Homemade White Sandwich Bread – Sandwich Bread Recipes Homemade
We all chase that one perfect loaf—the kind that slices like a dream, toasts up golden, and doesn’t crumble into breadcrumbs when you look at it wrong. This is my ride-or-die bread. It’s soft without being squishy, firm without being dry. And yeah, it actually tastes like bread. Go figure, right?
When I first started baking sandwich loaves, I burned more than I baked. I forgot salt. I let one rise overnight on the back of the stove where it turned into an overgrown pillow. We’ve all got a bread story, don’t we?
This one finally checks every box. Whether you’re slapping together a PB&J or building a turkey club like your lunch depends on it, this loaf has your back. I make two at a time now—one for slicing, one for snacking warm with butter. Let’s get to it.
Servings: 12 slices
Ingredients
- 4 cups bread flour
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons butter, softened
- 1 1/2 teaspoons salt
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit until foamy, about 10 minutes.
- Stir in butter and salt, then add the flour a cup at a time. Mix until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for 8–10 minutes, until smooth and elastic.
- Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.
- Punch down the dough and shape into a loaf. Place in a greased 9x5 loaf pan.
- Cover loosely and let rise again until it’s crowned about 1 inch over the top of the pan, 30–45 minutes.
- Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and hollow-sounding when tapped.
- Cool on a wire rack before slicing—if you can wait that long.