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Best White Sandwich Bread Recipe

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Homemade white sandwich bread in breakfast is the best way to start your day. At least, this is at least true for me and my son. He loves to have sandwiches in his tiffin and for him, I always have fresh white sandwich bread available at my place. Not only it helps me to solve his daily tiffin problem but also helps for small snack breaks at home.

It’s been ages that I have bought white sandwich bread from the market. And ever since I have started baking my homemade bread in the oven, my family has started hating the market bread. I now often bake Garlic bread, Pav Bun and Focaccia Bread for my kid’s tiffin. Baking bread at home gives you complete control of the ingredients for homemade bread and using the best quality ingredients makes your bakes awesome.

Homemade White Sandwich Bread

People think white sandwich bread is not good so they generally buy brown bread or wheat bread from the market. However, I have a difference in opinion here. I believe homemade fresh white bread is much better than market bought wheat or brown bread. You have the assurance of not having any harmful chemicals or preservatives in your homemade bread.

We are what we eat

I strongly believe in this old saying and that is the main reason why I started baking at home. Now I don’t feel guilty while serving sandwiches to my family as those are made with homemade bread. And because all these homemade bread tastes awesome, my son keeps demanding for more. Tomorrow I will be baking monkey bread for him.

 

Quick Notes
Tin Size 9x4x4
Oven Temp 200 °C
Baking Time 35 min
MW Convection Temp 180 °C
Baking Time 35 min
Demold Instructions Immediately
Cooling Time 2 hrs

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

How to Bake Homemade Bread

To start with, first, activate the yeast. For this, in a bowl take lukewarm water (approximately 50 ml from the total 300 ml) and add sugar and yeast to it. Stir it and let it rest for 5 minutes or until it froths. Froth is the sign of good yeast.

In a separate kneading bowl, take flour and salt. Add activated yeast solution and start binding the dough by adding water to it. Start adding water little by little as it will make dough “easy to handle “for you.  Add oil and mix it into the dough. The water amount can vary depending upon your flour quality.  Initially, the dough will be sticky. Take the dough out on a floured surface and start kneading. Knead the dough until it becomes smooth and non-sticky. Now keep the dough in a greased bowl and cover it with a clean kitchen towel. Let the dough rest until it doubles in volume.

White Sandwich Bread Kneaded Dough

With a temperature between 28 °C to 33 °C, my dough took 35 minutes to rise. The time can vary depending upon weather condition at your place. Once the dough doubles, punch it to release the air. Take the dough on lightly floured surface and knead it for another 2 minutes.

White Bread Dough First Rise

Shaping the White Bread

Using a rolling pin, roll the dough into a rectangular sheet with 1-inch thickness. Start folding the dough sheet to shape it into a log. Seal all the open edges properly.

White Bread Shaping

Place the log into a greased loaf tin seam side facing the bottom of the tin. Cover the tin with cling wrap and again let the dough rest until it reaches to the rim of the tin. Time taken by the dough to rise again depends upon the temperature. For me, the dough was double in 30 minutes. So keep an eye.

White Bread Dough Second Rise

When dough reached to the rim of the tin, it was time to bake it. Now keep your oven for preheating at 200 °C for 10 minutes. Meanwhile, brush the dough with milk and it’s time to put homemade bread in the oven. Bake it in a preheated oven at 200 °C for 35 minutes. Place the tin on a middle rack.

White Bread Dough ready to go into oven

Homemade Bread in Oven

If you feel your bread is browning fast then cover it with aluminum foil and continue to bake. The oven temperature should be 200 °C to bake the bread. If you are not sure about the temperature then I would suggest you use Oven thermometer as it gives you accuracy about the temperature.

After 35 minutes, take the loaf tin out from the oven. Immediately de-mold the bread and place it on a cooling rack. Brush the bread top with butter. It will help to soften the crust. Let the bread rest for minimum of 2 hrs.

