How to Make White Sandwich Bread

No bread at the store? No problem. Today I’m going to show you how to make white sandwich bread the easy way at home. No special tools required!

how to make white sandwich bread
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I’ve been baking up a storm during the COVID-19 outbreak. When all of this started, I bought tons of flour and a few pounds of yeast because I know that as long as you have those things, there are infinite kinds of bread that you can bake at home. Pizza dough, hamburger buns, dinner rolls hot dog buns. Later this month, I will show you how to make some unleavened bread (bread that doesn’t require yeast) like tortillas and pretzels. But today I’m going to share how to make white sandwich bread at home. Plain white sandwich bread is very versatile and you can conjure up lots of different lunches with some plain white bread. It’s a great recipe to try if you are new to bread baking. Once you get comfortable with simple white sandwich bread you’ll be excited to learn how to make other breads like bagels, ciabatta, baguettes, dinner rolls, buns, and pretzel bread.

Tools of the Trade

One question I get asked is, “do you need any special tools to make bread?” Not really. You certainly don’t need a bread machine. A bread machine just takes some of the elbow grease out of baking bread. You pop your dough in and it will knead and bake it for you and take a lot of guesswork out of baking bread. But let me tell you that baking bread isn’t as complicated as you might think. I was intimidated by it for years before I finally decided to learn. I was surprised at how simple it really is. You can make bread with just your bare hands and a loaf pan. After all, that is how people have made bread for centuries. However, if you would like to take out some of the work you can use a stand mixer with your dough hook attachment. That’s what I do. This recipe takes around three hours from start to finish, but nearly all of that time is rising and baking. The prep time is actually fairly quick.

dough hook
Dough hook attachment and bulk yeast

The only other thing you need is a work surface. A well-cleaned countertop is fine for that. Also, you will need a loaf pan. I have found that metal pans seem to bake bread more evenly than glass ones. I recommend using a small standard loaf pan because freshly baked bread doesn’t last very long. Unlike store-bought bread, it isn’t packed with preservatives to keep it from molding. So I keep the size small and eat it quickly.

I will however, introduce you to one of the best $30 finds on Amazon. This bread slicer was one of my best Amazon purchases! You slip your loaf inside the wooden guide and it allows you to cut perfectly sliced bread every time. I wasted a lot of bread because I wasn’t cutting it evenly or straight. This solved that problem! It even has a board underneath to catch crumbs. Incidentally, I save the breadcrumbs! Don’t buy bread crumbs from the store when you can make your own for making meatballs and breading meat.

(Click on the picture to purchase)

PRO-TIP: Always use a serrated knife to cut bread. Smooth knives will smash your bread rather than cut it.

Ingredients

So the first thing you need is yeast. Personally, I buy yeast at Sam’s Club because they sell it in two one-pound packages and it is way more cost-effective that way. Yeast is also sold in packets. If you use yeast packets you will need one full packet, plus 1/2 tsp more. I highly recommend refrigerating yeast once you open it. You can also store it in the freezer. If you have yeast in your pantry and you aren’t sure if it is still good, you can do a simple test. Pinch some dry yeast and put it in a cup. Add a pinch of sugar and a little warm water. If it bubbles after a few minutes, it is still good. If there is no or very little activity, it’s expired. The bubbling is called “blooming.”

After a few years of baking, I’ve learned that bread flour is superior to all-purpose flour when it comes to baking bread. I can definitely tell that it makes a stronger, denser, spongier bread. That is because bread flour has a higher gluten content than all-purpose flour. That said, I make this recipe with all-purpose flour all the time. There is no need to buy special flour for this recipe. Use your all-purpose flour if that is what you have. Someone asked me if they could use wheat flour for this recipe. In all honestly, I have not tried it. However, I will say that wheat flour is much denser than white flour and so you normally use less of it. Personally, I recommend finding a tried and tested wheat bread recipe instead of trying to alter this one.

When you are done baking your bread and while the bread is still hot, I recommend buttering the top. Bread tops can seem a little hard when they are baked. A simple brush of butter is all it needs to soften the top again and it makes it more like the sandwich bread you buy at the store.

dough

White Sandwich Bread

White sandwich bread is so easy to make and deliciously simple. You'll love being able to whip up soft, fluffy white sandwich bread in a few hours whenever you need it!
Prep Time 3 hrs
Course Breads

Equipment

  • Loaf pan
  • Stand mixer

Ingredients
  

  • 1 Cup Hot Water
  • 2 Tbsp Sugar
  • 2 3/4 Tbsp Active Dry Yeast
  • 3 Cups All-Purpose Flour or Bread Flour
  • 1/4 Cup Vegetable Oil
  • 1.5 Tsp Salt

