Country White Sandwich Bread Recipe

This fluffy country white sandwich bread is the perfect soft sandwich loaf. This homemade version of your favorite store-bought bread is so much better with fewer ingredients! 

Country White Sandwich Bread Overview

• Skill Level: Intermediate
• Technique Used: Straight Dough Method

This classic white bread recipe is one of my favorite bread recipes to make. Although making yeast bread can seem intimidation, it really doesn’t have to be. This recipe calls for very few ingredients and I’m going to walk you through it step-by-step so that you have all the tools you need to be successful!

Why you need to make this recipe

• This recipe couldn’t be easier with few, simple ingredients required.
• Homemade white sandwich bread contains no additives or preservatives unlike store-bought bread.
• Once you get the hang of making your own bread, you will never buy expensive store-bought bread again!

What is White Bread Made From?

White bread is made with white flour which is wheat flour that has had the bran and germ removed. In addition to the white flour, white bread is made with water, salt, and yeast.

Sandwich bread often uses enriching ingredients like milk, sugar, and butter to add more flavor and create a softer texture to the bread.

Is White Bread Bleached?

Homemade white bread should always be made with unbleached white flour. Unbleached white flour has had the bran and germ removed which leaves only the endosperm that is fairly white in color. Bleaching the flour weakens the protein structure making it difficult to build a good gluten structure.

However, some brands of store bought white bread do use bleached white flour to make their white bread. They also add stabilizers to make up for the weaker protein structure. If you would like white bread that does not use bleached flour, it is best to make it at home.

INGREDIENTS

• Milk is the main moisture for the bread. Milk keeps sandwich bread nice and soft. I prefer to use whole milk for the added richness but you can use 2%, 1%, or skim milk. You can also use non-dairy milk if you prefer.
• Water is the secondary moisture for the bread. If we made the bread with only milk it would be too soft and fragile. Water helps encourage gluten development and along with the flour, adds some chew.
• Active dry or Instant yeast can be used for this bread. Yeast is what leavens the bread and gives it flavor. Instant yeast is also known as rapid-rise or quick-rise yeast.
• Butter adds richness and tenderness to the bread. Fat shortens gluten strands so bread made with butter will have a softer and more tender structure than bread made without fat like a baguette.
• Sugar adds a touch of sweetness to the bread and help to keep it soft. It will not taste overly sweet.
• Salt flavors the sandwich bread so that it does not taste bland and helps control the yeast activity so that it isn’t too active.
• Flour is the main structure for the bread. The proteins found in wheat flour form gluten once they are mixed in a dough. This is what traps the gasses in the dough and also what gives bread chewiness. Bread flour is going to give bread the best structure and chew however, unbleached all purpose flour can also be used.

How to Make Sandwich Bread

This sandwich bread recipe is easy to make because it utilizes the straight dough method meaning that all of the ingredients are mixed together at once and then kneaded.

Step 1: Proof the Yeast

Combine the warm milk, water, dried yeast, and a pinch of the sugar. Stir together and let it sit for 5-10 minutes until it looks a little foamy and bubbles are forming on top.

This step gives the yeast a little jump start and also ensures that the yeast is alive. If you see no activity in the mixture then likely your yeast is too old and you need to start over. This step is technically optional for both active dry and instant yeast but it will get things moving a little faster.

Step 2: Add the Rest of the Ingredients

Add the rest of the sugar, salt, butter, and the smallest amount of flour listed and stir the ingredients together until all of the flour is absorbed. It will look very sticky and shaggy at this point.

Turn the dough out onto a floured work surface and begin kneading it. You can work in as much of the additional flour as needed during this process. The dough should always remain sticky but it shouldn’t stick to the counter or to your hands. It will become more smooth and elastic as you knead it.

Alternatively, you can knead the dough in your stand mixer. But I prefer to do it by hand because you get a better feel for the dough.

Step 3: Bulk Ferment (1st Rise)

Place the dough in a lightly oiled bowl and turn to coat it. Cover loosely with plastic wrap or a damp towel. Let rise until double in size.

This process allows the yeast to begin feeding and creating gasses and alcohol. This will flavor the bread dough and start building up the gasses to leaven it.

Step 4: Shape the Dough

Gently press the gas out of the dough and turn it onto a clean work surface. You shouldn’t need any more flour at this point. If it is too sticky, you can use a little bit.

If you made the full batch of dough, which makes two loaves, divide the dough evenly in half. To best understand how to shape the dough, the attached video will be helpful. You want to build tension on the dough and shape it in a roll so that it rises and bakes evenly.

Start with the dough in roughly a rectangular shape. Pull out on the top two corners of the dough and bring them into the center, pressing to seal. Fold the top of the dough over to meat the seam you created. Repeat this process two more times. Then roll the dough over and seal it into a tight roll.

Step 5: Proof the Dough (2nd Rise)

Place the risen dough in greased loaf pans and cover them again to rise. You want them to rise until the dough is crowning the pans.

To test if your loaves are ready to be baked, use the dent test. Press your finger into the dough about a ½ inch (1.25 cm) and if the dough springs back immediately, then it needs to proof a little bit longer. If it fills in slowly then it is ready to be baked.

Step 6: Bake the Bread

I like the brush the tops of my loaves with an egg wash before baking. This will give them a golden brown color and a bit of shine.

Once the loaves are out of the oven, they need to cool for at least an hour (preferably longer) before slicing. Slicing the bread while its hot will cause it to stale quickly.

What are the best types of bread for sandwiches?

The most widely used type of bread for sandwiches is white bread! Other popular types include whole wheat, sourdough, seeded, rye, and brioche.

What can I use white bread for?

White bread can be used to make all types of sandwiches including meat and cheese, peanut butter and jelly, grilled cheese, tuna and chicken salad, and BLTs! Other than sandwiches, I love to use white bread to make French toast, bread pudding, and homemade stuffing. 

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this bread recipe, you might like to try another recipe perfect for making sandwiches.

• Honey Wheat Sourdough Sandwich Bread
• Soft Seeded Sandwich Bread
• New-York Style Bagels