Soft White Sandwich Bread

We go through a lot of bread at our house. My husband likes sandwiches for lunch, and honestly, there are very few meals I don’t think can be improved by a slice of bread.

I bake fresh loaves of French bread (try my recipe here!) a few times a month to go with our meals. Husband loves it, and we can finish off a loaf in a matter of days. It’s a fraction of the cost, has less preservatives and ingredients, and really, it tastes amazing.

Since that has gone over so well, Husband issued a challenge to me – he wanted to stop buying sliced sandwich bread, but only if I could find a good recipe.

I can’t say no to a baking challenge so I hopped on to and ordered a Pullman Loaf Pan and started scouring the web for the perfect sandwich bread. It’s been a comedy of errors so far – some were too dense, too crispy on the outside, or the flavor was just wrong.

Finally, after much tweaking, I found THE sandwich bread recipe. It’s soft and fluffy on the inside, and has a perfectly light crunchy crust. It slices like a dream and makes great toast and grilled cheese sandwiches.

The best part? It costs less than a dollar per loaf to make your own. That’s so much better than the $2, $3, and sometimes even $4.00 loaves at the store.


Now, you don’t NEED a Pullman Loaf Pan, but if you want it to have that classic sandwich shape, you need to invest in one. It also browns and bakes the bread from all four sides, giving it a delicious crust.

This bread is perfect for sandwiches, toast, and our family favorite, grilled cheese. The bread got so perfectly toasted and the crust was incredible.


Doesn’t this look beautiful, all crispy and hot and full of melty cheese? They were so delicious!


  • 2/3 cup warm milk
  • 1 cup warm water
  • 1 tablespoon butter, softened
  • 2 teaspoons salt
  • 3 tablespoons honey
  • 2 tablespoons active dry yeast
  • ¼ cup dry milk
  • 3 tablespoons instant mashed potato flakes
  • 4 cups all purpose flour

Preheat your oven to 350 degrees. Heavily grease your bread pan with either butter or shortening.

One of my favorite bread tricks is making sure you have the best environment for the bread to rise in. What I do is fill a bowl with lightly salted water and put it in the microwave for three minutes. This makes a warm, steamy room which the yeast absolutely loves.

Soft White Sandwich Bread


  1. Combine the honey, salt, and yeast in a small bowl. Add the warm water and let the yeast activate for 15 minutes until the mixture is foamy.
  2. Add the milk, butter, dry milk and potato flakes and stir until combined.
  3. Add about ½ cup of flour at a time, stirring after each addition.
  4. Scrape the dough out onto a floured surface and knead the bread for five to ten minutes. I always try and go for the full ten since the texture will be so much softer and fluffier. But you can stop once the dough is smooth and uniform.
  5. Roll the dough out into a log and place it in the greased pan for rising. (This is when I place the pan and dough into the steamy microwave)
  6. Let the dough rise for at least 90 minutes
  7. Place the lid on the pan (if you’re using a Pullman bread pan) and bake for 20 minutes. Remove the lid and bake for an additional 25 minutes.
  8. Take the bread immediately out of the pan and allow it to cool on a baking rack.

You can easily freeze this bread as well, in case you’re worried you won’t eat the whole loaf right away. I keep my bread in a linen sack which keeps it nice and fresh.

Happy eating!

4 thoughts on “Soft White Sandwich Bread

    • I chose that one just because it is the typical size and length for a loaf of bread. I don’t think it would make much difference if the pan was a little shorter – I think it would just make it a little taller!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s