Homemade White Bread Recipe | American Sandwich Bread Recipe
In how many ways can you possibly describe your love for bread? 5? 10? 15 perhaps? Now add 200% intensity to each of the sentences - and then you *might* just come to understand my love for these crusty, pillowy goodies. I can survive (and have in the past on couple of occasions) on these alone. And those who have been regular to this site must already know of this bread obsession of mine. These yeasty breads take the first place followed by the Quick breads. I know I am starting to sound like those TV show hosts of celebrity channels - repeating the same thing again and again till the viewer's start resembling Kim Kardashian's new Donna Summer look.
Homemade White Bread Recipe | American Sandwich Bread Recipe
Err, well, I told you - I am obsessed. So, given this kind of fixation, I was shocked that I had not blogged this recipe till now. It was brought to my notice courtesy of my Recipe request section. I saw it and was like - "Why don't people search first?". I looked for the link and.."what? waiiit a minute? I don't have this in this site yet?". Needless to say, the quip from the better half - "Of course! Well, are you telling me that you are shocked, your site, does not carry recipes that people actually search for? I knew that ages ago!" - did not go well with me! Husbands - they sure know how to make you feel better, NOT.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes one 9-inch loaf
  • 3-1/2 cups Bread Flour, plus some for dusting (see Tips)
  • 2 tsp Salt
  • 1 cup lukewarm 2% Milk (or Whole Milk)
  • 1/3 cup lukewarm Water
  • 2 tbsp unsalted Butter, melted
  • 3 tbsp raw Honey
  • 2-1/4 tsp rapid-rise/instant Yeast
1. Bread flour: Normally from what I have read in many places, you are asked to substitute equal amounts of All-purpose flour as a substitute for Bread flour. But from what my readers told me w.r.t my Homemade White Dinner Rolls, it was not enough and that they required additional 1-2 cups of all purpose flour (maida). Keeping that in mind, since I was going to be substituting all purpose with bread flour, I reduced the amount by 1/2 cup. The idea is to use as little as flour possible. Too much will not give that beautiful texture and make tougher loaf instead. So if you want to use All Purpose flour, use 3-3/4 cups (start with 3-1/2 cups and add tbsp by tbsp not exceeding the 3-3/4 cups)

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
1. Add 3-1/4 cups of bread flour and salt in a bowl and whisk to combine.
2. Mix milk, water, butter, honey, and yeast in another bowl and combine. Make sure that the temperature of milk and water is around 110 degrees.
3. Add the liquid to the flour.
4. Start kneading
5. until the dough comes together.
6. Turn the dough into a lightly floured work surface and start kneading until the dough is smooth and satiny, about 10 minutes.
7. If you think that the dough is too wet, then add the remaining 1/4 cup of flour - tbsp by tbsp until it gets pliable. Avoid using excess flour.
8. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat.
9. Cover bowl with plastic wrap; place in warm place
10. until dough doubles in size, 40 to 50 minutes.
11. Shape the dough into a loaf and place it in a greased 9-by-5-by-3-inch loaf pan. I had a 8.5 X 4.5 X 2.5 (1.5 L) pan and used the same.
12. Cover with plastic wrap;
13. set aside in warm spot until dough almost doubles in size, 20 to 30 minutes.
14. Heat oven to 350 degrees, placing empty loaf pan on bottom rack. Bring 2 cups water to boil. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. This water in the lower rack is to create steam. Bake for about 40 to 50 minutes. Its done when you tap the bottom of the loaf and it sounds hollow.
15. Remove bread from pan, transfer to a wire rack, and cool to room temperature.
Slice and serve. Homemade White Bread Recipe | American Sandwich Bread Recipe See that beautiful texture of the bread. Can you imagine how this would taste with some butter on top? And some jam perhaps? And...and..err...OK, will let you go overboard instead of me :) Homemade White Bread Recipe | American Sandwich Bread Recipe

Ideal Accompaniments

Recipe Reference

recipe slightly adapted from cook's illustrated

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3 Member Reviews

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By Heather on Sep 9, 2014

This recipe turned out great! I divided my dough into two smaller pans and made two loaves for smaller sandwiches. Very tasty! 

By Bharathi on Jan 31, 2013

Finally found a white bread recipe that worked for me. I did not have bread flour, so used AP. I needed only 31/2 cups though. I used active dry yeast, so proofed it before adding the rest of the liquids. The bread rose beautifully and sliced great. My LO enjoyed it. 
Being wintertime, i was worried about the rise. so this is what i did - heated the oven for 2-3 mins about 20-30 mins prior to starting the bread. The oven was just warm enough for the bread to rise. Also after about 30 mins of the first rise, placed some hot water (not boiling water) in a pan to keep the oven warm. Worked out perfect.

Thanks for this keeper!

