United States › Breads and Muffins

White Sandwich Bread

Serves: 16 · 1/2" thick slice Prep: 20 mins Cook: 35 mins Total: Hours: 2 Minutes 45
By Ken Published July 17, 2026
White Sandwich Bread

Makes two loaves of sandwich bread that fit well in 9.25 x 5.25 x 2.75 inch pans

Share Pin

Nutrition Facts

Per serving (1/2" thick slice)

Nutrition Facts
Calories 110
Total Fat 1.5 g
Sodium 120 mg
Total Carbohydrates 20 mg
Dietary Fiber 1 g
Protein 4 g
Calcium 10 mg
Iron 0.9 mg

Instructions

  • In a large bowl or mixer bowl, combine the lukewarm milk, honey, and yeast.

  • Add the flour and mix until no dry flour remains. Rest 15–20 minutes.

  • Add the salt and oil. Knead until the dough is smooth, elastic, and slightly tacky, about 8–10 minutes in a mixer or 10–12 minutes by hand.

  • Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes.

  • Divide into 2 equal pieces. Shape each into a tight loaf and place seam-side down in greased loaf pans.

  • Cover and proof until the dough crowns about 1 to 1.5 inches above the rim, usually 35–60 minutes.

  • Bake at 350 F for 30–38 minutes, until deep golden and the internal temperature reaches about 190 F.

  • Brush the tops with butter right after baking, if using.

  • Cool in the pans for 10 minutes, then remove to a rack and cool completely before slicing.

FAQ

​

What ingredients do I need?
For basic yeast bread, you usually need flour, water, salt, and yeast. Enriched breads may also include milk, butter, oil, honey, or eggs.

What temperature should the liquid be?
For active dry or instant yeast doughs, warm liquid is usually best, and a common target is about 105 F to 115 F when proofing yeast. For your sandwich bread, milk around 100 F to 110 F is a good practical range.

How warm should the first rise be?
A good target for dough rising is about 75 F to 85 F, with many bakers aiming near the middle of that range for steady fermentation.

How do I know the dough is ready?
For the first rise, look for the dough to roughly double in size. For the second rise, a poke test works well: if the indentation stays, it is ready to bake.

How do I know the bread is done?
Bread is usually done when the crust is nicely browned and the internal temperature reaches about 190 F.

Can I knead by hand?
Yes. Hand kneading works fine; the goal is to develop gluten until the dough feels smooth, elastic, and a little tacky.

Should I use a digital scale?
Using a scale gives the most consistent results, especially for flour-heavy recipes and sandwich loaves where texture matters.

Can I freeze bread dough or baked bread?
Yes. Baked bread can be cooled, wrapped well, and frozen for later use. Some doughs can also be chilled during a rise, though room-temperature proofing is often simpler for yeast performance.

What is the biggest beginner mistake?
Adding too much flour is a very common problem, and it can make bread dense or dry. It is usually better to keep the dough slightly tacky than to make it too stiff.

For your honey sandwich bread, what matters most?
Keep the milk lukewarm, let the first rise happen around 75 F to 80 F, and bake until the loaf reaches about 190 F internally.

Notes & Author Comments

​ Use lukewarm milk, about 100 to 110 F. First rise: aim for 75 to 80 F dough/room temperature. Honey amount: 40 g / 2 tablespoons for a mild honey flavor. Honey makes the loaf softer and browner. Reduce liquid slightly if the dough feels too loose. Bake at 350 F until the center reaches 190 F. Cool completely before slicing for the cleanest cuts. Brush with butter after baking for a softer crust. Two loaves fit well in your 9.25 x 5.25 x 2.75 pans.

Rate This Recipe

5 / 5 (1 ratings)

Recipe Techniques and Tips

​

  • Use lukewarm milk, not hot milk, so you don’t slow or damage the yeast. (100 – 110 F)

  • If the dough feels stiff, add a tablespoon of milk at a time; if too sticky, dust with a little flour during kneading.

  • Shape the loaves tightly so they rise upward instead of spreading.

  • For the softest crust, brush with butter as soon as the bread comes out of the oven.

  • For clean slices, let the loaves cool completely before cutting.

  • Ideal Temperature for rise is 75 to 78 deg F

  • If your kitchen is cool, expect the second rise to take longer.

A good honey conversion reference is that 1 cup honey is about 340 g, and baking guides commonly recommend reducing other liquid a bit when honey is added. This recipe uses a modest amount of honey so the bread still tastes like sandwich bread rather than sweet bread.

You Might Also Like