Homemade White Sandwich Bread

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The most perfect white sandwich bread make from simple pantry staples; plain flour, milk, active yeast, oil, salt and sugar. This easy recipe makes 2 loaves, one for now and one for the freezer.

A loaf of white bread sliced on a wooden cutting board with a serrated bread knife beside it.

If you've been searching for the most perfect Homemade White Sandwich Bread, congratulations; your search ends here! This recipe creates two loaves of soft, white, fluffy sandwich bread. It's perfect for giving one loaf away to a friend or popping one in the freezer for later. If you'd prefer to make just one loaf, simply halve the recipe. Add your favourite sandwich fillings or just enjoy with butter!

Ingredient notes:

Baking ingredients on a counter: a bottle of milk, containers labeled flour and white sugar, yeast jar, small bowls with salt, oil, and butter. White tiled wall in the background.

Flour: This recipe calls for plain white flour. The rising agent is the yeast.
Yeast: I use active yeast in this recipe. Whenever you are using yeast, make sure you check the expiry date! For all the time, effort and money, you don't want to be disappointed by the lack of rise caused by expired yeast.
Milk: The addition of milk makes the loaf softer, gives it a rich flavour and helps to create the golden brown crust.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In the bowl of a stand mixer, combine the milk, warm water, sugar and yeast. Stir together and leave for 10 minutes until frothy. Add the oil, salt and flour. Using the dough hook attachment, mix on low speed for 5 minutes until the dough is smooth and elastic.

A stainless steel bowl containing risen bread dough with bubbles on the surface sits on a countertop in natural light.

Metal mixing bowl containing flour and other dry baking ingredients, with a small amount of liquid visible along the edge.

Cover the bowl with a clean tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.

A stand mixer with a dough hook attachment is kneading a ball of dough in a stainless steel mixing bowl.

Ball of risen bread dough resting in a metal mixing bowl, with sunlight casting a shadow inside the bowl.

Grease two loaf tins. Divide the dough into two equal portions and shape each into a log. Place into the prepared loaf tins.

A large ball of risen bread dough sits in a metal mixing bowl on a gray countertop.

Two uncooked loaves of bread dough rest in metal loaf pans, one gold and one pink, on a gray surface.

Spray or lightly oil a piece of cling film and place it over the tins. Leave to rise for another hour, or until the dough has risen above the rim of the tins. Towards the end of the second rise, preheat the oven to 180°C fan bake.

Two loaf pans containing rising bread dough are covered with clear plastic wrap and placed side by side on a gray countertop.

Two loaf pans with risen bread dough sit side by side on an oven rack, ready to be baked.

Bake for 30 minutes until golden brown and sounding hollow when tapped on top.

Two loaves of baked bread sit in metal pans on a wooden cutting board, viewed from above.

Two loaves of shiny, golden brown bread sit in metal pans on a wooden cutting board, with a tiled backsplash in the background.

Remove from the oven and leave to cool in the tins for 5 minutes. Brush the tops with the melted butter, then leave to cool in the tins for a further 5 minutes before transferring to a wire rack.

Two golden brown loaves of bread cool on a black wire rack on a kitchen counter with white subway tile backsplash.

Allow to cool for at least 20 minutes before slicing.

A loaf of bread with two slices cut, resting on a wooden cutting board next to a serrated bread knife.

Recipe FAQs:

Can I make this bread with one loaf instead of two?

Yes, simply halve all of the ingredients to make one loaf. The method remains the same.

Can I freeze homemade sandwich bread?

Absolutely. Once completely cooled, wrap the loaf well or place it in an airtight freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Why is my homemade bread not soft and fluffy?

This can happen if the dough hasn't been kneaded enough, the yeast isn't active, or the dough hasn't had enough time to rise. Be careful not to add too much extra flour when kneading, as this can result in a denser loaf.

Storage:

Store in an airtight container at room temperature for up to 4 days. Freeze sliced bread in a freezer-safe bag for up to 3 months.

Top tips:

Whenever you are using yeast in a recipe, make sure you check the expiry date! For all the time, effort and money that goes into making bread, you don't want to be disappointed by the lack of rise caused by expired yeast.

Related Recipes:

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White Sandwich Bread

Yield: Makes 2 loaves

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 2 hours 15 minutes

Total Time: 3 hours 15 minutes

The most perfect white sandwich bread make from simple pantry staples; plain flour, milk, active yeast, oil, salt and sugar.

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Ingredients

1 cup milk
1½ cups warm water
3 Tbsp white sugar
4 tsp active dried yeast
2 Tbsp oil
2 tsp salt
6 cups plain flour (900g)
1 Tbsp butter, melted

Instructions

In the bowl of a stand mixer, combine the milk, warm water, sugar and yeast. Stir together and leave for 10 minutes until frothy.
Add the oil, salt and flour. Using the dough hook attachment, mix on low speed for 5 minutes until the dough is smooth and elastic.
Cover the bowl with a clean tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
Grease two loaf tins. Divide the dough into two equal portions and shape each into a log. Place into the prepared loaf tins.
Spray or lightly oil a piece of cling film and place it over the tins. Leave to rise for another hour, or until the dough has risen above the rim of the tins.
Towards the end of the second rise, preheat the oven to 180°C fan bake.
Bake for 30 minutes until golden brown and sounding hollow when tapped on top.
Remove from the oven and leave to cool in the tins for 5 minutes. Brush the tops with the melted butter, then leave to cool in the tins for a further 5 minutes before transferring to a wire rack.
Allow to cool for at least 20 minutes before slicing.

Notes

Store in an airtight container at room temperature for up to 4 days. Freeze sliced bread in a freezer-safe bag for up to 3 months.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 2mgSodium: 194mgCarbohydrates: 51gFiber: 2gSugar: 2gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya