Light and fluffy, this sandwich loaf is sure to win over even your pickiest eaters. You’ll never have to buy sandwich bread at the store again!
I’ve been using this sandwich bread recipe for as long as I can remember. My mom used to make this bread for our family when I was growing up … we always ate it with soup and loved it. Now I make it for my own kids.
It started out as the “soup bread” recipe, but with a few small recipe tweaks, I’ve convinced my four ridiculously picky kiddos that this bread also makes the most delicious sandwiches.
And that’s how I was able to finally stop buying sandwich bread at the store over the summer.
Can I substitute regular milk for powdered milk?
Could you skip the powdered milk and reduce the amount of water you use by that amount? Probably. But I haven’t done it and that’s not how I wrote this recipe, so I’d recommend just grabbing a bag of powdered milk at your local grocery store. I use it for my sandwich bread and my favorite roll recipe. Plus, in an emergency, having some powdered milk might come in handy.
No. Powdered milk and regular milk are not the same thing. One is a powder and one is a liquid. It’s not like swapping 2% milk for whole milk – those swaps are easy to make. If you used actual milk instead of powdered milk you would end up with a soupy mess.
Can I cut this recipe in half?
Yes, definitely. This recipe makes a LOT of bread. It will make four large loaves (these are the large loaf pans I use) or five smaller loaves (these are the medium size loaf pans I use).
Just make sure you pay close attention when you cut the recipe in half. I hate when I start cutting the recipe in half and then get distracted and suddenly realize somewhere along the way I started adding the full ingredient amounts.
How do you store the bread so it doesn’t dry out?
This one is tricky. Because homemade bread doesn’t have all the extra added ingredients and preservatives, it will dry out faster than store-bought bread. So, here’s what we do.
Once the bread is completely cooled, I like to thinly slice all my loaves. I’ll leave out the bread I know we are going to eat that day and then put the rest of the loaves into plastic bread bags and put them right into my freezer.
Then every morning I pull out slices of frozen bread and make their sandwiches for their school lunch on the frozen bread. By the time they get to lunch, the bread is completely thawed and nice and soft.
Okay, enough rambling. Let’s get baking.
White Sandwich Bread
Equipment
- Mixer or large bowl the Bosch is perfect for this recipe
- Loaf Pans
- Measuring cups & spoons
Ingredients
- 11 cups bread flour
- 1/2 cup granulated sugar
- 2 tablespoons yeast
- 1 tablespoon salt
- 1⅓ cups powdered milk
- 4 cups water
- 2 eggs
- 1/4 cup neutral oil
Instructions
- In a large bowl (or Bosch mixer) combine 4 cups of bread flour, 1/2 cup sugar, 2 tablespoons yeast, 1 tablespoon of salt and 1 + 1/3 cup powdered milk. Mix until combined.
- Add 4 cups of almost hot water, 2 eggs, 1/4 cup vegetable oil and mix.
- Add the remaining flour 1 cup at a time.
- Knead for 8-10 minutes until the dough is smooth and no longer sticky.
- Shape into a ball and place in a greased bowl. Let raise until doubled in size – usually 1-2 hours.
- Shape in loafs and let raise in bread pan until double – usually 1 hour.
- Bake at 350F for 30 minutes until golden brown and the internal temperature reaches 195-210F.
- Let sit in the pan for about 5 minutes before transfering to a cooling rack to finish cooling.
- Try to wait at least an hour before slicing … but if you can’t wait that long, try to give it at least 20 minutes.
Notes
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