The Best White Sandwich Bread
This is the best white sandwich bread ever! It is surprisingly easy to make and is perfect for sandwiches and toast (French toast, too!)!
Growing up (pains me to admit this), I was that kid. You know the one. They complain about any food that has color or nutritional value, including bread. My mom would pack our school lunches with a homemade sandwich, and I would gag every time it was made with wheat bread (in full justification, I’m hoping the gagging was due more to the soggy tuna-laden bread rather than me being a stinker about eating whole grains).
But when my mom would make her famous white bread, I was all over that stuff. No gagging, no complaining. What an angel child I was.
Seriously, though, my mom’s white sandwich bread is the best, most heavenly bread on the planet. You’d probably have acted the same way.
Fast forward to my adulthood, and I began to love and appreciate whole grain everything…and started to try my hand at making a lot of whole wheat/whole grain recipes at home. Now that I have growing kids, I make a huge effort to get wholesome foods and whole grains into all of our bellies.
Did you see this whole wheat quinoa bread I posted a few months ago? It’s become our solid go-to for bread making lately. It is the softest, most delicious whole wheat bread ever.
In fact, it’s rare that we have white bread of any sort (rolls, sandwich bread, muffins) sitting around. Sometimes I’ll live on the edge and make bread or rolls with half wheat/half white flour, but a full-blown all-white flour loaf is kind of special.
And by special, I mean, my kids about kill each other trying to get access to the first piece. I may or may not be right in there with them. Over the last several years, I’ve received a ton of requests for a no-fail, white sandwich bread recipe. Because I almost always make whole wheat bread, I haven’t dedicated the time to get this posted for you.
But today’s the day!
This amazing, tried-and-true recipe has always been in my back pocket. It’s the one I mentioned above: my mom’s famous and spectacular white bread recipe! It just needed a little bit of TLC and fine tuning to get it just right.
When I started figuring out a white sandwich bread solution for those of you that asked, I should have just gone with what I know instead of making a slew of other recipes just in case they were better than my mom’s and I was missing out (I hate missing out on things). Sorry, mom. I feel kind of traitorous admitting that I cheated on your famous recipe.
The good, relieving news is that none of the other recipes compared, at least in my book. Some (quite a few, actually) were made with milk, and others had strange-o ingredients that I never keep on hand (like, soy lecithin and dough enhancers).
In the end, all roads led me straight back to what I knew in the first place:
my mom’s white sandwich bread recipe rocks.
It is simple as can be – standard, everyday ingredients with minimal work. The loaves of bread are soft yet sturdy, and the slices hold up extremely well for sandwiches. And I’ve done a scientific analysis that I’ll share…um…maybe someday…that shows this white sandwich bread makes THE BEST toast (or French toast) in all the world.
I’ve included a few step-by-step photos below the recipe for those that may be a bit visual with new bread-making recipes. It’s not difficult at all. Promise, promise.
Here’s a quick rundown of the equipment I use for homemade bread:
Stand Mixer
I use my Bosch stand mixer for this (and all breads). I also have a KitchenAid mixer but usually say very bad words when I use it to make bread; I know many of you have better luck using your KA mixer for bread, but I’m a creature of habit, and the Bosch is unparalleled for bread making. This recipe makes two loaves which is doable in a KitchenAid; I usually double the recipe in my Bosch so I can get four loaves out of the deal. Having said all of that, you can definitely make this bread by hand, too.
Bread Pans
I always bake our everyday sandwich bread in 8 1/2-inch by 4 1/2-inch bread pans (vs 9X5-inch pans). I have a mix of Chicago Metallic pans and USA Bread pans. I love both brands, truly. If I had to choose, though, I’d probably opt just slightly more in favor of the USA bread pans (nothing sticks!).
As a sidenote, I never wash my bread pans when making homemade sandwich bread (banana bread and other quick breads are a different matter). Sounds icky, but after a decade plus of homemade bread making and pan cleaning, I haven’t had an issue. Instead of washing and submerging in water, I get a clean dishrag and run it under very hot water. I wipe out each pan, paying particular attention to the crevices, let them air dry, and call it good.
This has helped avoid rust in the edges of the pans. I’ve had a few of my bread pans for almost 10 years and they are going strong.
Scale
I use my trusty kitchen scale to weigh out the dough when dividing into loaves. You certainly don’t have to, but I like the loaves to be as similar in weight as possible so they bake evenly.
Bench Scraper
Another optional but super handy tool, this bench scraper/cutter is the perfect thing to use when dividing bread into loaves (plus, it’s one of the most-used items in my kitchen since it has a million different purposes).
Flour Sack Towels
A great alternative to using greased plastic wrap, I throw these lightweight towels over my bread while it is rising in the pans.
Unbleached All-purpose Flour
When using white flour, I always use unbleached all-purpose flour vs bleached all-purpose flour. I’m sure you could use bleached white flour in this recipe, too; I just haven’t tried it (but I’m 99.9% certain that’s what my mom used for decades when I was growing up).
Bread Bags
A few years ago, I bought a case of 1,000 bread bags. Yes, that’s right: 1,000. I’m still working through them (obviously), but it’s cemented the preference that real, live bread bags (instead of stuffing that loaf into an ill-fitting ziploc bag) is the way to go. This is the case of bread bags I have, but I bought these bread bags for a friend and she loves them (bonus: you don’t have to buy a gazillion at once). I always use plastic clips like these (I snag them at IKEA when I’m there once a year) to close the bags.
Bread Bags
This is my favorite bread knife. So inexpensive, and the long blade design makes for very even, neat slices!
If you’ve been looking for the perfect, white sandwich bread, this tried-and-true recipe should end your search! Simple, delicious, and so fluffy! I literally have to walk out of the kitchen when slices of this white bread (or let’s be serious, any bread) are sitting on the cutting board next to a big slab of butter.
My self-control only goes so far.
One Year Ago: Soft Baked Skillet Chocolate Chip Cookie {Egg-Free}
Two Years Ago: Fudgy Coconut Oil Brownie Bites
Three Years Ago: Incredible Chocolate Pudding {Dairy, Egg and Gluten Free}
I always use unbleached all-purpose flour and haven't made this bread with bleached all-purpose flour but I'm guessing it will work just fine. I've also made this bread with bread flour in place of the all-purpose - delicious if you have it on hand and like an extra chewy/sturdy loaf of bread! If you don't have instant yeast, you can dissolve the same amount of yeast in 1/4 cup water with a pinch of sugar until it is foamy and bubbly and then use it in the recipe (add it with the oil and water). As with all yeast doughs, particularly bread dough, I use the flour amount in the recipe as a guideline and encourage you to do the same. The exact amount of flour you use will depend on how you measure flour (this is how I measure flour), the climate and temperature where you live (humidity can be a factor), and several other things. Add flour gradually until the texture of the dough is soft, smooth, and only just slightly tacky to the touch. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.The Best White Sandwich Bread
Ingredients
Instructions
Notes
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It IS the best white bread recipe I’ve tried. I used to make my bread but with work and life itself I’ve been too busy. With retirement on the horizon I’ve set out to find the best recipes for every type of bread that I like and you (and your mom) have won with the white bread. Thank you so much for sharing.
