We all know what store-bought white bread tastes like because chances are we probably grew up eating nothing but that. I feel like it’s filled so much junk in it to keep it soft and white and long-lasting. I have to say that nothing really beats a loaf of homemade sandwich bread. To make it yourself can be so soothing and not to mention, fills up the house with the best smell in the world. It’s versatile, making it perfect for any sandwich, grilled cheese or even French toast. Leftovers can be turned into bread crumbs and use it all to the last bit. I’m sharing this Classic White Sandwich Bread recipe now so that later in the week I can bring you my favorite sandwich recipe. It’s worth the effort, trust me.

Print Recipe

Classic White Sandwich Bread

Classic White Sandwich Bread is so easy to make and versatile. Use it for homemade sandwiches or french toast! It's soft and fluffy!

Prep Time30

Cook Time30

Rising Time1 30

Total Time2 30

Course: Breads

Cuisine: American

Keyword: Baking, Breads

Servings: 2 loaves

Author: Jonathan Melendez

Equipment

Mixer
Bowl
Loaf pans

Ingredients

1 cup warm water about 110 to 115°F
1 cup warm milk about 110 to 115°F
2/3 cup granulated sugar
2 packets active dry yeast
5 1/2 cups bread flour plus more as needed
1 tablespoon Kosher salt
1/4 cup vegetable oil
2 tablespoons unsalted butter melted and cooled

Instructions

In the bowl of a stand mixer, fitted with the dough hook, combine the warm water, milk, sugar and yeast. Allow to sit until the yeast foams up and doubles in size, about 10 minutes. If the mixture doesn’t foam up, either the water was too hot or not warm enough. Toss it and start over.
Add in 2 cups of flour and stir until combined. Add the salt and oil and mix, adding the remaining flour one cup at a time, stirring until the dough comes together and pulls away from the sides. If for some reason it doesn’t, add a tablespoon or so more of flour until it does. Knead on moderate speed until soft, about 5 minutes. Transfer the dough to a large lightly oiled bowl. Turn it over to coat both sides, and then cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour. Punch the dough down to release the air and knead a few times on a work surface. Cut in half and let for 5 minutes, covered loosely with a kitchen towel.
Grease two 9×5-inch loaf pans. Shape each piece of dough into a loaf and place into the prepared tins. Brush the tops with melted butter and loosely cover with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes.
Preheat oven to 350°F.
Bake the bread until golden brown and the loaves sound hollow when you gently tap the top, about 30 minutes. Remove from the oven and let cool for about 10 minutes in the tin before removing and placing on a wire rack to cool completely. Slice and serve or wrap with plastic wrap until ready to use. Enjoy!