Homemade White Sandwich Bread

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Homemade White Sandwich Bread

Description

Soft, pillowy, and lightly sweet, this homemade white sandwich bread is perfect for sandwiches, toast, or just enjoying warm with butter. Unlike store-bought bread, it’s free from preservatives and can be customized to your taste. It has a golden crust, tender crumb, and a slight chewiness that makes every bite delightful.

Ingredients

Dry Ingredients

  • 4 cups (500 g) all-purpose flour (or bread flour for slightly chewier texture)

  • 2 ½ tsp (8 g) instant yeast

  • 2 tbsp (25 g) sugar

  • 1 ½ tsp salt

Wet Ingredients

  • 1 ½ cups (360 ml) warm milk (110°F / 43°C)

  • 2 tbsp (28 g) unsalted butter, melted

  • 1 large egg (optional, adds richness)

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine flour, sugar, salt, and yeast.

    • Note: Keep salt away from direct contact with yeast to avoid killing it.

  2. In a separate bowl, mix warm milk, melted butter, and egg.

  3. Gradually add wet ingredients to dry ingredients, stirring with a wooden spoon or dough hook until a rough dough forms.

Step 2: Knead the Dough

  1. Transfer dough to a lightly floured surface.

  2. Knead for 8–10 minutes by hand (or 5–6 minutes with a stand mixer) until smooth and elastic.

    • Tip: Dough should be slightly tacky but not sticky. Add flour 1 tbsp at a time if necessary.

Step 3: First Rise

  1. Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap.

  2. Let rise in a warm place for 1–1.5 hours, or until doubled in size.

    • Tip: To test, gently poke the dough; if it springs back slowly, it’s ready.

Step 4: Shape the Dough

  1. Punch down the dough to release air.

  2. Shape into a loaf: flatten into a rectangle, roll up tightly, and pinch the seams.

  3. Place into a greased 9×5-inch loaf pan.

Step 5: Second Rise

  1. Cover and let dough rise again for 45–60 minutes, until slightly above the edge of the pan.

Step 6: Bake

  1. Preheat oven to 375°F (190°C).

  2. Optional: Brush the top with milk or melted butter for a soft, golden crust.

  3. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.

  4. Remove from pan and cool completely on a wire rack before slicing.

Serving Suggestions

  • Classic sandwiches: ham, turkey, or grilled cheese

  • Toast with butter, jam, or peanut butter

  • French toast or bread pudding

Notes & Tips

  • Milk choice: Whole milk makes it richer; water makes it lighter.

  • Sweetness: Adjust sugar to taste (1–3 tbsp).

  • Storage: Keep in an airtight bag for 2–3 days at room temp; freeze slices for up to 3 months.

  • Crust variation: Brush with butter after baking for a soft crust, or leave unbrushed for a firmer crust.

Servings

  • Makes 1 loaf (12 slices)

Nutritional Information (per slice, approx.)

  • Calories: 120 kcal

  • Carbohydrates: 22 g

  • Protein: 4 g

  • Fat: 2 g

  • Fiber: 1 g

  • Sugar: 3 g

  • Sodium: 150 mg

Benefits

  • Homemade: No preservatives or additives.

  • Customizable: Adjust sweetness, fat, or use enriched flours.

  • Versatile: Great for sandwiches, toast, or baking experiments.

  • Nutritional: Provides complex carbs and protein, especially if enriched or paired with whole grains.

Q&A for Homemade White Sandwich Bread

Q1: Can I use all-purpose flour instead of bread flour?
A: Yes, all-purpose flour works fine. Bread flour gives a slightly chewier texture due to higher gluten content.

Q2: My bread is dense, what went wrong?
A: Possible reasons: yeast expired, dough didn’t rise enough, or too much flour added during kneading.

Q3: Can I make this bread without milk?
A: Yes, substitute milk with water or plant-based milk. The texture will be slightly less rich.

Q4: Can I add seeds or herbs?
A: Absolutely! Mix in 2–3 tbsp of seeds (sunflower, sesame) or fresh herbs for flavor variation.

Q5: Can I bake in a different pan?
A: Yes, a 9×5-inch loaf pan is ideal, but a slightly smaller or larger pan will adjust baking time.

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