This is the best homemade white bread I’ve ever had. It is chewy on the outside and a little bit chewy but soft and pillowy on the inside. It is perfection! I am 57 years old and I’ve wanted to make homemade bread, without using my bread machine, most of my adult life, but was always so intimidated by the thought that it would be difficult and I would fail at it. Now that I know how easy breadmaking is, I doubt I’ll ever use my bread machine again. There is just something about that soft pillowy dough, when you work it to get it smooth then soft to the touch before you put it in the loaf pan. It’s just so satisfying, the whole process! I have looked at countless YouTube videos and Pinterest recipes and I’ve made the no knead cast-iron Dutch oven bread, which is amazing, and I’ve made whole wheat bread, but this, this is the best I’ve made so far! Thank you so much for sharing your recipe!
So happy to hear this, Karen! Thank you so much for the review!
I’m not sure why you do 2 risings but when you use the Bosch mixer, you can skip the first rising. I do the Bosch for 4 minutes and then warm my convection oven for a minute and turn off, put the dough in the bread pan and press down (no need to shape the dough as you mentioned) – then put in the slightly warm oven for 45 minutes to rise (until 1/2 inch above pan, then bake for 30. I also put the yeast in the Bosch first with very warm water and honey and let sit 5 minutes, then add flour on top, then oil and salt. I’ve been making bread for 12 years, never fails, thought you might find it helpful to save some time! 🙂 I did try your recipe with honey, it was delicious!
I have been using your white sandwich bread recipe for over a year and I love it so much! It is my family’s favorite! Thank you for making a “small batch” recipe. So many other recipes out there make like 6 loaves at a time and I just don’t have the mixer capacity for that sort of thing.
Thanks, Amber!
So good! But BEWARE, if you have a standard kitchen aid, this recipe will not fit in your 6.5qt mixer (or smaller) this makes SO much dough! I made 1- 14” x 4.5” and 2- 8”x4” loaves! I had to stop and divide my mix into two bowls and keep going. But now that I know this, I can adjust in the future. This bread is great! Just be sure not to add too much flour or your dough will be tough. Mine took all 7 cups and was perfect, but I live in a very humid and hot area. Thanks for this recipe!
My family loves this bread. I’m thrilled it makes two loaves. With 8 people still living at home the first loaf is just for bread and butter out of the oven. It’s gone almost immediately ! My only question is what can I be doing wrong? I end up adding almost 2 more cups of flour than what is called for to get the right consistency. Other than that it’s my go to bread recipe these days.
Hey Jennifer – as long as the bread dough isn’t super stiff, it’s totally fine to have to add more flour. So much depends on elevation, humidity (if it’s raining or sunny, etc). It’s more important to focus on the texture of the dough vs the exact amount of flour and if the bread is turning out amazing, you should be good!
Ok, this bread recipe is so easy! BUT, if you have a standard KA mixer, you will probably overflow your bowl! Lol half way through kneading, I took half the dough out and finished kneading each half separately. This made one huge loaf (I think the pan is 14”X4”) and 2 smaller loafs, roughly 8.5”X4”. It’s on the second proof now, but looks excellent so far! I spend so much money on sandwich bread, so I hope my kids will eat this instead! Thanks for sharing.
Made the bread last night. It makes two really big loaves or two regular and one orange swirl loaf heehee
Made another batch today by request. Two regular one cinnamon babka. Yum. Love it. Come to think of it. I MUST love it. It’s 93 humid and hot as heck in Texas and I have my oven on!
Thanks a ton!! This really is super duper yum!
Excellent recipe. The bread is better than i expected as most recipes want you to use milk so i was surprised seeing water which i like better since we do not use dairy. Thank you for posting this recipe. Just wanted to say this again and mention I am not the same as the larry a few comments down who was commenting and defending Bert who was absolutely rude. So i will now go by Larry B so i am not confused with the other Larry who defends rude people.
EXCELLENT RECIPE
Excellent recipe. The bread is better than i expected as most recipes want you to use milk so i was surprised seeing water which i like better since we do not use dairy. Thank you for posting this recipe.
Can I make this in the dough cycle of my bread machine?
As long as your bread machine is big enough to fit the quantity of dough, it should work ok.
Awesome loaf, and so easy! My family approves. 🙂
Backstory: I love Grandma Sycamore’s bread but living in Texas for the last 10 years makes my indulgence in the soft, fluffy cloud of carbiness few and far between. Also, I have never been a great bread maker.
And THEN! I was trying to think of a fun way to teach my kids about the miracle of the loaves and fishes to show just how difficult and time consuming it is to make just 2 loves of bread let alone enough for 5000! My first thought was to search your site for a recipe because deep in my heart I knew you would have something perfect. Our family then discussed the Bible story and set out to complete this difficult task of turning flour and water into something amazing. Thankfully, the 2 1/2 hours of hands-off time letting the dough rise and cook was very difficult for my 11 and 8 year old, because the actual making of the bread was the easiest and greatest experience with yeast I have ever encountered. It was the perfect object lesson.
Then we ate it. Mel, this is seriously the best loaf of white bread I have ever eaten. It has the perfect texture and flavor. And I’m just going to say it right now, it’s better than Grandma Sycamore’s. Just know you’ve created the perfect storm of the easiest AND most delicious bread. It didn’t feed 5,000 but I might be making this at least 4,999 times.
Thank you for sharing this!!!
Thank you so much, Erika! I was reading your comment like a novel – so interested about why you chose to make this bread and I LOVED the application to the story of the loaves and fishes in the Bible. What a great object lesson!! Kind of a “why didn’t I think of that with my own kids” moment. Haha. I’m so glad you loved the bread (and I bet your kids won’t forget the experience).
Why would you post a recipe for two loafs? I assume most people, like myself, would just want to try it with one. Thanks for making me do math
Why would you be so rude. Most people, unlike you, are not!
This cannot be a real post! Someone complaining about doing very simple math?! Oh goodness. My loaf is coming out of the oven soon. Fingers crossed!
