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!)!
Nothing compares to this soft, fluffy, PERFECT white sandwich bread.
It is amazing! And really easy to make. No fancy ingredients. No time consuming method. It’s straightforward and simple!
My Mom’s Famous Bread Recipe
This amazing, tried-and-true recipe is my mom’s famous and spectacular white bread recipe. She made it all the time when I was growing up.
I have fond memories of her mixing the dough together in a huge blue bowl with a wooden spoon (she didn’t – and still doesn’t – own an electric stand mixer).
The dough is forgiving enough that it is the perfect bread recipe for beginning and expert bread makers alike.
How I Make It
I am not as hardy and definitely more lazy than my mom, so I always opt to make this bread dough in my mixer. I have a Bosch stand mixer but the recipe should work just as well in a Kitchenaid or other type of stand mixer that has a dough hook.
The dough is soft and smooth and a dream to work with.
I divide the dough in half and then press each half into a rectangle and then roll up into a log (pinch the seam!) to place in the bread pan.
Perfect Homemade Bread
The baked loaves are tall and sturdy. The crumb is soft but tight, so it makes the perfect bread for sandwiches.
Just in case you care, the bread also makes the most fantastic grilled cheese sandwiches and French toast you’ll ever have.
Good thing this recipe doubles well! It doesn’t last long in our house. (I usually double the batch and then freeze two of the loaves for later…I like to call it freezer self-control.)
Here’s 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 Knife
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!
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}
The Best White Sandwich Bread
Ingredients
- 6 ½ to 7 ½ cups (923-1065 g) unbleached all-purpose flour
- 2 ½ teaspoons salt
- 1 ½ tablespoons instant yeast
- ¼ cup sugar or honey
- 2 ¾ cups very warm water
- ¼ cup neutral-flavored oil, like grapeseed, canola, vegetable, avocado
- Butter for top of loaves, optional
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl, if making the dough by hand), combine THREE cups of the flour, salt, yeast and sugar.
- Add the water and oil and mix until combined. The mixture will be thinner than bread dough.
- Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.
- With the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn’t leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).
- Knead for about 2 minutes until the dough is smooth and supple.
- Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with greased plastic wrap or a light kitchen towel, and let rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- Lightly punch down the dough and divide it into two equal pieces.
- Grease two 8 1/2-inch by 4 1/2-inch bread pans.
- Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.
- Place the dough loaves into the prepared pans.
- Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen.
- While the dough rises, preheat the oven to 350 degrees F.
- Bake the bread for 30-32 minutes until golden and baked through.
- Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread).
- Let the bread cool completely.
- The bread can be stored at room temperature, covered in a bread bag, for a couple days, or frozen for up to a month or so.
Can regular yeast be used instead of rapid rise yeast? How long will it take the bread to rise? Thank you, Stephanie Bishop
Yes, you can use active dry yeast but you’ll want to proof it in a bit of water and pinch of sugar until it bubbles and foams. The rising time really depends on the warmth of your kitchen, but probably 1-2 hours.
I’m going to try your recipe this week! I’m reading it doesn’t all fit into a KA mixer? Just seperate it and mix two separately?
I was reading up on refridgerating it ahead of time- at which step do you reccommend the fridge? After it’s in the bread tins or on step 6?
I’ve read dough improvers help it last longer on the shelf, has this been your experiance?
Thank you!
I haven’t used dough improvers so I don’t know for sure. I also haven’t tried refrigerating this particular dough, although I have with other doughs. I’d probably recommend refrigerating after it’s shaped into loaves but you could really try refrigerating it as one big mass and then letting it come to room temp before shaping into loaves.
I just made it in my KA and it worked fine…towards the end I just pulled it out and kneaded it by hand as it was all gathering over top of the dough attachment
Absolutely love Mel’s sandwich bread It is the best I’ve ever tasted.
Excellent! This is my new favorite basic bread recipe.
Not sure what happened… Bland, not dense enough, and can’t stand it on its bottom or it will be crushed.
Thank you, Mel! I’ve been cooking for my family for 17 years but bread has always terrified me. I tried your French bread recipe a few times and had pretty good success. Tonight was my first try at this recipe and it came out PERFECT! I added about a cup and a half of whole wheat flour but it still came out so fluffy and delicious. I think I finally figured out the right amount of flour/stickiness. Thank you for all your tips and pictures and videos. So helpful! And today I feel like a home made bread rockstar!
All those uge amount of flour,
What about a recipe for one sandwich loaf?????
Howdy! I was wondering if you could put this recipe in The Best Recipe section? I was sure you’d had a great white bread recipe but couldn’t find it in there. I settled for someone else’s and it was just okay. Hate to miss out on a tried-and-true Mel recipe! 😉 I’ll be making this the next time! 🙂
I’ll check and add it if it’s not!
I seriously never comment on blogs when I like something, but this one worked out great! I’ve never had dough rise so well and taste so good. Whenever I make sandwich dough, it turns out too heavy and it doesn’t raise well. This rose and baked perfectly. Thank you!
looking forward to trying this recipe! I use a good whole wheat one but my kids would be happier with some white bread in their life lately. I started baking my own bread to avoid the cost and plastic bags from store bought bread. One comment I might add is; try a breadbox or a cotton or linen bread bag instead of plastic…old school, but why reinvent the wheel eh?
