A fool-proof recipe for perfectly slice-able white sandwich bread! I don’t think there’s anything quite as comforting as homemade bread. From the time the aroma starts filling the kitchen to the time you sit down to sink your teeth into the soft, chewy texture of the the still warm bread, homemade yeast bread is heaven on earth. And it’s sad that many people don’t bother making it. Probably the main reason, it’s more convenient to just buy it. But that’s not the point, is it? We can buy most anything pre-made and pre-packaged at the store. And by only eating store-bought bread we’re sacrificing that wonderful homemade taste that’s simply unbeatable. 
So while you may not have the time to make homemade bread every couple of days to keep your kitchen stocked (I know I don’t), the satisfaction you experience by making and eating homemade bread on occasion is beyond worth it. Every loaf you make bumps you up a notch or two on the quality-of-life ladder. So go on – treat yourself and your family. You all deserve it. And if you want to experience a slice of heaven, slather it down with butter and homemade jam! I sampled my homemade strawberry-rhubarb and apricot jams. 
Let’s get started! Place the oven rack on the lowest rung and preheat the oven to 200 degrees F. Leave the oven on at 200 F for 10 minutes and then turn off the oven (do not open the door). While the oven is warming up… In a bowl, combine the warm milk, water, butter, honey and yeast. Be sure the liquids aren’t too hot or they will kill the yeast. 
Place 3 1/2 cups flour and the salt in a standing mixer fitted with a dough hook and stir to combine. 
Turn the standing mixer on the “low” setting and slowly add the liquid mixture. 
Once the dough has come together, increase the speed to “medium” (bread setting). Mix the dough for about 10 minutes until it is smooth and satiny. If after 5 minutes of kneading the dough is still sticking to the sides of the bowl, add more flour, 1 tablespoon at a time until it’s no longer sticking. 
Turn the dough onto a lightly floured work surface and knead it to form a round ball. Place the dough in a very lightly oiled large bowl, rolling the ball of dough around in the bowl to coat lightly. 
Loosely cover the bowl with plastic wrap and place it in the warmed oven for about 50 minutes, or until the dough has doubled in size. 
Remove the dough and gently press into an 8-inch square that is 1 inch thick. 
Starting with the side furthest away from you, roll the dough towards you in a firm cylinder, pressing it with your fingers so the dough sticks to itself. 
Turn the dough seam-side up and pinch the seam closed with your fingers. 
Place the dough seam-side down in a greased 9×5 inch loaf pan and press it gently so it touches all four sides of the pan. I use and LOVE Parrish Magic Line pans. Made in the USA of hand-forged heavy gauge aluminum, they’re professional quality and I love the straight edges – so perfect for bread. 
Cover it with plastic wrap and let it rise in a warm spot for another 30 minutes, or until the dough has almost doubled. 
Preheat the oven to 350 degrees F. Boil 2 cups of water, pour into a baking dish, and place the dish on the bottom oven rack. For best results, place the loaf pan on the rack just above the water. If your oven is too small, place the loaf pan next to the pan of water. Bake for 40-50 minutes until the top of the bread is golden brown. When you remove the pan, turn the loaf upside down and knock on it with your knuckles. If it’s done is should sound hollow. If you have an instant-read thermometer, you can test doneness by inserting it at an angle from the short end of the loaf just above the pan rim into the center of the loaf; it should read 195 degrees F. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve. 
- 3½ all-purpose flour, plus more as needed
- 2 teaspoons salt
- 1 cup warm whole milk
- ⅓ cup warm water
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 2¼ teaspoons (1 envelope) rapid rise instant yeast
- Grease a 9x5 inch loaf pan. Place the oven rack on the lowest rung and preheat the oven to 200 degrees F. Leave the oven on at 200 F for 10 minutes and then turn off the oven (do not open the door).
- While the oven is warming up, place 3½ cups flour and the salt in a standing mixer fitted with a dough hook and stir to combine.
- In a bowl, combine the warm milk, water, butter, honey and yeast. Be sure the liquids aren't too hot or they will kill the yeast. Turn the standing mixer on the "low" setting and slowly add the liquid mixture. Once the dough has come together, increase the speed to "medium" (bread setting). Mix the dough for about 10 minutes until it is smooth and satiny. If after 5 minutes of kneading the dough is still sticking to the sides of the bowl, add more flour, 1 tablespoon at a time until it's no longer sticking. Turn the dough onto a lightly floured work surface and knead it to form a round ball.