You assume wrong. Most people don’t bother dirtying the kitchen for one loaf. I always make two at minimum and freeze one for later. Quit being such a troll.
Brenda, you incorrectly assume that Bert assumed wrong.I start with one if it’s the first time I am trying a recipe. I assume that others feel as Bert and I do. Waste not, want not!
Really a wonderful white bread recipe. My loves came out tall and browned, just delicious.
Omg! I have searched high and low for “the best white bread” recipe and tried others but they always seemed really dense and heavy (and crumbly)… This one is PERFECT! And I do have a bread maker (Zojirushi) and I used it instead of my KitchenAid or by hand. I only use the dough cycle now and I split the dough into two loaves instead of baking it in the machine in the 2lb loaf. It worked great. I put all my wet ingredients in then put the dry with the yeast on top of the flour in a little mound. After the dough was done, (it does have a small rise period, ~10 min, in the machine) I took it out and let it rise in a covered bowl for another 20-30 min, then followed your instructions and put into two pans and let rise again before baking. Turned out very good! Thank you!!
I started diving into the bread-baking world for the first time ever this year. This recipe was the 4th ever try for me and it turned out perfect the first time. I don’t have a mixer and am nervous my food processor won’t work quite as well, so I do it by hand each time. I double the recipe and make it at least weekly now because my neighbors and parents all love it. I haven’t worked out the cost vs store-bought bread, but even if it’s more expensive, I’ll never be buying my sandwich bread again. Thank you for this!!
This is excellent sandwich bread. I made it this week and it turned out perfectly. Rather than freezing the second loaf next time, I’d prefer to cut the recipe in half. Is it as simple as halving all the ingredients? Or is there another adjustment to be made for a single loaf recipe? Thanks.
You should be able to halve everything! Just keep an eye on the flour amount. You may not need quite as much flour.
Thanks. ( BTW: I adopted your “add flour gradually” advice many months ago, and it has vastly improved all my dough-making skills. It really makes a difference!)
can make this in pullman bread (with lid) please help thanks
I haven’t tried that so I’m not sure; sorry!
The recipe works fine in one Pullman pan but I don’t use the lid.
This is an amazing recipe!!!
I made this bread last week after going on a long stretch of making only wheat, and my husband’s reaction was something similar to a child being handed a piece of candy. Haha. It was quite a treat, I guess. I have a question about bread pans. I have both the USA and the Chicago metallic pans and they bake differently. The Chicago metallic takes usually 5-10 minutes longer to have the bread baked through, so I’ve had to started covering the loaf with foil during the extra baking time and use my therma pen to make sure I know when it’s done. Have you experienced anything like this? I know they are different metals, so they conduct heat differently, but my naive brain was hoping they would be the same. I thinking I just need to buy another USA pan to keep baking time consistent. Oh darn. 😉
I know what you mean! I’ve noticed the same thing. I have two USA pans and four Chicago Metallic; I often use both of them in the same oven if I’ve doubled this recipe to make four loaves and the USA pans conduct heat differently and usually the bread is done a few minutes sooner. I just keep my eye on it (also use my thermometer to see if the middle of the loaf is about 185-190 degrees) and take out the USA pans a bit sooner if I need to. I’ve been tempted to just upgrade to all USA pans but haven’t done it yet since my Chicago Metallic pans work perfectly fine!
My mom taught me to make amazing bread too, but her recipe makes 4 big loaves, and I haven’t had much luck halving the recipe. Since it’s just me and my little, I have been on the hunt for a smaller yield recipe that stands up to my mom’s recipe… And I found it!!! This recipe fit perfectly in my Bosch compact mixer, and the results were gorgeous, and delicious. I used bread flour. That’s what I had on hand. I have nothing bad to say about it. I’ll use this recipe again and again. Thank you for sharing.
I am trying the Paleo/Keto diet and want to know if I can us Coconut or Almond flour in place of the ALL Purpose Flour..
I don’t believe that will work – but I haven’t tried it. This recipe has been tested using flour with gluten – subbing in a flour without gluten won’t produce the same result, unfortunately.
Best white bread recipe ever!!!! So simple and so easy. I made it with “00” italian flour and everything organic. Load 1 didn’t make the whole cool down phase before it disappeared. This was exactly what my family wanted…this recipe is going into my saved favorites. I hope load 2 makes it until the morning….THANKS….
5 STARS
Hi there, this recipe seems like exactly what I’m looking for. However, I don’t have and can’t afford a mixer. Is it possible to make this without the mixer? I’m assuming yes, but I’m such a newbie that I’m afraid to attempt. If you wouldn’t mind, how would I substitute hand kneading for the mixer? Any advice will be appreciated. 🙂
This is my favourite white sandwich bread recipe. I have made it countless times by hand. Google “how to knead bread by hand” and you will have lots of little videos to watch from and learn. The bread will be delicious.
This is the perfect white bread recipe. It is very easy and the taste is wonderful. You actually have enough salt in this recipe that makes it excellent as far as flavor goes. I recommend this to anyone desiring to make great sandwich bread. Every time I give bread to someone they ask for my recipe. Thanks Mel.
I was wanting to ask you on different types of yeast, I’ve never used a Lotta used that you just stir in.
So when you’re talking about yeast and making this Bread are you talking about the quick baking yeast? Quick rise yeast?
I also wondered if you knew where someone could get a bread cloth?
Are that I could make one somehow I would just like to have one that would be easy to use,
I’ve made a lot of potato bread and I really like that but I do you like the sandwich bread better, my mother grew up making potato bread, but it’s two dance for me, Would you consider making a video of this recipe? Thank you so much for taking time to read my comment, I making your bread tonight. I’ll check back and let you know but I think it will turn out good I liked it as oil in it. Thank you so much
I use instant yeast for this recipe. I’ve heard before that instant yeast and quick rise yeast can be used interchangeably. Good luck if you try this! I use plain white kitchen towels for covering the bread (but have never made my own).
I buy tea towels from Walmart they’re very very lightweight and work wonders for bread. They come in a package of six I think and I not only use it for that I use it to make Jun and kombucha
Wow ! Looks yumm … how much is the cup measurement ? Or is it possible for you to give me the flour weight in grams ? Thanks wil try out and comment soon
It’s about 30-35 ounces flour (I’m not sure how that converts to grams but there are a lot of free online conversion calculators).
I made the bread with this recipe and it turned out AMAZING…. this is exactly the kind mastery I was trying to reach. It’s soft and airy; it tastes perfect. No strong yeast smell, just perfect blend of everything. This is one recipe that can pass through generations.
Gorgeous loaf
Hello I was wondering if I can use this recipe in a bread maker ?
