Classic white sandwich bread

This recipe produces a soft, tender and flavourful loaf with a golden crust — perfect for sandwiches, toast or simply enjoyed with butter. It’s an easy, foolproof recipe that uses common ingredients.

Ingredients:

For the bread:

– 480 g (4 cups) of bread or all-purpose flour, plus extra for dusting
– 10 g (2 teaspoons) of salt
– 7 g (2¼ teaspoons) of instant yeast (1 packet)
– 30 g (2 tablespoons) of granulated sugar or honey
– 30 g (2 tablespoons) of softened unsalted butter or neutral oil
– 300 ml (1¼ cups) of warm water (40–43 °C / 105–110 °F)
– Optional: 1 large egg for an egg wash before baking

Equipment:

– 9×5 inch (23×13 cm) loaf tin
– Stand mixer with dough hook (optional but helpful)

Instructions:

Mix the dough:

In the bowl of a stand mixer (or a large mixing bowl), whisk together the flour, salt and instant yeast.
Add the sugar/honey, softened butter/oil and warm water.
With a mixer: Knead with the dough hook on a medium-low speed for 8–10 minutes until the dough is smooth and elastic.
By hand: Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a floured surface and knead for 10–12 minutes until smooth and elastic.
The dough should be slightly tacky but not sticky. Add a little more flour or water if needed.

First Rise (Bulk Fermentation):

Place the dough in a lightly oiled bowl and turn to coat.
Cover with a damp towel or cling film.
Let rise in a warm, draught-free place for 1–1½ hours until doubled in size.

Shape the loaf:

Gently punch down the dough to release the air.
Turn it out onto a lightly floured surface. Flatten it into a rough rectangle measuring about 20 x 30 cm (8 x 12 inches).
Tightly roll the dough from one of the short ends into a log, pinching the seam to seal.
Place seam-side down in a greased loaf tin.

Second Rise (Proofing):

Cover loosely with oiled cling film or a damp tea towel.
· Leave to rise again for 45–60 minutes, until the dough rises about 2 cm (1 inch) above the rim of the tin.
Preheat the oven to 190°C (375°F) towards the end of the second rise.

Bake:
Optional: For a shiny crust, lightly brush the top with beaten egg or milk.
Bake for 30–35 minutes until the loaf is a deep golden brown colour and sounds hollow when tapped on the bottom.
The internal temperature should read 88–93°C (190–200°F).

Cool:
Remove the bread from the tin immediately and transfer to a wire rack.
Let it cool completely (at least 2 hours) before slicing to prevent a gummy texture.

Key tips for success:

· Accurate water temperature is crucial: too hot and the yeast will die; too cold and fermentation will be slowed.
Don’t rush the rising process – proper fermentation develops flavour and texture.
· Use a scale for the most consistent results.
Cool completely before slicing to maintain structure.

Variations:

Whole wheat bread: Substitute up to half of the flour with wholemeal flour (add an extra 1–2 tablespoons of water if needed).
Honey Oat Bread: Add ½ cup of rolled oats to the dough and use honey as the sweetener. Top with oats before baking.
Herb & Garlic: Knead in two tablespoons of chopped fresh herbs and one teaspoon of garlic powder.
Soft Milk Bread: Replace the water with warm whole milk to make the crumb even softer.

Storage & freshness:

· Room temperature: Keep in an airtight container or bread bag for up to three days.
· Freeze: Wrap tightly in cling film and foil, then freeze for up to three months. Thaw at room temperature.
· Reviving stale bread: Lightly dampen the crust and warm in an oven at 175°C (350°F) for 10 minutes.

Enjoy the simple pleasure of homemade bread — the aroma alone is worth the effort! This reliable recipe is your gateway to the wonderful world of baking.