Instructions
 

  • In a stand mixer, add hot water, sugar, and yeast. Water should be very warm, but not scalding hot. Let it sit for 10 minutes to allow the yeast to bloom (bubble).
  • With your dough hook attachment on low, add vegetable oil and salt. Slowly add flour one cup at a time. Alternatively, you can mix ingredients by hand in a large bowl and knead by hand.
  • Turn up speed slightly and continue mixing by hand. The dough should cling to the dough hook, but not to the sides of the bowl after a few minutes. Mix for another 3-4 minutes until the dough is tacky.
  • Remove dough from the hook and place the dough in a large bowl and place it in a draft-free area of your kitchen. Cover the bowl with a clean kitchen towel. If you are worried about germs from the towel, spray some cling film with some baking spray. Cover the bowl loosely with it, then cover the cling film with the kitchen towel. Let the dough rise for 1.5 hours or until it doubles in size.
  • Once risen, punch down in the center. Then shape the dough into a long oval. Tuck any excess dough underneath the bottom of the loaf.
  • Grease a loaf pan. Transfer the dough to a loaf pan and cover again and let rise a second time for about an hour.
  • When done rising, bake at 350 degrees for 25 minutes or until golden brown.
  • While still warm, brush bread top lightly with butter before cutting and serving.
Keyword baked goods, bread, flour, sandwiches
how to make white sandwich bread

Storing Your Bread

I recommend storing your bread in a ziplock bag or an air tight container. If you bake often like I do, Amazon has some great bread bags that I use. I’ll drop the links below.

I’ve been asked before if you can freeze bread. In short, yes you can, but you will need to wrap it really well to prevent freezer burn. Also, make sure you freeze it before you it goes stale. Freezing won’t change staleness. If it was stale when you froze it, it will be stale when you thaw it out.

Alternatively, to save freezer space, you can also freeze dough that hasn’t risen. Make your dough and instead of letting it rise, freeze it. Once you are ready to bake, drop the frozen dough in a greased loaf pan. Get some cling film and lightly spray it with baking spray. Then cover the top of the loaf pan loosely with it. Layer a clean dish towel on top of the cling film. Let the dough thaw and rise for 7-8 hours. Then bake as normal at 350 degrees for 25-30 mins.

I hope you enjoyed learning how to make white sandwich bread. If you have questions feel free to leave them in the comments below and if I’ll try my best to answer them. Be sure to check out some of my other scratch recipes like Rich Fudgy Scratch Brownies.

Hoecakes: a Revolutionary War Recipe

Try this fun 18th century colonial cornbread recipe with your kids this Fourth of July. Hoecakes: a Revolutionary War recipe.

Hoecakes a revolutionary war recipe

I thought I’d do something a little interesting and different here on My Beautiful Mess. Since July 4th is upon us, I thought I’d share a simple recipe for hoecakes: a Revolutionary War recipe. This Independence Day, why not try something our founding fathers used to eat.

What Are Hoecakes

American Southerners were the first to create this cornbread patty. Honestly, I’m not entirely sure how to describe it. I did a lot of research before trying this recipe a few times. Hoecakes resemble pancakes, but they aren’t. At best, they might qualify as a distant cousin. Pancakes are soft and fluffy and made with flour. Hoecakes are denser, tougher, and to me, almost seem like a hybrid between pancakes and corn tortillas.

hoecakes

A Quick History

In England in the 1600’s, a hoe was the name of what we now know as a griddle. Back then, it was common to bake cakes on griddles. In fact, cooking was very different back then. Food was cooked by a fireplace, specifically on the hearth. Cooks would place the pots and hoes on the hearth to cook. Then they’d move the pots close or far away from the fire depending on how hot it needed to be. Without cooking thermometers, women determined the temperature by how many seconds they could withstand the heat when their arm was placed in the fireplace (oven). Crazy, right? And you thought cooking today was a chore!

When settlers came from England, they had little imagination when it came to using corn. Corn had been domesticated by the Native Americans and to early settlers, corn was a crude substitute for flour. Since cornmeal didn’t not respond well to leveling agents and was naturally sweet, they simply fashioned it into small cake patties and fried it on a griddle. Thus hoecakes were born.

Hoe cakes were described as George Washington’s favorite breakfast in which he ate them slathered in “butter and honey.” Over the next century, hoecakes eventually became a dish of regional pride and a staple on the Southern colonial table.

Photo via Good Free Photos

The Modern Hoecake

These days, hoecakes, also called Johnny Cakes, are still a regional favorite here in the South. Today, ingredients like egg, milk, even flour are added to make it closer to pancakes. Sometimes spices and sugar are added to sweeten it up. However, for today’s purposes, we’re going to eat it like the colonists did.

How To Make Hoecakes

Hoecakes are simple to make. They are simply cornmeal and boiling hot water mixed into a batter and fried in a small amount of peanut oil. I’m sure you can use other oils if you’re allergic to peanuts. The consistency of the batter should be fairly thick. Closer to a wet dough than a batter. If it’s as runny as pancake batter, you’ve done it wrong. Secondly, I recommend using a non-stick skillet. I personally prefer to use my cast iron one, but since I haven’t season it yet, we’ll use a regular pan. Aim for making them around six inches.

