Simple White Sandwich Bread – Fluffy homemade bread with a golden, buttery crust. Light enough for snacking but sturdy enough for sandwiches!
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There’s something so rewarding about making homemade bread.
I’ll be honest. I used to hate making bread. I also used to hate decorating cakes, but clearly I’ve done a complete 180 on everything?
I don’t make bread super often, mostly because I’m addicted to the whole wheat and sourdough breads from Trader Joe’s, but what’s new, I’m addicted to everything from Trader Joe’s. Anyways, as I was scrolling through Bloglovin’ a few days ago (yes, I just created an account! It’s super new but you can follow me HERE), I saw a recipe post from Brown Eyed Baker that immediately caught my attention because it looked SO GOOD. It was a recipe for “My Favorite White Bread”, and once I saw it I had to make it. Like right then and there. So I did! And let me tell you, it was so worth it.
This bread. Oh man.
First of all, the dough is the most forgiving, easy to work with dough in the world. It was so soft and easy to roll out without the annoying bounce-back that a lot of doughs do, and yes I know I’m one of those food weirdos but if you’re a fellow food weirdo then you know the feeling I’m talking about.
Second of all, this bread smelled AMAZING while it was baking. I let it cool overnight, and in the morning I cut into it, and LITERALLY went, “(gasp) it’s… BEAUTIFUL”. Mike was in the next room over, walked into the kitchen and went, “did you just tell the bread it’s beautiful? Are you being a food weirdo again?” Keep in mind this is the man who has seen me whisper “you guys look great” at cupcakes in the oven. Maybe that’s just part of being a pastry chef? You gotta be a little crazy.
But he walked over, looked at the bread, and went, “oh yeah, no, that’s beautiful.”
Here’s What I Used:
- 1 packet (2¼ tsp.) active dry yeast
- 6 Tbsp. warm water (around 110-115°F)
- 1⅓ cup warm water (around 110-115°F)
- 2 Tbsp. granulated sugar
- ½ Tbsp. salt
- 1½ Tbsp. vegan butter, melted
- 4-5 cups all-purpose flour
- 2 Tbsp. vegan butter, softened
- In the bowl of a stand mixer, add the yeast to the 6 tbsp. warm water. Let sit 5 minutes.
- Add the remaining water, sugar, salt, melted butter, and 2 cups flour.
- Mix gently until just incorporated.
- Attach a dough hook and start the mixer on low.
- Gradually add the remaining flour until the dough is soft and slightly tacky, but no longer sticky. I only used 4 cups of flour total, but depending on your environment and dough you may need the additional cup of flour.
- Mix the dough on a medium-low speed for about 7-10 minutes, until the dough is a smooth ball and pulls away from the sides of the bowl.
- Add the dough to a lightly greased bowl, then turn the dough to make sure it is lightly coated as well. Cover the bowl with plastic wrap, place in a warm area, and let rise until doubled in size, about 45 minutes.
- Turn the dough out onto a lightly floured surface. Gently press the dough to remove the large air bubbles, then begin gently pressing the dough out into a 9" x 12" rectangle.
- Starting with the shorter end, roll the dough into a tight cylinder. Pinch the ends and make sure the seams are all tucked underneath. Place the dough in a lightly greased loaf pan, cover loosely, and set in a warm place to rise until doubled in size, about 45 minutes.
- Position an oven rack on the lowest slot and preheat the oven to 400°F.
- Brush the loaf with 1 tbsp. of the softened butter.
- Bake for about 30-40 minutes, rotating halfway through. Mine took about 40 minutes, but keep an eye on the loaf because your oven will run differently than mine.
- The loaf is done when it is golden brown on all sides (a thermometer inserted in the center should read 195°F).
- After taking it out of the oven, immediately brush the loaf with the remaining tablespoon of melted butter.
Recipe by Brown Eyed Baker – “My Favorite White Bread Recipe“
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