White Sandwich Bread Recipe (Edit recipe)

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Learn how to make the perfect homemade White Sandwich Bread with this easy, step-by-step recipe. This soft and fluffy bread has a golden crust and light texture, making it ideal for sandwiches, toast, or everyday snacking. With simple ingredients like flour, yeast, milk, and butter, you can bake bakery-style bread right in your own kitchen.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 46

Ingredients

3.5 cups Bread Flour, Sifted
1 cup Active Dry Yeast, 1 packet active dry yeast (must be activated)
2 tsp Powdered Sugar, White granulated
1.5 tsp Salt, Fine
2 tsp Ghee, Softened

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Prepare the Yeast
If using active dry yeast: mix warm water, sugar, and yeast in a small bowl.
Let sit for 5–10 minutes until foamy.
If using instant yeast: skip this step and mix directly with the flour.
Step 2: Make the Dough
In a large bowl, combine flour and salt.
Add the yeast mixture (or instant yeast), warm milk, and softened butter.
Mix with a wooden spoon or stand mixer until dough begins to form.
Step 3: Knead the Dough
Transfer to a floured surface (or keep in the mixer with a dough hook).
Knead 8–10 minutes by hand (or 6–7 minutes in a mixer) until dough is:
Smooth
Elastic
Slightly tacky but not sticky
Step 4: First Rise
Place dough in a greased bowl, turning once to coat.
Cover with plastic wrap or a damp cloth.
Let rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 5: Shape the Dough
Punch down the risen dough gently.
Roll it into a rectangle, then form a log shape.
Place into a greased 9x5-inch (23x13 cm) loaf pan seam side down.
Step 6: Second Rise
Cover the loaf pan loosely with a towel.
Let dough rise 30–45 minutes, until it crowns just above the rim of the pan.
Step 7: Bake the Bread
Preheat oven to 180°C / 350°F.
Bake for 30–35 minutes, until:
Top is golden brown
Loaf sounds hollow when tapped underneath
Step 8: Cool the Bread
Immediately remove bread from the pan.
Cool completely on a wire rack (at least 1 hour).
Slice only when fully cooled to keep texture soft.
Extra Tip: Brush the hot loaf with melted butter right after baking for a shiny, soft crust.

Notes

Flour: Bread flour gives a chewier texture and higher rise; all-purpose flour makes softer bread.

Yeast: Instant yeast can be mixed directly with flour. Active dry yeast must be dissolved in warm liquid first. Liquid Temperature: Milk and water should be warm (38–40°C / 100–105°F)—too hot kills yeast, and too cold slows rising. Ghee/Butter: Softened butter makes the bread tender. Don’t use melted butter; it changes dough texture. Sugar: Feeds the yeast and adds light sweetness. Process Notes Kneading: Essential for developing gluten. Dough should stretch without tearing (windowpane test). First Rise: Place bowl in a warm, draft-free spot. If the room is cold, keep near a slightly warm oven or wrap in a towel. Shaping: Tuck the dough tightly when rolling into a log to avoid air gaps inside the bread. Second Rise: Do not overproof—if dough rises too high, it may collapse during baking. Baking: Tent the bread with foil after 20 minutes if the top browns too quickly. Cooling: Always cool on a rack. Cutting hot bread makes it gummy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	109
Fat:	1 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	4 g
Sodium:	70 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.