Early on in our switch to real food, I made it my personal mission to switch from white flour to wheat flour. I even took on the additional work of soaking grains, like in my soaked whole wheat bread.
And you know what happened? My family retaliated.
I don’t remember his words exactly, but I’m pretty sure my husband said something like, “Wheat bread is too wheat-y. Can’t you just make homemade white bread instead?”
Of course, being the stickler that I am, I said no and kept making whole wheat bread for the family.
And they begrudgingly ate it, ONLY because I didn’t give them a choice.
I confess that this has been a slow lesson, but I learned that making something from scratch that my family doesn’t like creates an awful domino effect:
- I spend hours prepping and cooking, thinking I’m doing something good.
- They hate it, eat the bare minimum to get by and refuse to eat the rest.
- It sits on the counter or in the fridge for days, uneaten.
- It gets moldly, wilty or grows antennae and eventually gets thrown away.
- I feel bad for throwing food away and inconvenienced for wasting my money and time.
- Then, I make my family feel bad for making me feel bad.
- Finally, I feel bad for making my family feel bad, and for making them eat something they didn’t like.
Does this sound familiar?
This scenario happened more often than I care to admit, especially when we first switched to real food. But then I realized that making food from scratch – even if it’s not THE ABSOLUTE BEST QUALITY ON THE PLANET – is still infinitely better than buying pre-packaged, processed foods at the store.
Case in point: homemade yellow cake mix. My homemade version has 4 simple and healthy ingredients. Store-bought boxes have A LOT more ingredients than that, including hydrogenated oils.
This (and homemade chocolate peanut butter cups) helped me to realize that it’s okay to make white sandwich bread. Half of my grocery bill every week is fresh fruits and vegetables. The most “processed” food I own is a package of nitrate-free ham I found marked down at the grocery store last week!
When I look at our overall eating habits, I feel like we’re on the right track. So heck, why can’t we make a loaf of homemade white sandwich bread and actually enjoy it?
The Best White Sandwich Bread Recipe
Ever since my husband created infamous 90 Minute Man Bread, so many readers have emailed and left comments saying that Man Bread is the only bread they make – because of their picky eaters – and they use it for nearly all their bread purposes, including sandwich bread.
This gave me an idea. Man Bread really wasn’t intended to be used for sandwiches. I mean, you CAN use it for sandwiches, and we’ve done that plenty of times ourselves, but it’s denser than the typical soft white bread from the store that we’ve all come to know and love.
So I took Mr. Crumbs’ original idea, modified it slightly and created a homemade white sandwich bread recipe that is everything white bread should be:
- White!
- A soft, lightly brown crust (that is worth of eating and not cutting off)
- Durable enough to hold hearty sandwich fillings
- Soft enough for a PBJ to slightly stick to the roof of your mouth
Friends, this is when we ban together and rejoice. YES, we can feed our family healthy food and NO, it doesn’t have to taste like cardboard!
Anytime I talk about food, my inner self is actually teaching about food (which kind of explains why I created a course teaching you how to eat real food on a budget!). So I don’t want you to jump into this recipe without a few bits of advice:
Working with yeast is not hard.
This recipe includes proofing the yeast, which is basically making sure your yeast is active. If you get mix yeast and water and honey and get bubbles, keep going. If you don’t, get new yeast. (Read more in my Beginner’s Guide to Using Yeast.)
Kneading bread is not hard either.
The purpose of kneading bread is to work the strands of gluten. Gluten is what makes bread light and fluffy and sponge-y. This recipe calls for kneading twice. Your mixer can do the first, but you’ll do the second.
There is an art to kneading, but if you focus on folding in thirds and pushing the air bubbles out, you’ll be fine.
Shaping bread is probably the hardest part.
I’m not an expert at shaping, and I’m not pleased with the shape of my loaf in these pictures, BUT know this: even ugly bread tastes good.
My method for shaping bread is, once I’ve kneaded it well enough (usually 3 times of the folding in thirds method above), I roll the bread as tightly as I can. This probably isn’t the professional way, but I’m not a professional so it works for me!
Some of my other favorite bread recipes that the family loves (and that are easy):
No-knead Artisan Bread // Rosemary Sea Salt Flatbread // Maple Oatmeal Bread // Homemade Hamburger Buns
And a few baking-hack posts to help you in your bread endeavors:
How to Make Bread Machine Recipes By Hand // Ultimate Guide to Freezing Bread // Ultimate Guide to Troubleshooting Bread // How to Cook Bread in the Slow Cooker
- 1½ cups milk, warmed to 105-110F
- 2 Tbsp honey
- 1 Tbsp yeast
- 4 - 4½ cups all purpose flour, divided, plus more for dusting
- 2 Tbsp coconut oil, melted
- 1½ tsp salt
- Whisk together milk, honey and yeast in a large mixing bowl, or in the bowl of a stand mixer. Allow the yeast to proof until the surface is covered with bubbles. If you don't see bubbles, your yeast has gone bad.
