Basic White Sandwich Bread
One of the most popular videos that I have on my YouTube channel is the one I made for Colombian Soft Bread Rolls. It gets a lot of comments from people who have made it with great success, even if they had never made bread at home. I think the reason for that is because people see making bread as a monumental task but once they make it, they totally see that it’s really not that difficult.
The comments that really touch me are the ones that I get from Venezuela. As many of you know, Venezuela has been going through a tough financial situation for many years, to the point where basic food is extremely hard to come by for many Venezuelans. Because of this reason, a lot of them have turned to my YouTube channel to learn how to make basic food, like the Colombian soft bread rolls, and many of them keep telling me how grateful they are for that video.
A lot of people from Venezuela have also asked me to make a video on how to make basic white sandwich bread. I have gotten this request countless of times and until recently, I finally found time to make the video. It’s a classic recipe that is really basic, easy to make and the end result is simply delicious.
¡Buen provecho!
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Basic White Sandwich Bread
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 1 loaf 1x
- Category: Bread, Breakfast, Sandwiches, Side Dish
Ingredients
- 1½ cup (360 ml) warm water (100ºF – 110ºF / 37ºC – 43ºC)
- 2 tsp active dry yeast (or 1 packet which is approx. 7 g)
- ¼ tsp white granulated sugar
- 3 tbsp unsalted butter, melted
- 4 cups (640 g) bread flour (you can also use all purpose flour – 560 g)
- 2 tbsp white granulated sugar
- 1/3 cup (43 g or 5½ tbsp) non fat powdered milk
- 1½ tsp salt
Instructions
- Using a Standing Mixer: Mix water, dry yeast and ¼ tsp of white sugar in a small container and let it stand for about 5-8 minutes or until a foam forms on top indicating that the yeast is activated.
- Add the the melted butter and stir.
- Add flour, white sugar, powdered milk and salt to the bowl of a standing mixer and whisk well.
- Add the yeast mixture. Start mixing with the mixer’s dough hook at low speed, then increase to medium speed and let it work the dough for about 8-10 minutes or until the dough is smooth and elastic. If you notice that the dough is a bit dry, you can slowly add more warm water until it comes together. Process continues in step 8 below.
- Kneading Dough By Hand: Follow steps 1 & 2 above.
- Add flour, white sugar, powdered milk and salt to a large bowl and whisk well.
- Add the yeast mixture to the flour and stir with a wooden spoon or spatula until the dough pulls away from the sides of the bowl. Place the dough on a flat, floured surface and knead with the palm of your hand for about 8-10 minutes. To knead the dough, fold it over and push down with the heel of your hand. Repeat this process during the entire kneading time. The dough is ready when it is smooth and elastic. If you notice that the dough is a bit dry, you can slowly add more warm water until it comes together. Process continues in step 8 below.
- Grease a large bowl with the oil.
- Shape dough into a ball and place it in the greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour. Tip: You can turn on a microwave for about 1 minute to warm it up and then place the dough inside. This will help it rise better.
- Grease a 9 x 5 inch (23 x 13 cm) loaf pan with oil, cooking spray or butter.
- Gently deflate the dough and place it on a flat surface and loosely shape it into a log that is about the same size of the loaf pan. Make sure you pinch every seam that you have in order to avoid cracks inside the loaf of bread. Cover loosely with plastic wrap and let it rise in a warm place until it is about 1-1½ inch (2,54 – 3,81 cm) above the pan. This can take anywhere from 45 minutes to 1 hour (although in hot weather it has taken me less time). While the dough is rising, pre-heat the oven to 350ºF (180ºc).
- Bake the bread for 20 minutes, then cover with aluminum foil and continue baking for another 15-20 minutes. The inside temperature should be between 195ºF – 200ºF (91ºC – 93ºC). Let the bread rest for about 10 minutes inside the pan and then take it out and let it cool on a cooling rack.
Wow Wow… what an excellent clicks, am drool over here… Am yet to do the sweet bread.
Can I remove the powdered milk and instead replace some of the water with actual milk?
You can substitute the water with milk, preferable with whole milk for better flavor.
?that’s just what I did we’re on the same page
Thank you! 🙂
Hi! I've made this recipe a few times now and love the simplicity. This weekend I made a comparison of different flours (100% white, 50/50 white-wholewheat, 100% whole-wheat). I also had an issue with my seam in the white bread so that's something to improve on next.
This is fantastic! I found you on YouTube and your instructions and editing is great. I could see how simple it was.
Don’t feel insulted for not knowing, but the reason your bread separated was not because you failed to pinch the dough, but because your dough was too dry and did not stick together. You are using too low a hydration of around 56.5%. Personally I use 70% and as a result get moist tasty bread with no separation or need to pinch the break together. It is very sticky and takes care of itself.
❤️
PS. The salt content for this recipe should be 2 1/2 teaspoons of salt. That according to the standard for 640 grams of flour
Thank you for the clear instructions and recipes for this easy loaf (haven’t make it yet but seems easy to handle 🙂 This will be good for family who just want something simple and fast. Thanks 😀
Hi I just wanted to say thank you thank you thank you for your videos and your blog with your recipe I love this bread it’s delicious everything about this bread is awesome kids love it hubby loveit. This is my go-to recipe bread. I’ve been trying to do my part and get better at my home making cooking. ❤❤❤
Thank you, Valerie!