White Sandwich Bread

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White Sandwich Bread made with all purpose and white wheat flour is perfect for sandwiches and toasted for breakfast.  This homemade bread is light and fluffy with a very mild taste. It’s perfect for using to make sandwiches.

I’ve been making homemade bread since I was a kid. I can’t say every loaf turned out perfectly, but I think they all tasted delicious!  I’ve always loved finding new recipes and making a loaf of bread. When I was younger, I always kneaded the dough by hand. I enjoyed the process, but now that I have a Kitchenaide stand mixer, I let the mixer do the kneading for me. Either way works well. 

This recipe makes two loaves of bread, and we usually go through it pretty quickly. If I think we won’t eat it all in a couple of days, I slice up the loaves after they are cooled and pop them into the freezer. Homemade bread only stays fresh for a few days.  Freezing the bread helps prolong the freshness.  

This bread is called white sandwich bread,  but I just couldn’t help but add a cup of white whole wheat flour just to help add to the nutritional value. It’s not a lot, but it does add just a touch of extra flavor and nutrients.

What is white whole wheat flour?

White whole wheat flour is a whole wheat flour made from hard white winter wheat which is lighter in flavor and texture than regular wheat flour which is ground from red spring wheat. White whole wheat flour is not as common, but it is my go to flour when baking bread.

I’ve used it in my homemade white wheat bread, cracked wheat bread, whole wheat zucchini bread, whole wheat poppy seed muffins,  whole wheat pita bread, multigrain bread and honey oat bread.  I told you, I use it a lot! 

Check out my cutting board review to see the board featured in this post. 

Tips for making sandwich bread

• I use active dry yeast in this recipe and I buy my yeast in bulk. You could also buy yeast in packets. Each packet contains 2 1/4 teaspoons of yeast. You will need two packets of yeast for this recipe.
• You can substitute instant yeast, but you do need to decrease the amount of yeast – use a total of 3 1/2 teaspoons of instant yeast in this recipe.
• Add flour gradually, mixing between each addition.
• You might not use all the flour called for in the recipe. The amount will vary depending on the humidity, variances in measuring and how compacted your flour is.
• Continue adding flour until the dough begins to pull away from the sides of the mixing bowl.
• You can always add a bit more flour if you find the dough becomes too sticky while kneading.
• Rising times depend on the temperature of your kitchen.
• Make certain your oven is preheated before adding loaves to oven.
• Remove bread from bread pan a few minutes when it’s done baking.
• Cool completely on a baking rack before slicing.

A great tutorial on mixing and forming loaves can be found in pumpkin and sunflower seed bread,

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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my bread recipes! 

This recipe was originally posted in April 2015. The recipe and pictures have been update. 

White Sandwich Bread

Kathy

Homemade bread perfect for sandwiches or toast.

5 from 2 votes

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Prep Time 30 mins

Cook Time 40 mins

Rise Time 1 hr 30 mins

Total Time 2 hrs 40 mins

Course Bread

Cuisine American

Servings 2 loaves

Calories 272 kcal

Ingredients

  

1x2x3x

• 1 Cup Milk (warmed)
• 1 Cup warm water
• 4 1/2 teaspoon active dry yeast (or 2 packets of yeast)
• 2 Tablespoons honey
• 1 1/2 teaspoons salt
• 2 Tablespoons butter (melted)
• 1 Cup white wheat flour
• 3 - 3 1/2 Cups Unbleached all purpose flour

Instructions

 

• In a large mixing bowl add milk, water, yeast and honey. Mix lightly and let sit for 10 minutes until bubbly.
• Add salt, butter and white wheat flour. Mix
• While mixer is on low speed, slowly add 1 cup of all purpose flour at a time.
• You might not need all the flour. You want dough to form a slight ball, and just be slightly sticky.
• Knead for 10 minutes.
• Place dough in a large, greased bowl and cover with greased plastic wrap. Let dough double in size.
• Punch down lightly. Divide into 2 equal sections. Form loaves and place in a greased bread pan.
• Cover and let rise for 30-45 minutes.
• Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for 30 additional minutes.
• Remove from oven. Let loaves cool for a couple of minutes and then remove from pans. Let loaves cool on baking rack until completely cooled.

Notes

• Directions are for making in a stand mixer.
• Slice loaves into 14 slices.  Nutritional values are calculated for 2 slices.

Tips for making sandwich bread

• I use active dry yeast in this recipe and I buy my yeast in bulk. You could also buy yeast in packets. Each packet contains 2 1/4 teaspoons of yeast. You will need two packets of yeast for this recipe.
• You can substitute instant yeast, but you do need to decrease the amount of yeast - use a total of 3 1/2 teaspoons of instant yeast in this recipe.
• Add flour gradually, mixing between each addition.
• You might not use all the flour called for in the recipe. The amount will vary depending on the humidity, variances in measuring and how compacted your flour is.
• Continue adding flour until the dough begins to pull away from the sides of the mixing bowl.
• You can always add a bit more flour if you find the dough becomes too sticky while kneading.
• Rising times depend on the temperature of your kitchen.
• Make certain your oven is preheated before adding loaves to oven.
• Remove bread from bread pan a few minutes when it's done baking.
• Cool completely on a baking rack before slicing.

Nutrition

Serving: 2slicesCalories: 272kcalCarbohydrates: 55gProtein: 9gFat: 2gSaturated Fat: 1gCholesterol: 2mgSodium: 260mgPotassium: 131mgFiber: 3gSugar: 4gVitamin A: 28IUCalcium: 35mgIron: 3mg

Keyword homemade bread, sandwich bread, white bread

Tried this recipe?Leave a comment and let me know what you think.

White Sandwich Bread recipe adapted from Joy of Cooking