Hoecakes are traditionally made with white cornmeal, but since I have yellow cornmeal, that’s what I’ll be using today. As I mentioned before, you’ll needed to use boiling hot water to make sure they don’t break apart when you try to remove them from the pan.

hoecakes

Hoecakes should have crispy edges and should be a glistening golden brown. Hoecakes are best when served warm. I recommend taking a cue from George Washington and using butter and either honey, maple syrup, and or cane syrup.

hoecakes

Revolutionary War Hoecakes

Try this favorite breakfast of George Washington and staple of the Colonia South with this American Revolution time recipe.
Prep Time 10 mins
Cook Time 1 hr
Course Breakfast, Main Course
Cuisine American
Servings 6

Equipment

  • Skillet
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 2 Cups Yellow or White Cornmeal
  • 2 Cups Boiling Hot Water
  • Pinch of Salt
  • Honey optional
  • Butter Optional
  • 12 Tbsp Peanut or Vegetable Oil

Instructions
 

  • In a pot or tea kettle boil 2 cups of water
  • In a large mixing bowl, add 2 cups of flour
  • Add a pinch of salt
  • When the water is boiling, start by adding one 1 cup at a time. Slowly stir. Continue adding the second cup of water. Mixture should pour by should be very thick almost like a very wet dough.
  • Let stand for 10 minutes so the cornmeal can absorb the water
  • In a medium high skillet, add one 1-2 Tbsp of Oil
  • Once oil is smoking, pour batter into the hot oil. Flatten and round with a spatula
  • Cook for 10 minutes
  • Gently flip and cook for an additional 10 minutes
  • Serve warm with butter, honey, cane syrup or maple syrup
Keyword bread, breakfast, comfort food, cornbread, cornbread recipes, cornmeal, flatbread, fried bread, pan fried, recipes of the south, southern recipes, unleaven bread

Thanks for reading! Take a look at some of my other Souther recipes like Shrimp and Crawfish Étouffée. Be sure to PIN this post for later and please subscribe to my blog for future recipes.

White Chocolate Raspberry Muffins

Warm white chocolate raspberry muffins are the perfect addition to your breakfast repertoire.

white chocolate raspberry muffins

Welcome! Today we are cooking up something yummy for breakfast. I’ve been making these amazing white chocolate and raspberry muffins for a few years and it all started with a kitchen throw down!

If you are unfamiliar with a throw down it’s where you use ingredients on hand to make something amazing. Part luck and part intuition, some recipes are fails while others are total wins. Well, I had a basic muffin recipe I’ve used over the years to make blueberry and chocolate chip muffins. Well, I had neither on hand, but I did have fresh raspberries and some left over white chocolate. Boy was this a happy accident. It has become one of our favorites!

Making White Chocolate Raspberry Muffins

I learned the secret to perfect to great muffins from a professional baker. He said that to keep muffins soft and fluffy you should avoid over-mixing. Mix just enough to the combine ingredients. Always either grease the pan or use a muffin paper liner. Otherwise your muffin will be impossible to remove. Additionally, you always want to aim for filling your muffin tin about ¾ of the way full. This makes sure to give you those beautiful golden-brown domed tops we all love. Lastly, when you remove them from the oven, you’ll also want to remove them from the pan. Letting them cool in the hot tin and cause them to dry out.

You can check muffins for doneness in several ways. First, muffin tops should be a rounded peak and golden brown in color. When touched the warm bread should spring back. Lastly, when you insert a toothpick directly in the center it should be clean and batter free when removed.

Muffins can be stored in a covered container at room temperature for about 3 days. You can also freeze your muffins for storage up to 3 months. Just make sure you wrap them well with heavy duty tin foil and then place in air tight freezer bags. Taking the extra step of wrapping tin foil will help prevent freezer burn.

Raspberry White Chocolate Muffins

Raspberries and white chocolate are the two delicious main ingredients in these simple scratch muffin recipe.
Prep Time 30 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12

Equipment

  • muffin tin
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 1 Lrg Egg
  • 2 Cups Flour
  • ¾ Cup White Chocolate Chips
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Baking Powder
  • 5 Tbsp Butter Softened
  • 1 Cup Milk
  • 1 Cup Fresh or Frozen Raspberries

Instructions
 

  • Preheat oven to 400°
  • In a stand mixer, add egg and beat slightly
  • Add vanilla, softened butter, sugar, and cream on low until combined
  • Add milk
  • Slowly add flour and baking powder a little at a time. Mix only enough to combine ingredients.
  • Take bowl off mixer and add raspberries and white chocolate. Gently fold into batter
  • Spoon mixture into greased muffin tin or paper liners in tin.
  • Bake for 18-20 minutes or until tops are fully risen and golden brown.
  • Check for doneness by inserting a toothpick in the center. Toothpick should come out clean.
Keyword breakfast, easy breakfast, easy desserts, easy recipe, fruit muffin, muffin, muffin recipe, pastry, raspberry, white chocolate
white chocolate raspberry muffins