Soft White Sandwich Bread

Why You’ll Love This Recipe

I love how this bread is soft enough for PB&J but holds up beautifully for grilled cheese or deli sandwiches. It’s made with simple, wholesome ingredients, and the dough comes together easily—especially with a stand mixer. The texture is light and airy with a golden crust that slices cleanly every time. Plus, the smell while it bakes is absolutely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1¼ cup warm milk (about 110°F / 45°C)

• 1½ teaspoons active dry yeast (or instant or rapid rise)

• 2 tablespoons sugar

• 3 tablespoons butter, softened

• 1 teaspoon salt

• 3 cups (420g) bread flour

Directions

I begin by whisking the warm milk, yeast, and sugar in the bowl of my stand mixer. I let it sit for 5 minutes until it becomes foamy—this tells me the yeast is active and ready to go.

Next, I add the softened butter, salt, and bread flour. I stir it together with a dough hook until it starts to come together, then I knead it on low speed (setting 1 or 2) for about 10 minutes, until the dough is smooth and elastic.

I lightly grease a bowl and place the dough inside, turning it once to coat. I cover it loosely with plastic wrap and let it rise in a warm spot until it doubles in size—this usually takes about 1 to 1½ hours, depending on the room temperature.

Once risen, I grease a 9×5-inch loaf pan. I punch the dough down and turn it out onto a clean surface (no need for extra flour here). I knead it briefly to release air bubbles and shape it into a small rectangle.

Then I roll the dough into a log, pinching the seam tightly to seal. I place the dough seam-side down into the prepared pan, cover loosely with plastic wrap, and let it rise again until nearly doubled—about 45 minutes.

While it rises, I preheat my oven to 350°F (175°C). Once the dough is ready, I bake it for 30 minutes until it’s golden brown and sounds hollow when tapped. After baking, I let the bread rest for several minutes in the pan, then transfer it to a cooling rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, which yields about 12 slices. It takes approximately 2 hours and 50 minutes from start to finish—10 minutes to prep, 2 hours for rising time, and 30 minutes to bake.

Variations

• Honey version: I swap the sugar for honey for a slightly sweeter, more rustic loaf.

• Whole wheat twist: I use half whole wheat flour and half bread flour for more fiber and a nuttier flavor.

• Seed topping: I brush the top with milk or butter and sprinkle with sesame or poppy seeds before baking.

• Milk alternatives: I’ve used oat milk or almond milk successfully for a dairy-free version.

• Add-ins: Sometimes I mix in shredded cheese, garlic powder, or herbs for a savory twist.

Storage/Reheating

Once cooled, I store the bread in a plastic bag or airtight container at room temperature for up to 4 days. To freeze, I slice the loaf, wrap the slices tightly in plastic, and store them in a freezer bag for up to 2 months. To reheat, I toast slices straight from the freezer or warm a whole loaf in the oven at 300°F for about 10 minutes.

FAQs

Can I use instant yeast instead of active dry?

Yes, I use the same amount of instant yeast and skip the blooming step—just mix it directly with the flour and continue as usual.

Why does my bread come out dense?

This usually happens if the dough isn’t kneaded long enough or doesn’t rise fully. I make sure it’s smooth and elastic before shaping and always let it rise until doubled.

Can I use all-purpose flour?

Yes, I’ve made it with all-purpose flour, though the texture is slightly softer. Bread flour gives a bit more chew and rise.

How do I know the bread is done?

I tap the top—if it sounds hollow and is golden brown, it’s ready. You can also use a thermometer; the internal temp should be around 190–200°F (88–93°C).

Can I make this without a stand mixer?

Definitely. I mix everything by hand and knead on a floured surface for about 10–12 minutes. It just takes a little extra elbow grease.

Conclusion

This Soft White Sandwich Bread is everything I want in a homemade loaf—easy to make, tender, and perfect for any meal. Whether I’m slicing it for toast, layering it with deli meats, or slathering it with butter straight from the oven, it never fails to satisfy. Once I started baking this at home, it became a weekly staple.

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