White Bread Sandwich Loaf

Total Time:
4 hr 30 min
4 hr
30 min

1 loaf

  • 2 cups plus 2 tablespoons whole milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons sugar
  • One 1/4-ounce package active dry yeast
  • 5 cups unbleached all-purpose flour
  • 1 tablespoon plus 1 teaspoon fine salt
  • Oil as needed
  • Copyright 2001 Television Food Network, G.P. All rights reserved

In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.

Meanwhile, in large bowl, whisk together the flour and salt and set aside.

Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.

Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.

Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.

Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.

Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.

Transfer the bread loaf to a cooling rack and cool completely before slicing.

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    makes a beautiful loaf!
    This bead is really dense! I thought I had over kneaded the bread till I read the comments. I'm guessing if I want something a bit lighter, to switch out 1/2 the milk for water?
    As a baker for the last 25+ years i thought this was a great home made bread.
    Dense is the way it should turn out as milk is used instead of water.
    Milk is mostly solids incase you did not know.
    Mine turns out perfect every time and is awesome for french toast and strawberries.
    If you need a hint ; Put a pot aof water on the stove to boil and after you have put the bread in the pan , put the pot of hot water on the bottom of the rack in the oven with the bread on the top rack.
    This has now become a proofer which will provide your bread with the right amount of temp. and humidity to rise properly and faster than leaving it on the counter.
    This bread IS dense. But, that's what I love about it. More bread per square inch....YUM!
    My first time making bread, and this turned out perfectly. I will definitely use this recipe again.
    Great, easy, nearly foolproof recipe. Here are some tips I have come up with: 
    1. If it came out too salty, you used salted butter. Don't do that. 
    2. Chop up the butter into 1 T pieces, it melts faster and won't take 100 years to cool the milk. 
    3. Don't be tempted to add too much flour when you start kneading. It will be rather sticky for 2-3 minutes, until the water starts to absorb. 
    4. Even if your bread pan is non-stick, grease it a little bit. 
    5. 3 teaspoons equals 1 tablespoon, so why does this recipe reference 1T+1t? That's just four teaspoons, right?
    I made this recipe twice. The bread was tasty, but far too dense. I wouldn't make this again.
    I was really happy with how this recipe turned out! I took it out a little early but that;s just because I like my breads a little bit chewy. I'll defiantly be making this again, it was awesome.
    mine didnt turn out that well it was hard as a rock not sure what I did wrong but I'll try it again some other time :(
    I used this recipe for my first time baking bread and it came out awesome! I didn't think that it was too salty at all. I thought that the salt complimented the flavor of the bread. I followed the recipe exactly with 2 add on's. I love herbs and decided I wanted an herb bread, so I added 1/2 cup of chopped fresh rosemary to give it a nice flavor. I also like a little crustier bread, so I used an egg wash on the top instead of the water.It came out perfect! I will be using this recipe many times in the future!
    This bread tastes great. I followed the recipe and didn't have any problems. It was easy to make, and my family loved it!
    My whole family loves this bread,I usually double the recipe,takes the same amount of time and I never have any left over anyway.People think making bread is hard but there is really very little work involved it just takes time with the raising but if you're going to be home for a few hours it's worth it,
    This is the first bread I have ever tried making and it came out perfect. I used quick yeast because thats all the grocery store had at the moment and it worked wonderfully other than that I followed the recipe exact. The kids love it, and hubby was really happy he is a big fan of any type of bread. Can't wait to make it again. This is going to be a new Holiday dinner item to bring to moms house. Nothing better than homemade bread. If you've never made bread before give this one a try, its easy and tastes great.
    This recipe is excellent. I made it as written, then with skim milk instead of whole milk, with rapid-rise yeast instead of regular, and then with whole wheat flour instead of AP Flour. PERFECT every time.

    I usually take it out of the oven when the bread is 175-180 degrees because we like it dense and chewy, but to each their own.

    If substituting skim milk, add an extra T. of butter to supplement.

    If you want a recipe that you can't screw up, use this bread recipe.
    With the expense of store-bought bread, I have begun to make all our bread. This recipe fantastic! Very easy to make, makes great sandwiches and everyone raves about it. Makes me look talented.
    I really enjoyed making this bread. The recipe and instructions are easy and requires very little clean up. I used my new Bosch mixer (which I was directed to by Foodnetwork.com) and just dumped the flour and salt in the bowl, then the liquid ingredients, mixed for ten minutes with the dough hook and it was ready to rise right in the mixing bowl. However, when cooking, I followed the directions and the loaf almost burned. Just monitor close when cooking and you'll have one of the best looking and tasting breads. This is great for making rolls too! Thanks Foodnetwork.com!
    This recipe was EASY. I changed one cup of white flour to wheat (the bread was still fluffy). I also had to use 2 bread pans, the recipe was unclear about how many 9x5 pans to use but it is impossible to use one.
    Good luck enjoy!
    I love this bread it is easy and never dissapoints I make a loaf and use it for croutons
    This recipe calls for over a tablespoon of salt, per loaf. Unfortunately, I doubled the recipe and had to throw away two loaves of bread.
    This is a great sandwich bread receipe. My husband & my family love it and are anticipating it for when I make sandwiches for lunch!
    had a good flavor and a good consistnecy, but was too dense.
    This was my first bread recipe I have done and I love it. It makes wonderful toast. It's dense and filling not like the bread you buy from the store that can get soggy and fall apart.
    moist, buttery, and easy to slice.
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