Classic White Sandwich Bread

Before you start

A good white sandwich loaf is soft but not squishy, sliceable without crumbling, and mild enough to go with anything. This one uses a mix of milk and water: the milk softens the crumb and helps the crust brown, while the water keeps it from becoming too cakey. A small amount of butter and sugar tenderizes it without turning it into an enriched bread.

The dough is easy to handle, around 63% hydration, so it suits beginners and stand mixers alike. The steps that matter are kneading until the dough is smooth and stretchy, shaping a tight log so the loaf rises tall instead of sideways, and baking to an internal temperature rather than by color alone. Let it cool before slicing for clean, neat sandwiches.

Ingredients

• 420 g (3½ cups) bread flour or all-purpose flour
• 160 g (⅔ cup) water — warm, about 38°C (100°F)
• 120 g (½ cup) whole milk — warm
• 20 g (1½ tbsp) granulated sugar
• 6 g (2 tsp) instant yeast
• 8 g (1⅓ tsp) fine salt
• 30 g (2 tbsp) unsalted butter — softened, plus 1 tbsp melted for brushing

Method

1. Stir the flour, sugar, yeast and salt in a large bowl. Add the warm water and milk and mix until a shaggy dough forms.
2. Add the softened butter and knead by hand for 10 minutes, or in a stand mixer on medium-low for 6 to 7 minutes, until the dough is smooth, elastic and springs back when poked.
3. Shape into a ball, place in a greased bowl and cover. Let rise in a warm spot for 60 to 90 minutes, until doubled.
4. Grease the loaf pan. Press the dough into a rectangle about 20 x 25 cm (8 x 10 in). Starting at a short end, roll it up tightly, pressing each turn with your thumbs to seal. Pinch the seam closed and place seam side down in the pan.
5. Cover loosely and proof for 45 to 60 minutes, until the dough crowns about 2.5 cm (1 in) above the rim. Heat the oven to 190°C (375°F) during the last 20 minutes.
6. Bake 35 to 40 minutes, until golden brown and 88–93°C (190–200°F) inside. Tent with foil after 20 minutes if the top darkens quickly.
7. Turn the loaf out onto a rack and brush the top with melted butter for a soft crust. Cool at least 1½ hours before slicing.

Tips for success

• A 23 x 13 cm (9 x 5 in) pan also works; the loaf will be a little shorter with a flatter top.
• Rolling the log tightly matters more than kneading time for a tall loaf. Loose shaping leaves gaps that become holes.
• Use a digital thermometer for the water; above about 50°C (120°F) can weaken instant yeast.

Substitutions

Milk

Use all water (280 g total). The crust is paler and the crumb a little chewier and less tender.

Butter

Neutral oil in the same weight works; the loaf will be just as soft but less flavorful.

Instant yeast

Active dry yeast at 7 g, proofed in the warm water for 5 minutes first.

Variations

Buttermilk white bread

Replace the milk and water with 290 g warm buttermilk and add ¼ tsp baking soda to the dry ingredients.

Cinnamon toast loaf

Roll the rectangle with 2 tbsp cinnamon sugar before shaping into a log.

Troubleshooting

Loaf is dense and short

Under-kneading or under-proofing. Knead until the dough is smooth and springy, and wait for it to crown above the rim.

Big hole just under the top crust

Gas trapped during shaping or a loose roll. Press out the dough firmly and roll the log tightly.

Top cracked along one side

The loaf was slightly under-proofed, so it tore as it sprang in the oven. Give it 10 to 15 more minutes of proofing.

Storage

Store in a bread bag or sealed container at room temperature for up to 4 days. Freeze slices for up to 3 months. Refrigeration makes the crumb stale faster.

Safety notes

Do not taste raw dough. Contains wheat and milk.