- Add 1 cup of flour and either mix by hand or on low until the flour is mostly combined.
- Next, add coconut oil, salt and 3½ cups of flour and knead by hand or on medium-low until the dough is soft and smooth. Add additional flour if necessary. I consider the dough done when the bowl is mostly clean and it is tacky to the touch (not sticky).
- Cover with a towel and place in warm spot to rise for about an hour.*
- Meanwhile, butter and flour a loaf pan.
- When the dough is about double in size, lightly flour the counter or a baking mat. Turn dough out onto the mat and knead for a few minutes to get rid of the excess air bubbles (see my method in the post).
- Shape the dough (again, see the post for my method) and place it seam down in the loaf pan.**
- Cover the dough with a towel and let it rise for about an hour.*
- Preheat the oven to 350F. Bake the bread for 20-23 minutes, until it is golden brown on top and sounds hollow when tapped on the bottom.
- Let it cool on a cooling rack before cutting, about 20 minutes.
** To make two loaves, let the dough rise for 90 minutes the first time. Divide into two loaves before kneading and shaping, and then let it rise for another hour or so.
We use the Bread Beckers Basic Dough Recipe and 100% hard white wheat we grind ourselves. Best bread ever! I think it’s the dough conditioners of lecithin and vital wheat gluten that do it. As soft as good ‘ol white bread and my kids love it. I won’t go back to any other recipe! It works for pizza dough, cinnamon rolls, buns, anything.
I’ve heard that’s a great base recipe Helen. I use VWG for some things, but don’t have lecithin on hand. Do you buy this at the grocery store?
Vitacost! But Bob’s Red Mill makes it too so any grocery store with a good selection of Bob’s should have it.
I totally agree with this post. We eat lots of whole grain foods (whole wheat pasta, brown rice, whole wheat flour in muffins, etc.) but my family never could get behind whole wheat bread either. I’ve been making my own white bread lately too. The last couple times I’ve made it my usual recipe hasn’t come out very good. I know my yeast is fresh because everything else is coming out fine so I think I’ll try your recipe. It looks delicious.
Can you make this in a bread machine?
I believe so Fanny – you’d have to follow the directions in your bread machine.
Tiffany, this looks great. I’m wondering if you have made it with bread flour instead of all-purpose? I might have to try both and compare.
Hi Carla! I’ve made it both with all-purpose and bread flour and neither one made an impact in the end. I’d say use whatever you have!
Made this Bread today, followed your recipe, instead of bread pans, baked it on a pizza stone, it took about 55 minutes. It is delicious, this recipe is a keeper. Thanks for shirring!
This sounds delicious! Am curious if you can substitute water for the milk? Does the milk just make the bread softer in texture or does it add something else? I live a bit out of town and wonder if I can still make this when I’ve run out of milk and can’t make it to the store. Thanks!
You can Letty, if you’re in a pinch. The milk helps to give it that texture that we’ve grown to know and love about white bread. But making it with water still makes a great loaf. 🙂 So glad you liked it!!
Have you tried substituting butter for the coconut oil?
I haven’t in this recipe Kristin, but I have in a similar recipe and it comes out just as good. 🙂
What kind of yeast? I have instant and active dry, not sure which this recipe calls for! I love your site and all your recipes. (:
Thanks so much Emily! I always use active dry yeast.
Love your blog and recipes so much!! What kind of yeast should I use?
Thanks Frances! I always use active dry yeast.
Ok… I know this is probably a silly question but in the notes you mention making two loaves by allowing the bread to rise for 90 minutes. I would still need to double the ingredients to get two loaves, right?
Avi – I just tested this yesterday!! You can use the recipe as written, use TWO 90 minute rise times and you’ll have enough dough to get two full loaves. Personally though, I noticed that the structure of the bread wasn’t as solid. It was still very delicious, but it didn’t hold up quite as well to slicing and would probably tear holes if you make a heavy sandwich. With that said, if you’re going to devour with butter, go for two loaves. If you’re truly looking for a durable white bread, stick with the recipe as-is and make one gorgeous loaf. 🙂
Avi – I cut into the bread today (so it’s completely cool) and it held up so much better than yesterday. So… you probably CAN do it as you wrote and it would be fine. The only difference I’m seeing today, is that the bread isn’t *quite* as sturdy as the single loaf version. It would be great PBJ’s or ham & cheese, but not sturdy enough for a chicken club. 🙂
Stacy told me waiting overnigt before slicing makes it slice much easier and hold together a bit better.