- Place the dough in a very lightly oiled large bowl, rolling the ball of dough around in the bowl to coat lightly. Loosely cover the bowl with plastic wrap and place it in the warmed oven for about 50 minutes, or until the dough has doubled in size.
- Remove the dough and gently press into an 8-inch square that is 1 inch thick. Starting with the side furthest away from you, roll the dough towards you in a firm cylinder, pressing it with your fingers so the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed with your fingers. Place the dough seam-side down in a the prepared loaf pan and press it gently so it touches all four sides of the pan. Cover it with plastic wrap and let it rise in a warm spot for another 30 minutes, or until the dough has almost doubled.
- Preheat the oven to 350 degrees F. Boil 2 cups of water, pour into a baking dish, and place the dish on the bottom oven rack. For best results, place the loaf pan on the rack just above the water. If your oven is too small, place the loaf pan next to the pan of water.
- Bake for 40-50 minutes until the top of the bread is golden brown. When you remove the pan, turn the loaf upside down and knock on it with your knuckles. If it's done is should sound hollow. If you have an instant-read thermometer, you can test doneness by inserting it at an angle from the short end of the loaf just above the pan rim into the center of the loaf; it should read 195 degrees F. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
Adapted from Cook’s Illustrated
Edmund W. Roberts says
Please let me know if my plan will work. As a very senior senior I live by myself and find that things I make go stale before I can use them all up. Here’s my plan for bread. Use your bread recipe up to the point of placing dough in tin. I have six mini bread tins ( 5.5 inches by 2.5 inches ).. I will split your dough into six separate pieces and place them in the tins. I will bake them until the internal temperature reaches 190 degrees Fahrenheit, and make a record of the time required to reach that temperature. When fully baked I will let them cool completely, then place them on a cookie sheet and put them into the freezer to freeze solid. As soon as possible the final step will be to vacuum package them individually in their frozen state and leave them in the freezer until required. Thank you for all your recipes, they really are easy to follow. I have lived in the same countries that you have so enjoy reading your comments on the different regional foods and recipes.
P.S. Your web site wouldn’t allow me to add an L to the Daring part of your address, Oh well! That’s life.
Kimberly @ The Daring Gourmet says
Thank you so much for your kind words, Edmund, I appreciate them :) Your plan sounds perfect. Happy baking and I wish you the best of success!
Michael Kane says
I made this the other day, it was great! Had it for sandwiches, toast, even used as the “bun” for hamburgers. I will be making this again! I did not proof the yeast, makers of instant rise yeast say to add it to the dry ingredients, that worked for me.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Michael, thank you!
Brenda Johnson says
Nice flavor to this simple white bread. Very easy to make and great texture for slicing for homemade grilled cheese sandwiches! I really enjoyed the honey instead of using sugar to activate the yeast. I used the day oid bread for Sunday French toast and it was delicious! This is a keeper if you enjoy making your own bread!
Kimberly @ The Daring Gourmet says
Fantastic, Brenda, thanks so much for the feedback!
Petee says
Ok…..thanks !
Pete says
What temp do you get the milk mixture to before adding the yeast ? I make a lot of bread and getting the yeast to activate is sometimes a problem. I’ve read some use 75 degrees while others use 110 degrees. Also, can I omit the honey if I don’t have any ?
Kimberly @ The Daring Gourmet says
Hi Pete! Yes, you can omit the honey entirely or substitute with sugar. The sugar, whether honey or table sugar, does help activate the yeast but it isn’t necessary. Temperature: I just check it with my hand – not too hot, not too cold – I’ve never checked the temperature with a thermometer before.
Rich says
Would I be able to use a hand mixer to mix this. I don’t have a stand mixer.
Kimberly @ The Daring Gourmet says
Hi Rich, the dough is too firm for a hand mixer, you would just need to knead it by hand.
richard just says
can you get hand mixers with a dough hook attachment? I tried mixing the dough by hand before and it makes my hand hurt.. arthritis.
Kimberly @ The Daring Gourmet says
I hear you, Richard, mixing dough by hand is a tough job, even without arthritis. That’s a really great question! I’ve never seen any so I looked it up and lo and behold, yes, there are. For example, Kitchenaid makes this ultra power hand mixer and you can get these dough hooks to go with it. It may be that whatever hand mixer you already have has dough hooks that will fit it as well.
Anonymous says
Can this be doubled? I have a bosch and it doesn’t mix single batch bread easily.
Kimberly @ The Daring Gourmet says
I haven’t tried doubling this particular recipe before, but I don’t see why not.