What is the best white bread for sandwiches?

This quick and easy homemade sandwich bread recipe is the best, of course! It’s perfect because it’s healthy and so fun to make at home! It has all of the classic ‘fluffiness’ and flavor that you’re looking for in a white sandwich bread, minus the additives, preservatives, and corn syrup of store-bought bread, which we aim to avoid .

Is white bread good for sandwiches?

Yes! We love this easy sandwich bread recipe for PB&J or with our Homemade Lunch Meat ! It’s also perfect toasted with butter for breakfast!

Can I use all-purpose flour instead of bread flour?

Yes! This homemade sandwich bread recipe calls for all-purpose flour, which makes for a nice and simple recipe to make at home using the all-purpose flour that you have on hand.

How do I store bread recipes sandwich bread?

Cover the bread tightly or put it in a reusable bag . Store bread at room temperature for 2-3 days. You can also freeze baked bread whole or by the slice in a freezer bag.

Can I make this sandwich bread gluten-free?

I have not personally tried a gluten-free version of this sandwich bread recipe, but you could try to substitute a 1-to-1 gluten-free flour like this one . You may need to add 1 teaspoon of xanthan gum to help your gluten-free bread hold together if your flour mix does not already include it.

Easiest White Sandwich Bread Recipe (+ Video)

Easiest White Sandwich Bread Recipe

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Make this easy sandwich bread recipe for perfectly fluffy white bread for toast, sandwiches, and more!

Author: Tiffany
Prep Time: 2 hours
Cook Time: 23 minutes
Total Time: 2 hours 23 minutes
Yield: 1 loaf 1x
Category: Breads
Method: Bake
Cuisine: American

Ingredients

Scale

1 ½ cups milk, warmed to 105-110F (360g)
2 Tbsp honey (42g)
1 Tbsp yeast (9g)
4 cups all purpose flour, divided, plus more for dusting (500g)
2 Tbsp coconut oil, melted (27g)
1 ½ tsp salt (9g)
Vital wheat gluten – 1 Tbsp per cup flour (optional)

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Instructions

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 3 ½ 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 a warm spot to rise for about an hour.*
Meanwhile, butter and flour in a loaf pan.
When the dough is about double in size, lightly flour the counter or a baking mat. Turn the 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.

Notes

* The rise time of this recipe is very flexible, but you get a softer crumb (the inside) when it rises for at least an hour. You could shorten the rise time to 30 minutes each, but the dough will be more dense.
** 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.
***Vital wheat gluten is optional but helps create a more pliable, softer loaf.

Find it online: https://dontwastethecrumbs.com/white-sandwich-bread-recipe/