Perfect! Thank you so much for the reply!
How do you warm your milk? I have a food thermometer but I’m not sure it’s reliable. Is there a way to make sure it’s warm enough another way?
I use a food thermometer too, and you can calibrate it to fix the accuracy here: http://www.foodrepublic.com/2011/04/04/how-to-calibrate-your-food-thermometer/
With water, my “hot” from the tap is perfect for proofing yeast. For other liquids though, it’s best to use a thermometer.
It is delicious!!! I used instant yeast because I didn’t have active dry, and I had to add several tablespoons of flour to get the dough tacky and not sticky like you described. But holy moly! New favorite bread recipe. Will add this to the rotation.
Wonderful news Esther! Thank you so much for coming back to update me!!
Thanks for this recipe!! I have been making the 90 Minute Man Bread when I make homemade bread and my family can hardly wait for it to cool. They eat it warm with butter, toasted and even for sandwiches and don’t care that it isn’t in the shape of a loaf. I am excited to try this recipe to use for sandwich bread. Thank you again!
Have you ever used a Bosch? I wonder if the second kneading is required with a Bosch…..how many lbs of dough does this make?
I haven’t Robyn, I have a Kitchen Aid mixer. I use the machine for the first knead, and use my arms for the second. I’m not sure how many pounds of dough this makes because I’ve never weighed it!
I never knead my bread twice.
Helen – I’ve been experimenting with single kneads vs. double kneads and I’ve noticed a difference. If you want a tight structure for bread, that holds up well to hearty sandwiches, a double knead is necessary. If you want more holes with a softer crumbs, you can do one knead + shaping. But For this particular recipe, you need the second knead.
Just wondering if I can substitute the white flour for all purpose gluten free baking mix.
Hmmm… I’m going to go with a no Cora. For bread, you need gluten for a rise. GF by nature won’t have any gluten, so you’ll end up with a brick. My suggestion is to find a GF specific recipe and go that route instead. Sorry!
I made this today and used butter instead of coconut oil but apart from that followed it exactly. It turned out exactly as the picture!
Thanks for sharing this with me Jackie!!
I found this recipe to extremely dry. I had to add 1/4 cup water and was still barely able to knead it. My kitchen must be very dry. I’ll see how it turns out.
Well that’s strange!! I’ve never had bread be too dry. Perhaps next time don’t add all the flour at the same time?
Going to try that tonight. Wish me luck!
So glad I have it another shot! This time I used the recommended amount of liquid but slowly increase the flour by half cup until I had a dough of proper texture. I’m sure you seasoned bakers don’t find this impressive, but I’m a total newb so this was a big deal for me. Anyway, it came out *perfect* like, “I could package it and sell it at Starbucks” perfect. The texture! The flavor! The color! It’s gorgeous. I did add 1/2 cup whole wheat flour to it for a little added guilt reduction but I can’t taste it. Love making my own bread! This is the best New Years resolution ever 🙂
I’m so glad you gave it another shot too Julia!! Love the “guilt reduction” too. I’m working on a whole wheat bread recipe that should be guilt-free! 😉
Possible you live further above sea level then the OP does, when living in higher elevations we must add more liquids to compensate for the drier air.
I am excited to try this recipe. We love the Man Bread, but I am in need of a lighter bread for my kids’ sandwiches. Making a loaf as I type, can’t wait to slice in to it tonight!
As it turns out white bread is actually the healthier option. We as a people have all been fooled by the “Whole Grain Lie”. Whole grains contain large amounts of plant proteins, called lectins, which destroy the linings in our stomachs and lead to inflammation, which is responsible for most of what ails our population, from heart disease to arthritis. For more information read The Plant Paradox by Dr. Steven Gundry.
That being said, while white flour made from wheat still contains some lectin content, it is significantly lower that that of whole wheat, and the yeast will do a nice job of breaking the lectins most of the way down. I am looking forward to trying this recipe.
I want to thank you for a Wonderful bread recipe. I used it to make hot dog buns yesterday for dinner
And they are the best ever made by me. Every one loved them.
I’m so glad you liked this Frank!! Thanks for sharing this review. 🙂
Hello
Can I make this recipe with whole wheat flour? Like the one you buy at the grocery store?
Will it change the structure or fluffiness?
Thanks
Cristina
Mexico
I’m not sure Cristina, I haven’t tested this recipe with whole wheat flour.
