Baking / Loaves & yeast breads
Soft White Sandwich Bread
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Brush the loaf with butter the moment it leaves the oven, and the whole house smells like a bakery. Let it cool before you slice, a lesson we learned the hungry way, with a warm loaf and a bread knife.
The short version
Mix the dough, rest it 15 minutes, knead 10 minutes, and let it double. Shape, rise in a 9x5-inch pan until it crowns the rim, and bake at 450°F for 10 minutes, then 350°F for 30. Cool completely before slicing.
What makes ours better
what we fixed so you don’t have to
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Rest the dough before kneading. Fifteen minutes lets the flour soak up the liquid, so the dough kneads up smoother with less flour added. That means a softer loaf.
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Use milk and butter. Milk and a spoon of butter give a tender crumb, a golden crust and bread that stays soft for days.
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Start hot, then turn it down. A blast at 450°F gives an oven spring that lifts the loaf, and 350°F finishes it through without burning the top.
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Brush the hot loaf with butter. It softens the crust and gives the top a soft shine.
What you need
the usual suspects
- Whole milk½ cup
- Sugar or honey1 tablespoon
- Unsalted butter1 tablespoon
- Active dry yeast1¼ teaspoons
- All-purpose flour3 cups
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Mix the liquids
Whisk the milk, water, sugar, 1 tablespoon melted butter and yeast in a large bowl. Let it sit for 5 minutes, until the yeast looks foamy at the edges.
About 5 min. Cook mode has a timer for this step.
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Make a shaggy dough and rest
Add the flour and salt and stir until no dry flour remains. If the dough is very sticky, add up to 2 tablespoons more flour. Cover and let it rest for 15 minutes.
About 15 min. Cook mode has a timer for this step.
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Knead until smooth
Knead on a lightly floured counter for about 10 minutes, or in a stand mixer with the dough hook on medium-low for 8 minutes. The dough is ready when it is smooth, springy and tacky but not sticking to your hands. It should spring back slowly when poked.
Add flour a teaspoon at a time and only if the dough really sticks. Too much flour makes dry bread.
About 10 min. Cook mode has a timer for this step.
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First rise
Put the dough in a lightly oiled bowl and turn it once to coat. Cover and let it rise in a warm spot until doubled in size, about 1 to 1½ hours.
About 75 min. Cook mode has a timer for this step.
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Shape the loaf
Grease a 9×5-inch loaf pan. Press the dough into a rectangle about 9 inches wide and 12 inches long. Roll it up tightly from the short side into a log, pinch the seam shut, and set it seam side down in the pan.
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Second rise
Cover loosely with oiled plastic wrap and let rise until the dough crests about 1 inch above the rim of the pan, 1 to 1½ hours. Heat the oven to 450°F with the rack in the lower third during the last 15 minutes of the rise.
Judge by the dough, not the clock. A poked dough that springs back slowly is ready.
About 75 min. Cook mode has a timer for this step.
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Bake hot, then lower the heat
Put the pan in the oven and bake for 10 minutes. Reduce the heat to 350°F and bake until the crust is deep golden brown and the bottom sounds hollow when tapped, about 30 minutes longer. The center should read 190°F to 200°F on an instant-read thermometer.
About 40 min. Cook mode has a timer for this step.
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Butter and cool
Turn the loaf out of the pan right away onto a wire rack and brush the top with the remaining melted butter. Let it cool completely, at least 1 hour, before slicing.
Cutting it hot squashes the crumb and makes it gummy. Cool it all the way.
Good to know
read this before somebody asks for seconds
- To make two loaves, double everything and divide the dough in half. Bake both at once on the same rack, in the same time.
- For a richer loaf, use all milk and no water, and add 2 teaspoons more sugar.
- Instant yeast works at the same amount. You can mix it right into the flour and skip the 5-minute wait.
- Storage. Keep in a bread bag at room temperature for 3 to 4 days. Slice and freeze for up to 3 months, then toast slices straight from the freezer.
Questions, answered
the questions my cousins text me
Why is my homemade white bread dense?
Usually too much flour, too little kneading, or not enough rise. Measure flour by spooning and leveling, knead until the dough is smooth and springy, and let the loaf crest above the pan before baking.
How do I know when white bread is done?
The crust is deep golden, the bottom sounds hollow when tapped, and the center reads 190°F to 200°F on an instant-read thermometer.
Can I use bread flour?
Yes. It gives a chewier, taller loaf. You may need a tablespoon or two more water because bread flour absorbs more.
Can I make sandwich bread without a stand mixer?
Yes. Knead by hand for 10 minutes on a lightly floured counter. It is a good workout, and the dough feels right when it is smooth and elastic.
Why did my loaf collapse?
It rose too long in the pan. If the dough rises much more than an inch over the rim, the structure gives out in the oven. Bake as soon as it crests.
From the table
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Published October 29, 2026.