Country White Sandwich Bread Recipe
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 intimidating, 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 helps 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 meet 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 t 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 it’s hot will cause it to stale quickly.
Storage
Room Temperature: Store cooled bread in a plastic bag at room temperature for up to 4 days. Remove as much air from the bag as you can. Refrigerating homemade bread will cause it to stale more quickly.
Freezer: Slice the loaves and place them in the freezer in a freezer bag. Toast to refresh.
FAQ
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.
Country White Sandwich Bread
This beautiful and fluffy country white sandwich bread contains no added preservatives. It's so much better than your favorite store-bought white bread.
Ingredients
For a Full Batch (makes 2 loaves)
- 454 grams (2 cups, 480 milliliters) milk, whole, 2%, 1%, skim, or nondairy (warmed to 110°F/43°C)
- 120 grams (½ cup, 120 milliliters) water (warmed to 110°F/43°C)
- 2 ¼ teaspoons (1 package) active dry or instant yeast
- 50 grams (¼ cup) granulated sugar
- 85 grams (6 tablespoons) unsalted butter, softened and cut into pieces
- 2 teaspoons fine sea salt
- 780-900 grams (6 ½ - 7 ½ cups) bread flour or unbleached all-purpose flour
For a Half Batch (makes 1 loaf)
- 227 grams (1 cup, 240 milliliters) milk, whole, 2%, 1%, skim, or nondairy (warmed to 110°F/43°C)
- 60 grams (¼ cup, 60 milliliters) water (warmed to 110°F/43°C)
- 1 ⅛ teaspoon (½ package) active dry or instant yeast
- 25 grams (2 tablespoons) granulated sugar
- 42 grams (3 tablespoons) unsalted butter, softened and cut into pieces
- 1 teaspoon fine sea salt
- 390-450 grams (3 ¼ - 3 ¾ cups) bread flour or unbleached all-purpose flour
Instructions
Note: The instructions below list ingredient amounts for the Full Batch (2 loaves). If making a Half Batch (one loaf) use half the ingredients.
- PROOF YEAST: Combine the warm milk (454 grams/ 2 cups), warm water (120 grams/ ½ cup), yeast (2 ¼ teaspoons/ 1 package) and a pinch of the sugar to a large mixing bowl. Whisk until the yeast dissolves. Let this mixture sit for about 5-10 minutes. If it is slightly foamy and you can see bubbles forming on top, then your yeast is active. If you don't see any activity, your yeast is likely too old.
- MIX DOUGH: Add the diced butter (85 grams/ 6 tablespoons), rest of the sugar (50 grams/ ¼ cup), salt (2 teaspoons), and the smallest amount of flour listed (780 grams/ 6 ½ cups) to the bowl. Stir with a wooden spoon, bowl scraper, or clean hands until all the flour is hydrated and the ingredients are well incorporated. At this point the dough will likely be very sticky and shaggy. Do not add any more flour yet.
- KNEAD: If kneading the dough by hand, dust a work surface with flour and turn the dough out onto the work surface. Dust flour over the top of the dough and begin kneading it. Add a bit more flour as needed up to 1 more cup. The dough should feel soft and sticky, but it shouldn't be gluing itself to the counter or your hands. Watch the video tutorial if you are unfamiliar with kneading by hand. Alternatively, you can add the dough to the bowl of your stand mixer fit with the dough hook and knead it on medium-high speed. Add more flour bit by bit to the stand mixer until the dough pulls away from the sides of the bowl. If kneading by hand, knead for about 8-10 minutes. If kneading in the stand mixer, knead for 6-8 minutes. When the dough is smooth and elastic and springs back when a finger is pressed into it, you are done kneading.
- BULK FERMENT (1ST RISE): Grease a clean bowl with a bit of oil or non-stick spray and transfer your dough to the bowl, turning to coat. Cover the dough with a damp towel or a piece of plastic wrap and let rise at room temperature until double in size and filled with air. This will take about 1 hour if using instant yeast and 2 hours if using active dry yeast.