I will be making this for the first time………can unsweetened almond milk be used in place of regular white milk? If white milk is necessary, can 2% be used in place of whole?
Yes to 2%, maybe to almond milk. I haven’t tried it personally, but I bet it would work!
I’m so glad to hear this! We love so many dairy products that we aren’t able to eat anymore, but almond milk has been such good news for us……..now it may get another star beside it 🙂 And thank your for answering so quickly! I really want this recipe to work……….yeast and I have not been such good pals…….maybe this will be the turning point! Also, I assume that the second knead by hand is really necessary, but is there a way to cheat on this? My shoulders and wrists are paying the price of having to use mouse/computers since 1989…….daily until about two yrs ago. Was hoping I might be able to use the Kitchenaid the second time around, but if it is an absolute, I won’t. Thank you………..
Wonderful! Hand-kneading really is best the second time around, but you don’t have to do it long at all… maybe 45-60 seconds? Just enough to beat the elastic out of it and then shape. 🙂
Thank you……will be doing that in about an hour! Heard from you just in time 🙂
Hi there! My bread turned out beautifully on top but wasn’t cooked in the center. Any idea what I might be doing wrong? Thanks!
I did use 1% milk- would that impact it? Thanks!
Ok I may have figured it out. I left the house for an errrand the dough had its first rise for at least 90 min maybe longer. I bet I needed to split the dough, I thought it looked like too much in pan but didn’t halve it….
You’re commenting faster than I can reply, LOL!! A long rise (first or second) will ruin bread, usually as it bakes. As for the milk, it shouldn’t matter!!
It worked! Finally found that White Bread! Thank-you! I added an egg in place of lecithin. Going to try this with Whole Wheat tomorrow!
Let us know how the whole wheat version turns out Krystal!
Would you be so kind to let me know what is the size of the loaf pan you used?
I have two, so it’s either an 8″x4″ pan, or a 9″x5″. 🙂
Hi! This was my first attempted at bread…and it was a bit daunting. I followed the directions to a T, and I baked it for 23 minutes at 350 degrees. The top was golden, the bottom sounded like a drum. I let it cool 30 minutes and began slicing. The first slice was perfect, but the second revealed a large hole in the center of the loaf, filled with sticky dough. I tried putting it back in the oven for 15 minutes, but the doughy hole remains. What did I do wrong???
Welcome to baking bread Elizabeth! It can be any numerous factors, but odds are it either didn’t bake long enough, or the oven temperature isn’t a true 350. The milk in this recipe will cause the bread to look more done than it actually is in the center. You want the internal temperature of the bread to be 190-200F. Once you cool and slice, you can’t really go back and re-bake (the baking process has ended at that point). I would use an oven thermometer and use a meat thermometer to check the temperature of the bread. If that doesn’t work, let me know!
I have made this bread a few times and it is very easy to make wanted something a little different for my other halfs sandwiches for his work lunch so I decided to use his father’s day gift in this bread I used mikes hot honey it’s chilli infused honey and it came out great with a nice hint of spice!
Yum! That sounds great.
Can you substitute almond milk for regular milk? We have cows milk allergies in our house
Yes!
If I wanted to make extra and freeze it, should I do it between the first and second rise? Or just bake it, let it cool, then freeze? I live in Southern California and rarely turn my oven on (if I can help it) because its always so warm here! I would love to be able to make extra and stock up for the month.
Hi Elizabeth! It’s best to bake it all, let it cool, slice then freeze. I know what you mean about the warm temps!
I love this bread! It’s very similar to the one my mom made with a little whole wheat flour in the mix but no milk. Her recipe made 5 loaves. Your recipe is simple and perfect! I use a powdered whole milk (Nestle Nido Fortificada) and hot water. Then I use my thermometer to make sure it’s not too hot before adding my yeast. I don’t like heating up milk in a pan, just makes more dishes for me to wash 🤪 And if my center comes out a little doughy, it’s sliced and toasted and smothered in butter and honey😋
I love your remedy for “failed” pieces – sounds delicious!!
I’ve read somewhere that sourdough bread is really healthy for you, since the yeast helps with the bacteria in your gut, and aids in smooth digestion. I believe strongly that quality ingredients and recipes made from scratch are what nature intended us all to have! That being said, I wonder, How would I make sourdough slices that look and feel like the “Texas toast” slices that my American dad used to buy for me when I lived in Baltimore?
1. I’d like them to be thick and soft.
2. I’d like them to be able to fit all the way in the toaster so I won’t have to turn them over.
I usually buy Old Town Sourdough bread, which I’m not sure if that’s made in Seattle or San Francisco. They’re not thick slices, but standard thickness, and unfortunately, I have to sometimes turn them over and toast them a second time. On a side note, did you say you live in California now? If so, which part of California do you live in?
