Soft White Bread recipe

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  • Recipes
  • Dish type
  • Bread
  • White bread

A delicious and easy bread that is made in a bread maker. The bread makes wonderful sandwiches and toast.

92 people made this

IngredientsMakes: 1 loaf

  • 2 1/2 teaspoons dried active baking yeast
  • 4 tablespoons warm water (45 degrees C)
  • 1 tablespoon caster sugar
  • 500g plain flour
  • 4 tablespoons instant mash potato flakes
  • 4 tablespoons dried milk powder
  • 2 teaspoons salt
  • 4 tablespoons caster sugar
  • 25g margarine
  • 250ml warm water (45 degrees C)

MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min

  1. Mix together the yeast, 4 tablespoons warm water and sugar. Allow to sit for 15 minutes.
  2. Add ingredients to the pan of a bread maker as suggested by your manufacturer, including the yeast mixture. Select the basic and light crust setting. Press start.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (71)

Amazing, perfect!!! Lovely bread, rose well, tastes delicious. Well ABSOLUTEY make again!! One thing though, I didn't bother mixing yeast, water and sugar separately at the beginning. Just chucked it all in, and still came out brilliantly!-11 Oct 2014


Easy bread. I don't have a bread machine so used the this site site advice on coverting bread machine recipes to regular methods. (You will find it under baking advice.) Definately need to up the water by 1/4 cup and I like a sweeter bread so upped the sugar to 1/3 cup. I also used dry buttermilk powder instead of just dry milk. Really good!-25 Dec 2003

by Kara

I love this recipe! I have used it over and over again, and it is always a hit. I prefer to bake it in the oven rather than in the machine, because the top rises too much for my bread machine. Most of the time I sub 1 c. whole wheat flour for the white. I have made cinnamon raisin bread: add 1 tablespoon cinnamon, more sugar and some raisins. I have made garlic bread: add a couple of minced garlic cloves and some italian seasoning. This recipe makes great italian breadsticks, just roll it out, twist and bake.-10 Mar 2007

Soft White Bread recipe - Recipes

This homemade Soft White Bread recipe is the perfect vessel for all your sandwiches, for French Toast, or to be sliced and eaten with a good slather of butter! Thanks to Tangzhong (the Japanese method of combining flour and water into a cooked slurry and adding it to the dough) this bread will stay fresh for nearly a week!

I've been MIA from my blog for sometime. But I have a very wonderful excuse!

In January, I became a first time Grandma! I took a break from blogging and flew down to Florida to help my daughter navigate those first few months as a new mom. That kept me very busy and filled my heart with joy as I cared for and watched my grandson change every day.

Then the world got crazy! We were thrust into a full blown pandemic and I had to cut my stay short by a few weeks. By the time I got home, we had been given stay at home orders. Only go out for essential items.

Grocery shopping became very different than what we were used to. Empty shelves, limits on products.

No bread to be found anywhere.

Lucky for me, I had flour and yeast at home. So I set out to find the best bread recipe I could. I had a checklist:

  • A bread recipe that didn't call for any odd ingredients. ( I had all purpose flour, but no bread flour.)
  • A bread that didn't call for eggs. (Eggs have been challenging to get up here in NE Ohio.)
  • A bread that could stand up to being the backbone of a sandwich. (Husband runs an essential manufacturing business and packs a lunch everyday.)
  • A homemade bread recipe that would stay fresh for more than a day or two.

This soft white bread recipe checked all the boxes for me, and the one I have been making now for several weeks. I'm going to share it and all the tricks and tips I've learned over the past few weeks with you!


You will now shape about 1.5 pounds worth of dough into a loaf. In the picture below you can see the dough directly after it had been cut from a larger mound of dough. See the structure of the dough? See the skin? Keep this in mind when shaping the loaf. You want a smooth, unbroken skin all along the surface of your shaped loaf.

There are many ways you can form a pan loaf. This is only one way and you can feel free to use a different method if you prefer. I have a few different methods that I switch between. There are few things in the world that are as fun to play with as bread dough, so just enjoy the experience of shaping the loaf, and however you end up doing it, the rest of the process is the same.

