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Turkey sandwich with tomatoes, cheese and sprouts on a brown board.
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5 from 2 votes

White Sandwich Bread

Homemade bread perfect for sandwiches or toast.
Prep Time30 mins
Cook Time40 mins
Rise Time1 hr 30 mins
Total Time2 hrs 40 mins
Course: Bread
Cuisine: American
Keyword: homemade bread, sandwich bread, white bread
Servings: 2 loaves
Calories: 272kcal
Author: Kathy


  • 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


  • 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.


  • 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.


Serving: 2slices | Calories: 272kcal | Carbohydrates: 55g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 260mg | Potassium: 131mg | Fiber: 3g | Sugar: 4g | Vitamin A: 28IU | Calcium: 35mg | Iron: 3mg