White Sandwich Bread / Eggless White Sandwich Bread

This White Sandwich Bread loaf is surprisingly easy to make, with only six ingredients. It comes out perfectly tall, with a golden brown exterior and a light and fluffy interior!

The Eggless White Sandwich Bread recipe is excellent and straightforward. It’s great on its own or for toast and sandwiches. This homemade bread has a chewy crust with a soft interior and tastes way better than store-bought!

If you like sandwich bread, check out this Buttermilk Honey Bread recipe as well!

Soft and Fluffy White Sandwich Bread

I regularly make bread at home, and this White Bread is often baked in my kitchen. Making this bread is simple, but it is absolutely satisfying, with a chewy exterior and a soft and fluffy interior.

Making the bread is easy, and the recipe requires only a few ingredients. It is egg-free and can be made dairy-free, making it perfect for dietary restrictions or allergies. Use oil instead of butter to make it vegan.

But if you are new to bread baking, you can start with Homemade French Bread or this Artisan Bread (No Knead). I have also posted a few other bread recipes. Do not forget to check them out if you want to try various easy-to-make breads at home.

If you want to make wholesome bread with whole wheat flour, try this Honey Oat Bread, or try this Buttermilk Honey Bread for a richer texture.

There are various ways to enjoy this fresh loaf of White Sandwich Bread. You can pair it with an assortment of appetizers, spread butter on top, or simply eat it warm and straight from the oven. This bread is great for making various sandwiches.

Ingredients and Notes

• Flour: This bread can be made with bread flour or all-purpose flour. It is easy to make with all-purpose flour as it is more convenient for most. However, I prefer bread flour, which provides a super soft interior with an extra chewy crust to this loaf. 
• Water: I used only water to make the dough, but you can replace ¼ cup of water with warm milk if you like. The water should be warm but not too warm or hot. 
• Yeast: I have used active dry yeast to make this bread, but you can also use instant yeast.
• Sugar: Sugar is a must as it increases the activity of yeast. Instead of sugar, you can also use honey.
• Melted Butter or Oil: Butter adds flavor to this bread. But you can also use olive oil or sunflower oil.
• Salt: It makes the bread flavorful.

How To Make White Sandwich Bread

Making The Dough

• Combine water, sugar, melted butter (or oil), yeast, and one cup of flour in a stand mixer bowl fitted with a dough hook.

• Cover the bowl and let the mixture rest for 10 minutes.
• The batter will be slightly bubbly after 10 minutes.

• Add salt and remaining flour to this batter and beat on low speed until everything is combined.
• Then continue beating on medium speed until the dough comes together and pulls away from the sides of the bowl. 
• If the dough is too wet and sticky and does not pull away from the sides, add a little more flour, one tablespoon at a time.
• However, do not use too much flour, as the dough should be soft and supple.

First Rise

• Once the dough comes together, knead it in the stand mixer for 4-5 minutes.
• You can also knead the dough with your hands on a lightly floured surface.
• Lightly grease a large bowl with oil or non-stick spray.
• Place the dough in the bowl and turn it around to coat all the sides with oil.
• Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm place until doubled in size for about 1-1.5 hours.

Second Rise

• Lightly grease a 9×5-inch loaf pan.
• Once the dough is ready, gently punch it down to release the air.

• Place the dough onto a lightly floured surface and roll it into a thick, large rectangle about 9×15 inches.

• Roll it into a 9-inch log and place it in the greased loaf pan.
• Cover the loaf pan with a clean kitchen towel or plastic wrap.

• Allow it to rise for about an hour until the dough is about 1 inch above the pan.

Baking The White Sandwich Bread

• Preheat the oven to 350°F (180°C). 
• Bake the bread for 30-35 minutes until the top is golden brown.
• Remove the loaf pan from the oven and immediately brush the top with melted butter. 
• Let the bread cool in the pan for a few minutes, and then tip it onto a cooling rack and allow it to cool completely.

Troubleshooting

The White Sandwich Bread Is Dry

There could be more than one reason bread comes out dry. Measuring the ingredients correctly is essential; using more flour makes the bread dry. The dough should be soft and supple and look hydrated, not dry. Also, overbaking makes the bread dry. So, always check the bread in the oven a few minutes before the baking time mentioned in the recipe. As every oven is different, your bread may be baked earlier or take a little longer.