Soft White Sandwich Bread

Our homemade white sandwich bread is ready to slice and serve. Using a serrated knife, make even slices of the bread. A dollop of garlic butter on freshly baked bread is my favorite. This bread stays good up to 4 days on room temperature. Store your sandwich bread in a bread box.

Best White Sandwich Bread

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Buy Tools and Ingredients used in this recipe

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White Sandwich Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Course: Main Course
Cuisine: Baked
Servings: 1 Loaf

Ingredients

  • 400 gm All Purpose Flour
  • 2 tbs Oil
  • 1 tbs Sugar
  • 1 tbs Salt
  • 2 tbs Milk For Milk Wash
  • 1 tsp Active Dry Yeast 1 tsp = 5 gm
  • 300 ml Water

Instructions

  • Take lukewarm water in a bowl. Add sugar and add yeast. Mix it properly and keep it aside for 10 minutes or until the yeast activates.
  • In a mixing bowl, take all-purpose flour. Add salt to flour and mix it well.
  • Add activated yeast solution and mix it. Add water and keep mixing the flour to make the dough. The dough will initially be sticky.
  • Take the dough out on the dusted surface. Add oil to the dough and gently fold the dough. Knead the dough again for about 10-15 minutes.
  • After about 10-15 minutes the dough will become elastic but non-sticky and will have superior texture. Take a bowl, grease it with some oil and place the dough in the bowl. Cover the dough with a kitchen towel.
  • Keep the dough for the first rise for 30-40 minutes or until it doubles in volume.
  • After 40 minutes the dough volume will double. Remove the kitchen towel and punch the dough to release the air.
  • Knead the dough again for about 5 minutes. Keep the dough on a dusted surface for rolling. Take a loaf tin and place parchment paper in it or grease the tin with butter/oil. Spread the dough and start rolling the dough. Shape it into a loaf.
  • Place the dough in the tin. Cover the tin with cling wrap and again let the dough rest until it reaches to the rim of the tin.
  • Keep your oven for preheating at 200 °C for 10 minutes. Meanwhile, brush the dough with milk and bake it in a preheated oven at 200 °C for 35 minutes.
  • After 35 minutes, take the loaf tin out from the oven. Immediately de-mold the bread and place it on a cooling rack.
  • After 2 hrs slice the bread and serve.

Notes

  1. Water should be lukewarm to dissolve the yeast. If you can't comfortably hold your finger in the water for a few seconds, wait for it to cool or add room temperature water to it.
  2. This is tried and tested recipe. Don’t ask for the substitutes. Any change in ingredients can change the final outcome. However, you can experiment and can share your results with us on our Facebook group.
  3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
  4. In case you feel your dough is too wet to handle then add 50 gm flour.
  5. In case your dough is too dry and hard then add extra liquid accordingly.
  6. Baking time can vary oven to oven. So keep an eye.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

60 COMMENTS

  1. I tried this reciepe but my dough did not rise in the first step i was kept for 2 hrs
    And in the second step it also did nt rise

  2. hi sonia

    i have only instant yeast on hand. your recipe uses actice dry. may i know the quantity for instant yeast.

    Thanks

  3. Hi Sonia Mam. Tried out Ur homemade soft sandwich white bread yesterday. It turned out well. But I have certain queries like when I placed the loaf in the tin for second raise it did not double up at all. It was like from 8.30pm till the next day mrng 7am I had to keep them for the raise. In between I place the dough in fridge from 12.30pm-3pm and after tat I was again in temperature itself. And during the whole process the temperature outside was 25-30°c. Also my tin did not get filled up at all ly 3/4 of them got filled up and I baked them as such.The ly thing was bread was bit dry I felt. But it was airy and soft. I did not understand why it took so much time for the second raise.

