This is a straightforward, reliable recipe for the soft, fluffy white sandwich loaf shown in your photo — golden crust, tender open crumb, and that fresh-from-the-oven steam.
Ingredients (1 standard loaf)
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2 Tbsp (25 g) granulated sugar
- 2¼ tsp (7 g) instant or active dry yeast
- 2 Tbsp (28 g) unsalted butter, softened
- 1 large egg (optional, for richer color and softness)
- 3½ cups (420 g) bread flour or all-purpose flour (start with 3¼ cups / 390 g)
- 1½ tsp salt
Instructions
- Mix the dough
In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let sit 5 minutes if using active dry yeast (until foamy).
Add the softened butter, egg (if using), flour, and salt. Mix until a shaggy dough forms. - Knead
Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth, soft, and elastic. It should feel slightly tacky but not sticky. Add a spoonful of flour only if necessary. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1½ hours until doubled. - Shape
Gently deflate the dough. Shape it into a smooth log about 8–9 inches long. Place it seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan. - Second rise
Cover and let rise 45–75 minutes until the dough has risen about 1 inch above the rim of the pan. - Bake
Preheat oven to 350°F (175°C).
Bake for 30–38 minutes until the top is deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil after 20 minutes if browning too fast.
Optional: Brush the hot loaf with melted butter for a softer crust. - Cool
Remove from the pan and cool completely on a wire rack (at least 1 hour) before slicing.
Tips for the softest loaf
- Use bread flour for better structure if available.
- A slightly soft dough produces a more tender crumb.
- For even softer bread that stays fresh longer, cook a quick Tangzhong (3 Tbsp flour + ½ cup milk/water stirred over medium heat until thick like pudding, then cool) and add it to the dough.
- Store cooled bread in an airtight bag at room temperature for 3–5 days, or freeze slices.
This recipe consistently gives the classic soft white loaf with the exact look and texture in your photo. Enjoy it warm with butter!