I haven’t tried because I don’t have a bread maker – sorry!
I’ve made this a couple times and it is, hands down, the best bread I have ever made. It holds up for more than one day, its texture is outstanding, and it still works even without any salt in it. Thank you and thank your mom!
I am so excited to make this! How does the bread compare when using sugar or using honey, other than the healthiness factor? Does one turn out much different than the other? Thanks!
It turns out about the same!
Honey seems to make a more rosey glow. A.k.a browning. Sugar feeds the yeast as does the honey but thru 40 years of baking, ive found yeast responds a but more to honey vs sugar. Mostly the sweets are for the yeast so. In the end, if you want less sugar in the bread, make a hole in the middle of the flour and add your liquids to the hole, then your yeast. Let the yeast proof there until really bubbly then mix. That gives the yeasty beasties more acces to the initial sugar and theyll eat more. Hope that helps
Anna
Delicious.
This is my new “go-to” recipe for bread. It was easy to follow the recipe and it turned out perfect. I am new to bread making but you can’t tell by how this turned out. I have only one loaf pan so I made one loaf and one that was the French bread roll style. Both amazing!
Great job, Clydia!
Mine turned out really flaky and crumbly how do I avoid this in the future. Total bread novice here.
Hi Laura, what was the texture of your dough before baking? If the baked bread is dry and crumbly, it often means the dough was overfloured.
Thank I will try again but it’s was sticky before. So I don’t know. Just have to try again
This bread is gorgeous! Fluffy on the inside & has a chewy moreish crust! The smell when its cooking is to die for♡
This recipe is a no fail delicious bread, I will definitely make it again and again!
Thank you for such a fabulous recipe, I love it!
I absolutely love the taste of this bread however every time I make it it is really really sticky! I have added up to a full cup of flour more than the recipe calls for and it is still sticky. Do you have any suggestions? Could the temperature of the water affect that or how long I knead it for?
Hi Brooke. Mel is out of town, but I will make sure she responds to this when she gets back. She is the bread expert for sure :). In the meantime if you want to make it again, just keep adding flour until it isn’t sticky. Even if it quite a bit more than the recipe calls for. Flour is so variable based on how people measure, humidity, elevation, etc.
Hi Brooke, do you live at high altitude or toward sea level? So many factors contribute to the exact amount of flour used, but it’s ok if you need to add more flour. If you’ve been using really warm water, try using lukewarm water and see if that helps.
This is my situation too. I recently started to bake bread again after a many years break. I have followed a number of recipes and I have found the same thing. I add the flour suggested in the recipe and then a bit more and the description of what the dough should be like, is not even close. I live in Seattle so very low elevation and pretty high humidity, so that is probably the reason.
But I have had a very interesting outcome. I decided to dump the dough, more like thick batter, into the oiled bowl and let rise. I don’t hand knead it, I let the dough hook do it. Them when I form the loaves I use extra flour on the counter and my hands and I handle it gingerly. And even though it isn’t at all a stiff dough, it turns out very well! Today I had planned to just keep adding flour until it wasn’t sticky, but I ran out of flour after about 7.5 cups! So I went with it. Luckily it worked.
I have used this recipe over and over again. It is perfect every time!
I’ve been making this bread 2-3 times a week! It’s hands down the BEST! I haven’t bought bread since making this the first time. Thank you so much for sharing!!!!
Amazing bread. I make about 4 loaves a week. My family just loves this bread. I will no longer buy bread from a store again.
Hi Mel! So many of your other recipes have turned out great for me, but I think I need a little advice on this one. When I sliced the first piece of this bread it looked and smelled great, and the only thing I noted was that it might need a little more rising and baking time next time. The end pieces tasted great but by the time I got to the third piece in, the bread smelled and tasted strongly of yeast.
Any idea why the yeast would be so strong? And any suggestions on what I can do with the yeasty tasting bread?
Excited to try it again!
Hi Elise, what type/brand of yeast did you use? You can try cutting the yeast down (even by half), just keeping in mind the rising times will be longer and the bread might not be quite as light and fluffy.
40+ yr baking vet. If you put the initial 3 c of flour in the bowl, make a crater in the flour then add your liquids in the hole along w you yeast and let the yeast bubble in the hole for 10 min, take a spoon and mix the liquids w tge yeadt to mske sure there are no yeast nuggets THEN. Start the mixer, thst should help evenly distribute the yeast throughout the dough. I had that happen to me on my first breads too.
Try that and see if it helps. It helped me. 🙂
I really want to make this bread sounds delicious , but only have 9×5 baking pans , would I make 2 two loaves instead of three for this recipe, also have a kitchen aide stand mixer 600 series would I still kneed this on level 2
I’ve never made this in a Kitchen Aid so you’ll need to experiment with speeds. I think you could use 9X5-inch pans for this recipe just fine (it makes very large loaves).
Yes on the Kitchen Aide and yes on 9 x 5 pan….rises an inch and a half over bread pan….just more to LOVE
did you make the bread in the 9×5 pans? That’s what I have as well and I don’t want to try it if the bread doesn’t work in that size pan..
thanks
I was always afraid to try yeast bread. I finally tried your French bread recipe (in my KA) and it was amazing! Just made the white bread recipe and it was perfect! So yummy! I love knowing exactly what is in there! Thank you for giving my the confidence to just do it!
Way to go, Dawn! So proud of you!
Hello,
I recently came across one of your receips on Pinterest which led me to reading your bread recipes on your website needless to say I am in love with so many of them! I received a bread machine for Christmas this past year and I’m wondering if you recipes can be utilized inbread machines?
Nicole
Hi Nicole – that’s a great question, but unfortunately I’m not 100% positive since I’ve never used a bread machine. If the quantities in the recipes match up with the quantities of a typical bread machine recipe for your size of machine, they might stand a good of working.
Can you give me an idea of the weight of the finished batch, or each loaf? Thanks! I’d like to try some modifications, and that info would really help!
My loaves usually end up about 30-31 ounces each.
I would like to try this recipe and if you don’t mind me asking will you taste the sugar or it is mild. I made an Amish bread which was quite sweet so looking to make a bread that is not as sweet. Thank you.
It’s fairly sweet in my opinion. Not Kings Hawaiian Sweet, but sweeter than your average sandwich white bread I would say.
This bread does not have an overly sweet flavor.
Excellent bread recipe, easy to follow .I have made the one pot,no knead bread recipe by Mark Bittman, also great. Your recipe is now my favorite!
Thank you . Sharon from Ottawa ,Ontario,Canada
Thanks, Sharon!