- SHAPE: Grease one or two standard loaf pans on the sides and bottoms. Turn the dough out onto the lightly floured surface and lightly push the air out of the dough with the palm of your hand. Cut the dough into two equal pieces if making a full batch. Gently pat each piece of dough into a rectangle (about the shape of the loaf pan). Tightly form each piece of dough into a loaf. (Watch the video tutorial for details about how to properly do this.)
- PROOF (2ND RISE): Place the formed loaves into the pans and gently press down on them with the palm of your hand to ensure they evenly fill the pan. Cover the shaped dough and let them proof at room temperature until the loaves are beginning to crown the pan. This will take about 1 hour for instant yeast and 2 hours for active dry yeast.
- BAKE: Preheat oven to 350°F (175°C). If you want a shiny brown crust, mix 1 egg with 1 tablespoon of water and brush it on the tops of your loaves. Bake loaves on the center rack for 35-45 minutes until golden brown. The center of the loaves should read 190-200°F (87-93°C) when fully baked. Let cool on baking racks for at least 1 hour (if not longer) before slicing with a serrated knife.
- STORE cooled bread in a plastic bag at room temperature for 4 days. Alternatively, you can slice the loaves and place them in the freezer in a freezer bag. Toast to refresh. Refrigerating bread will cause it to stale more quickly.
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103 Comments on “Country White Sandwich Bread Recipe”
Hiya Bettie, love that this recipe is egg free and really want to try this but have a couple of questions, I only use powdered milk mixed in water; do I scald this too? If yes, how?
Also, I use instant yeast and not active dry and usually add to the flour. Can I still do the same with this recipe and get the same results? Thanks
Hi there, thanks for the questions.
You can reconstitute your powdered milk and then scald it. Most bakers believe that even with powdered milk you will get a better rise from the bread if you scald it, however it wouldn’t ruin the bread not to. Just reconstitute it and then scald it like you would regular milk.
These days, instant yeast and active dry yeast aren’t really that different. You don’t technically need to “bloom” the instant yeast by putting it in the water but I always do just to make sure it isn’t a bad batch. If it doesn’t turn frothy then I know it won’t be active in the bread. Just use the instant yeast exactly as I have told you to use the active dry yeast. The rise time for your bread may be a bit shorter with the instant yeast, so just check on it.
Thank you for those instructions! When it comes to making anything that requires yeast, I am…shall we say?….challenged. This looks so delicious. I can almost smell it! Usually I throw everything in my bread maker and call myself a genius, but I cannot wait to try this!
Lol! I mean I don’t knock bread machines. They can do a heck of a good job! But I just love to touch and work with the dough. It’s therapeutic and I think it feels so much more rewarding. Let me know if you do try it and how you like it!
I cant seem to find active dry yeast or yeast at all. Can i use the self rising flour for this country white bread and what ingredients do i take out?
I am always in awe of you. I feel like I’m drowning and don’t have enough time for anything right now and I know you’re busier than I am, yet you somehow still manage to do amazing things like bake this bread and blog it! It looks SO perfect. Classic, comforting, and I know I’d eat that whole darned loaf lickity split!
Girrrrrrl. You are planning a wedding. Trust me, I know what that’s like. Sooo much to do! I have a problem with letting myself relax. As soon as 1 project is over I look for a new one. It’s actually probably not the best trait. I probably always have more on my plate than I should.
I keep coming back to your site for recipes. Your basic sweet yeast dough makes my, and my husband’s, favorite cinnamon rolls. This bread, too, is amazing. It’s currently filling the house with a wonderful aroma. Thank you, Bettie!
Was curious if you have ever made this using all purpose flour and how we’re the results?
I have to I am super excited about your site. I have always wanted to be a better baker, because I love love love to cook for my family. Cakes and desserts always seem to meet the standards of my family and others around although I can be super critical of myself so it never seems to quite be what I imagine. Recently I have been exploring bread again and have found a recipe that has helped me gained a little confidence. Your sites Baking school topics have me super excited, maybe I can finally put some of my problems to rest… and enjoy the process more. I think this will be my first recipe here. Its great that it creates two loaves, it’s great for sandwiches so my boys will love it, and it freezes which means I can try one and not worry about both going bad. Thanks so much for the recipe, and I love the idea of the site and all the extras to explain if you need it! Very cool!
