Classic White Sandwich Bread

Ingredients

Classic White Sandwich Bread

• 120g (½ cup) warm water (105-110°F)
• 360g (1½ cups) warm milk (105-110°F, whole or 2%)
• 50g (¼ cup) granulated sugar
• 9g (2¼ tsp) active dry yeast (or instant yeast)
• 700g (5½ cups) bread flour (or all-purpose)
• 12g (2 tsp) fine sea salt
• 60g (4 tbsp) unsalted butter, softened

Pro tip: Warm liquids should feel like a warm bath, not hot. Too hot kills yeast. Too cold slows it down. Aim for 105-110°F.

Equipment

Method

Activate the Yeast (10 minutes)

Proofing the yeast ensures it's alive and active before you invest time in making the dough.

1. Combine warm water, milk, and sugar. In a large mixing bowl or the bowl of your stand mixer, combine the warm water (120g), warm milk (360g for classic, 240g if using tangzhong), and sugar. Stir to dissolve the sugar.
2. Add yeast. Sprinkle the yeast over the surface of the liquid. Give it a gentle stir.
3. Wait for activation. Let the mixture sit for 5-10 minutes until it becomes foamy and smells yeasty. This confirms your yeast is alive and ready to work.

Wait: 5-10 minutes

Tip: If using instant yeast, you can skip the proofing step and add the yeast directly with the flour. But I like to proof even instant yeast just to confirm it's active.

Mix the Dough (5 minutes)

Bringing the dough together is simple. Add ingredients in order and mix until you have a shaggy mass.

1. Add tangzhong (if using). If you made tangzhong, add the cooled paste to the yeast mixture and stir to combine.
2. Add flour and salt. Add the bread flour (700g for classic, 660g if using tangzhong since some went into the paste) and salt to the bowl.
3. Mix until shaggy. Using a dough hook on low speed, or a wooden spoon if mixing by hand, combine everything until a shaggy dough forms and no dry flour remains. This takes about 2 minutes.
4. Add butter. Add the softened butter pieces and continue mixing until the butter is incorporated.

Tip: The dough will look rough at this stage. Don't worry, kneading will smooth it out.

Knead the Dough (8-12 minutes)

Kneading develops the gluten network that gives bread its structure and soft, chewy texture.

1. Knead by machine. Increase mixer speed to medium-low (speed 2-3 on a KitchenAid). Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pull away from the sides of the bowl but may still stick slightly to the bottom.
2. Knead by hand (alternative). Turn the dough out onto a lightly floured surface. Knead by pushing the dough away with the heel of your hand, folding it back over itself, and rotating 90 degrees. Repeat for 10-12 minutes until smooth and elastic.
3. Windowpane test (optional). Pull off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through without it tearing, gluten development is complete.
4. Form a ball. Shape the dough into a smooth ball by tucking the edges underneath.

Tip: The dough should feel like a baby's bottom. Smooth, soft, and slightly tacky. If it's too sticky, add flour a tablespoon at a time. If it's too dry and tough, add water a teaspoon at a time.

First Rise (Bulk Fermentation) (1-1.5 hours)

The first rise allows the yeast to produce gas that makes the bread light and airy. The dough should roughly double in size.

1. Oil the bowl. Lightly grease a large bowl with butter or oil.
2. Add dough. Place the dough ball in the bowl, turning once to coat with oil.
3. Cover. Cover the bowl with a damp kitchen towel or plastic wrap.
4. Rise. Let rise in a warm spot (75-80°F is ideal) until doubled in size, about 1 to 1.5 hours.

Wait: 1-1.5 hours

Tip: The ideal spot for rising is somewhere warm and draft-free. Your oven with just the light on works great (don't turn on the oven!). Or place the covered bowl on top of the fridge where it's slightly warmer.

Shape the Loaves (10 minutes)

Proper shaping creates surface tension which helps the bread rise tall and even in the pan.

1. Prepare the pans. Grease two 9x5 inch loaf pans with butter or non-stick spray.
2. Punch down. Gently punch down the risen dough to release the large gas bubbles.
3. Divide. Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide into two equal pieces (about 650g each if you have a scale).
4. Pre-shape. Pat each piece into a rough rectangle, about 8x6 inches.
5. Roll into log. Starting from a short end, roll the dough tightly into a log, pinching the seam to seal as you go.
6. Final shape. Place each log seam-side down into a prepared loaf pan. Press gently to fill the corners of the pan.