Read All 3 Reviews →


By sunita sil on May 31, 2016

hi can yeast be replaced in this recipe thanks in advance sunita

I assume you are asking about replacing it with other yeast? If thats the case here is a simple Yeast Equivalent Chart. Hope this helps --DK

By Vidhya on Feb 4, 2016

Hi, thanks for the recipe. I used to wonder if I ever will be able to bake breads...Too many bad samples. I thought i will try this one for a final choice. And it came out good. My son who is 4 yr old was having it for breakfast and snacks. But my concern was: 1. When I made the dough, I felt the wet ingredients were more. But I just took what was said and added. So the dough way too sticky so I had to add more flour. Although I made a mistake of adding full flour initially. And more to this I added close to 1/4 cup flour. My bread did turn out yummy to eat but easy to slice or looked good. Please suggest something. I want to bake it again. As all in my house loves the yummy bread. I would be happy if I could a similar texture. Note: I do not use eggs.

By Sourdough Sandwich Bread | Baking at 4000' on Jun 27, 2015

[…] American (White) Sandwich Bread […]

By KathyT on Dec 13, 2014

I wondered why you use bread flour for white sandwich bread. Most white bread recipes (even King Arthur recipes) call for APF. I didn't find your recipe by accident though. I was searching for white bread recipes with bread flour. I have quite a bit of bread flour on hand and I want to make white sandwich bread with it because that is the bread we use the most and is the most versatile bread for me to have on hand and give away.

Bread flour has more protein content, which helps with gluten development thereby producing v chewy and fabulous crumb. But it can be exchanged with All purpose flour with a slight change in end result but still an excellent result. See my Tip section for more details on such substitution --DK

By Raj Groups on Dec 3, 2014

lovely article

By Audrey on Sep 10, 2014

Hi, I'm glad I found your site. I am allergic to egg and yeast. Read your substitutions list, it's a great info! I would love to try making this white loaf, if I were to use baking powder, do I need to leave the dough to raise? From my understanding, chemical leavening agent can be baked immediately right? Thank you.

By Nazish on Jul 19, 2014

Can we use any flour other then maida or wheat because my daughter is allergic to wheat, egg and corn. I want to make bread at home for her??

By Anjum on Jun 7, 2014

Can we use self raising flour with all the ingredients except yeast?

By MegHanSolo on Jun 2, 2014

My boyfriend and I have been baking bread together once a week, and since we baked this bread, we can't go back to store bought bundles! We have decided to bake two loaves every Sunday so that we have sandwiches throughout the week :) Waiting to see how long they last after slices have been removed but so far this is a household favorite!!

By Chamu on May 30, 2014

How to create in conventional oven..I don't understand

By Marita on Apr 3, 2014

:wink: thank you for this recipe I been looking for wart to bake your bread I let you know how it turned out lol

By charu on Jan 30, 2014

hey i do not want to use yeast, can you please suggest me a yeast free recipe... thank you,

By Suchitra Srinath on Jan 7, 2014

Madam, I did not understand what you said about creating steam inside the oven. I am afraid to use that method where I have to keep water in a pan. Will it not cause damage to otg?

I have no idea about OTG Suchitra, though in conventional ovens this method is used for traditional breads. --DK

By Barbara on Nov 18, 2013

Can you use a bread machine?

By bread and butter . . . | mulberryshoots on Oct 26, 2013

[...] chewy but still flavorful. The most important thing is not to use too much flour. I followed this recipe and its guidance to add only a tablespoon of flour at a time if the dough was sticky while kneading. [...]

By Jennifer on Sep 9, 2013

I made this today..the only difference I did was reverse the milk to water amounts- I only had 1/2 and 1/2. It turned out pretty good; but I think my crappy electric oven isn't calibrated right, because the top got a little crisp, even though I had the hot water in with it.

By neha s on Aug 23, 2013

I follow ur website and try ur recipes regularly..since last two times(its raining almost everyday here)my bread rises well but leaves a yeast smell...and stales out in 2 days even after refrigeration..i use 1/2 atta and 1/2 maida....cud u kindly guide me hear..i hate tat yeasty stench

By Christine on Aug 16, 2013

I baked this bread last week but didn't follow the recipe accurately. Used about 2 Tbsp home made ghee (along with the residue at the bottom of the pan) instead of the butter and little sugar instead of the honey. The bread sliced perfectly but tasted a bit sticky and definitely needed to be toasted. Perhaps I needed to used more flour. Maybe because of the changes I made it didn't taste as good as I would have liked particularly as the flavour of your pav recipe was SO delicious it seems to have spoilt me for anything else. Many thanks.

By Annie B. on Jun 9, 2013

Could you make that bread in the bread machine? Would it be considered a 2lbs loaf? Any info would be great.

By Cindy on May 17, 2013

made and tasted this today, slathered with butter. It's a good loaf of bread. I would make it again.