So, for this method, you first want to flatten and degas the dough, since it has just finished rising. You want to push out all those large air bubbles. Don’t be afraid to be a little rough with the dough. If you want you can even use a roller to help ring out some air. This is optional. Try to form the dough into a rough oval or rectangle shape while pressing it. If it looks absolutely nothing like these shapes it is OK. In that case simply degas it completely and fold all edges into the center, knead it a couple times, round it off, and give it a five minute bench rest. Then you will have a nice round mound of dough that you can again, flatten, and you will be able to form an easy oval with it.

Fold one end into the center of the dough and press it down. Pinch the edges of this flap into the dough beneath it.

Fold in the other side and press and pinch it down as before.

Now fold the top of the dough (the edge farthest from you) about a third of the way down the rest of the dough and press in the edges once again.

Roll the remaining dough up over the top of the loaf and press the edges in.

Flip the loaf so that the seam is on the bottom and pinch the edges down a bit. Be gentle and try not to tear the skin of the dough.

Butter an 8ࡪ loaf pan and place the loaf inside. It should be just about a perfect fit. You want the edges to touch the sides all around the pan or at least come very close. You may choose to brush the loaf lightly with butter at this point, or not. Since I am baking two loaves today, I will brush one with butter and not the other, so at the end of this article you can see the difference.

Now the dough must rise. You can simply drape a damp cloth over the pan and leave it on the counter top to rise, or you can cover it loosely with plastic wrap, or leave it completely uncovered, though if you do this you will end up with craze lines all along the crust once it is finished baking, because the crust will have dried out a bit too much, but this is not a terrible thing. It is only a cosmetic problem, and some people like it. The main things to keep in mind for this step is to try to keep the skin of the dough from drying out (if you don’t want craze lines), don’t let the dough stick to anything (sometime it will stick to the damp cloth or plastic wrap. You will just have to develop a feel for it and learn how to avoid it), and the warmer the dough is, the faster it will rise, though a slow rise in a cool room is just fine. So whatever your style, set the dough aside to rise.

What I often do, is boil a bit of water, pour it into a pan in the oven (turned off but with the light on) and put the dough into the oven to rise. I do not cover the dough with any plastic or cloth and just let the gentle warmth of the oven and little bit of steam from the hot water keep the dough from drying out and aid in the rising.

The dough is finished rising when it crests over the top of the pan two or three inches. With this method it typically only takes about 20 minutes, but it may take as long as an hour, depending on how you treat the dough during rising.
The best way to tell if the dough is ready is to press a finger into the dough. When you remove your finger the indentation should remain. If this happens the dough is definitely ready. If it fills back in when you move your finger it needs more time.

Do not worry about ruining the nice shape of the loaf by doing this. It will plump while baking and it will be like the indentation was never there.

Take all dough out of the oven and set it aside, as you preheat the oven to 375. I leave the water from my rising technique in there. Steam during baking is good for the crust. This is not required, but if you can get some hot water in the oven to steam your bread during the baking then do.

If you want to slash the loaf, now is a good time. Some people like to give their loaf a slash down the middle, or a few diagonal slashes, or some other design. This is totally optional and will not affect the rest of the process, so if this is your desire go ahead and slash the loaf. I typically do not slash pan loaves.

Bake the loaf for approximately 35 minutes. You will know it is finished when the crust is golden brown and when you take the bread out of the pan and tap the bottom and it sounds hollow. The bread should feel light weight. If you have a food thermometer you can be absolutely sure that it is ready by measuring the internal temperature. Anywhere from 194 to 205 degrees means that it is perfect. I like to get closer to 205.

Take the loaf out of the pan right away. You may give the pan a minute to cool if you desire. Place the bread onto a cooling rack. It is releasing moisture and if you leave it in the pan or place it directly onto a surface the bottom may end up soggy.

Below you can see the difference between the buttered loaf and the unbuttered loaf. Can you guess which is which?

The only real difference between the two is that the buttered loaf looks a little more smooth and shiny, and the crust may be just a tad more tender. Sometimes I butter, and sometimes I don’t. It just depends on what I feel like doing at the time.

At first the whole loaf may feel like it is rock solid, but as soon it cools you will see that it softens greatly. The crust will have just a little bite to it but not enough to be tough or crunchy, if all went well. The bread itself should have a tight smooth, uniform crumb. Ideally there should be no big air bubbles, but occasionally you will have them. No big deal. This is what will happen if you failed to degas the dough completely before shaping. You can also have gaps if you failed to pinch the ends down during shaping, or did not press everything together tightly.