Tip: For extra-uniform slices, you can use the "letter fold" method: roll the dough into a larger rectangle (about 8x12 inches), fold the short ends toward the center like a business letter, then roll up tightly starting from a short end.

Second Rise (Proofing) (45-60 minutes)

The second rise lets the shaped loaves puff up to their final size before baking.

1. Cover. Cover the loaf pans loosely with a damp towel or greased plastic wrap.
2. Rise. Let rise in a warm spot until the dough has risen about 1 inch above the rim of the pan, about 45-60 minutes. The dough should look puffy and spring back slowly when gently poked.
3. Preheat oven. About 15 minutes before the loaves are ready, preheat your oven to 375°F (190°C).

Wait: 45-60 minutes

Tip: Don't over-proof! If the dough rises too high, it may collapse in the oven. The "poke test" works well: press a floured finger about ½ inch into the dough. If the indent springs back slowly but not all the way, it's ready.

Bake (30-35 minutes)

The final transformation happens in the oven. You'll know it's ready by color, sound, and internal temperature.

1. Optional egg wash. For a golden, shiny crust, brush the tops of the loaves with a beaten egg or milk.
2. Bake. Place the pans on the center rack of the preheated oven. Bake for 30-35 minutes.
3. Check for doneness. The bread is done when the tops are deep golden brown, the internal temperature reads 190-200°F (88-93°C), and the loaves sound hollow when tapped on the bottom.
4. Tent if needed. If the tops are browning too quickly, tent loosely with aluminum foil for the last 10 minutes.

Cool and Slice (45+ minutes)

Cooling completely before slicing is crucial. Cutting too early results in gummy bread.

1. Remove from pans. Immediately after removing from the oven, turn the loaves out of the pans onto a wire cooling rack. If desired, brush the tops with melted butter for a softer crust.
2. Cool completely. Let the loaves cool completely on the rack, at least 45 minutes to 1 hour. I know it's hard to wait!
3. Slice. Use a serrated bread knife for clean slices. Aim for slices about ½ inch thick for sandwiches.

Wait: 45-60 minutes

Tip: Bread continues to "set" as it cools. The interior structure firms up and excess moisture escapes. Cutting too early traps steam and makes the crumb gummy. Patience pays off!

Storage

• Room temperature: Store in a bread box, paper bag, or wrapped in a clean kitchen towel at room temperature for 2-3 days (5-7 days with tangzhong method). Keep away from direct sunlight and heat.
• Frozen: Slice the bread first, then place in a freezer bag with as much air removed as possible. Freeze for up to 3 months. Thaw individual slices at room temperature (about 20 minutes) or toast directly from frozen.

Frequently Asked Questions

My bread didn't rise. What went wrong?

The most common cause is dead yeast. Always proof your yeast before adding flour to confirm it's active. Also check that your water wasn't too hot (above 120°F kills yeast) or too cold (below 95°F slows it down).

My bread is dense and heavy. Why?

Usually this means under-kneading (not enough gluten development), under-rising (didn't let it double), or too much flour. Measure flour by weight or use the spoon-and-level method.

Why did my bread collapse in the oven?

Over-proofing. The dough rose too high during the second rise, weakening the structure. Next time, bake when the dough has risen 1 inch above the pan rim, not higher.

Can I use all-purpose flour instead of bread flour?

Yes! All-purpose works fine, though bread flour creates a slightly chewier texture. If using AP flour, you may need a little more flour as it has less protein.

What's the best way to store homemade bread?

Store at room temperature in a bread box, paper bag, or loosely wrapped in a kitchen towel for 2-3 days. For longer storage, slice and freeze. Don't refrigerate—it actually makes bread go stale faster.

Can I make just one loaf?

Yes, simply halve all ingredients. Use one 9x5 loaf pan and follow the same instructions.

What does the tangzhong actually do?

Tangzhong pre-gelatinizes the flour's starches, allowing them to absorb and retain more liquid. This results in softer, fluffier bread that stays fresh longer without preservatives. It adds about 5 minutes of extra work but extends shelf life to 5-7 days.

How do I know if my bread is fully baked inside?

The most reliable method is checking internal temperature with an instant-read thermometer. Insert it into the center from the side. It should read 190-200°F. Alternatively, the bottom should sound hollow when tapped.

Nutrition

Per serving (1 slice (about 45g)): 130 calories, 22g carbohydrates, 4g protein, 2.5g fat, 1g fiber, 170mg sodium. Makes 24 servings.