I’ve made this many times. It’s foolproof (for me, so far) and versatile, and I’ve used the dough to make cinnamon rolls and pizza crust that have been quite tasty. It’s a popular item whenever I make it. Thanks for the recipe and great directions.
Best white bread recipe I’ve made so far! 🙂
Hi Mel, I am excited to try this recipe. Could you tell me if I would use the same amount of dry active yeast or if I need to convert and if so how much?
Yes, you can use the same amount – just proof it in a few tablespoons of warm water first until it is bubbly and foaming.
Thanks so much! I made it and my husband went nuts! It is so good!! I made French toast and later grilled cheese with it and it was amazing!!
love your recipe for white sandwich bread but my dough does not get to cohesive ball that clear the bottom and sides of bowl. Dough sticks to everything. Help, could it be that I’m not kneading enough?
Sounds like you need to try adding more flour until it does form a ball and isn’t over sticky. Keep adding flour gradually and it should come together!
I’m new to making homemade bread but I’m annoyed that I can’t find one that is sturdy. It doesn’t have to be as sturdy as store bought but I find I typically have to cut slices twice as big so they don’t fall apart and sometimes they still do. Do you find that this recipe is able to cut in thin slices? Or do you have any tips on something I may be doing wrong?
Hey Katie – try not to let the bread rise too long in the pans before baking. That can create an airy, fall-apart texture. I find this bread is super sturdy! Easy to cut into slices.
I just tried this and have made it twice in the last three days it’s such a hit! I only have one loaf pan, so I take the second loaf and split it into 15 rolls in a 9×13 and bake at the same time for five minutes fewer.
My kids and husband declared we no longer need to buy store bread or King’s Hawaiian rolls, because these are better. WOO HOO!
Awesome idea to transition part of this into rolls!
Spectacular taste and texture!
My 9 year old has been asking “can we ever just have white bread?!” I’m taking a parenting class encouraging me to connect individually with each of my children. So I’ve got this one in the oven now so I can deliver a sandwich on white bread for him to eat during play practice break. He’ll thank you!
On all your breads you instruct to move the dough to a bowl to rise. Any reason it can’t just rise in the Bosch?
Thanks!
You are a good momma, Natalie! I love this so much! And as for rising, you can leave it in the Bosch if there’s room for it to rise. but I find the dough is less sticky if I let it rise in a greased bowl. And also, it’s just habit for me to do that. 🙂
He exclaimed “it’s just like Subway!” All four boys went crazy over the white bread! Sandwiches, plain, spread with Nutella…. it was gone in 24 hours. Both loaves. A couple made it to sandwiches in the freezer (my school morning life saver!) Thank you!
Haha. 🙂
This bread turned out amazing!!! I have tried tons of bread recipes, this one is the best, by far. I make bread a few times a month for school lunches and my husband’s lunch, I hadn’t found a recipe to stick with. I think this is the one!!! I’m thrilled!! Thank you!!
Do you use bread flour or regular flour?
I use unbleached all-purpose flour.
We made the recipe and it’s good, but the crust was not as…crusty as expected. We did leave it in the pans for too long, so we’ll try it again.
Your website is very annoying. It’s obvious you’re trying to make money from your blog, as there are ads all over this page (14 ads, in total!). Also, put a link at the top that lets you skip to the recipe.
Thanks.
This is a really rude, entitled comment. If you don’t like the website, stop visiting. Seems simple enough to me.
Umm,, rude. And good for her for making $ at what she has a passion for. If you don’t like it, go elsewhere. Also, white bread is not….crusty….but you sure are.
This is my first time baking bread and I’m so pleased! This is a fantastic recipe and bonus points for it being so easy!
I know you use a different mixer but maybe you know the answer. I use a kitchen aid stand mixer on level 2 and it takes a long time to incorporate all the flour into the dough without me scraping the sides. Am I supposed to scrape or just let is slowly mix in? I think my mixer started to burn out (smelled a bit funny) by the time I was done kneading.
I don’t use my KitchenAid very often to make bread, but when I do, scraping down the sides really helps and helps the dough come together faster (but again, I’m definitely not an expert with making bread in the KA!)
5 stars! I forgot to rate it on my last comment.
I just made this recipe. I am a novice bread Baker and this turned out FANTASTIC! So soft on the inside. If I can do this anyone can. I am wanting to attempt making bread for my family to be confident of the ingredients. This will be my go-to recipe for our bread! Love it! In your spare time would you update the recipe with the weights you use? Thank you for sharing this gem of a recipe.
I second the request for weight measurements! These loaves came out amazing last night – thank you!!
Hi Elizabeth and Corrinne – I hardly ever give exact weight measures for the flour in bread recipes because it can differ (sometimes pretty widely) based on so many factors. Even with this recipe, I find that sometimes I have to add a bit more or a bit less depending on the day. However, if it helps, I always use about 5 ounces of flour per cup. So the range for this recipe would be somewhere between 32.5 and 37.5 ounces. 🙂
Hi Mel – I am a cooking teacher with only 1 hour per day per period with my students. Can we make the dough, let I ride for one hour and then refrigerate it to finish the following day? Thank you!
Hi Becky – you should be able to do that, although I’d recommend putting it in the fridge before it rises and then taking it out in time to let it rise completely (so maybe that would mean taking it out before class starts??)
Made this yesterday (first time making bread!!) and it was DELICIOUS! My loaves were huge! How do I freeze it?!
I let it cool completely, slide each loaf into a bread bag, tie it closed and freeze it that way (press out as much air as possible from the bag without squishing the bread).
It truly is the best white sandwich bread recipe I’ve tried. The kids really enjoyed it. I recently got a new oven, hadn’t made homemade bread in 3 months and my blessed children(and the husband) were starting to turn on the store stuff. This one is a keeper.
Thank You
By far the best white bread recipe I have ever come by! So soft big and fluffy so easy to make as well. Thanks sooooo much ! ❤️
Thank for the easy and awesome recipe me and my husband made this bread and we are so pleased thank you. Love and blessings The Johnsons
The flavor is really great, especially for white bread. I live at high altitude, so my proof to oven shape on the loaf ended up a little wonky. Who cares? I’m gonna eat it, not put it in a museum. Definitely will be making again.
Just put my first rise in the oven (proof oven). Can’t wait to see how they bake up. I love finding recipes, hoping this becomes my go to for white bread! I used my Kitchen Aide it worked great, I do however, have the 1.3 hp. It is the commercial one and can stand up to pasta dough without a flinch.
Hello Mel.
Just found your blog the other day and I’m having a blast trying your recipes.
I’d love to stop buying all store bought breads, however my schedule is a bit tricky. I’m wondering if there is a way to start the bread in the morning and finish it in late afternoon.