I previously had a bread recipe that I loved, but I lost it and have been trying out other white bread recipes ever since. I am no longer looking because I love your recipe! I’ve made it several times and it is rather simple and delicious . Thank you for sharing❣️
I’m so pleased with how this bread came out!!! I made this last night as I was in a pinch and couldn’t leave the house to get bread for my kids’ lunch today. I’ve never gotten my bread to rise, but this recipe was magic!!! It also tasted great! Thank you.
I love this recipe!! Thank you so much for sharing. I’m a beginner bread maker so this was a bit intimidating, but it turned out to be beautiful and delicious and my family is impressed (my 8-yr-old just walked by begging for “just one more slice? It’s SO GOOD!!” I’ll be making this regularly with no fear. Thank you again!
Tastes delicious but it rose way more than two loaf pans. I also couldn’t get them to come out of the pan no matter how hard I tried. It broke in two. Any suggestions?
What brand/type of bread pans are you using? Did you grease the pans?
I’ve made this recipe twice now with great success.I was looking for a recipe with the same ingredients as my grandma a recipe but paired down.Hers was huge and I couldn’t seem to do the math for two loaves lol.anyhow we like the soft taste and texture.What I’m wondering is my loaves are wrinkled on top after I apply the butter and go back later to see wrinkled top.They are perfect out of the oven.Does your to this?Ive never baked bread that are this soft,usually the crust if a bit crustier this isn’t.Is this why?do you have a recipe that is a bit crustier?
You can add water in a pan to the oven while the bread bakes for a crustier loaf…and yes, sometimes the tops of my loaves wrinkle a bit after adding butter.
My kids and I just used this recipe today, and the bread is so delicious! It’s soft and wonderful. Thank you so much! <3
I have been following instructions carefully but I end up using 8 cups of flour or more and the dough still ends up being very sticky when I kneed it. Could it be too much yeast? The bread is always delicious but, as a novice, it can be frustrating.
Sorry for the frustration – totally understandable! It probably isn’t too much yeast – it might be your humidity or elevation that’s causing the need for extra flour. Do you live in a humid climate or at really high or low elevation? Adding extra flour shouldn’t really be an issue as long as the dough is forming a soft ball and clearing the sides of the bowl. The exact amount of flour will often vary person to person based on a lot of different factors.
This is the best bread recipe! I just made it for the first time and it turned out perfect. I have been making bread with bread flour in my bread machine for many years but wanted a recipe that made 2 loaves, used all purpose flour and honey instead of sugar. This recipe has all that! This is delicious and its much softer texture than my other recipe- maybe that’s because of the different flour? I did use bleached all purpose flour and honey instead of sugar, like suggested in the recipe. Thank you- this recipe’s a keeper for sure!!
I was skeptical about this recipe after adding the rest of the flour and needing to add even more flour as my dough was really sticky, but it turned out perfect. I don’t even know how much flour I added after 7 cups; I just kept adding more until the dough wasn’t super sticky. I made one loaf of bread and bread rolls – so delicious! Also, the recipe works perfectly even when using a glass bread pan. Thanks for the great recipe!
This recipe is fantastic. I have made it in a number of ways:
– as written – Fantastic
– modified to use bread flour – Fantastic
– modified to use 1/4 whole wheat flour mixed with 3/4 bread flour – Fantastic. – though, I will say, it will rise higher if you add vital wheat gluten in with the bread flour.
– modified to substitute 1 cup of buttermilk in for 1 cup of the water – Fantastic.
– modified to use honey instead of sugar – Fantastic
– I have used all kinds of fats with this recipe. Canola oil, coconut oil, butter, vegetable oil, and VERY LIGHT flavored olive oil.
This recipe is EXTREMELY fool proof. Every time I have made it, it has produced an excellent product.
Thank you so much for sharing your talents!
Where did you get your bread bags from?
I usually buy them on Amazon – tried lots of different brands and I buy the kind on a roll.
The best white bread I’ve ever had :). Thank you for sharing this recipe.
This is so easy. And the smell while it’s cooking???? AMAZING!. This is so easy I won’t be buying sandwich bread any more.. and tastes great.
I haven’t made homemade bread in years until today. It was so good! My family ate it in about 20 minutes. It’s gone! I will have to make more tomorrow I guess.
Thank you so much for this recipe! I was able to easily make my first two successful loaves of white bread. I used 1/2 AP unbleached and 1/2 bread flour and it came out nice and fluffy. So tasty. And now I don’t have to go to the grocery store to pick up bread tomorrow! Lol
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 know I’m late to the party but 2 provings (risings) are essential for the perfect bread! The first rise is for height & the second is for the flavour. You can skip one of the proving cycles & still get a decent loaf but do both & you have an amazing loaf.
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!
I couldn’t help but reply (even though others have already replied)… I understand wanting to maybe try just one loaf the first time around, but honestly, halving a recipe is about the easiest thing ever. What I don’t understand is questioning the person who provided the recipe on why the recipe yields a certain amount. ♀️
I assume we’re all reasonable adults that can do simple math.
Having made this recipe dozens of times, though, I can tell you that you’re going to want that second loaf. This stuff is so good, you’ll go through it fast. My family of three can polish off a loaf in under three days. And that second loaf freezes perfectly if you don’t think you’ll use it up that fast. Do yourself a favor and bake two loaves!
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