White Sandwich Bread - Bake from Scratch

      Crafted for the ideal sandwich, classic White Sandwich Bread exemplifies perfect balance: soft yet firm, gentle yet resilient, designed to hold fillings without overshadowing them.

      Yields 1 (9x5-inch) loaf

      ½ cup (120 grams) warm water (between 105°F/41°C and 110°F/43°C)

      ½ cup (120 grams) warm whole milk (between 105°F/41°C and 110°F/43°C)

      4 tablespoons (48 grams) granulated sugar, divided

      2¼ teaspoons (7 grams) active dry yeast

      3½ cups (438 grams) all-purpose flour

      2 large eggs (100 grams), at room temperature and separated

      3 tablespoons (42 grams) neutral oil or melted unsalted butter

      2½ teaspoons (8 grams) kosher salt

      1 tablespoon (15 grams) water

      In a small bowl, combine ½ cup (120 grams) warm water, warm milk, 1 tablespoon (12 grams) sugar, and yeast, whisking together. Allow to sit until foamy, approximately 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, 1 egg (50 grams), oil or melted butter, salt, and the remaining 3 tablespoons (36 grams) sugar. Incorporate yeast mixture and mix at low speed until combined and a rough dough forms.

      Switch to the dough hook attachment. Mix at medium-low speed until the dough is soft, slightly sticky, and comes away from the bowl's sides, about 8 to 10 minutes. Grease a large bowl with oil. Transfer dough to the bowl, turning it so the top is greased. Cover and let rise in a warm, draft-free area (75°F/24°C) until it doubles in size, about 45 minutes to 1 hour.

      Punch down the dough and place it on a lightly floured surface. Cover and let rest for 15 minutes. Shape the dough into a 9x7-inch rectangle, positioning one short side nearest to you. Fold the bottom third up; then, starting from the short side, roll the dough into a log. Bring the log, seam side down, toward you to create surface tension.

      Lightly coat a 9x5-inch loaf pan with baking spray containing flour. Position the dough seam side down in the pan, tucking the ends slightly. Cover and allow it to rise in a warm, draft-free location (75°F/24°C) until it doubles and rises just above the pan edges, about 1 to 1½ hours.

      Preheat the oven to 375°F (190°C). In a separate small bowl, whisk 1 tablespoon (15 grams) water with the remaining egg (50 grams). Brush this egg wash over the dough with a pastry brush.

      Bake until the bread is golden brown and an instant-read thermometer inserted into the center reads at least 190°F (88°C), approximately 30 minutes, covering with foil during the last 10 minutes of baking to prevent further browning. Allow the bread to cool in the pan for 15 minutes before removing it and transferring it to a wire rack to cool completely. Store in an airtight container for up to 5 days. For longer storage, tightly wrap in plastic wrap and freeze for up to 3 months.

      We would love to hear your feedback!