Farmhouse White Sandwich Bread – A delicious soft white bread that’s perfect for sandwiches, toast and grilled cheese. An all purpose bread that you’ll make over and over again.
Everyone loves a perfect white sandwich bread, right? Friends…this one is amazing. You must try it! Made with all milk for the liquids it keeps the dough soft and supple. It’s so incredible that I smacked down quite a few PB&Js with this bread.
Look how soft and smooth that dough is.
I love that I can whip up one batch of farmhouse white sandwich bread and it makes 3 loaves. 2 for the week and 1 to freeze. 1 to eat, 1 to freeze, 1 to share. Your bound to love this so much that you’ll want to share it with your friends for sure.
You’ll love this bread because:
- It’s a straightforward, easy recipe.
- 3 big soft loaves
- It’s perfect for lots of uses. BLTs, PB & J, grilled cheese, toast and more!
- It bakes up beautifully in loaf pans.
And with lots of berries fresh in season. Why not throw some on top for a quick, fresh, filling snack? Here it’s pictured with my homemade strawberry jam. A total tasty snack! And I want it again just from looking at these pictures.
I hope you give this basic but delicious white bread a try. I’m sure you’ll love it!
Thanks for being here friends!
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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- 4 cups (1 lb, 4 oz / 566 grams) organic all-purpose flour
- 1½ Tablespoons instant yeast
- 2 Tablespoons granulated or brown sugar
- 2 Tablespoons melted butter or mild oil
- 4 cups warm milk (about 85° F)
- 6 cups (1 lb, 13 oz / 825 grams) bread flour all-purpose flour, approximately
- 1½ Tablespoons salt
- In a large bowl combine 4 cups all purpose flour, instant yeast and sugar. Make a well in the center, and add melted butter and warm milk. Add 3-4 cups of flour, adding 1 cup at a time. Stir with wooden spoon until you have a sticky, shaggy dough that's mostly combined. Don't worry if it's not smooth. Cover with a damp towel and let rest for 20 minutes.
- Uncover the dough and add the salt and 1 cup of bread flour. Add an additional cup if it's too sticky to begin kneading. Turn out onto a floured surface and knead with floured hands for 8-10 minutes. Adding small amounts of flour if necessary.to work surface. You want the dough to be soft slightly tacky but not sticky. You may not need all the flour. Just use according to the feel and texture of the dough.
- Using a very large bowl sprinkle in flour add dough and sprinkle the top with flour. Cover and let rise until it has doubled. Preferably a warm place that's around 70 degrees. If the temperature is cooler it will take longer to rise.
- After the dough has doubled dump out onto a floured surface. Flatten gently to remove air bubbles. Divide into 3 equal pieces and shape into loaves. Place seam side down in greased loaf pans. Dust loaves with flour.
- Preheat oven to 375 degrees. Cover the loaves with the damp towel and let rise for about 40-60 minutes. Gently poke with a floured finger, dough should spring back a little.
- Bake for 35-40 minutes. Loaves should be golden brown. The best way to check is with a thermometer. Internal temperature of loaves should read about 200 degrees. Let cool completely before slicing with a bread knife.
Recipe from Farmgirl Fare
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