White Sandwich Bread Recipe

Name: White Sandwich Bread Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 3 h 25 min
Yield: 1 loaf
Ingredients: 400 g plain flour; 2 teaspoon dried yeast; 275 ml milk; 30 g butter, soften; 1 tablespoon sugar; ½ tablespoon salt; optional: melted butter for brushing the bread

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Proving Time
2 hrs 30 mins
Total Time
3 hrs 25 mins
Servings
1 loaf
Calories
1963 kcal
Course
Side Dish
Cuisine
International

White Sandwich Bread Recipe

Willa Mcdonald

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White Sandwich Bread Recipe, the best homemade bread without a bread machine. It's so easy to make, and it smells absolutely amazing. It's made with a few simple ingredients, and there is no need for bread flour either, the regular plain flour can be used too if needed. A family-favourite loaf recipe! Making this sandwich loaf takes a bit, but it's so worth it. Use it for sandwiches, or dipping, it's so delicious!

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Ingredients

Servings

400 g plain flour
2 teaspoon dried yeast
275 ml milk
30 g butter, soften
1 tablespoon sugar
½ tablespoon salt
optional: melted butter for brushing the bread

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Instructions

Warm up the milk, add the yeast, sugar and a tablespoon of flour, give the mixture a quick stir, and set aside for 10-15 minutes or until the mixture becomes frothy.
In a large bow, sift the flour, add the salt, soften butter and the yeast mixture, and use your hands to bring all the ingredients together.
Transfer the dough to the work surface and continue to knead for about 10 minutes, until you get a smooth and elastic dough that does not stick to the hands at all.
Form a ball, transfer it back to the bowl, brush with oil, and cover with clingfilm.
Leave to rise until it doubles its volume.
Knead the dough again gently to release the air bubbles, then shape into a large sausage.
Grease and flour a loaf tin, arrange the dough in it, then leave to rise again for at least 30 minutes.
Bake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, making sure the tin is placed on the middle rack in the oven, otherwise the top browns too quickly
Transfer the bread to a cooling rack, and leave to cool completely before slicing.

Notes

If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
IF THE DOUGH DOES NOT RISE: the yeast was not activate, which means the mixture did not become frothy. It might be that the yeast was expired, no longer active, the milk/water were cold or too hot (the liquid must be lukewarm), the room was not warm enough.
IF THE BREAD IS TOO DENSE: the dough was not kneaded for long enough, the more you knead, the better. I said knead for 10 minutes, but you can do it for longer if you can. Stretch the dough, roll it, whatever you do, the end product should be an elastic dough
IF THE TOP CRUST IS TOO BROWN: the bread was baked on the high rack in the oven at a higher temperature. Place the bread on the middle rack, if the top browns too quickly, cover it with kitchen foil and continue to bake it.

Nutrition Information

Show Details

Calories 1963kcal (98%) Carbohydrates 340g (113%) Protein 60g (120%) Fat 39g (60%) Saturated Fat 21g (105%) Cholesterol 92mg (31%) Sodium 3841mg (160%) Potassium 1020mg (29%) Fiber 17g (68%) Sugar 27g (54%) Vitamin A 1195IU (24%) Calcium 371mg (37%) Iron 19mg (106%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 1963 kcal

% Daily Value*

Calories	1963kcal	98%
Carbohydrates	340g	113%
Protein	60g	120%
Fat	39g	60%
Saturated Fat	21g	105%
Cholesterol	92mg	31%
Sodium	3841mg	160%
Potassium	1020mg	22%
Fiber	17g	68%
Sugar	27g	54%
Vitamin A	1195IU	24%
Calcium	371mg	37%
Iron	19mg	106%