It only takes seven ingredients to make this soft, buttery sandwich bread. Hearty enough to use to make sandwiches, and so delicious you'll never buy store-bought varieties again once try this white bread recipe.
In the bowl of a standing mixer fitted with the dough hook (or in a large bowl), combine water, sugar and yeast. Proof for 5-10 minutes, until foamy.
Add melted butter and milk and gently stir to combine.
Then, add 3 cups of flour and sea salt and mix with the dough hook, or mix by hand in a large bowl.
Add additional flour, ¼ cup at a time, and knead until dough forms a ball, is smooth, and slightly tacky to the touch.
Form the dough into a ball and place it in a lightly oiled bowl, covered with a damp towel, to rise until doubled (about 60 minutes).
After the dough has doubled, lightly grease a 9x5” loaf pan. Set aside.
Punch down the dough and form it into a rectangle that fits into the bottom of the prepared loaf pan.
Cover with a damp towel (don’t let the towel touch the bread) and let the loaf rise again until doubled in size (30-60 minutes).
During the end of the rise, preheat oven to 350 degrees F, then bake the risen bread in the preheated oven for 30 to 35 minutes.
Let cool in loaf pan for 10 minutes before removing and transferring the bread to a wire rack to cool completely.
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Notes
Ingredient Substitutions
Granulated sugar. Honey can be used in place of granulated sugar.
Active dry yeast. You can use instant yeast instead of active dry - rise times will just be shorter and you technically do not need to proof it before putting it in the recipe.
Salted butter. Unsalted butter can be used in place of salted, you will just need to increase the salt by 1/4 teaspoon.
Whole milk. 2% milk is an acceptable substitution, but nothing with a lower fat content.
Fine sea salt. If using iodized salt reduce the amount by half.
All-purpose flour. Bread flour can be used in place of all-purpose flour with great results. If you want to make whole wheat bread try this honey whole wheat bread recipe.
Store/FreezeStore any leftover sliced bread in an airtight container (or plastic bag) at room temperature for 2 days, or in the freezer for up to 2 months. You can also store full loaves, I just recommend slicing them then wrap the loaf tightly in plastic wrap and putting them in an airtight container.