Oh my I should have started this a few hours ago… it’s 9:00pm now and I’m waiting on my yeast to rehydrate. But that’s ok, my husband will be going to bed soon and I’ll fire up Netflix and enjoy a movie he would never watch with me… lol! This bread sounds like it will taste so good! (I’ll keep you posted)
This looks amazing, my husband loves his fresh bread for breakfast, can I leave this bread overnight to rise?
Hi Agata!
If you want to make this the day before and bake it the next day, you can refrigerate it after it is shaped. Cover it with plastic wrap and put the loaf in the refrigerator.This will allow it to slowly rise over night. Let it come back to room temperature for about an hour before baking it.
Hope that helps!
I do not have Bread Flour, what other bread can I use?
You can use all-purpose flour. It will work out just fine, but bread flour would give more structure and a better rise to your bread. Hope that helps Sheila!
Could not get a dough with just 1 cup liquid for 4+ cups flour. Added another cup warm water to get a dough. Bread turned out good though.
I love this site! I too had to add extra water to make the dough. I had a question. Almost every time I bake a loaf, it comes out with a crack down the side. How can I prevent this from happening?
Hi Emily! This can happen from not developing the gluten enough and from not getting enough tension on the dough when shaping. Make sure you are pulling on the dough a little to get some tension when you go to shape it. That will help it not crack!
Awesome site and great recipe!
I concur with others on needing extra liquids. Doing a little research (I made the twisted cinnamon bread – same recipe) I noticed an error in this recipe. Milk should be 1 1/4 not 1/4.
Other than that, the only problem I have with this bread is the rate of consumption by my family.
Thank you for the recipe and great detail! This site is my one stop for bread.
Hi Nathan! Thank you so much for bringing this to my attention. I just looked back at an older version of this page on Wayback machine and it was at one time correct. Somewhere down the road the 1 in front of the 1/4th cup got removed. I really appreciate you letting me know this. It is updated now. It has been quite some time since I wrote this recipe so it’s due for a fresh recipe test and update. Thank you!
I’ve used this recipe many times, and it is perfection. However, I was wondering if it is possible to freeze the dough, and use it at a later time? This would make life so much easier.
Hi Janessa! So glad you enjoy this recipe! I am not typically a fan of freezing raw yeast dough as some of the yeast can die during the freezing process and a lot of changes need to be made to the recipe to ensure success once thawed. I prefer to freeze pre-baked and sliced bread and refresh in the toaster. That said, I get this question often on my yeast bread recipes so I have it in the works to do some testing to make suggestions about how to alter recipes so the dough can be frozen.
A question about refrigerating and using the next day. I tried this. It took 3 hours for the dough to come back to room temperature. Not unexpected. I waited another hour, and it rose some but not as much as expected. The loaf turned out to be about 3 inches high. Did I just not wait long enough?let me know what I missed. Thanks 🙂
Hi Melinda! There are a lot of variables that could affect this. The temperature of your refrigerator, if really cold, could really slow down the process and really put the yeast to sleep. It also depends on how active the yeast was when it went in to the fridge. Possible you needed to let it sit out even longer. A way to test if your loaf is proofed enough is to press in on it with your finger. If it immediately springs back quickly, then it needs more time. If it springs back slowly then it is ready. And if it doesn’t spring back at all then it is over-proofed.
Can I use all purpose flour instead of bread flour? I only have all purpose flour
Yes you can Rosie! The bread won’t be quite as chewy as if you used bread flour!
Thank you for answering my question I really want to make bread and cinnamon rolls that I’ve looked at your site but I’m very intimidated by the yeast in the past I made my first loaf of bread and it did not come out right so I don’t know what I’m doing wrong can you help me I would really appreciate it
Hi there, working with yeast takes some practice! It’s hard to know how to help without a little more information about what might have gone wrong. I would suggest watching my yeast roll video for a detailed video about working with yeast dough. https://www.youtube.com/watch?v=tp3C503SaTg& My yeast roll dough is the same dough that I use for my cinnamon rolls. I am also making a video for this recipe this week which might help you.
