Bread
Classic White Sandwich Bread
A simple, soft everyday loaf with a tender crumb and golden crust.
Ingredients
- 500 grams bread flour
- 7 grams instant yeast
- 10 grams fine salt
- 25 grams sugar
- 300 ml warm water (about 110°F/43°C)
- 30 grams unsalted butter, softened
How to make it
- 01
In a large bowl, whisk together 500 grams bread flour, 7 grams instant yeast, 10 grams fine salt, and 25 grams sugar.
- 02
Add 300 ml warm water and 30 grams unsalted butter. Mix until a shaggy dough forms.
- 03
Knead (by hand or mixer) for 8–10 minutes until smooth, supple, and elastic.
- 04
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
- 05
Punch down the dough, shape it into a tight cylinder loaf, and place it seam-side down in a greased 23x13 cm (9x5 inch) loaf pan.
- 06
Cover loosely with a clean towel and let rise again for 30–45 minutes, until it crests about 1 inch above the pan rim.
- 07
Preheat oven to 190°C (375°F).
- 08
Bake for 30–35 minutes, until deep golden brown and it sounds hollow when gently tapped on the bottom.
- 09
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
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