Can you put it in the refrigerator after making the dough and letting it rise a bit, then finish later?
Yes, you can definitely refrigerate the bread dough until you are ready to let it finish rising and form into loaves!
Never fails the recipe♥️Over and over again almost every week I’m baking it since last year when I discovered.
Thank you!
Hi Mel,
I scrolled through all the comments to see if anyone had asked about preparing the dough in a bread maker, but I didn’t see any comments related to this. I’m a distracted mother of three littles. I’d like to use the bread maker for the dough portion (including rise) then mold them in the bread pan. Have you tried doing this? If not, what would be your recommendation? I’ve done the recipe as written but my mixer struggles towards the end it just does not turn out. Any tips or suggestion would be so much appreciated. Thanks!
I don’t have a bread machine and haven’t ever used one, so unfortunately, I don’t dare give a recommendation. As long as the dough amount fits in your bread machine, you should be able to mix it that way, though. Good luck!
Can you double the white bread recipe?
Yes.
This bread is surprisingly simple to make (thanks for the step-by-step pictures!) and has the perfect texture and it slices so well! It makes our house smell wonderful for hours 🙂
This bread was fantastic! I put cinnamon, raisins and a bit of sugar in the middle and made cinnamon swirl bread. Yum! I also was short on time so I cut out the first rise. I just kneaded, shaped, placed in the pans, let rise, and baked. I’m sure it would benefit from 2 rises, but my bread turned out amazing anyway. It’s a wonderful and adaptable recipe!
Thank you for this recipe! It’s so simple and the bread came out super nice. It’s perfect. I don’t have a mixer or bread maker but doing it by hand wasn’t that big of a deal. I’ve already sliced some up for my lunches at work.
Mel, I have made French bread loaf a few times and it is so delicious I wanted to make it today but I can’t find your recipe on your website
Sorry about that! It’s offline for the next few hours while I update the recipe. Should be up again soon!
I love homemade bread! I’ve tried numerous recipes for various breads over the years. My weakness will always be, white breads… Rather it be rolls, loaves, logs… I’m in. This is a simple, easy to follow recipe, though the bread it produces definitely has that “Grandma’s secret recipe” taste! Thank you for sharing.
I just pulled my first batch out of the oven. If it tastes even half as good as it looks and smells, it will be a family favorite for sure!
My two loaves are in the oven as I am typing this. I can’t wait to try it. Thanks for the easy recipe.
Question– do you find the loaves, if frozen, get crumbly after being thawed? I’m trying to gauge if I should make extra as I have run into this problem with recipes in the past.
I haven’t noticed they get crumbly after coming out of the freezer (as long as I let them defrost at room temperature vs microwaving to speed up the process).
Cool, thanks!
Mel OMG I a on pins and needles! I thought I would take a look at the Bosh Mixer you mentioned, then I watched the video all I can say is WOW!! For someone who bakes a lot of bread thats better then any bread machine (I tried one once Hated it) The capacity alone is astounding!! The speed absolutely awe inspiring unfortunately I have to wait a month to order it but I will be!!! I make 2-3 dozen loaves a week for my family and my sisters families. The time it will save me is mind boggling. I have a KA and I love it but it falls a bit flat when making some things. (My daughter called dibs when I get the Bosh not sure if I am ready to part with it just yet it does have a ton of attachments I use)
i wanted to make mini loafs of bread and freeze and when i ahve peoepl to dinner give them each a small loaf of bread have you ever done this?i was wondering how long to bake them
I’d probably check the mini loaves after about 18 minutes.
Hi. If I used the USA 10 x 5 x 3 pans, do you think I would need to make much adjustment to the baking times? How much longer do you think I would need to bake?. Thanks. I am preparing. I have a Bosch being delivered next week.
I think the bread would do great in those pans (it makes a really large loaf in the smaller pans and I think would fill up those larger pans just fine). I wouldn’t adjust baking time; should be ok!
Great bread recipe! It’s been years since I’ve made White bread and not just my quick French bread recipe. I used my daughters Bosch machine….Perfect. Thanks for your great tried and true recipe. My husband asked me to please not give any of this batch away. Ha!
This bread is so, so good. Thank you for sharing your mom’s wonderful recipe.
Mel, you have been my go-to gal for so, so many recipes and I’ve been trying to master my yeast bread skills for the last couple of years, with your help. I’ve had much success with rolls and many things but have still struggled with wheat bread. But, I decided to give this white bread a try right away and holy smokes!!! It was so easy!!!! Absolutely perfect loaves with delicious flavor and texture on my first go ’round. I’m about to pop another batch in the oven right now and they look equally good. Thank you, thank you for tutoring me in yeast and helping me give my family so many delicious meals!!
Yay!!!
HI MEL–I’ve made the bread twice and it was delicious…one loaf still in the freezer. I did have a question though: on the yeast: Is it TABLESPOONS? Seems like so much. My first batch–the bread rose up over the pan a bit. Yesterday’s batch–the 2nd rise was huge at 20 minutes. I’ve usually used just 1 packet of instant rise, but this is nearly 3 x as much. Worth it for such amazing and tempting bread, but have you ever used less ?
The measurement in tablespoons is correct, but you could certainly cut down the amount!
The only thing I would add to this is the best way to slice homemade bread is with an electric turkey knife. I worked in a bakery when I was in high school. I spent hours slicing freshly baked bread with an industrial slicer. An electric knife works equally as well. Perfectly sliced bread that isn’t smashed by my kids. Awesome!!
Made this recipe today. First time in 20 years baking white loaf bread. I doubled the recipe as 2 loaves wouldn’t cut it around here. First loaf always goes just for a snack fresh out of the oven, this bread was divine. Thanks for sharing.
The real purpose of this response is to tell you I get my bread bags at Smart and Final. They are called Food and Bread storage bags and easily hold a 1lb. loaf. And you don’t have to buy 1000 at a time!!
Thanks, Jane!
I was very nervous about making this bread recipe. I ordered new bread pans that you recommended and the bread knife and finally found the time to make your recipe today. I have been unsuccessful in the past so with your awesome recipe and instructions, I was SUCCESSFUL in making this very easy but delicious recipe. Thank you so much. Love the bread knife too!!
I’m so happy to hear this, Jennifer!
