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  • Writer's pictureJessie Alice Smith

Simple & Delicious White Sandwich Bread

Yields 2 loaves. Start to finish takes about 2 hours with rising times.

Classic White Bread Recipe. Sandwich bread, homemade bread, white bread.

I stopped buying white sandwich bread from the store about a year ago. My brother told me a horror story about how most sandwich bread in the grocery stores contains an ingredient also used to make yoga mats. Is it true? I honestly don't know, but the mere thought was enough to put me off store-bought bread ever since.

But really, all yoga mat ingredient possibilities aside, there is NOTHING quite like homemade bread. I know it can seem daunting at first, but homemade bread is leaps and bounds more delicious than store-bought.

Most importantly, the process of baking bread is incredibly satisfying. You will soon see what I mean. Enjoy the process, don't stress out if it isn't perfect. Don't have bread flour? Who cares! Just use all-purpose. You'd rather use honey instead of sugar? Do it! I have and it's delicious. The recipe is only a guideline... don't be afraid to get creative.


***Disclaimer: All of my recipes are made at high altitude, you may need to make adjustments for lower altitudes.***


  • 1 1/2 tbs active dry yeast

  • 1 tbs sugar

  • 2 c warm water

  • 1/4 c melted unsalted butter or vegetable oil

  • 2 tsp kosher salt

  • 2 tbs milk

  • 3 tbs sugar

  • 5-6 c bread flour (all-purpose will work fine, your bread just won't turn out as chewy)



  • In a mixing bowl with the dough hook attachment, add; yeast, 1 tbs sugar, and water. Stir, let sit for 5 minutes.

  • Once a bubbly foam has formed on top, add; butter, salt, milk, 3 tbs sugar, then mix.

  • Add 3 cups of flour to start with, mix, then add 1 cup at a time until you reach 5-6 cups or until the dough ball is pulling away from the sides of the bowl.

  • On the medium to low setting, let your mixer knead the dough for 5 to 6 minutes (or do this by hand if you don't have a mixer).

  • Remove bowl from the mixer. Cover with a towel and sit in a warm area to rise for an hour or until the dough ball has doubled in size.

  • Once doubled, punch down the dough and turn it out onto a floured surface. I use a silicon spatula to scrape it out of the bowl.

  • Knead by hand for 2 or 3 more minutes and form a ball.

  • Using a bench scraper (or anything you can cut with) cut the ball in half. Just eyeball it as best you can, no pressure.

  • Place each half into a sprayed loaf pan, tuck the ends under to form a loaf shape.

  • Re-cover with your towel and let rise again until doubled in size.

  • Preheat oven to 350°

  • Uncover and bake on the center rack in your oven for about 25 - 27 minutes. The tops should be nicely browned and when you tap the top of the loaf it should sound hollow.

  • Remove from oven, place on a cooling rack... DEVOUR!

  • I make these loaves about every other week and I freeze one after baking.

  • Lastly, I usually store my loaf in the fridge because we eat it pretty slowly and since it isn't pumped full of preservatives, it will do what bread should do after about a week in warm air... MOLD! So unless you're going to eat it within a few days (no judgment if you do) keep it in your fridge.

I hope you enjoy your bread making experience, Friends!


Take care & stay well.

All photography by Jessie Alice Smith

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