Hello Bettie,
Well I tried to make the cinnamon rolls on your site I followed the recipe exactly I warmed up my milk and then I sprinkled the active yeast with a little sugar and waited for 5 to 10 minutes and it got foamy I used my stand mixer I don’t know if I’m kneading to long or what or putting to much flour I just don’t know what I’m doing wrong my cinnamon rolls don’t come out soft and chewy I really want to make homemade breads and cinnamon rolls
Hi Rosie, I am going to make an updated video for my cinnamon rolls soon, but you might watch my yeast roll video. It is the exact same dough and I walk through the steps very thoroughly to help you get a nice end result: https://www.youtube.com/watch?v=tp3C503SaTg&
Is the flour measurement (high end) correct for one loaf? Shouldn’t it be 3-3/4?
Hi Anne! Thanks for pointing this out. I meant it to say 4 1/4 cups, not 4 1/2. I was trying to keep things simple in the instructions where it says “Knead in up to 1 more cup of flour as needed”. It gets confusing when you offer two different measurements to decipher what the instructions are saying. Even 4 1/4 cup for this amount of dough hydration wise is still within range of a normal yeast dough. I had the grams correct, but mistyped the fraction. Just try to knead in as little as possible extra flour for the nicest texture!
Wonderful bread. So wrong but so right. Like cake.
So happy to hear you enjoyed it! It is one of my favorites!
I like your bread. It looks very beautiful and delicious
Thanks so much! Give it a try!
Hello! I’m new to the world of break baking. This bread looks great and I’m eager to try it, though I don’t actually have a standard loaf pan. My 2 pans are each larger at 12×4. Is this recipe easily scaled up to fit a larger pan? How would you suggest going about it? (After a quick google search, I saw a suggestion to times the recipe x3 to fit the two larger pans [making 1 1/2 recipes per pan]. Is this overkill?)
Just got dough into bread pans will let you know how it goes.
I hope it turned out well!
This recipe is so complete and detailed. Thanks so much for the effort.
I guess the days of buying sandwich bread is over.
Please, can you provide a nutritional value page for a loaf?
I’m so glad you enjoy the recipe! I’m sorry, I am not a nutritionist so I don’t feel comfortable providing those facts.
I love this recipe! I appreciate the detailed instructions as well as the video and my loaves turned out beautifully the first time I tried the recipe. I’m new to bread-making and this success encouraged me to continue. Thank you for an excellent site!
If I wanted to make 10 loaves at a time, does this recipe double well?
Thank you so much for the recipe and video. My bread turned out delicious and very pretty. I like that it made 2 loaves, I shared with my neighbor and she was thrilled! The video is very helpful, it’s so easy when you see it done. Overnight Cinnamon Rolls are next!!
Dear Bette Baker, just to say, I’ve been baking bread with sour cream to replace some of the water,milk, a couple of eggs are nice too. I’ve been baking bread for 65 years with great results, bu I find our flour now does not contain as much gluten as it used too.
I have trouble with my loaves of bread falling when they rise and I start to bake them..
Do you have any idea what I am doing wrong?
Hi Rita, are you opening the oven door a lot while baking? That’s usually the culprit. Opening the door releases some of the steam and heat and can cause your loaves to fall. Try not to open the door at all until the very end when it’s already setup.
I made this bread and the loaf is so yum..thank you for the recipe. But I just wanted to know if I can replace oil for butter in the recipe Andy how much.
Thank you
Hi there, in this recipe, yes you can. Use the same amount!
Help! I tried making this and it came out cooked in areas and some small ones uncooked and it felt super dense and heavy. What did I do wrong? The temps read different in the loaf
Thank you for this recipe. The video was very detailed. Your detailed recipes have given me incentive to bake. I look forward to more. I have just ventured into bread baking and have much success with your recipes.
First of all my huge thanks to you Mr Baker Bettie I always appreciates the greater skills you offer not to me but all over the worldwide.God bless you and long live . I believe in hospitality industry I am qualified keep it up to upgrade my capacity.