    • Vishnu,
      Did the dough double up in the first proofing process?
      If you kept the dough for the second rise at 8:30 pm, the max time it should have taken is about 30-40 minutes. If the second rise takes more than that, there is some problem. It is mostly the yeast.
      Regards
      Sonia

  4. Hi
    I currently live in Brussels and have plans to visit India ( Chennai) between mid July to mid August. Do you have any workshops planned in Chennai during this time of the year? Would love to join. Cheers

  5. Hi …I tried your recipe it was superb n soft but the bread became hard n chewy the next day I stored it overnight in airtight container …Thank you

    • Hello Alpa,
      This could be because of less moisture content in the dough while kneading. However, homemade bread will become dry sooner than the market bought bread as we do not use any improvers in the bread.
      Next time, cover your bread with a cling wrap and then store it.
      -Sonia

  6. Hi Sonia,

    Do not remember if I have ever written to you before. But I admire you and your recipes. Got you following from HBG 🙂 Needed your advice on this:
    I am planning to use this recipe for whole meal Bread. I am using Bread Flour ( not our regular atta). I understand it will be denser than white flour (or apf). Do you think it will turn out ok? Shall I increase the content of moisture by little bit? I know I am late in asking because I am plunging my hands in it now. But I will wait for answer eagerly :). Happy Dussera!!!

    • Hi Swati,
      Bread flour has higher gluten content so the bread should not be denser. I am hoping you are talking about bread flour which is specifically made for making breads.

      Adding more moisture is not the right phrase. Every flour has different absorption capabilities. Use your right judgement when you knead the dough.

      Sonia

      • Thumbs up for being so prompt! & I learnt a tip too today. Thank you I will keep the fact about moisture going ahead.

        Yes, I am talking about the flour which is made especially for bread. I am going to put the bread in oven after second rise. Will let you know the outcome with this experiment. 🙂 thanks again..

          • Morning from London 🙂 It was late in the night yesterday. So here is the result: I took out the bread from oven at 35th minute. When I tapped the bottom it did not sound hollow. So I popped it back into the oven for 15 more mts with a foil covering. The crust got little harder than how I would have liked it. Also, the sides also developed browninsh tinge. May be because it was whole meal flour. I injured my thumb in the process and could not brush it with butter. That wud have softened the crust.

            I promise I am going to post pic on the group next week but I would improve a little with last step included 🙂 Sorry long comment…

          • Hey Swati,

            Good to hear back. A few observation, the bread, when baked is going to be hard. You should brush the bread immediately with butter and then let it rest for at least 2 hours. Within this 2 hours of resting period, remember the baking is still happening within the bread. Only try to slice the bread after it has cooled down properly. I am sure the bread is then going to be soft and the texture will be better.

            Sonia

  7. Sonia I’m an avid follower of all your recipes. I’m currently based in Singapore but will be coming for a short while in the third week of October to Pune. Will u be conducting any class during that time. Keen to learn ladi pav as mine bake very hard and don’t have a smooth finish. Also would love to learn all the lovely healthy baking u do for your son ‘ladoo’ as I have one who enjoys food too ?

    • Hi Khushnaaz,
      This is one of the most beautiful email I have read. Thanks much for your kind words for me.

      On your query on October 3rd week, I regret, I am not in Pune those days. I have my workshop in Gurgaon on 27th and 28th of October. If in case you will be travelling to Delhi/NCR as well, I would love to see you in the workshop.

      And absolutely will share all I do for Ladoo 🙂
      – Sonia

      • Thanks a bunch Sonia. Unfortunately I will not be in Gurgaon. May be some other time. I am a Pune girl and have my parents there. So will definitely catch up. In the meantime I shall continue to follow your videos and be inspired. All the very best for your upcoming class .

        • Awesome. Thanks for the love. Let me know what more you would like to see on the blog. If you also bake and want to showcase your recipe on my blog, feel free to become a guest blogger and let the world see your talent.
          Cheers!
          Sonia

  8. Thanks for the awesome recipe.
    1. When we cover the dough with wet cloth during second proofing, it sticks to the cloth on rising and the top gets damaged. What can be done in this case.
    2. Can you pls give a recipe for kadak pav?

