Best Classic White Sandwich Bread Recipes

CLASSIC WHITE SANDWICH BREAD

Classic White Sandwich Bread image

I got this recipe from one of my cookbooks and I would not change a thing. I started baking my own bread to save money but this loaf is worth twice what you pay in stores for its taste. This bread is easy to slice and is perfect for everything you would normally use bread for. If any gets old then use it for bread crumbs or croutons. Recipe is for 2 loaves.

Provided by Sphinx

Categories Yeast Breads

Time 3h10m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

1/4 cup warm water
2 cups warm milk (recipe calls for whole milk but I use 1%)
4 teaspoons active dry yeast
2 tablespoons sugar (I always use the sugar, never tried honey) or 2 tablespoons honey (I always use the sugar, never tried honey)
1 pinch sugar
2 tablespoons unsalted butter, melted (margarine works well, too)
1 tablespoon salt
6 -6 1/4 cups bread flour, plus extra
canola oil, for greasing (I use regular vegetable oil)

Steps:

In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
Lightly grease two 9X5 loaf pans.
Turn the dough out onto a lightly floured board and divide in half.
Pat each half into a long rectangle.
Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
Pinch the ends and along the seam to seal and place in loaf pan seam side down.
Repeat folding with other half of dough.
Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
Turn onto racks and let cool completely.

Nutrition Facts : Calories 1697.7, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 3621.9, Carbohydrate 313.4, Fiber 12.3, Sugar 13.6, Protein 50.1

KING ARTHUR'S CLASSIC WHITE SANDWICH BREAD

King Arthur's Classic White Sandwich Bread image

This signature white sandwich loaf, an updated version of King Arthur's popular Walter Sands Basic White Bread, is the "go-to" bread for breakfast toast, brown-bag PB & Js, or a grilled-cheese-and-soup supper for many of us here at King Arthur Flour. Just like King Arthur Flour itself, this bread is classic, reliable, and your best friend in the kitchen. And who was Walter Sands? The Sands family became associated with King Arthur Flour in 1820, 30 years after the company's founding. Walter headed up the company from 1943 to 1968, when his son, Frank, took over as president. Frank led an effort that made King Arthur a national brand by the turn of the 21st century; several years ago he and his wife, Brinna, sold the company to us, the employee-owners. Frank and Brinna are still the inspiration behind King Arthur's long-time quest: to serve our community, do the right thing, and provide Americans with the best flour in the world. We honor their legacy with this bread. Follow our step-by-step photos for making this bread at our blog, flourish, and watch the how2heroes video for a cinnamon-swirl variation.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1 1/3 to 1 1/2 cups lukewarm water*
1 heaping tablespoon honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.

Steps:

Mix all of the ingredients in the order listed, and mix and knead - by hand, or using a stand mixer - to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. 2) Place the dough in a lightly greased bowl or other container. Cover it, and let it rise at room temperature until it's very puffy, 1 to 2 hours.3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.Yield: 1 large loaf, about 18 servings.