Easy White Sandwich Bread Recipe

This recipe is the most perfect, moist, slice-able, and EASY sandwich bread recipe you will ever try! I make 2 loaves of this every Sunday for my family and it is all gone around Thursday… maybe I should start making 3!

Sandwich Bread Recipe

bread lovers beware: once you go homemade, you don’t go back!

the good news is that this recipe for white homemade sandwich bread is easy & you can totally make it every week – i sure do! each sunday i make several loaves of bread (usually 2 but recently with school lunches we are up to 3 loaves a week!). it is super moist and chewy but has just enough firmness to be sliced for sandwiches. it was given to me by a dear friend who now lives far from us – my kids often still refer to this as ‘ms. darin’s bread’ when i make it! she was the one who perfected this recipe so all the credit goes to her! i have posted several pictures of this recipe on instagram and after MANY requests am finally posting it for you to enjoy as well! without further ado, here it is….

Easy White Sandwich Bread Recipe
 
Easy and delicious White Homemade Sandwich Bread Recipe
Ingredients
  • 2 c of hot (not boiling) water
  • ½ c flour
  • 5 Tbsp. sugar
  • 2 packets of yeast
  • 1 ½ Tbsp. oil
  • 1 cup flour
  • 2 ½ tsp. salt
  • *flour (about 3 cups more)
Instructions
  1. In a stand mixer with your bread hook attachment, add hot water, ½ c flour, sugar, and yeast. Mix until well combined.
  2. Add oil and 1 cup flour and mix for a few seconds. Add salt and continue to mix.
  3. Add flour about 1 or ½ cup at a time mixing on low speed until the dough clings to the hook and the bowl is clean.
  4. Remove hook and cover with a towel. Allow to rise until it doubles in size. (this can take about 30-45 min depending on the heat in your kitchen.)
  5. Preheat oven to 335 degrees and spray your loaf pans with non stick spray.
  6. Remove from the bowl onto a floured surface and cut the dough evenly in half.
  7. Working with one half at a time roll the dough into a large rectangle, rolling out the large air pockets as you go. The long side of the rectangle should be just longer than the length of your loaf pan.
  8. Roll the dough starting with the long side of the rectangle. Tuck the ends of the roll under and place into your loaf pan. (NOTE: there are lots of ways to roll and shape loaf bread - this is just how I learned)
  9. Repeat this with the second dough. Cover with a towel and wait for them to double in size. (another 30-45 min)
  10. Bake at 335 degrees for 22 minutes. (this is the time I have found with my own oven, but each oven is different. You may have to adjust this a bit for your own oven)
  11. **For WHEAT bread** I do a 50/50 wheat bread- Half of the flour is whole wheat and half is regular flour

Homemade Sandwich White Bread Recipe

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