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White Sandwich Bread


White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
Yields 1 loaf

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Rate this recipe 4.5/5 (10 Votes)
White Sandwich Bread 1 Picture


  • 1/2 cup lukewarm water
  • 2 tsp active Red Star dry yeast
  • 1 tsp sugar
  • 3 cups (360 grams) all purpose flour
  • 1 egg
  • 1 tsp salt
  • 1 1/2 tbsp sugar
  • 1/4 cup (56 grams) melted butter
  • 1/4 cup milk
  • 1/4 - 1/3 cup (30 - 40 grams) all purpose flour


Adapted from


Step 1

In a bowl add the water, yeast and teaspoon of sugar.
Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.

In a mixing bowl sift the 3 cups of flour and make a well in the middle.

Pour the yeast mixture, add the egg, sugar, salt and melted butter.

With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.

Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.

When the dough has risen, punch it down and shape it into a log.
Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.

In the meantime, heat the oven to 375F.

Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.

Leave to cool slightly in the pan before removing it and completely before slicing it.


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