The BEST White Sandwich Bread Recipe

Ensure water is warm, not hot (about 110 F).

Add the yeast, sugar, and oil.

Stir and set aside to foam for 3 mins

Measure approximately 440 grams (4 cups)  flour in a mixer bowl (save the ½ cup aside for later).

Mix in the salt, milk and yeast mixture.

Knead on medium speed for about a minutes scraping the sides of the bowl.

Once all the flour is incorporated. If the dough is still too sticky add the saved half cup flour and mix.

Now knead the dough for three minutes until smooth.

The dough should be really soft but not sticky.

Next, add the soft room temperature butter and knead again.

The dough will again get lumpy but comes back together about 2 more minutes.

Remove the dough from the mixer bowl onto a lightly floured surface.

Form into a smooth ball (see finger test above to be sure you have a good knead).

Place in an oiled bowl and cover with plastic wrap.

Leave to rise in a warm place for about 45 mins to an hour.

When the dough is double in volume invert on to a lightly floured surface.

Shape for the loaf pan - stretching as needed.

Start to roll like a jelly roll.

Fold from up to the center then again once more towards the end.

Pinch the seams together.

Place into a sprayed loaf pan seam side down. ( 9 x 5-inch loaf pan used)

Cover loaf pan with plastic wrap.

Let rise in a warm place again for about 45 minutes.

Almost double in size.

Once you see your dough is almost twice - preheat the oven to 200 C / 400 F for at least 10 minutes.

Place the loaf on the lower shelf in the hot oven (200 C / 400 F).

As soon as you place the loaf in the oven - reduce temperature to 180C / 360 F.

Bake for about 30 to 40 minutes.

Tent the top of the loaf after 15 minutes to prevent over browning. 

When the bread is done - it will leave the sides of the pan, the internal temperature should reach 190 FIf you tap the bottom of your loaf you will hear a hollow sound.

As soon as the bread is out of the oven - brush with soft room temperature butter - this will give you a soft delicious crust.

Always let bread rest for at least an hour before you cut.