Farmhouse White Sandwich Bread – A delicious soft white bread that’s perfect for sandwiches, toast, and grilled cheese. Country style homemade all purpose bread. Makes 3 loaves. Great to freeze or share.
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 Farmhouse White Sandwich Bread a try. I’m sure you’ll love it!
Thanks for being here friends!
Til we meet and eat again,
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Farmhouse White Sandwich Bread
Ingredients
- 4 cups 1 lb, 4 oz / 566 grams organic all-purpose flour PLUS (SEE BELOW)
- 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
Instructions
- 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, the 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.
Notes
To make 1 loaf try to use the following measurements
1 1/3 cups all-purpose flour
1/2 Tablespoon yeast
2 teaspoons sugar
2 teaspoons butter or oil
1 1/3 cups warm milk
2 cups bread flour (may need more, use accordingly)
1/2 Tablespoon salt
Recipe from Farmgirl Fare
You may also enjoy these:
Whole Wheat Sandwich Bread with Oats
Pretzel Bread Bowls
Outback Copycat Bread
Hi! This bread looks delicious!! I’m a bit confused about the flour amounts and types though. First listed is 4 cups of organic AP flour, then later on, 6 cups of bread flour. I don’t see the first 4 cups being used?
Thanks!
Thank you for the question Debbie! I’ve updated the recipe. I accidentally used the wrong wording. I hope it’s clearly worded now. So glad you stopped by today!
Whoever you shared a loaf of this with is one lucky person! Melanie – this bread looks so soft and almost dewy inside with that gorgeous crust on the outside! Wow!
Love that this recipe makes 3 loaves! If I go to all the trouble to make bread, I really want something to show for my efforts. 🙂
I’ve never tried a sandwich bread before, and fairly new at breadmaking in general…could you use a dough hook in a mixer instead of hand-kneading? Also, do you freeze after baking? Thanks! I’m excited to try!
Yay! I’m so excited for you Jena! The bread baking world is so fun. 🙂
Absolutely, I use my dough hook on my stand mixer for making doughs a lot. There are a few I make by hand but generally I use my mixer to make this easier.
Anytime I freeze bread, I bake. Cool completely. And freeze in double wrap. Maybe a bread bag and a ziploc bag or double bread bags. For best taste you should use within 60 days but I’ve also frozen breads for up to 6 months. Hope it works out well for you! Let me know if I can answer any other questions.
i tried making this. What size loaf pans did you use? Also my bread came out too dense and moist and the crust was really hard on top.
I’m sorry that your bread didn’t turn out the way you hoped. That can be frustrating!
The difficult thing with yeast breads is that many things factor in. Usually too dense means too much flour or not enough rise time. I typically weigh my flour and start with the lesser amount of flour and a few tablespoons at a time until it’s perfect. Humidity also has a lot to do with it. The same recipe may need slightly different amounts of flour depending on if you’re making it in the summer , winter, humid days, etc.
Hope you don’t give up on yeast breads. They can be so fun once you get the hang of it! 🙂
I use these Chicago 8 inch pans from Amazon. (affiliate link)
awesome thanks! Yes I just started watching some youtube videos and i think I didn’t knead correctly. I will try this recipe again
Yay to 2nd chances! Hope you perfect it. 🙂
Making this now and I’m so excited! I am a novice to bread-making but recently gained confidence after receiving a kitchenaid mixer and also getting to watch a pastry chef in action for some local classes. I will be sure to report back on how it turns out! I halved the recipe.
This was sooooo delicious!
When you defrost a loaf from the freezer, do you store it at room temperature or in the refrigerator?
Also have you ever tried brushing the top with egg wash before baking? I just wondered if that might yield a slightly more tender top crust.
I don’t. I allow it to defrost at room temperature. And I store it at room temperature. It should keep for about 3 days.
I don’t believe I have with this recipe. I have brushed with butter. I think either would help a bit and it surely looks more golden and delish. Give it a try.
