A sandwich bread recipe that’s easy to make and is so tasty you will be baking it again, I guarantee it. I bake this bread in a loaf tin and this gives it the best shape for slicing when making sandwiches.
The recipe makes a nice sized, soft white loaf of bread, I have included some options for a few ingredient changes as you’ll see later, I have included some recipe ideas for a brown loaf of bread or to use a variation of flours.
There is a dairy free version too. The same recipe can be used without a loaf tin and shaped into a cottage loaf, a large cob, or however you like your bread, it’s always an option.
Homemade bread is something I’ve always enjoyed, the satisfying process of preparation and kneading the dough, but the wonderful aroma of bread baking in the kitchen is very homely and inviting.
The flavour of freshly baked bread is amazing too, don’t you agree? Do you have memories of home baked bread from childhood? Do you make your own bread? Or maybe you enjoy bringing home a loaf from the bakery while it’s still warm and it smells delicious.
It’s great to recreate that in your own kitchen and it’s not a difficult task at all. Once you start baking bread you will want to bake it more often.
Over the holiday period I forgot to buy enough bread to last through, so I baked this sandwich loaf instead going back to the shop. I always try to keep bread flour and yeast powder in the cupboard.
Okay let’s look at the bread recipe ingredients and how we’re going make it.
8 servings per container
- Amount Per ServingCalories155
- % Daily Value *
- Total Fat 3.3g 6%
- Saturated Fat 0.3g 2%
- Sodium 127mg 6%
- Potassium 48mg 2%
- Total Carbohydrate 27g 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The best results for a soft white bread, I have found, is by using the warm milk and butter in the recipe and ensuring that the dough is very thoroughly kneaded, also make sure to use all the milk and butter mixture when you’re making the dough, don’t skimp on the moisture, which helps it rise evenly.
If you like the bread less rounded on top, use this option. When the dough is in the prepared tin and has risen and ready for the oven, take a sharp knife and make a little incision along the length of the bread dough, not too deep.
Alternatively, just indent the dough along its length down the middle using the side of your hand, or a floured wooden spoon handle. This helps to even the shape of the bread top.
This bread recipe is used often in our kitchen, and is always gone within the same day. The results are always very good, making a soft white sandwich bread that is an even consistency and tastes delicious, whether used for making sandwiches, toast or for serving with a hot bowl of soup.
I think my favourite way to eat fresh baked bread is just serving up on its own with lots of butter. However you decide to bake this bread, I hope you enjoy the experience and of course enjoy eating your loaf of bread your own way.