Classic White Sandwich Loaf

A soft, evenly textured white sandwich loaf with a tender crumb and golden crust — ideal for toast, sandwiches, or everyday bread needs.

Ingredients

• 3 cups (360 g) all-purpose flour
• 2½ teaspoons instant yeast
• 198–255 g lukewarm water (adjust depending on room climate)
• 3 tablespoons granulated sugar
• 6 tablespoons (85 g) unsalted butter, room temperature
• 1¼ teaspoons salt
• ¼ cup (28 g) dry milk powder (or nonfat dry milk)
• ¼ cup (46 g) potato flour or ½ cup instant mashed potato flakes (optional, for softness)

Directions

1. In a mixing bowl, combine the flour, yeast, dry milk powder, sugar, and salt.
2. Add the lukewarm water and softened butter, then mix until a dough forms.
3. Knead the dough (by hand or with a stand mixer) until it’s smooth and elastic.
4. Perform the “windowpane test”: stretch a piece of dough — if it becomes thin without tearing, it’s ready.
5. Place the dough into a lightly oiled bowl, cover it, and let it rise in a warm place until it doubles in size (about 60–90 minutes depending on recipe).
6. Deflate the dough gently.
7. Shape into a loaf: flatten into a rectangle, then roll it tightly.
8. Place dough seam-side down into a greased 9×5" loaf pan.
9. Cover and let it rise again until the dough crowns over the rim of the pan.
10. Preheat your oven to 350°F (≈ 175°C) toward the end of this rise.
11. Bake for 35–40 minutes, or until the crust is golden brown.
12. (Optional) To test doneness, use an instant-read thermometer: done when internal temperature is ~195–200°F (90–95°C).
13. Remove the loaf from the pan and transfer to a wire rack. Let it cool completely before slicing to ensure clean, even slices.