So happy to hear it turned out well for you Stephanie. Love the good reports from readers.
Have a fabulous day!
Can I make this recipe in a bread machine using just the dough setting then take out divide allow to rise and bake? Has anyone tried this and it turned out the same or similar?
I haven’t tried that Erica. But I think it would work just great! Enjoy the bread. Let us know how it goes. 🙂
Most bread machines have a maximum capacity of anywhere from 3-6 cups of flour. You should check your manual -10 cups is probably way too much for the machine to handle.
Where do you buy your loaf pans? Is there a particular brand you like?
I bought mine on Amazon. I purchased these Chicago metallic loaf pans in 2012 and there are still working well and have held up very well for me!
This looks delicious but my mixer isn’t big enough for so much flour. Do you have in ingredients list for just one loaf? I’d really love to try this.
I don’t have time presently to break it down for you. Such a busy summer with the kids and keeping up with the blog. But you could perhaps plug the ingredients in here and see how it goes. http://mykitchencalculator.com/recipeconverter.html
Good luck Allyson!
Hi Melanie I am English and living in Spain so measurement are very confusing I managed with the flour as you also have a gramme weight but I still don’t know what your cup sizes are the liquid was the worst I just guessed a cup was 240 ml any way the bread is still good but think it would improve with correct measure thanking you in anticipation Alison
Sorry for the confusion Alison. It would take me a long time to go back and add that to all my recipes but I’ll definitely keep it in mind in the future. The best thing is just to use a measurement converter. A cup of liquid here in the United States is 8 ounces. So that would be a total of 32 ounces of milk.
What rack position do you suggest for baking bread?
Sorry for the late reply Chelsea. I was away on vacation. I usually position mine in the center of the oven. Enjoy!
I don’t have bread flour, can I use AP flour for all of it?
thank you!
Sure. It will still be a delicious loaf. The bread flour just changes the structure of how the loaf holds its shape. Enjoy!
I wanted an every day but delicious bread recipe, that would be good for sandwiches, toast etc, this works perfectly. Think I’ll be making a lot of these!
So glad to hear you enjoyed it Clare! Thanks for taking the time to leave your feedback.
Have a great day. Come back soon! ☺
I made this bread today and it is soft and delicious! It will be a perfect weekly recipe for my family’s bread needs. 🙂 Thank you!
So awesome Casey. Glad you enjoyed and thanks for taking the time to leave your feedback. Appreciate that! ❤
Hi Melanie! I have tried so many bread recipes to find the perfect sandwich bread. THIS IS PERFECTION!! I never usually leave comments, but I am so excited right now ????. Thank you so much for this recipe, and my family thanks you too!
That is awesome that you found a new go-to bread recipe. So glad you found Gather for Bread. I hope you’ll be back often. Have a blessed day!
Hi I live in Australia and the flours have me a little confused. Is Ap flour the same as plain flour and the bread flour the same as self raising flour? Thanks Alison ????
Not sure about that. Just try an internet search.
Hello I am in the uk is all purpose flour the same as plain flour in the uk
I’m sorry, I don’t know a definite answer. Hopefully, you can do a search online to figure that out.
I made the one loaf of Farmhouse bread yesterday it turned out perfect! Thanks for the recipe. I will make it again for the holidays as a gift for my family
Thanks,
Merry Christmas
I make the one loaf yesterday it was delicious will make it again for gifts this Christmas for the family
Thanks,
Merry Christmas
This is absolutely the best white bread I have ever made!!!! I will definitely make this again & again. I made some yesterday. I am giving one to a friend of mine today. Will make more to store in my freezer. Thank you so much for this recipe!!!
Glad you’ve enjoyed it!
Trying this now, but made vegan by using unsweetened soy milk and margarine! I tried another more basic no knead bread recipe this weekend and it was awful, I had to throw it out. Hopeful this turns out right! The dough already looked so much better than the other one I made, and I rather like kneading! 🙂