White Sandwich Bread Recipe, the best homemade bread without a bread machine. It's so easy to make, and it smells absolutely amazing. It's made with a few simple ingredients, and there is no need for bread flour either, the regular plain flour can be used too if needed. A family-favourite loaf recipe! Making this sandwich loaf takes a bit, but it's so worth it. Use it for sandwiches, or dipping, it's so delicious!
- 400 g plain flour
- 2 teaspoon dried yeast
- 275 ml milk
- 30 g butter, soften
- 1 tablespoon sugar
- ½ tablespoon salt
- optional: melted butter for brushing the bread
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Warm up the milk, add the yeast, sugar and a tablespoon of flour, give the mixture a quick stir, and set aside for 10-15 minutes or until the mixture becomes frothy.
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In a large bow, sift the flour, add the salt, soften butter and the yeast mixture, and use your hands to bring all the ingredients together.
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Transfer the dough to the work surface and continue to knead for about 10 minutes, until you get a smooth and elastic dough that does not stick to the hands at all.
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Form a ball, transfer it back to the bowl, brush with oil, and cover with clingfilm.
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Leave to rise until it doubles its volume.
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Knead the dough again gently to release the air bubbles, then shape into a large sausage.
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Grease and flour a loaf tin, arrange the dough in it, then leave to rise again for at least 30 minutes.
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Bake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, making sure the tin is placed on the middle rack in the oven, otherwise the top browns too quickly
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Transfer the bread to a cooling rack, and leave to cool completely before slicing.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- IF THE DOUGH DOES NOT RISE: the yeast was not activate, which means the mixture did not become frothy. It might be that the yeast was expired, no longer active, the milk/water were cold or too hot (the liquid must be lukewarm), the room was not warm enough.
- IF THE BREAD IS TOO DENSE: the dough was not kneaded for long enough, the more you knead, the better. I said knead for 10 minutes, but you can do it for longer if you can. Stretch the dough, roll it, whatever you do, the end product should be an elastic dough
- IF THE TOP CRUST IS TOO BROWN: the bread was baked on the high rack in the oven at a higher temperature. Place the bread on the middle rack, if the top browns too quickly, cover it with kitchen foil and continue to bake it.