    • Hi Aisha,
      Thanks for writing. Here are my answers
      1. I always prefer to cover the dough with clingwrap. The clingwrap needs to be greased from inside. Even if the dough sticks to the greased clingwrap, it will not tear off the upper layer of the dough when you remove it.
      2. We will soon publish the recipe of kadak pav for you.

      Regards
      Sonia

  9. While I cut the bread it has lots of bread crumps n it breaks from between.that is I do not know how to shape it .pl guide.

    • Hi Sangeeta,
      Please check your email. A detailed response has been sent to you. Copying the response for reference:
      As you mentioned in your email that you get bread crumbs while cutting the bread, so there could me many reasons for that. Without knowing the recipe that you followed, its little difficult to tell you about exact reasons, still I am sharing few reasons as following

      1. Water content was less : if the dough will be hard then after baking, bread will be dry hence you will get crumbs.
      2. Bread was not allowed to cool enough: Generally we suggest to rest the bread for 2 hours after baking and then only we cut it.
      3. Bread was over baked.
      4. Prefer to use Bread knife to cut the bread.

      Hope these will help you.
      Sonia

    • Thank You Amishi for your encouragement. I have many other recipes and I am sure you will certainly like them. Just in case you are looking for some specific recipe on baking, please share the name and I will add your recipe request in my schedule.

      • Hi I want to make pav will u plz share receipee. Today again I made bread loaf and today I got a better result than day before thank u so much Sonia waiting for more delicious recepees from u if u have any what up group u can add me.

  10. Hello mam,i tried ur recipe of white bread,it turned out perfect, but the top part was little hard…thanks mam

    • Hi Shanaya,
      The top part of the bread needs to be brushed with butter and keep it to rest for about 2 hours. This is ensure that your bread top is soft. Also the bread becomes softer if you keep the brushed bread covered with a damp cloth for 2 hours while it rest.

      I hope this helps.
      Thanks

  11. Sonia ji ur bread is very tempting
    small Doubt always I plan to bake a bread but coming to yeast I always confuse a loot
    which brand is best how to choose yeast
    Please tell me
    TIA?

    • Hello Ramya,

      If you are trying to use fresh yeast, then you can approach any nearby bakery and buy it from them.
      If you are trying to use Instant yeast, then I use instant yeast from “Recipe” or “Gloripan”.

      Let me know if you have additional questions.

      Thanks

  12. My bread doesn’t cook well in the center.. but my top is cooked n brown .. I don’t know where I go wrong every time

    • Hi Aruna,

      1. Are you baking in an OTG with just the top rods on? If yes, while baking bread keeps both the rods on.
      2. Always use the middle rack to place the loaf tin.
      3. If the top of your bread becomes brown earlier than the recommended bake time, please cover the top of your bread with a regular aluminum foil and continue to bake. This will prevent the top getting dark further, however, will allow the rest of the bread to bake properly.
      4. Always bake bread at 200 degrees for 35 minutes.

      I hope this helps. Happy to answer the query, if you have any further.

      Thanks.

  13. Dear Sonia,

    Kindly let me know where to keep the dough for proofing……..I mean at room temperature or some where inside the warm place?????? Kindly assist.

    • Hi Nidhi,
      You should be keeping dough for proofing at some dry and warm place. Temperature plays a vital role in proofing. For example during summers dough will rise absolutely anywhere, however during winters you will need to keep your dough in a warm place else the dough will not properly rise.
      Let me know if I answered your question.
      Thanks.

    • Dear Jai,

      You can use the instant active yeast either ways. You can dissolve the yeast in lukewarm warm with sugar and use it or directly use it in flour and mix it. The benefit in the first method is that if the yeast has crossed its best time to use, you will come to know without wasting your entire recipe.

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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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