I know that in the picture it looks like nothing more than mushroom shaped wonder bread. You may be wondering what the big deal is. Trust me this is something you just have to taste to understand how great it is.

You can slice the bread as soon as it has completely cooled. I find that it is easier to slice the next day, but naturally you’ll want little bit right away to enjoy it fresh. I usually just slice as needed and otherwise keep the loaves intact.

I always save the end of the bread when I slice it partially. If I am going to leave the bread out for a while I just cap the open loaf with the end of the bread and that keeps things reasonably covered. I leave it out for hours this way at times.

For longer storage you do want to protect the bread a bit more, though. If I had a bread box I would just toss everything into there. Since I don’t I wrap the completely cooled bread in plastic, or foil, or just a plastic zipper bag.

Depending on the time of year the bread will last different amounts of time. I find that if it is not too hot or humid it will be pretty fresh for four to five days. If it is not ideal conditions it may start to become less than awesome at around three days.

I really need to get a bread box.

Kneading and rising the dough

(If you have a bread machine, this dough works very well in there! Just go ahead and add your ingredients, select the dough cycle, and come back once the dough has risen, then proceed to shape, rise again, and bake as described in the next section.)

To knead the dough in your stand mixer, put all the ingredients in the bowl, attach the dough hook, and start stirring on low. After a few minutes of mixing, evaluate the consistency of the dough. It should come together in a ball with no crumbly bits, and should not be sticking to the sides of the bowl. If it&rsquos too dry, add more water a teaspoon at a time. If it&rsquos too wet and sticky, add more flour a teaspoon at a time.

Once the consistency of the dough looks correct, it&rsquos time to knead. Using the dough hook with your machine set on low, let it knead for five minutes. Then let the machine and the dough rest. Knead for another five minutes.

Continue this process until the gluten develops enough that the dough forms &ldquowindows&rdquo. This means that when you stretch out a golf-ball sized piece of dough, translucent patches are visible.

Once the dough has been kneaded enough, gently shape it into a ball and place it into a clean., lightly-oiled bowl. Cover it with a damp tea towel and place in a warm place to rise until doubled in bulk.

Shaping the loaf and the final rise

When the dough has doubled, it&rsquos time to shape. To shape a sandwich loaf, first stretch it out gently into a rectangle. Use your loaf pan as a guide and form a vertical rectangle. The short side of your rectangle should be the same length as the long side of the loaf pan.

To roll this up into a log-like shape, remember the phrase &ldquoshoulders in, head down&rdquo. Tuck in the corners and top of the rectangle, then roll into a log. Pinch all the seams closed. Place the log into a loaf pan sprayed with non-stick spray. Cover it with generously greased plastic wrap. Now it rises again in a warm place for about 45 minutes.

Towards the end of the rising time, preheat your oven to 350 degrees with the rack in the center.

The loaf is finished with its second rise when it has risen an inch to an inch and a half over the edge of the loaf pan. Generously rub with with flour.

Bake the sandwich bread at 350 degrees for 45-50 minutes.

Cool and slice the loaf

Once the bread is fully baked, place on a cooling rack to fully cool before slicing, at least 3 hours. Sometimes overnight is best for nice, neat slices.

The bread will stay fresh at room temperature for a day or two. To store longer, slice the loaf and freeze it, just pulling out slices as you need them.


In a large bowl, mix together 4 cups of white bread flour (or white all-purpose flour, which is what I usually add at this point) with 2 tablespoons instant yeast and 2 tablespoons of sugar.

Add 2 tablespoons of melted butter to the flour and mix it in quickly.

Pour 1 quart of warm milk into the flour mixture.

Stir the milk into the flour until it is a chunky paste. You can use your hand but I prefer to use a wooden spoon.

Now you are going to add white bread flour to this mixture, one cup at a time, until it forms into a somewhat sturdy, yet still pretty wet dough. It usually takes about 4 to 5 cups, but this can vary depending on many factors. You have to judge, based on the consistency of the dough, when you are ready to move onto the next step. Do not fear it should not be difficult to tell when to stop, especially since I am going to walk you through it now.

So add a cup of white bread flour to the pasty dough.

Stir it in well and you will have a thicker paste than before.

Add a second cup of flour.

Stir to incorporate it well. After this addition it will be somewhere between the sticky pasty state and an actual dough.

Add a third cup of white bread flour.

