Homemade White Sandwich Bread
A soft, everyday white loaf many Yukon households bake at home, especially in smaller communities where fresh bread isn't always readily available at the store.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •loaf pan
- •mixing bowl
- •oven
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 2 g
- carbs
- 29 g
- protein
- 5 g
- calories
- 160
Instructions
- 1
Combine flour, yeast, sugar and salt in a large bowl.
- 2
Add warm milk and softened butter, mixing to form a dough.
- 3
Knead 8–10 minutes until smooth and elastic.
- 4
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- 5
Punch down, shape into a loaf, and place in a greased loaf pan.
- 6
Cover and let rise again until it crests the pan, about 40 minutes.
- 7
Bake at 190°C for 30–35 minutes until golden and hollow-sounding when tapped.
- 8
Cool on a rack before slicing.
Chef's tips
Check your yeast's freshness before starting, since a slow or failed rise is the most common reason home bread turns out dense, especially with older yeast stored through a long winter.
Ingredient substitutions
- milk → water plus 1 tbsp powdered milk
- butter → neutral oil
Storage
Store in a bread bag at room temperature for up to 4 days, or freeze sliced for up to 3 months.
Reheating
Toast slices as needed; no reheating required for the whole loaf.
Common mistakes to avoid
- •Using milk or water too hot, which kills the yeast
- •Under-kneading, leaving a crumbly texture
Serving suggestions
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