This is the classic homemade white sandwich loaf with a golden crust and soft, fine, even crumb — exactly like the one in your photo.
Ingredients (makes one 8½ × 4½-inch or 9 × 5-inch loaf)
- 1 cup (227g) lukewarm water or milk (or a mix of both)
- 2–3 Tbsp (28–42g) unsalted butter, softened or melted
- 2–3 Tbsp (25–40g) sugar or honey
- 1½–2 tsp salt
- 2¼ tsp (1 packet / 7g) instant or active dry yeast
- 3–3½ cups (360–420g) all-purpose or bread flour (start with 3 cups and add as needed)
Instructions
- Mix the dough
Combine the lukewarm liquid, butter, sugar/honey, salt, and yeast in a large bowl or stand mixer. Add the flour and mix until a soft dough forms. - Knead
Knead by hand for 8–10 minutes or with a dough hook for 6–8 minutes, until the dough is smooth, elastic, and only slightly tacky. It should feel soft and springy. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 1–1½ hours). - Shape
Gently deflate the dough. Shape it into a smooth log that fits your loaf pan. Place it seam-side down in a lightly greased 8½ × 4½-inch or 9 × 5-inch loaf pan. - Second rise
Cover and let rise until the dough crowns about 1–1½ inches above the rim of the pan (45–75 minutes). - Bake
Preheat oven to 350°F (175°C).
Bake for 30–40 minutes, until the crust is deep golden brown and an instant-read thermometer inserted in the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. - Finish
Remove from the pan and cool completely on a wire rack before slicing. For an extra-soft crust, brush the hot loaf with melted butter.
Tips for the look in the photo
- Use milk instead of (or mixed with) water for a richer, softer crumb and slightly sweeter flavor.
- Bread flour gives a slightly chewier texture; all-purpose keeps it very soft and tender.
- Don’t underbake — a fully baked internal temperature ensures the soft structure sets properly.
- Cool completely before slicing so the crumb doesn’t compress.
This recipe produces the classic soft, golden white sandwich bread shown in the image. Perfect for toast, sandwiches, or just with butter.