Stir once again. Now it should really start taking shape as a dough and will have a little bit of structure to it. It is still very wet, though, so it will definitely need another cup of flour.

Add a fourth cup of flour to the dough.

Stir again to combine everything. At this point, my dough is just the right texture. It is still very tacky, but it is solid enough to begin kneading. It still needs more flour, but I will add the rest during kneading. Depending on various factors, your dough may be ready to be kneaded or it may need another cup of flour. If it is still way too gooey, or tacky, or unstructured and you don’t think if would be possible to knead it yet even with very flour coated hands, then add a cup. If it seems solid enough and looks something like the picture, then begin the kneading process. A good way to judge is, if you are using a spoon, and the action of stirring ceases to actually mix things together and instead just mainly pushes around a big lump, that pretty much means that you haz dough, and may begin kneading.

Now that you have developed your basic dough, flour a work surface generously and turn out the wet dough over the floured surface.

At first the dough has almost no structure and would fall apart if you tried to pick it up. So you must kneed it to develop a gluten matrix that will hold it all together. Flour your hands well and fold one side of the dough to the center and push it in. Do the same with each side. The next two pictures show the first two kneads.

Once you have done two to four kneads, the dough will have enough structure that you can manipulate it more. So continue to knead, by folding in one side to the middle, giving the dough a quarter turn and repeating this process while adding flour as needed to keep the dough from sticking to the work surface and your hands. Be careful not to add too much flour. When you begin the kneading you do want to add a generous amount because the dough will be very sticky, but soon after you begin, and the structured dough emerges, you will want to add only the slightest amount of flour at a time, just enough to keep it from being too sticky. You are aiming for a sweet spot of moisture. You will know when you are there when you need little to no flour on your hands and work surface and you can continue to knead without it sticking to everything, but the dough still has a very slight tackiness to it. Try to keep the dough near this level of moisture. If you add too much flour the dough will not rise or bake correctly.

Knead the dough for about 5 to 7 minutes. At that point the dough will be in pretty good shape. You may or may not have achieved the perfect moisture yet, and even if it is still a little more tacky than you want it, as long as it seems close to ideal, you may move onto the next step.

Tuck the edges of the dough underneath itself to form the dough into a ball. It should have a smooth and tight skin all along the outer surface.

Now cover it, somehow, however you like. You can simply leave it on the work surface and drape a lightly dampened cloth over it, or place a bowl upside down over it, or put it into a bowl and cover with a cloth. What I did this time was put it into a lightly buttered stainless steel bowl and covered it with a round pan that happens to fit the bowl perfectly, so it keeps it sealed enough.

What ever way you decide to do it, place the dough aside to rest for 20 minutes. This is called a bench rest. It gives all those gluten strands that you have been forming a chance to relax, so that when you resume kneading they have more give to them and won’t fight you as much. Also just letting the dough breath gives it a chance a equalize its moisture content a bit and you will find that when you resume kneading the dough is more forgiving with the stickiness.

So leave the dough to rest, wash your hands, and work space if needed, and relax for a few minutes.

20 minutes later, look how much it has grown! Weren’t expecting that were you?

Turn the dough out onto a floured work surface again.

Flatten it out with your hands. It will have accumulated air pockets. You want to squeeze them all out if possible. You will hear them fart and whistle all over the place.

Sprinkle half of the salt over the face of the flattened dough.

Fold the dough into the middle three or four times and flatten and degas again. Sprinkle the rest of the salt over the dough.

Fold the dough over again a few times and resume normal kneading for about another 5 minutes.

When the dough is soft and smooth after the this final knead, round it off again, just like before.

Place the round of dough into a lightly greased bowl and cover, either with a damp cloth, or a plate, or however you would like to do it. People have different styles. It doesn’t really matter what you do as long as the dough stays moist and isn’t allowed to stick to anything. I like to give it a light coating of butter and cover it with that pan that fits my bowl. Whatever, it works for me.

Now place the bowl with the dough inside somewhere to rise. This can just be the counter top, or you can do like I do and put it into your oven, turned off, but with the light on. This creates a gentle warm environment that allows the yeast to grow. Another good technique that I use sometimes is to place a pot of just boiled water into the oven, turned off, with the bowl of dough. This creates a deliciously moist warmth that the yeast thrives in. If you leave it on the counter top and your kitchen is cool it will take longer for the dough to rise, but this is OK. It doesn’t matter as much how long you leave the dough to rise. What really matters is how much you allow the dough to rise. You want it to at least double in size. It can go a bit beyond that, but too much more and you will be pushing it.

