Homemade White Sandwich Bread

I wanted to make bread the other day. It was a bit of a whim, but as soon as it caught hold, I was determined to do it. I only had all-purpose organic white flour on hand, so I decided I would make white sandwich bread. All I needed to do was get a good recipe.

Homemade white sandwich bread--it's so good!

The Baker Upstairs came through, and I am so excited about how this bread loaf turned out. The biggest difference between how I did it and how the original was done is that I didn’t use a stand mixer. Because, well, I don’t have one. So I did it all by hand.

Now, the key to a good bread is kneading it. That can be intimidating, but I didn’t think too hard about it and just went for it. I found that I could feel as the bread got to where it needed (haha, get it?) to be. Kneading gets the gluten to get all elastic-y and creates the texture of the bread. When you get it to that point, the dough resists being pulled apart more. It holds itself in a big ball that’s easy to plop into the bowl to rise.

How to knead is actually quite simple. You push and spread the dough and you fold it back over. Over and over and over. In different directions. Do it on a floured or otherwise non-stick surface with floured hands, and don’t be afraid to add more flour whenever things start getting sticky.

The biggest problem I had was that I have two loaf pans and this makes three loaves. As a result, the last loaf didn’t come out as perfect because it went through a third rise, which just didn’t work as well. I will be getting another loaf pan before I make this again.

When these loaves came out and cooled enough to eat, quite a bit of the first loaf disappeared within an hour. My hubby shared the first slice with our toddler. Then we each devoured another slice with our chicken alfredo (made with spaghetti squash noodles from squash from my garden).

I’ve also been using it to make pb&j sandwiches, and it holds up well as a sandwich bread.

And the crust on it…just perfect, you guys. It really is. It’s not too tough and the top is buttery.

Is your mouth watering yet? Okay, go make this.

Print Recipe
The Best White Sandwich Bread
Homemade white sandwich bread--so good!
Course Baked Goods
Servings
loafs
Ingredients
Course Baked Goods
Servings
loafs
Ingredients
Homemade white sandwich bread--so good!
Instructions
  1. Dissolve yeast in the 3/4 cups of warm water with the reserved teaspoon of sugar.
  2. When the yeast is foamy, add in the rest of the sugar, the salt, the addition warm water, and the butter.
  3. Slowly add in the first five cups of flour, mixing until smooth.
  4. Gradually add in the remaining flour one cup at a time. The dough should be smooth and slightly sticky.
  5. Put the dough on a floured or non-stick surface and put some flour on your hands. Knead the dough until it holds its form well, at least a few minutes. Add flour to your hands and working surface as needed through this process.
  6. Lightly grease a large bowl with cooking spray or butter. Put the dough round into the bowl and turn it to coat with the grease. Cover and let rise in a warm location for an hour or so.
  7. Punch the dough down and separate into three pieces. Stretch these into rectangles and then roll them. Put them seam-side down into three greased bread pans (9 inch works well).
  8. Cover again and let rise for another hour or so. The dough will be pushing the cloth up.
  9. Preheat the oven to 425 when the bread is nearly done rising. Bake the bread for 15 minutes. Remove and cover with foil to prevent over-browning on top, and bake 15 minutes more.
  10. Remove from the pans (they should fall out easily when turned upside down) and cool on a baking rack.
  11. Brush the tops with melted butter while the bread is still hot.
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About Lee

Lee is the owner and author of Our Little Urban Homestead. She's a wife, mother, and Christian and enjoys reading, gardening, medieval reenactment, and many other hobbies and interests.

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