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Sandwich Bread · Classic White

Soft Classic White Sandwich Bread

16

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for bread flour

    Instead of bread flour

    • All-purpose flour: The same amount. Softer, less chewy bread that rises a little less.
    • All-purpose flour + vital wheat gluten: 1 cup all-purpose + 1 tsp vital wheat gluten for each cup. Very close to bread flour.

    More for bread flour

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

Step 1 of 14

Warm the milk and water until they feel warm, not hot, on your wrist (100 to 110°F).

Step 2 of 14

In the bowl of a stand mixer,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the flour, sugar, yeast and salt.

Step 3 of 14

Add the warm milk, water and soft butter. Mix with the dough hook on low speed until a shaggy dough forms.

Step 4 of 14

Knead (how to knead) Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid
on medium-low speed until the dough is smooth, springy and pulls away from the sides of the bowl. A small piece should stretch thin enough to see light through before tearing.

Step 5 of 14

Shape the dough into a ball, put it in a lightly greased bowl and cover it. Let it
rise (how to proof (let rise)) Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid
somewhere warm until doubled.

Step 6 of 14

Butter (how to grease and flour a pan) Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid
a 9x5-inch loaf pan.

Step 7 of 14

Turn the dough onto a lightly floured counter and press it into a rectangle about 8 inches wide and 10 inches long, popping any big bubbles.

Step 8 of 14

Starting from a short side, roll the dough up tightly like a sleeping bag. Pinch the seam closed.

Step 9 of 14

Set the loaf seam side down in the pan. Cover and let it
rise (how to proof (let rise)) Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid
until the top domes about 1 inch above the rim.

Step 10 of 14

About 20 minutes before the rise is done, heat the oven to 350°F (175°C) with a rack in the lower third.

350°F

Step 11 of 14

Brush the top with milk, if you like, for a soft, shiny crust.

Step 12 of 14

Bake until deep golden brown and an instant-read thermometer in the center reads 190°F. If the top browns too fast, lay a sheet of foil over it after 20 minutes.

350°F

Step 13 of 14

Turn the loaf out of the pan right away onto a rack so the sides do not steam and go soft.

Step 14 of 14

Let the bread cool before slicing. Cutting it hot squashes the crumb.

All done

Enjoy!

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Ingredients

  • Swaps for bread flour

    Instead of bread flour

    • All-purpose flour: The same amount. Softer, less chewy bread that rises a little less.
    • All-purpose flour + vital wheat gluten: 1 cup all-purpose + 1 tsp vital wheat gluten for each cup. Very close to bread flour.

    More for bread flour

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.