Anyway a good rule of thumb is to allow it to rise for 40 to 60 minutes. Just start monitoring its progress after the first 40 minutes and you will get a feel for how it is behaving and you will probably have no trouble telling when it has risen appropriately.

I always use the same bowl when I make this bread and I know it is done rising when the dough reaches the top of the bowl and it starts to lift the round pan up. When it is properly risen it will be a light fluffy cloud of dough and will have a wonderfully yeasty aroma. Today, this batch took only 45 minutes to rise completely. Just remember, this time may vary.

There you have it. This is your soft white bread dough which you can use to make a wide variety of finished products that I will be sharing here. Below you will find the complete list of recipes that are merely continuations of this one.
Soft White Bread Pan Loaf (Sandwich Loaf)

The following is a somewhat useful rant that is totally optional reading. If you do, I suggest you read it in your head, in a voice like the radio commercial “fine print” super fast talking.

***Unless I state otherwise, each of these recipes are designed to use a third of the big batch of dough. You can make any combination of these recipes with a single batch of dough by simply cutting this batch into three separate and roughly equal pieces. It is OK to eyeball it. It never has to be perfect. If you do desire to get it close to perfect you can weigh this dough and divide the weight by three and then you can perfectly slice it into three exactly equal pieces. I do this sometimes, but usually I just estimate. I usually end up with one “third” that is way bigger than the other two, but bread is so forgiving it doesn’t really matter. Just in case you want to know, this triple batch of dough, if done correctly, should end up weighing around 4.5 to 5 pounds. This means that a third of the batch should weigh roughly 1.5 pounds, give or take a few ounces. Realize that I may begin one of the following recipes by calling for about 1.5 pounds, or three pounds of soft white bread dough. This merely means that you should use a third or two thirds of this recipe. You will never have to weigh it out perfectly unless you really want to because you feel like being a perfectionist. This is no crime and I do it at times, but I only want to make it clear that at this point in the bread making it is not an exact science, that it is nothing to stress about.***

King Arthur's Classic White Sandwich Bread

This close-grained, nicely sliceable white sandwich loaf is the perfect "go-to" bread for breakfast toast, brown-bag PB & Js, or a grilled-cheese-and-soup supper.


  • 1 1/4 cups (284g) to 1 1/2 cups (340g) lukewarm water*
  • 1 heaping tablespoon (32g) honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons (11g) salt
  • 2 tablespoons (28g) butter, softened
  • 4 cups (482g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (37g) Baker's Special Dry Milk or nonfat dry milk

*Use the lesser amount in summer or humid climates the greater amount in winter or drier climates.


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff it should be smooth and feel bouncy and elastic under your hands.

Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.

Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" or 10" x 5" loaf pan.

Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.

Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

Tips from our Bakers

If you're short on yeast and want to reduce the amount you use in this recipe, here's how: Cut the yeast from 2 1/4 teaspoons to 1 teaspoon. For its first rise, cover the bowl and place the dough in a warmer than usual environment, about 85°F to 88°F or so. Let the dough rise until it doubles in size, about 2 hours. Shape the dough, put it in the pan, and let it rise in its warm environment for another hour, or until it's noticeably puffy. Bake as directed. Alternatively, you can let the reduced-yeast dough rise at normal room temperature (65°F to 70°) it will take about 3 hours for its first rise, and another 3 hours once it's shaped and in the pan. For more information see our blog post, How to bake bread using less yeast.

Want to make this bread using a bread machine? See our Walter Sands' Favorite Bread — Bread Machine Version.

We call for a fairly wide range of water here due to two variables: how bakers measure their flour, and climate/season. Flour is drier and will absorb more liquid in winter, and/or in a dry climate in summer or in a humid climate, it's moister and will absorb less. So generally speaking, you'll use more liquid in your bread in winter, less in summer. In addition, some bakers measure their flour by dipping the cup into the bag or canister, tapping the flour to pack it down, and leveling it off. The way we measure flour here at King Arthur is to stir/aerate the flour, sprinkle it gently into the measuring cup, and level it off. If you're of the scoop/tap/level school, which measures a "heavier" cup of flour, you'll need to use more liquid. At any rate, for this recipe, start with a smaller amount of water and move up, if necessary it's easier to add water than to take it out! Your goal is a dough that starts out a bit sticky, but as you knead becomes soft (but not sticky) and smooth, not "gnarly."