The Dough Did Not Rise

The first reason could be yeast! If yeast is not active, the dough will not ferment. Also, the yeast will not be activated if you use cold water, and hot water will kill it. So, it is best to proof yeast for at least five minutes. Proofing will ensure that your yeast is active. The other reason could be the cold temperature in your kitchen. If your kitchen is cold, place your dough bowl in the oven and turn on the proofing.

More Bread Recipes

Recipe Card

White Sandwich Bread

By Jigna

This White Sandwich Bread loaf is surprisingly easy to make with only six ingredients. The loaf comes out perfectly tall with a golden brown exterior and a light and fluffy interior!

5 from 1 vote

Print Pin SaveSaved!

Prep Time 2 hours hrs 20 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 55 minutes mins

Cuisine World

Course Breakfast, Side Dish

Diet Eggless, Vegetarian

Servings 12

Video

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Ingredients

  

1x2x3x

• ▢ 3½ cups (420g) bread flour or all-purpose flour
• ▢ 1¼ cups (300ml) warm water
• ▢ 2¼ teaspoon active dry yeast
• ▢ 2 tablespoon granulated sugar or honey
• ▢ 2 tablespoon (28g) melted butter or oil
• ▢ 1¼ teaspoon salt
• ▢ 1 tablespoon melted butter for topping (optional)

Instructions

 

Preparing The Dough

• Combine water, sugar, melted butter (or oil), yeast, and one cup of flour in a stand mixer bowl fitted with a dough hook.
• Cover the bowl and let the mixture rest for 10 minutes. The batter will be slightly bubbly after 10 minutes.
• Add salt and remaining flour to this batter and beat on low speed until everything is combined. Then continue beating on medium speed until the dough comes together and pulls away from the sides of the bowl.
• If the dough is too wet and sticky and does not pull away from the sides, add a little more flour, one tablespoon at a time. However, do not use too much flour, as the dough should be soft and supple.
• Once the dough comes together, knead it in the stand mixer for 4-5 minutes. You can also knead the dough with your hands on a lightly floured surface.

First Rise

• Lightly grease a large bowl with oil or non-stick spray. Place the dough in the bowl and turn it around to coat all the sides with oil.
• Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until doubled in size for about 1-1.5 hours.

Second Rise

• Lightly grease a 9×5-inch loaf pan.
• Once the dough is ready, punch it down to release the air. Place the dough onto a lightly floured surface and roll it into a thick, large rectangle about 9×15 inches. Roll it into a 9-inch log and place it in the greased loaf pan.
• Cover the loaf pan with a clean kitchen towel or plastic wrap. Allow it to rise for about an hour until the dough is about 1 inch above the pan.

Baking White Sandwich Bread

• Preheat the oven to 350°F (180°C).
• Bake the bread for 30-35 minutes until the top is golden brown. Remove the loaf pan from the oven and immediately brush the top with melted butter.
• Let the bread cool in the pan for a few minutes, and then tip it onto a cooling rack and allow it to cool completely.

Storing Suggestions

• Store the White Sandwich Bread, tightly covered, at room temperature for three days.
• The bread freezes well. After baking, allow it to cool completely, then cover it with cling wrap and place it in a freezer-safe bag or container.
• Freeze the bread for up to a month and let it come to room temperature before using it.

Notes

1. Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave a lot of residue on your finger.
2. Water: The water should be warm (about 110°F or 45°C) but not hot. Hot water kills the yeast, and cold water does not activate it.
3. Yeast Proofing: The first step is yeast proofing by mixing water, sugar, butter or oil, a cup of flour, and yeast and allowing it to rest for 5 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is too hot or cold.
4. Sugar: You can add honey instead of sugar.
5. Make It Vegan: For a vegan white sandwich bread, use olive oil or a choice of cooking oil instead of butter.

Nutrition (Approximate Values)

Calories : 147kcalCarbohydrates : 26gProtein : 4gFat : 3gSaturated Fat : 1gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 1gTrans Fat : 0.1gCholesterol : 5mgSodium : 284mgPotassium : 42mgFiber : 1gSugar : 0.1gVitamin A : 63IUVitamin C : 0.002mgCalcium : 21mgIron : 0.3mg

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