Soft White Sandwich Bread

This soft white sandwich bread recipe bakes into a tall, tender loaf with a light golden crust. It's an easy homemade bread that's perfect for everyday sandwiches, toast, and grilled cheese.

Course Breads

Cuisine American

Prep Time 20

Cook Time 30

Rise and Cool Time 3

Total Time 3 50

Servings servings

Calories 94kcal

Author Diane Gail

Ingredients

2 cups warm water 100 to 110°F (38 to 43°C)
1 tablespoon active dry yeast
1/4 cup honey
5 cups bread flour
2 tablespoons vegetable oil
2 teaspoons salt
2 1/2 tablespoons butter

US Customary - Metric

Instructions

In the bowl of a stand mixer, combine the warm water and honey until the honey dissolves. Sprinkle the yeast over the top and let it stand for 5 to 10 minutes, or until foamy.
Add the bread flour, vegetable oil, and salt. Mix on low speed until a shaggy dough forms.
Knead on medium speed for 5 minutes, until the dough is smooth, elastic, and slightly tacky, pulling away from the sides of the bowl while lightly clinging to the bottom. When gently pressed with a fingertip, the dough should slowly spring back.
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1½ hours.
Butter two 9×5-inch loaf pans.
Punch down the dough and divide it evenly in half.
Press each portion into a rectangle, then roll it up tightly from the short end, pressing lightly with each turn to remove large air pockets. Pinch the seam and ends closed, then place each loaf seam-side down in a prepared pan.
Cover with a flour sack towel and let rise until the dough is about 1-inch above the rims of the pans, 45 minutes to 1 hour.
Bake at 350°F (177°C) for 30 minutes, or until the loaves are golden brown and have pulled slightly away from the sides of the pans.
Let the loaves rest in the pans for 10 minutes.
Remove the loaves from the pans and brush the tops with butter while still warm. Cool on a wire rack before slicing.

Notes

Use 100 to 110°F (38 to 43°C) water to proof the yeast. Water that's too hot can kill the yeast, while cooler water will slow the rising process.
Bread flour produces the best rise and texture for this recipe. It creates a soft loaf that's sturdy enough for sandwiches and slices cleanly once cooled.
Rising times are only a guide. Let the dough double during the first rise and reach about 1-inch above the loaf pans during the second rise before baking.
Store the cooled bread in an airtight bread bag or container at room temperature for up to 4 days, or freeze the extra loaf for up to 3 months.

Nutrition