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Basic White Sandwich Bread


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Basic White Sandwich Bread 0 Picture


  • 2 teaspoons active-dry yeast
  • 1 cup (8 oz) warm water
  • 2 Tablespoons (1 oz) unsalted butter
  • 1 cup (8 oz) milk - whole, 2%, or skim
  • 2 Tablespoons white sugar
  • 1 Tablespoon salt
  • 5 1/2 - 6 1/2 cups (1 lb 9 oz - 2 lbs 3 oz) bread flour


Adapted from


Step 1

Put ingredients in bread maker. When dough cycle is complete, sprinkle a little flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a loose ball. Let the balls rest for 10 minutes. Grease two loaf pans or film them with non-stick cooking spray. Shape each ball of dough into a loaf and transfer to the loaf pans. It's important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly-dense interior. Let the loaves rise a second time until they start to dome over the edge of the pan, 30-40 minutes.
Heat the oven to 425° F. Slash the tops of the loaves with a serrated knife and put them in the oven. Immediately turn down the heat to 375°F and bake for 30-35 minutes. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing. Loaves will keep at room temperature for several days. Loaves can also be wrapped in foil and plastic, and frozen for up to three months.

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