White Bread Recipe Soft Homemade Sandwich Bread Tutorial
This soft homemade white sandwich bread is the ultimate beginner-friendly loaf. Made with pantry staples like flour, yeast, and milk, it delivers a perfectly fluffy crumb and golden crust that’s ideal for sandwiches, toast, and more. With a simple step-by-step process, even first-time bakers can achieve bakery-quality results right at home.
Ingredients
- 3 ¾ cups (450g) all-purpose flour or bread flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ tsp salt
- 2 tbsp sugar
- 1 cup warm milk (about 110°F / 43°C)
- ⅓ cup warm water
- 2 tbsp unsalted butter, softened
Instructions
In a large mixing bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Add the softened butter, salt, and about half of the flour. Stir until combined.
Gradually add the remaining flour, mixing until a soft dough forms. If using a stand mixer, switch to the dough hook and knead for about 8 minutes. If kneading by hand, turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
Punch down the dough and shape it into a loaf. Place it into a greased 9×5-inch loaf pan.
Cover and let rise again until the dough rises just above the edge of the pan, about 30–45 minutes.
Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown and it sounds hollow when tapped.
Remove from the pan and let cool completely on a wire rack before slicing.
Notes
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For best results, use fresh yeast and measure flour accurately.
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Don’t skip the second rise—it’s key to an airy texture.
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Bread is fully baked when it reaches an internal temperature of 190–200°F.
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You can substitute honey for sugar for a naturally sweet touch.
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Brush the top with melted butter for a softer crust and richer flavor