Classic White Sandwich Bread Recipe for Pullman Bread Pan

 

Classic White Bread

A simple, dependable white bread with a soft crumb and golden crust — great for sandwiches, toast, or just eating warm with butter.

Prep time: 20 minutes | Rise time: 1–2 hours | Bake time: 20 minutes | Oven temp: 425°F

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Ingredients

• 4 1/2 cups (540 g) all-purpose flour
• 1 1/3 cups (315 g) warm water
• 1/4 cup (60 g) warm milk
• 1/4 cup (57 g) unsalted butter, softened
• 1 egg
• 1 tbsp (9 g) instant or active dry yeast
• 1 tbsp (12 g) sugar
• 1 tbsp (12 g) salt

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Instructions

1. Proof the yeast. In a large mixing bowl, combine the warm milk, warm water, yeast, and sugar. Stir to combine and let sit for about 10 minutes, until the mixture is foamy. This confirms your yeast is active and ready to go.
2. Add the remaining ingredients. Add the salt, softened butter, egg, and flour to the yeast mixture. Stir until a shaggy dough comes together, then turn it out onto a lightly floured surface.
3. Knead the dough. Knead by hand for about 10 minutes, until the dough is smooth, elastic, and springs back when you poke it. If it feels sticky, add a small amount of flour a tablespoon at a time — but avoid adding too much, or the bread will turn out dense.
4. First rise. Place the dough in a lightly oiled bowl and cover with plastic wrap or a clean towel. Let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
5. Shape the loaf. Punch down the dough and turn it out onto a lightly floured surface. Flatten it into a rectangle roughly as wide as your loaf pan, then roll it up tightly into a log. Pinch the seam shut and place it seam-side down in a greased 9×5-inch bread pan.
6. Second rise. Cover loosely and let the dough rise again until it has crowned about an inch above the rim of the pan, about 45–60 minutes. Don't rush this step — a full second rise gives you a lighter, more open crumb.
7. Bake. Preheat your oven to 425°F. Bake for 20 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. Keep a close eye on it — at 425°F, the crust can darken quickly. Tent loosely with foil if it's browning faster than you'd like.
8. Cool before slicing. Remove from the pan and let cool on a wire rack for at least 10-20 minutes before slicing. It's tempting to cut in right away, but letting it rest keeps the crumb from turning gummy.

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Tips for Success

Make sure your milk and water are warm but not hot — around 100–110°F is the sweet spot. Too hot and it will kill the yeast; too cool and it won't activate properly. If you're not sure, it should feel like comfortable bathwater on your wrist. Softened butter blends in much more easily than cold, so pull it out of the fridge about an hour before you start.