This signature white sandwich loaf is an updated version of King Arthur's popular Walter Sands Basic White Bread, And who was Walter Sands? The Sands family became associated with King Arthur in 1820, 30 years after the company's founding. Walter headed up the company from 1943 to 1968, when his son, Frank, took over as president. Frank led an effort that made King Arthur a national brand by the turn of the 21st century eventually he and his wife, Brinna, sold the company to us, the employee-owners. to this day, Frank and Brinna remain the inspiration behind King Arthur's long-time quest: to serve our community, do the right thing, and provide Americans with the best flour in the world.

The Bread Rising Process

Making sure that you do not end up with lumpy bread requires care, attention to detail, and patience. Using yeast can be tricky as they are live organisms that react to certain conditions. Always remember not to use hot water when proofing your yeast (mixing yeast with water to activate it) because it will kill them and leave your bread flat.

Your kitchen temperature also affects the rising timeline. A warm and humid room helps the dough rise faster compared to a cold room. So be extra patient on rainy and cold days!

It also depends on the type of yeast you opt to use. Using dry active yeast takes a longer time for the dough to rise than using instant yeast. I highly recommend using SAF Instant Gold (specifically made for sweet dough) or Red Star Platinum brands. Because they rise faster, it eliminates the chance of taking on a slightly tangy, fermented flavor.

I have also read a lot of baking articles that encourage the use of steam during baking to make the bread taller as it allows the loaf to rise even more using the initial stage of baking called "ovenspring". The steam helps to keep the crust soft on the first few minutes of baking, therefore allowing the loaf to expand a bit more.

No need to buy a steam oven to achieve this, as there are several ways to do this using your regular oven at home. One way is to put a pan like a cast iron at the bottom of the oven before pre-heating it. Once the dough is inside, pour ½ water on the hot pan to create steam and close the oven door. Another way is to spritz water in the oven sidewalls, just be careful not to spray on the oven bulb though.

Soft White Sandwich Bread

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My little family eats a lot of bread. The kids love toast in the morning, and sandwiches are a lunchtime staple. Sandwich bread also makes a regular appearance at the dinner table in grilled cheese or (if I’m feeling extra nice) French Toast. I was concerned about store bought loaves being filled with all sorts of stuff I’d rather avoid, but was I really prepared to make my own? I figured I could at least try, and I’m so happy that I did! After some research and several months of trying different methods and recipes, I have a recipe for the perfect sandwich bread.

This bread is light and soft with a tender crumb, but is still sturdy enough to make a great, hardy, sandwich. It’s simple to make, and requires very little hands on time. A stand mixer does all of the kneading for you, and there are only 6 ingredients! not only is this sandwich bread delicious and simple, but your house will smell like freshly baked bread, and is there anything better than that?? I make bread one day a week, usually a weekend day when I’m home for a few hours anyways.

I make my bread with milk, rather than water, as the liquid. The fat content in milk makes for a more tender bread. If you want to replace the milk with water you absolutely can, and the results will be just as delicious. For added protein you can even use the whey strained from homemade yogurt as your liquid! This bread will keep for 3-4 days on the counter, or 2-3 months in the freezer. I like to slice mine before I freeze it so I can pull out just as much as I need.

If you love fresh bread, you have to check out these delicious Homemade English Muffins!

Homemade Bread (Homemade White Bread)

What You Need:


Proofing yeast

  • ▢ 2 ¼ tsp active dry yeast 7 g
  • ▢ 1 cup lukewarm water
  • ▢ 1 tbsp honey (or sugar or maple syrup)

Bread loaf

  • ▢ Proofed yeast mixture (ingredients listed above)
  • ▢ 19.5 ounces AP flour 4 ⅓ cups, spoon and leveled (please see notes)
  • ▢ ⅓ cup lukewarm water
  • ▢ 1 ¼ tsp sea salt
  • ▢ 2 tbsp honey (or sugar or maple syrup)
  • ▢ ¼ tsp citric acid or ½ tbsp white vinegar (optional)
  • ▢ 2 tbsp unsalted butter melted (or vegetable oil)


Proofing yeast

Bread loaf

Tips & Tricks

Nutrition Information:

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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