By Lalitha on May 6, 2013

Great recipe! The bread came out just perfect, with a nice crispy crust and, most important of all, my husband pronounced it "perfect"!

By Stacy Carter on Apr 25, 2013

Hi, I just made this bread and it is absolutely delicious. It was so easy to make too. Love it!! Perfect for sandwiches and morning toast.. :):)

By shubhangi on Mar 1, 2013

I follow ur site regularly.I have a query reg.how to place the water in oven.I have an OTG.The breadloaf is to be kept inside the pan of water or above the rack?Pl.reply

By shelley on Nov 30, 2012

I think this may be the bread I will love, but I would rather not use butter-what can I substitute? Would oil work? TIA :-?

By Amie on Nov 29, 2012

This recipe looks like what i have ben after. I keep coming out with dense sour dough loaves. I want to make whtie sandwich bread o nthe cheap without all the chemical additives of store-bought. I have heard that I need to add potato flakes or mashed potatoes along with vinegar to make a super fluffy soft loaf. do you have any recipes or tips for using just flour, water, sugar, yeast, oil, vinegar, and potato flakes? simple and easy with as few ingredients as possible is best. :)

I havent a recipe at the moment but I have been meaning to ever since I got to know about the mashed potatoes making the softest loaf. Will post one when I make it with success :) --DK

By Riya on Sep 6, 2012

Hi I found your post so interesting that i made this bread exactly the same way in your recipe but it dint come out as well as the one in your picture....what type of oven do you use. i used the oven in my cooking range and it heats up only from the bottom. the bread dint change its color and was the same color as the batter even after 50 minutes and the center of the bread dropped..should i bake it some more time....what could have gone wrong?

Mine is a regular traditional oven. I think the heat was not enough in your case. Do you have oven temp? Next time measure it to see if the heat in the thermometer matches what it says it is --DK

By Foram on Sep 5, 2012

Is there any way you can substitute yeast?

This is a yeast bread, so you need it. If you want non-yeast breads then pls refer: Quick Breads --DK

By Latha on Sep 4, 2012

Hi I made it few days back, it came out perfectly,i used 3 cups of plainflour, 3 table spoon hi gluten wheat powder, I stick with your liquid amount,this is the first I made really good milk,butter bread, Thanks for the recipe,I also made your Spinach and mushroom lasagna with little change that also a super hit, once again thanks.

By gayathri on Aug 31, 2012

HI! can i try this recepie with whole wheat flour instead of maida.we dont get bread flour here.

I have bread recipes that use Whole Wheat flour in the site : http://chefinyou.com/?s=whole+wheat+bread. But for this recipe, you can def. use Atta (Indian chapathi flour) instead of the mentioned amount of "all purpose flour" in the recipe. It should work equally well. --DK

By Meera on Aug 30, 2012

That looks super easy n a perfect loaf without much work he he...so can i use regular milk instead of the 2%?

You can use regular milk --DK

By vineeta on Aug 29, 2012

8-O wow amazing!!!!! looks like a perfect loaf as if u brought from market.....m sure its yummy tooo...wil definitely going to try this one after my exams..

By Janice on Aug 29, 2012

:) Usually I just use my bread machine, but your pics inspire me to try it by hand again. TY

By satish on Aug 29, 2012


By Sowmya on Aug 29, 2012

Bread Baking at home is a stress buster.. Yours looks good. Sowmya

By Malini on Aug 28, 2012

Hi The bread is looking delicious.i want to bake it . But I have two doubts. 1. Will it results good when being baked in the org? 2. I don't use honey. What can I substitute with that?

I dont know what you mean by baking in "org". Did you mean OTG? if yes, then pls refer my tips section. As for honey, you can use agave or maple syrup instead --DK

By Divya on Aug 28, 2012

Even though I do bake with yeast with a bit of confidence,the thought of baking a white bread(loaf),kind of scares me:)The loaf looks perfect,tall and golden brown,just like how it's supposed to be.Someday,I'll try this too!

By Veera on Aug 27, 2012

Hi there, wanted to check if I can use active dry yeast in this recipe? And will skim milk work? It's really difficult to find 2% milk here in Bombay.. Thanks!

You can use whatever yeast on hand. You can check online for the proper amount of substitution. You can use whole milk instead --DK

By Malini on Aug 27, 2012

Oh I have.been waiting for this recipe for so long!!! You truly are an inspiration....not just your enthusiasm of cooking a ginormous variety of foods but the way you present it just beats everything else..the photos, your writing style and the way you simplify every step.. My entire family is a fan of all the recipes I pick up from this site... All I can say is thanks a bunch and keep them coming!!!!

By Happy Cook / Finla on Aug 27, 2012

I had to come and check this one out, i am so gonna make this when i have time, reminds me of bread we used to buy from bakery when i was living at home we used to eat wieh stew or chicken curry etc...