Homemade White Sandwich Bread

May 16, 2012 § Leave a comment

Never going back to store bought again. Well, never say never. But the homemade stuff is sooo much better. And really, you only need to put in the effort on one day and then you have bread for a week.

As I said in this post, it’s really not that hard to make bread. Time consuming, yes, but most of it is not active time. I wanted to try this out first with regular white flour, and then work my way up to experimenting with wheat. This recipe is still really good if you use 3 cups white/bread and 2.5 cups whole wheat (I used white wheat). I like the taste of wheat bread better, Andrew likes white, so I’m trying to experiment to find one we both like.

This recipe makes 2 loaves. I am trying to figure out how to keep them both fresh for the longest. At first, I would freeze one loaf unbaked. But it didn’t seem to bake as well. Last time, I baked both but froze one. When I find the perfect combination, I will definitely let you know.

We use this bread for both snacking and sandwiches. I just cut it as we need it, since I think it stays fresher that way. It is AWESOME hot out of the oven with butter. We also will reheat it in the toaster oven and it’s almost as good as new.


  • 2 cups warm water (not hot)
  • 2 T sugar
  • 1 T active dry yeast
  • 1 T salt
  • 5.5 cups AP flour or bread flour (I use bread)
  • 2 T butter, softened


Pour the water and sugar into a large bowl, or a mixer bowl if you are using a mixer. Stir until dissolved. Add your yeast and stir until dissolved. Wait 10 minutes, or until the top is bubbly. At this time you can clean up a work surface to knead the bread on later and lightly grease 2 loaf pans.

Add the flour, salt and butter. At this point you can either knead by hand for about 10 minutes, or in the mixer with a dough hook for 3-5 minutes. It’s done when it is elastic and smooth, but not sticky. Spray your bowl with oil, making sure to coat the dough. Cover with a towel and leave it to rise for about 1 hour.

After an hour, punch the dough down to push all the air out of it. Knead it again and form it into a ball. Sprinkle a work surface with flour. Divide the dough into 2 equal pieces. With each half, knead it a little big by folding it over and over. Make it into an oval shape and place it in your loaf dish. Let them rise for one hour (uncovered).

When there are 8-10 minutes left, preheat your oven to 350°. (I like to only preheat right before baking so the oven doesn’t stay on longer than it needs to). When your dough has risen- it should double in size- bake them on a middle rack for 35-40 minutes. When they are done, cool them in the pans for a few minutes on a cooling rack, then turn them out and let them cool the rest of the way.


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