This post may contain affiliate links. If you make a purchase through an affiliate link, I will earn a commission at no extra cost to you. Mama needs some moula to keep this lil blog a truckin’ so thank you for your support. Xo.
This easy peasy white bread recipe is super soft (plush, if you will) and perfect for a thick sandwich or crispy grilled cheese.
Bread is life.
I don’t think I’ve met a bread I do not love. Usually I lean towards a bread with a satisfyingly crunchy crust like a classic baguette, tangy sourdough or an olive-oil-drenched focaccia. But sometimes I require a super soft sandwich bread for when those huge turkey sandwich cravings hit.
This recipe delivers the perfect loaf of white bread reminiscent of your favourite store-bought squishy bread loaf except 10x more delicious. And this recipe is versatile so that you can also make it into squishy buns for sammies, burgers or as dinner rolls. Let’s *toast* to that. Haha get it?
This recipe is perfect when in tandem with these tasty recipes:
Cheesy BLT Sandwich with Spicy Candied Bacon
Soft & Fluffy White Bread
Ingredients
Dough
- ½ cup warm water
- ½ cup warm milk
- 2 tsp active dry yeast
- 1 tsp sugar
- 3 cups bread flour
- 1 tbsp honey
- 1 tsp sea salt
- 2 tbsp softened or melted butter
Egg Wash
- 1 egg yolk
- 1 tbsp water
Instructions
- In a large bowl or stand mixer bowl, combine the warm milk, water, yeast and sugar. Whisk together and let sit for about 10 to 15 minutes or until the yeast mixture is bubbly and foamy.
- Once the yeast mixture is looking noice and foamy, add the remaining ingredients to the bowl.
- If you are using a stand mixer, affix the dough hook attachment and mix the dough on low speed until combined. If you are mixing the dough by hand, use a wooden spoon to mix until you reach a shaggy, mostly combined dough.
- If you are using a stand mixer, up the speed a couple notches and knead the dough until it has mostly pulled away from the side of the bowl mostly and looks smooth, or about 5 minutes. If you are mixing the dough by hand, turn the dough onto the counter and knead until smooth, about 10-15 minutes.
- If you are using a stand mixer, remove the dough hook and the dough from the bowl. Lightly oil the bowl and return the dough to the bowl. If you are mixing the dough by hand, lightly oil the bowl and return the dough to the bowl. Cover with a towel and let rise about 1 hour or until doubled in size.
- Once the dough has risen, punch it down and turn it onto a lightly floured counter.
- You can either make one loaf of bread or about 8 buns.
- To make a loaf of bread: squish all the air out of the dough and roll the dough into a log buy tightly rolling the dough over itself towards you. Pinch the seam closed.
- Grease the loaf pan with oil or butter.
- Place the log of dough in the loaf pan.
- Cover and let rise until doubled in size, about 1 hour.
- To make buns: divide the dough into roughly 8 equal sized pieces.
- Form the pieces into round buns and place onto a baking tray about 2 inches apart. It’s ok if they end up touching after rising.
- Cover and let rise until doubled in size, about 30-45 minutes.
- Preheat the oven to 375F.
- Whisk together the egg yolk and water to make an egg wash. Brush the egg wash over the top of the loaf or the tops of the buns right before popping it into the oven.
- Once the loaf or buns have doubled in size, bake until golden brown, about 15-20 minutes for the buns and 25-30 minutes for the loaf.
- Let the loaf or buns cool completely before slicing.*
