Soft White Sandwich Bread
In short: A tall, soft loaf with a thin golden crust, made with milk, a little butter and a short knead. It slices cleanly for sandwiches and toast. It takes about 1 h 3 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 33 min
- Resting
- 1 h 45 min
- Total
- 1 h 3 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 180 kcal
Homemade sandwich bread is softer and fresher than most store-bought loaves, and the method is simple once you have made it a first time. Milk and a little butter give a tender crumb, and two rises give the dough time to develop flavor. This loaf slices neatly, makes good toast and stays soft for several days in a bag.
Instructions
- Mix the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the warm milk and softened butter and mix with the dough hook until a rough dough forms.
- Knead on medium-low speed for 8 to 10 minutes, or by hand for about 12 minutes, until the dough is smooth, elastic and only slightly tacky. It should stretch into a thin sheet without tearing.
- Shape the dough into a ball, place it in a lightly oiled bowl and cover. Let it rise in a warm spot for 1 hour, until doubled in size.
- Grease a 23 x 13 cm (9 x 5 inch) loaf pan. Press the dough into a rectangle about 20 x 30 cm (8 x 12 inches), roll it up tightly from the short side and pinch the seam closed.
- Place the roll seam-side down in the pan, cover and let rise for 45 minutes, until the dough crowns about 2.5 cm (1 inch) above the rim.
- Heat the oven to 190°C (375°F) during the last 20 minutes of rising. Bake for 30 to 35 minutes, until deep golden and the loaf sounds hollow when tapped. A thermometer in the center should read 93°C (200°F).
- Turn the loaf out right away and cool on a rack for at least 1 hour before slicing. Brush the top with melted butter for a softer crust.
Tips
- With active dry yeast, use 7 g (2 1/4 tsp) and stir it into the warm milk for 5 minutes before adding it to the flour.
- To check the second rise, press a floured finger about 1 cm into the dough. If the dent fills back slowly and only partly, the loaf is ready to bake.
Questions and answers
How do I keep homemade sandwich bread soft?
Cool the loaf fully, then store it in a bread bag or sealed container at room temperature. Brushing the hot crust with melted butter also helps.
Can I make this bread without a stand mixer?
Yes. Mix in a large bowl with a wooden spoon, then knead on a lightly floured counter for about 12 minutes until smooth and elastic.
Can I freeze the loaf?
Yes. Slice the cooled loaf, bag it and freeze for up to 3 months. Toast slices from frozen or thaw them at room temperature.
How long does it take to make Soft White Sandwich Bread?
About 1 h 3 min in total: 30 min of preparation and 33 min of cooking.
How many calories are in Soft White Sandwich Bread?
About 180 kcal per serving, with 6 g of protein, 30 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 180 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 270 mg |
Estimated values, calculated from the ingredients.