Mel! I have to tell you that I’ve been eyeing this recipe since you posted it. I’ve been a long time wheat bread maker, but white bread comes more in the form of rolls or cinnamon rolls – things my kids have learned are special treats. For the last couple of months my 5-yr-old has been getting a taste of Grandma Sycamore bread every week and EVERY week he leans over and asks why I can’t make bread as “fresh” as that. Apparently, my wheat bread has nothin on Granny. So, today I decided to regain my title as amazing bread maker and this recipe did not disappoint. Only “oohs” and “ahhs” at dinner and my son told me that my bread was WAY better than that other stuff. Mission accomplished. 🙂 Also, I made one loaf a cinnamon/sugar swirl – so so good. Thanks for saving the day Mel!
Haha, love that! And major bonus points for the cinnamon swirl version!
5 stars. Have had the link saved for this recipe ever since you posted it. Finally got to try it out today. It made 2 gorgeous loaves, one went to a neighbor with sick kids and the other was half gone in 5 minutes between my 3 little kids. Very delicious, was not disappointed and super easy to make. Thank you so much for sharing!! I will be trying your no bake chocolate cheesecake this week as well.
I tried this recipe this week and the bread was wonderful. The taste and texture was great, I especially loved the height of the loaves. Will definitely be making these again. Thanks!
I made this yesterday and it was so so good! Thanks for sharing the recipe!
Mel, loved this bread – turned out perfect as I knew it would because all of your recipes do, especially the yeast recipes. Right when I planned to reduce gluten…….
This is a fantastic bread recipe…and so easy! I’m going to make several batches and freeze it! Thx so much Mel!
Hi Mel! Tried this recipe and it was fluffy! Could I half the recipe foe just one loaf? My standard kitchen aid mixer struggled to mix the dough towards the end. Also, freezing the loaf, do you use a bread bad or is there a certain “technique” I should use when freezing a loaf? Thank you in advance.
Yes, you could definitely halve the recipe. For freezing, I just put the baked and cooled loaf in a bread bag, get as much air out as possible and pop it in the freezer. 🙂
Okay – talk to me about making this recipe into mini loaves. About how many mini loaves would you divide this up into? I have 8 mini loaf pans that are 5 3/4 x 3 x 2 1/8 (it’s printed on the pan, no way would I be that precise with the measurements!). I’m wondering if one loaf would split well into four mini loaves of that size, or if I should go for three mini loaves from one loaf. I will probably experiment one day soon, but just wondered if anyone had tried this yet with this particular recipe. I did make it into regular loaves last week and it’s delicious!
I haven’t made it into mini loaves, but I’d probably split the dough into three mini loaves, not four.
I’ll try it and let you know how it turns out! Would you bake for the same amount of time or shorten the baking time slightly?
I’d probably cut the baking time by a few minutes…a lot will depend on your particular oven and how fast/hot it bakes.
Didn’t fall apart and rose beautifully. Walked in the house after swim lessons and thought yum it smells like rising bread. I had forgotten I made it. Lol
I have tried many white bread recipes and this is by far the best one! We all loved it. Thank you!
Yay!
Made this today – so good! Thank you!
I just made this bread this morning and I am really impressed. I have a little bread baking experience, but I’m no Pro! I must say, It came out beautifully, just like the picture. The crumb, texture and flavor are wonderful. I am going to slice and freeze the second loaf. Tomorrow I believe we will be having french toast for a lovely Sunday morning breakfast. I can’t wait. Thank you for sharing this recipe.
Great job, Barbara!
I don’t have a heavy duty stand mixer, so I’d be kneading by hand. Do you know how long the dough should be kneaded? Is it the same 2 minutes as the mixer would do? (I know nothing about bread making, so this may be a dumb question.)
Not a dumb question! You probably want to hand knead it for 4-5 minutes.
I don’t have a stand mixer and make everything by hand. I think it is actually best when you are learning because you learn more about how the dough looks and feels.
If I were making this, in Step 4 after I incorporated enough flour to make it hard to stir, I’d dump it out and start kneading – adding flour to your surface and dough surface no more than 1/4 cup at a time, and in between additions, knead until the dough is sticky and flour cleaned off the counter. STOP adding flour when the dough nearly cleans your hands. I learned from Mel that I probably over-floured for many years 🙂 !!!
Anyway, at the point where the dough is cleaning your hands, continue kneading until it is smooth and elastic. If you get tired but think it needs more just cover and let it rest and then knead a little more before going to step 6.
I totally agree with you, Liz, about making bread by hand to really familiarize yourself with the texture and feel of it. Thanks for your input!
Thank you, mel and liz! I appreciate your suggestions. I am diving into bread baking!
Mel, we tried your Broccoli Cheese Soup (the one with Swiss cheese) last night and loved it!
Oh, yum, I LOVE that soup!
If I wanted to do half all purpose flour and half white whole wheat would I need to make any other changes to the recipe?
Nope, just keep an eye on the flour level so the dough doesn’t get too stiff (whole wheat flour absorbs more liquid than white flour).
I’ve made it twice now and it turned out perfect both times. My kids “showed off” at lunch with their sandwiches I hear, and are so disappointed when I haven’t made home made bread. Oh boy, I need to limit their homemade white bread eating now! You’ve got them hooked! 🙂
Haha, love this!
This is very similar to the “recipe” I use (really it’s just a guideline). Only I’ll sub in bacon fat if I have it. It adds just a bit of flavor and makes for a crispier crust. When it’s done just right the crust will “talk” to you as its cooling. You can hear the crackling. It’s so good! It also lends itself well to making crusty rolls. Just for fun we’d take some of the dough and make “crazy buns”, rolling out long ropes, twisting them up and placing them in greased muffin tins. Makes for lots of great crevasses for butter and jam.
Beautiful loaves, Mel!
re freezing. I bake for 1. I do have freezer space but I mostly bake a loaf at a time and I slice (when completely cool) and then freeze slices. I use parchment paper to separate/wrap and then into a zip bag. I do this with artisanal crusty breads as well as with the Quinoa-whole wheat. To thaw, a brief time on the counter and maybe a light toasting works for sandwiches, otherwise normal toast with the “frozen” setting. This works well for me and my rate of consumption vs a family which would go through a loaf in a sitting 🙂
Hi Mel, similar to my recipe and yes there is something special about plain white homemade bread. A suggestion or two for bags if people don’t want so many. My sister lives close to a Dillon’s (Kroger) store and they still sell gallon plastic bags that are not zippered. She bought me some and they are nice, so it might be worth checking other stores also. I just sweet talked the bakery manager into selling me a couple dozen or their bread bags, which do when I checked come a thousand at a time. Depending on the store, this might also work for others who aren’t sure yet how many bags they will want. Also, I have occasionally cut loaves of bread in half before bagging them to give away or freeze. This is especially handy for folks who live alone and might not use a full loaf.
Great tips!
I’ve been making your quinoa bread, I just made this bread and it is delicious! Thank you so much for sharing all your recipes.
