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Sandwich Bread · Classic White

Soft Classic White Sandwich Bread

A tall, soft, fine-crumbed loaf that slices thin for sandwiches and toasts beautifully. The stand mixer does the kneading, and the shaping is just a simple roll-up.

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Prep
25 min
Cook
38 min
Total
4 hr 10 min
Serves
16 · 1 loaf (about 16 slices)
Level
Medium

Ingredients

  • 3 ½ cups bread flour, spooned and leveled (440 g), plus a little for shaping
  • 2 tbsp granulated sugar, 25 g
  • 2 ¼ tsp instant yeast, 1 packet (7 g)
  • 1 ½ tsp kosher salt, (or 1 1/4 tsp table salt)
  • 1 cup milk, warmed to 100 to 110°F (240 ml)
  • ¼ cup warm water, 100 to 110°F (60 ml)
  • 3 tbsp unsalted butter, softened (42 g), plus more for the pan
  • 1 tbsp milk, for brushing (optional)

Steps

  1. Warm the milk and water until they feel warm, not hot, on your wrist (100 to 110°F).
  2. In the bowl of a stand mixer, whisk the flour, sugar, yeast and salt.
  3. Add the warm milk, water and soft butter. Mix with the dough hook on low speed until a shaggy dough forms.
  4. Knead 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.
  5. Shape the dough into a ball, put it in a lightly greased bowl and cover it. Let it rise somewhere warm until doubled.
  6. Butter a 9x5-inch loaf pan.
  7. 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.
  8. Starting from a short side, roll the dough up tightly like a sleeping bag. Pinch the seam closed.
  9. Set the loaf seam side down in the pan. Cover and let it rise until the top domes about 1 inch above the rim.
  10. About 20 minutes before the rise is done, heat the oven to 350°F (175°C) with a rack in the lower third.
  11. Brush the top with milk, if you like, for a soft, shiny crust.
  12. 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.
  13. Turn the loaf out of the pan right away onto a rack so the sides do not steam and go soft.
  14. Let the bread cool before slicing. Cutting it hot squashes the crumb.

Tip: Liquid hotter than about 120°F can kill the yeast. Warm bath temperature is right.

Tip: Rising time depends on your kitchen. Go by look: doubled for the first rise, about 1 inch over the rim for the second.

Tip: Active dry yeast works too. Use the same amount and let it sit in the warm milk 5 minutes before mixing.

Storage: Wrap the cooled loaf in a bread bag or plastic and keep at room temperature up to 4 days.

Make ahead: Slice the cooled loaf and freeze it in a bag up to 3 months. Toast slices straight from the freezer.

Estimated nutrition per serving: 130 calories · protein 4 g · carbohydrates 22 g · fiber <1 g · sugars 2 g · fat 3 g (saturated 1.5 g) · sodium 170 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.