Making a tight roll and tucking the ends IS the way professionals do it! Great recipe!
Thanks Shannon!
Not a bad recipe, but the quantity of dough is insufficient for making in a standard 5 qt stand mixer
I’m not sure what you mean by “insufficient.” I have a standard 5 qt mixer and can make this recipe just fine… ?
I just tried this recipe, and I wasn’t 100% happy with the taste. It had a bit too much of a yeasty quality for my taste and it didn’t rise as much as I expected. Normally I make a bread recipe with 4 cups of flour that calls for 2 tsp of yeast. This one was 4.5 cups flour and 1 tbsp (3 tsp) yeast. So maybe it was just more than I am used to. But I also use my bread machine on the dough cycle. So what I did in this case was I let the bread machine do it’s knead and rise for 1.5 hrs and then I took it out, kneaded it a couple times and then rolled it and let it ride in a warm kitchen for 1 hour. With my usual bread recipe I do not knead after it comes out of the machine, I handle it as little as possible, letting it kind of stretch out into a longer loaf shape in my hands, but not kneading. Then I lay it on a pan and let it, rise for 45 min. So maybe I need to try that method with this recipe. My other recipe has less yeast and less rise time and it usually gets huge and doesn’t have the over powering yeast taste. The loaf I got from this recipe is ok, but too dense and too yeasty. I might try again but without the handling after the bread machine. Also I might reduce the yeast. As a general rule I usually use 1/2 tsp per cup of flour.
Whole wheat bread requires a lot more sugar to make it palatable. Whole wheat flour is also thirstier than white flour, so it will need a little more liquid than what you would use for white bread to prevent it from tasting dry. Try 1c water, 2t dry yeast, 1/4c honey (could sub in some molasses if you like the flavor), 405g whole wheat bread flour, 2T butter, 1t salt.
When it comes to sandwiches, I could go either way on white vs whole wheat. But when it comes to toast, it’s whole wheat all the way (assuming there’s no rye bread, of course). If not toast for breakfast, try it for grilled cheese or other toasted sandwiches.
Also, King Arthur has a white whole wheat flour you could try.
Can I say that I am pleasantly surprised. I bake bread because my dad never liked store bought bread. Both my dad and mom baked traditional Belizean Creole Bread, and so do I. Creole Bread is made with coconut oil and milk. But I’ve never made sandwich bread. I followed your recipe exactly, and it was quite an adventure because I’ve never gone from wet to dry. I usually add the wet ingredients to the flour. I recognized the tacky feeling, as opposed to the dry or sticky feeling of the dough. I was concerned that the dough would smell yeasty with so much resting but it smelled great. The loaf was huge. It didn’t have a perfect bread loaf shape, but it still didn’t have a yeasty smell. And finally, the taste. Wow! I liked it. Not as flavorful as our recipe but much more flavorful than sandwich bread. Thanks for sharing. I learned another way to prepare dough. I will try it again and hopefully perfect the shape of the loaf.
Oh my, I’m so glad you liked this Aivez!!
I made this and used two cups of white bread flour and two cups of spelt flour instead of 4.5 cups of AP flour. I substituted butter for the coconut oil and it turned out perfectly. It rose a lot during the second rising so I left it in the oven an extra ten minutes. Next time I might add a bit more honey to counteract the spelt taste but that’s it.
I’m so glad you liked this loaf, Nancy!
Thank you so much. I have been wishing for a sandwich bread recipe since I found out I can’t eat corn or soy. Came out beautifully the first try, but it did take 3 hours not 90 minutes.
I appreciate the feedback, Marianne!
I have made 12 loaves in the last two weeks because the family keeps devouring it. It’s been perfect each time. I’ve been using oat milk, canola instead of coconut oil, and sugar instead of honey (since I didn’t have any). I’ve made some with all purpose flour, some with bread flour and some with half and half bread flour and white whole wheat and it’s all been good. I’ve been making two loaves, using the longer rise time. It slices so well.
Thanks for sharing this recipe, I’m going to try it tonight and then put the dough in the fridge while I sleep. It should rise nice and slow while I sleep. I sure hope this raises nice and high yesterday’s bread didn’t and was much more than 2 inches high. I think taht was because the recipe had me let it rise for two hours and punch it twice before even adding to the pan. Too much yeast gasses coming out, maybe?
O.o Ticked off as that was a long wait to be… disappointed.
Was the bread recipe you made yesterday this same recipe? Or a different one?