Happy you loved it!
My husbands jaw is going to drop when he sees white bread. I only make wheat bread and he enjoys it, but I know his heart belongs to white. Also, do you know why the ingredients list does not show up in reader view?
Hi Kayla – that’s strange. Are you on an iPad or other tablet?
I am on an iPhone. I use it frequently while making your recipes and this is the first one I have noticed. It has everything before and after the ingredients, but the list of ingredients and amounts is missing.
That is really strange, Kayla. I just checked on my iPhone and my husband’s and I can see the ingredients. Try clearing the browser cache/history on your phone; hopefully that will do the trick!
Yum! My recipe is very similar. I don’t make it too often as is, but I sometimes make it, roll out each loaf, cover with cinnamon sugar, and then roll it into a loaf, let rise and bake. It makes great cinnamon bread, and feels a little healthier than cinnamon rolls (like it can actually be breakfast), but still a treat!
Yum!
You work so hard for all of us! Thank you! I too make whole wheat bread but I love a good white bread too. This bread looks delicious. I wish my loaves looked as good as yours. You are the best.
Thanks, Susanne. 🙂
This bread looks amazing!
Thank you so much for the menu plan and grocery list you sent in the email newsletter! Grocery shopping was a cinch, and I know what to say when my kids ask, “What’s for dinner?” You’re the best!!!
Thanks, Kristi! So happy the menu plan was helpful!
How do you make such perfect slices of bread-I am a true fan of your blog-you & the blog are awesome-I can’t figure out how to make the slices evenly & look like yours.
Thanks for all the time you put into posting the recipes. I read your food blog regularly & refer to it often.
Maybe part practice, but I think a lot of it has to do with this super inexpensive but amazing bread knife I got a year or so ago. The long blade design makes for even, neat slices. (I just updated the post with the info – I meant to and forgot so thanks for reminding me!).
https://www.amazon.com/Rada-Cutlery-Aluminum-Handle-10-Inch/dp/B000H24H1O/ref=sr_1_1?ie=UTF8&qid=1487653128&sr=8-1&keywords=rada+bread+knife
Mel, I love your blog. I am reading your recipe for white bread. How much should each loaf weigh if using the size of bread pan you use?
Thank you,
Janalee Bernardo
It will depend on the exact flour amount but these are a thick loaves – usually weighing about 32-34 ounces each.
Thank you
Bread is my favorite thing to bake (cookies run a close second). I too try and make bread with whole wheat or multi grains …however there are times when NOTHING but a delicious loaf of white bread will do. I’ll definitely be trying your Mom’s recipe-thanks so much for sharing it. And I’m still working on making your Whole Wheat Quinoa Bread too. Good grief-there are SOOO many delicious bread recipes I want to try…I have to use restraint. We’re empty nesters, my freezer will only hold so many 4 slice packets of different breads and if I DID make all the recipes I’m dying to try and ate them? I think my scale would explode. SO not fair. 😉
Haha, I know what you mean! How will I ever try all the bread recipes I want to? 🙂
A good homemade sandwich bread recipe is hard to come by! We’ll definitely be trying this out soon!
Paige
http://thehappyflammily.com
This bread looks amazing Mel!! I have been looking for a good white sandwich bread recipe and thanks for posting this 🙂
This looks very similar to the bread recipe my dad made all the time when I was growing up. He would make it by hand (great for taking out frustration!!) in big batches, 8 loaves at a time. As I got older, he made more and more wheat bread, but white bread is always special, and a reminder of childhood. I was a bread snob too ;). Thank you for the recipe. This is the site I always check first when I need a no-fail recipe for pretty much anything!
Wow, 8 loaves at a time by hand? That’s amazing! Isn’t that funny how something like a loaf of {white} sandwich bread can be so nostalgic? That’s the same for me.
Mel, can this be made gluten free also?
Great question, Donna, but I’m not sure. You might be better off looking for a bread recipe that’s been developed to be gluten-free, like this one on my friend Nicole’s gluten-free site: https://glutenfreeonashoestring.com/quick-sandwich-bread/
We don’t eat a lot of bread anymore… When we do, we want white, fluffy, no nutritional value bread such as that which was on every grocery shelf growing up and into our adult lives.. Yup… We are in our 70’s and try our best to find the kind of bread we used to crush into a little bread balls and throw at our siblings when mom had her back turned.. Every time we choose a loaf in our various markets, we love the first few slices and then, suddenly, the rest turns hard…grrrrrr… I’m not much of a baker but, I will try to make this..
Wish it was for a single loaf as we won’t get through a loaf of any bread in a week…
You can freeze it
Hi Ross, your comment made me giggle as I remember doing the same thing with the old-fashioned Wonder bread my mom would sometimes buy. You can freeze these loaves and they are great once thawed out of the freezer.
Thank you Mel and Barb about freezing.. We do freeze bread but, we have an apartment sized fridge and it gets crammed…1st world problems.. ;o)
Wonder bread rocked but, it has changed along with lots of things.. :O)
Looks great! And those bags look good, too! I’ve just been (re)using produce bags and they don’t fit as well.
This looks similar to my mom’s recipe, which is also delicious, but it gets a bit crumbly so it’s not the best sandwich bread. Does this crumble much?
Also, I’m wanting some new kitchen scissors, and i think you’ve posted before your favorite kitchen tools – is that right? Could you give me a recommendation for kitchen scissors? And I’m actually wondering if my current ones were sharpened, they’d be just fine. Maybe I should invest in a sharpener instead?
Thank you for all your hard work and passion for cooking and sharing with the world! I’ve turned to your website almost daily for years. Love your style – not too impractical or fancy! Just my style! Thanks so much!!
Hey Abby – I’ve never tried sharpening my kitchen scissors, but that’s probably a good idea! These are the kitchen scissors I have:
https://www.amazon.com/gp/product/B0050U240O/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Also, I forgot to answer but no, this bread isn’t crumbly. It actually stays really soft as long as it isn’t overfloured.
Thank you Mel!! I’ll be trying it out this weekend!!
You are a great Lady chef. I am lucky and happy to follow your recepies.
Could I mix this dough under the “dough” setting of my bread machine? Yes, I am that lazy.
Haha, not lazy, just practical! I get it. I don’t have a bread machine, so I can’t say for sure…but as long as the quantities fit (without overflowing), it should work fine. 🙂
I was similar as a kid, white bread was a treat. I love whole wheat bread now though. However, my kids love white bread so I’ll have to try this recipe for a “treat” for them. Thanks Mel!
Sounds like us! This is definitely a treat…for my kids AND me!