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–+ servings
overhead view of scattered slices of white sandwich bread.
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White Sandwich Bread Recipe

This white sandwich bread recipe is soft, fluffy, and super flavorful. It's so much tastier than store-bought!
Step-by-step photos can be seen below the recipe card.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Bread
Cuisine: American
Servings: 16 slices (1 loaf)
Author: Sabine Venier

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Rolling Pin
  • 9x5-inch loaf pan

Ingredients

  • 3½ cups bread flour 420 grams, spooned and leveled
  • 2 tablespoons granulated sugar 25 grams
  • 1½ teaspoons instant yeast 5 grams
  • 1¼ teaspoons kosher salt 4 grams
  • 1¼ cups warm water 284 grams (105-110°F)
  • ¼ cup unsalted butter 57 grams, room temperature (½ stick); plus more for greasing the pan

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, and salt. With the mixer on low speed, gradually add the warm water to the dry ingredients. Let the mixer run until a dough forms.
    3½ cups bread flour, 2 tablespoons granulated sugar, 1½ teaspoons instant yeast, 1¼ cups warm water, 1¼ teaspoons kosher salt
    bread dough just barely formed in a glass bowl.
  • Add the softened butter gradually while continuing to mix on low speed. Once all the butter is added, increase the mixer speed to medium-high.
    ¼ cup unsalted butter
    bread dough in a glass bowl before kneading.
  • Knead the dough in the mixer for approximately 6-7 minutes or until it becomes smooth, elastic, and passes the windowpane test. The dough should stretch thin without tearing when pulled apart.
    performing the windowpane test on bread dough.
  • Transfer the kneaded dough to an oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 1-2 hours or until it has doubled in size.
    proofed bread dough in a proofing bucket.
  • After the dough has risen, gently deflate it and roll it out into a rectangle about 8 inches wide and 1 inch thick.
    bread dough rolled out into a rectangle.
  • Roll up the dough tightly, similar to how you would roll a cinnamon roll.
    rolling up bread dough into a loaf.
  • Place the rolled dough into a buttered loaf pan, seam side down.
    a rolled loaf of bread dough in a loaf pan.
  • Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough rise again until it reaches the top of the pan, about 45 minutes. While the dough rises, preheat the oven to 400°F.
    a proofed loaf of bread in a loaf pan.
  • Place the loaf pan in the preheated oven and bake for 30-35 minutes. After 20 minutes, turn the pan 180 degrees to ensure even baking. The bread is done when it's golden brown and sounds hollow when tapped on the bottom.
    side view of baked sandwich bread in a loaf pan.
  • Remove the pan from the oven and cover with a clean kitchen towel. This ensures a soft crust. After 20 minutes, remove the bread from the pan and let it cool on a wire rack. Once it's completely cool, slice and enjoy your homemade white sandwich toast bread.
    a towel covering a baked loaf of white sandwich bread.

Notes

Storage: Store white sandwich bread in an airtight container or Ziplock bag at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 134kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 184mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 0.3mg