can perform the windowpane test to check for proper gluten development: pull a small piece of dough and stretch it until it is thin enough to see light through it without tearing. The top image demonstrates the final, pliable dough after this crucial step.
- First Rise (Bulk Fermentation): Form the kneaded dough into a smooth ball. Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot for 1 to 1 1/2 hours, or until the dough has doubled in size.
- Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Using your hands or a rolling pin, flatten the dough into a rectangle, roughly the width of your loaf pan. Roll the dough up tightly into a log. Pinch the seam closed and tuck the ends under to create a smooth, tight surface.
- Second Rise (Proofing): Lightly grease a standard 9×5 inch loaf pan. Place the shaped dough seam-side down into the pan. Cover the pan with a towel and let it rise in a warm place for another 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
- Preheat and Bake: While the dough is on its second rise, preheat your oven to 350°F (175°C).
- Bake the Bread: Place the loaf pan in the preheated oven. Bake for 30-35 minutes, or until the top is a beautiful golden-brown color and the internal temperature reaches 200-210°F (93-99°C). If the top starts to brown too quickly, you can tent it with a piece of foil. The bottom image shows the perfect golden crust that you are looking for.
- Cool and Serve: Remove the bread from the oven and immediately turn it out onto a wire rack to cool. This prevents the bottom from becoming soggy. Let the bread cool completely before slicing—this is important! Slicing it while it’s still warm can cause the crumb to be gummy and dense. Once cooled, slice and enjoy your fresh, homemade bread. Store any leftovers in an airtight container at room temperature for 3-4 days. This recipe is a fantastic foundation for all your favorite sandwich and toast creations.