WHEN I WAS LITTLE, I remember the smell of homemade baked bread coming from my Grandma’s kitchen. Here’s something that, sadly, you would never see today. My Grandma worked in the school cafeteria and made homemade rolls for lunch! Can you imagine receiving a freshly baked roll with your lunch at school? As close as I can figure, this bread recipe originated around 1934. Back then, someone in the family was responsible for baking enough bread to last the family a whole week.

How to Make Sliced White Sandwich Bread

Before we mix and knead the dough, let’s gather all the ingredients and equipment you’ll need to bring Grandma’s homemade white sandwich bread to life. This step is crucial in ensuring that everything is ready and within reach as you embark on this baking adventure.

SLICED WHITE SANDWICH BREAD INGREDIENTS LIST-full printable recipe below in recipe card

• 660 – 720 grams bread flour
• 1 package active dry yeast (2¼ teaspoons)
• 2¼ cups milk or buttermilk
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter
• 1½ teaspoons salt

HOMEMADE WHITE BREAD LOAF INSTRUCTIONS

Now that you have all your ingredients and equipment in place, it’s time to move on to the next step in creating Grandma’s famous homemade white sandwich bread: mixing and kneading the dough. This part of the process is where the magic happens, as you work the ingredients together to form a cohesive and elastic dough that will eventually rise into a delicious loaf of bread. So roll up your sleeves, flour your workspace, and get ready to get your hands a little messy as we dive into the heart of bread-making.

1. In a large bowl, stir together 300 grams (2½ cups) of the flour and the yeast.
2. In a medium saucepan, heat and stir milk, sugar, butter, and salt until warm (120° to 130°) and the butter almost melts.
3. Add the milk mixture to the flour mixture. Stir for 30 seconds, scraping the bowl.
4. Pour dough out onto a floured surface.
5. Knead the dough, incorporating as much of the remaining flour as you can, until it is smooth and elastic but slightly tacky. If necessary, use your bench scraper to help knead the dough (do not add any more flour to 720 grams or 6 cups).
6. Shape the dough into a ball and place it in a lightly greased bowl, turning to grease the surface of the dough. Cover and let the dough rise in a warm place until it is double in size. I prefer a cold oven with the light on (45 to 60 minutes).

1. Punch the dough down. Turn it out onto a lightly floured surface, divide it in half, cover it, and let it rest for 10 minutes. Meanwhile, grease two 8 x 4-inch loaf pans.
2. Gently shape each half of the dough into a loaf. Place the shaped dough halves seam-side down in prepared loaf pans.
3. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
4. Preheat oven to 375°. Bake for 35 to 40 minutes or until the bread sounds hollow when lightly tapped (if necessary to prevent over-browning, cover loosely with foil for the last 5 to 10 minutes). Immediately remove from the pans; cool on a wire rack. Makes 2 leaves (24 slices)

GETTING THE PERFECT RISE—OVEN LIGHT METHOD

The turned-off oven is the classic warm spot for letting your dough rise at home. Simply turn the light on and let your dough proof on the middle rack. The light from the bulb will keep the oven warm while the dough is rising and keep the bread free from drafts, which is essential.

WHAT IS THE DIFFERENCE BETWEEN BREAD FLOUR AND ALL-PURPOSE FLOUR?

The main differences between bread flour and all-purpose flour are the protein content and gluten content. Bread flour has a higher amount of protein and a higher amount of gluten, which is why it’s good for an airy, chewy bread that needs time to rise. All-purpose flour has a lower protein content, which makes it good for cookies and cakes that don’t need to rise. Here’s a brief rundown of the key differences between bread flour and all-purpose flour:

• Bread flour has a higher protein content (around 13% more), which leads to more stability, form, and rise in the dough, allowing it to lift and hold shape
• All-purpose flour has a lower protein content, resulting in lighter, shorter breads, which makes it an ideal flour for cookies, cakes, and more
• All-purpose flour contains less gluten than bread flour
• The higher content of gluten in bread flour makes it ideal for airy, chewy bread rather than dense bread

Can I Use Buttermilk Instead of Whole Milk?

BUTTERMILK: Using buttermilk in your bread will create a slightly sour taste due to its naturally acidic nature; this acidity can enhance the flavor of the bread, making it more tangy and complex.

• Acidity:
• Buttermilk contains lactic acid, which gives it its slight sourness and can contribute a similar tang to the bread. 
• Texture:
• Besides the flavor, buttermilk’s acidity breaks down gluten, helping create a softer and more tender crumb in bread. 
• Consider the recipe:
• If you don’t want a pronounced sour flavor, you can use a smaller amount of buttermilk or choose a milder variety.

WHOLE MILK: The fat and lactose in milk help tenderize the bread’s crumb, making it softer and sweeter. The crust also gets more caramelization. However, bread made with milk should not be baked at too high a temperature to prevent it from browning too much too soon.

How to Store White Loaf Bread

Room temperature

Store bread at room temperature for up to two days. Leave it uncovered on the counter on the day you bake it to let it breathe. You can also store bread in a bread bin or wrap it in a bread bag or cloth to help it retain moisture. However, wrapping bread will soften its crust. 

Freezer

Freeze bread for long-term storage. Freezing slows down the staling process and prevents molding. You can freeze bread whole or sliced, but you should wrap it in plastic wrap or foil and place it in a freezer bag. Frozen bread can stay fresh for up to three months. When you’re ready to eat it, you can defrost it overnight in the fridge or at room temperature for a few hours. Reheating it will restore its crust and interior. 

Bread box

A bread box, also known as a bread bin, is a good place to store bread because it allows for air circulation. Some bread bins have a flat top that can be used to store other small items. 

ENJOYING GRANDMA’S HOMEMADE BREAD IN YOUR FAVORITE SANDWICH

Slather it with creamy peanut butter and sweet strawberry jam, or layer it with slices of tangy cheese and juicy tomatoes. But the best and my favorite sandwich is making a BLT with this delicious bread. No matter how you choose to enjoy Grandma’s homemade bread in your favorite sandwich, you know it will be a delicious experience that brings comfort and nostalgia with every bite.

MORE DELICIOUS HOMEMADE BREAD RECIPES

• HOMEMADE PRETZEL HAMBURGER BUNS
• NO KNEAD CRUSTY BREAD
• HOMEMADE SOFT PRETZELS
• PECAN STICKY BUNS
• CARAMEL PUMPKIN CINNAMON ROLLS
• EASY OVERNIGHT REFRIGERATOR DINNER ROLLS

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In Grandma’s kitchen, a simple loaf of bread becomes a labor of love. By following her time-tested recipe, you have unlocked the secret to creating your own delicious homemade bread. Say farewell to bland store-bought loaves and embrace the warmth and nostalgia of baking from scratch. As you savor each bite of Grandma’s bread in your favorite sandwich, you’ll find that homemade truly does taste better. Spread the joy by sharing a loaf with someone special and watch as the simple act of baking brings people together.💗Sheryl