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White Sandwich Bread

Lodge Cast Iron | November 17, 2020

The greatest thing since sliced bread: homemade white sandwich bread. We're pretty sure that's how the saying goes. As the ideal vessel for everyday sandwich creations and perfect complement to any dinner, this straightforward recipe tastes better than any store-bought loaf. 

Prep Time
2 hours 10 minutes
Cook Time
35-40 minutes
Cook it With Our
White Sandwich Bread Recipe


  • 1 cup water
  • ½ cup whole milk
  • 1 packet active dry yeast (2¼ teaspoon)
  • 4 cups bread flour
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 4 tablespoons butter, softened
  • 1 tablespoon butter, melted (for the top of the bread)


  1. Mix water and milk together and heat to 105-110 degrees F. Add yeast packet and set aside. 
  2. In the bowl of a stand mixer with the dough hook attachment, combine bread flour, sugar, and salt. Next, add the yeast mixture and softened butter and mix well until the dough comes together. Once a dough ball forms, knead the dough for 3-5 minutes on medium speed.
  3. Transfer the dough to a lightly greased bowl, cover, and let proof for an hour or until it doubles in size.
  4. Once the hour is up, punch down the dough and move it to a lightly oiled countertop. Shape the dough into an 8-to- 9-inch log.
  5. Place the log in a lightly greased loaf pan, cover, and let it rise for 45-60 minutes. Start preheating the oven to 350 degrees F toward the end of the rise. 
  6. Bake the bread for 40-45 minutes. Measure the interior of the loaf with a digital thermometer. The bread is done with it registers between 190-200 degrees F.
  7. Once it's done, remove from the oven and cool on a rack for 5 minutes. Carefully remove bread from loaf pan and brush melted butter over the top. Cool completely before slicing.

Pro tip

Want to convert this recipe to our Large Loaf Pan? Increase by approximately 25% to get a larger sized loaf that's sky high and delicious (just multiply each quantity by 1.25 to get your new measurements). For example, instead of 4 cups of flour, use 5. 


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Contributed By: Lodge Cast Iron

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