Classic White Sandwich Bread

If you're looking for a starter recipe to learn yeast bread-making, try my beginner-friendly Classic White Sandwich Bread. The recipe uses ingredients you keep on hand and instructions detail every step. The bread has the soft texture that children love and makes excellent toast. Scroll down to find demonstration video.
Prep: 40 minutes First rise: 1 hour 15 minutes Second knead & shape: 10 minutes Second rise: 35 minutes Bake: 10 minutes at 400°F and 22 to 24 minutes at 350°FMakes: 1 loaf Pan: 8 1/2 x 4 1/2-inch loaf pan (1 pound) Difficulty: easy

Ingredients

  • 2 3/4 to 3 cups bread (349 to 381 grams) or all-purpose (330 to 360 grams) flour
  • 3/4 cup whole milk, warm
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown or granulated sugar
  • 1 1/2 teaspoons salt
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1/4 cup warm water (100°F to 110°F)
  • 1 tablespoon unsalted butter for bowl, melted
  • 1 tablespoon milk for glaze, room temperature
  • Non-Stick cooking spray

Directions

Making the Bread Dough

  • Measure or weigh the bread or all-purpose flour, add to a medium bowl, and set aside. Measure the milk and add it with 2 tablespoons butter to a microwave-safe bowl. Heat the mixture in the microwave at full power for 45 to 60 seconds until it is very warm but not boiling. Transfer the milk mixture to a large bowl, add 1 tablespoon light brown or granulated sugar and the salt, and stir together.
  • Check the expiration date on the yeast. In a small bowl, stir together the yeast, 1 teaspoon sugar, and the warm water. The water should be baby bottle temperature; a drop on the inside of your wrist should feel neither hot nor cold. Let the dissolved yeast stand until it froths and increases in volume, about 3 to 5 minutes. Test the temperature of the milk mixture; it should now be lukewarm. Stir the yeast mixture into milk mixture.
  • Add 1 cup of the bread or all-purpose flour to the liquid ingredients. Beat the mixture with an electric mixer at low speed for 1 minute and then increase the speed to medium and beat for 2 minutes. If you prefer, beat the mixture vigorously by hand for 300 strokes. Stir in enough additional flour to make the dough roll away from the sides of the bowl, about 1 to 1 1/2 cups. Reserve at least 1/2 cup flour for kneading.

Kneading the Dough

  • Turn out the dough onto a floured board. Sprinkle flour over the top of the dough and knead for 10 minutes. Add flour as needed to prevent sticking, but as little as possible. The dough will stick less after about 5 minutes of kneading and require little additional flour.
  • To knead, fold the back of the dough toward you. Use your palms to push the dough away from you with a rolling motion. Give the dough a quarter turn and repeat, folding toward you and pushing away. Knead the dough lightly and rhythmically. Continue to knead until the dough is bouncy and elastic and air bubbles are visible under the surface. At this point, the dough will no longer be sticky.

Letting the Dough Rise

  • Form the dough into a smooth ball with the seam side down. Place 1 tablespoon of melted butter into a large bowl. Place the dough in the bowl, turn to coat all sides, and end with the seam side down.
  • Cover the bowl with plastic wrap and a clean dish towel, place in a warm, draft-free place (see "Tips”), and let rise until doubled in bulk, about 1 hour and 15 minutes.

Shaping the Loaf

  • Uncover the dough and punch it down with a fist. Knead the dough again for 5 minutes adding as little of the remaining flour as possible. Shape it into a ball and let rest for 15 minutes with the seam side down, loosely covered, on a lightly floured board.
  • Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick cooking spray. Shape the dough ball into an oblong with the seam on the bottom (have the loaf pan close by to estimate the best size for the oblong). Do not pull and stretch the dough but gently shape it between your hands. Turn over the dough and pinch together the seam and ends; turn under both ends and pinch. Turn the smooth side back up and drop the dough into the loaf pan.
  • Cover the pan somewhat loosely and let rise in a warm, draft-free place until the dough has risen an inch above the top of the pan, about 30 to 35 minutes.
  • Preheat the oven to 400°F during the final 20 minutes of the second rise period.

Baking the Bread

  • Uncover the pan and carefully burst any air bubbles on the top of the loaf with a toothpick; do not deflate the loaf. This step is not necessary but adds to the appearance of the loaf.
  • Use a pastry brush to apply room temperature milk very gently over the top.
  • Place the loaf pan on the diagonal on the middle oven rack. Bake the bread for 10 minutes at 400°F. Lower the heat to 350°F and bake for an additional 22 to 24 minutes. Do not open the oven door until ready to check for doneness after about 20 minutes at 350°F.
  • When done, the top crust will be medium brown in color, and the sides will have begun to pull away from the pan. Run a knife around the edge of the pan and turn out the loaf immediately on its side on a wire rack. Thump the bottom of the loaf with your thumb and index finger; the bread is done when the loaf sounds hollow. Turn the loaf right side up and cool completely on a wire rack.
  • If you're not sure the bread is done, insert a toothpick into the center of the loaf from the bottom; it is done when the toothpick comes out clean. If necessary, slip the loaf back into the pan and bake for another few minutes.
  • Wrap and store the bread for up to 5 days or freeze it for up to 4 weeks.

Tips

  • A warm, draft-free location for rising should be neither hot nor cold; too hot an area will kill the yeast and too cold will inhibit rising. You can turn on a microwave for 30 seconds and then place the bowl inside the microwave; do not turn on the microwave after the bowl is placed in the oven. You can place the bowl on the top of your hot water heater, if it is in a sheltered location in the house. You can turn on your oven for 3 to 4 seconds, turn off the heat, and then place bowl in the oven with light on to maintain gentle warmth. If the element even begins to turn red, the oven is too hot!
  • Bread is approaching done when it gives off that delicious, yeasty, fresh bread fragrance. When done, yeast bread will begin to pull away from the sides, but not as much as cake.
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