It wasn’t until my teens that I learned about the wide variety of sandwich bread options available: whole wheat, potato bread, sourdough, brioche, etc. I grew up eating sliced white sandwich bread. The super soft bread that feels like a pillow when you purchase it at the market. Years later, I still love this bread. While I tend to lean more towards crusty, chewy artisan breads, I will always have a soft spot for white sandwich bread. This homemade white sandwich bread is just like the one from childhood but better! It’s made without any preservatives or complicated ingredients. It’s simply made from a handful of ingredients.
This recipe makes two loaves: one to eat now and one to freeze for later. This is the perfect sliced bread for the quintessential peanut butter and jelly sammie. It’s also fabulous toasted for grilled cheese or a BLT.
Over the years, I’ve picked up some little tips and tricks for bread making. This one is my favorite- The container photographed above has become my designated dough rising container. When recipes call for the dough to rest and rise, having a container with measurements takes the guess work out. You can clearly see when the dough has doubled in volume. You can also use a dry erase marker (or tape) on a glass bowl to mark desired increments.
As I’ve mentioned before, the most difficult part of bread baking is waiting for the bread to cool. This particular bread definitely requires patience. The soft bread needs time to build structure as it cools. If you slice the bread while it is still warm, you’ll end up with gummy, dense slices.
Here are some other bread recipes you might enjoy:
Japanese Milk Bread by The Little Epicurean Honey Whole Wheat Bread by Recipe Girl Whole Wheat Irish Soda Bread by The Endless Meal Quick and Easy Breadsticks by I Heart Eating