I made this bread for the first time yesterday. I will never buy grocery store bread again! The smell, the flavor and the crumb are all perfect. Thank you so much! By the way – I took a course in your baking school and I learned so much!
I’m so glad you enjoyed the bread and the class!
I just found your recipe (and your web page), and I made this bread today. It is so good!! Thank you! I’ve thrown out all my other recipes, this is now my favorite. Love looking through all your other recipes too. What is your preferred method for storing this bread, provided it makes it past a couple of days!
Wonderful! You can store it cut side down on a cutting board on your counter for a few days. I like to cut slices and store them in the freezer that way I only have to take out as many pieces as I want and toast them to refresh.
Yeah… this is an easy recipe. I just suck at bread baking.
I’ve been trying recipes off of your site for a month or two now. I always check to see if you have a recipe for what I’m looking to make first. This is the first comment I’ve left even though I should have from the start. Thank you so much for the time you put in on here! My boyfriend has gained probably 10 pounds since I’ve been following your site! My three kids filled up on this bread this evening toasted and topped with cinnamon sugar and butter. I only made one loaf as not wanting to waste any and I should’ve done two because it’s already almost gone! I loved your chocolate chip banana bread too! Thank you again!
This was so good. Easy to make and delicious.
Thanks!
This is a great recipe. I always make two loaves and my neighbor loves to get her loaf!! Easy to follow instructions and thanks for the video. The bread also makes great toast. Yes, I have made french toast too – so good. Honestly Bette, I love to toast a piece of this bread in the afternoon with a cup of tea for a pick-me-up.
So glad you like it! That’s one lucky neighbor!
Thank you for sharing your wonderful recipes!
For the country white sandwich bread recipe, can the initial mix/knead portions be done in a bread machine on the “dough” setting?
You can!
This is the best fresh sandwich bread I have ever made! I did mine in the bread machine. I also added 1 extra Tablespoon of Butter and substituted the sugar for 3 TBSP of honey. It came out fantastic! Super soft, just like store bough bread but of course MUCH better! Will use this recipe from now on! Thanks!
Glad you liked it!
I’m so enjoying all the instructions, demonstrations, videos and recipes on your site.
I’ve bookmarked your site to return often.
Thank you so much!
You’re so welcome!
Hi Bettie! Since my house is usually on the cool side, I’ve been using the heated microwave oven method. I heat up a two cups of water in the microwave, then place my dough (first in the bowl, then in the pan) in to rise. This helps cut back on time. Will that work for this bread?
It will!
Homework #9: Country White Sandwich Bread
This is one of my favorite Sandwich Bread in the world. I love making this with honey. I sliced and packed them by 2, put in the freezer. It will last many weeks. After i learned this technique, I don’t want store bought bread for myself anymore.
I’m so glad to hear it! Enjoy!
Hi Bettie, can we make this bread using whole wheat flour instead of white flour with the same amount of ingredients or do we have to increase the liquid?
I have been baking bread for years, lean and enriched. I tried your Country Sandwich Bread recipe today.
While it was cooling, my son stopped by, smelled the bread and wanted to taste it. So I cut a slice for him. He ate it and said I should make this my goto recipe.
Thank you for this recipe.
That’s great to hear!
Hey Betty, baking bread with your yeast recipe. I’m making 2 loaves. I was just wondering can i freeze one loaf for later? I buy bread on sell and freeze it to eat later.
hey Betty Baker, duh I’m kinda a dodo bird. I didn’t read the last section of instruction about freezing the bread! so forget my stupid question.
No problem! 🙂
thank you for all your wonderful recipes and wisdom .
Great job
thank you!
First time bread maker here!! Help!! during my second rise I ended up getting air bubbles. They got bigger while in the oven. Is this normal and does it effect my bread? I haven’t cut it yet.
Hello Bettie. I have made your white bread recipe and it turned out looking beautiful. The crumb is nice, however it is very crumbly and tends to fall apart while you are eating your sandwich. HELP!!! What have I done wrong…..
Thank you in advance for your help.