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Traditional White Sandwich Bread with Milk Powder is an American basic loaf

Traditional White Bread Recipe

Traditional White Sandwich Bread with Milk Powder is an American basic loaf made from flour, yeast, milk powder, and simple pantry ingredients, baked in a pan for soft, even slices perfect for sandwiches and toast.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Loaf
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose or bread flour about 375 g
  • 2 tbsp nonfat dry milk powder
  • 2 tbsp granulated sugar
  • 1½ tsp fine salt
  • 2¼ tsp active dry or instant yeast one standard packet
  • 1 cup warm water
  • 2 tbsp neutral oil or melted unsalted butter

Equipment

  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Clean kitchen towel or plastic wrap
  • 9×5 inch loaf pan
  • Oven mitts

Method
 

Mix the dough
  1. Add the flour, dry milk powder, sugar, salt, and yeast to a large mixing bowl and stir with a wooden spoon until everything looks evenly mixed.
  2. Pour 1 cup warm water and 2 tbsp oil or melted butter into the bowl with measuring cups and stir with the wooden spoon until the mixture comes together into a rough, shaggy dough with no big dry patches.
Knead and first rise
  1. Lightly flour your work surface, then turn the dough out of the bowl onto the floured area.
  2. Knead by pushing the dough away with the heel of your hand, folding it back over, and turning it, adding just enough extra flour to keep it from sticking, for about 8 to 10 minutes until the dough feels smooth, elastic, and slightly tacky but not sticky.
  3. Shape the dough into a ball and place it back into the large mixing bowl that has been lightly greased with a few drops of oil, turning the dough once so the top gets a thin coat.
  4. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, until it has doubled in size and leaves a soft indentation when pressed gently with a fingertip.
Shape and second rise
  1. Grease a 9×5 inch loaf pan.
  2. Gently punch down the dough in the bowl with your fist to release excess gas, then turn it out onto a lightly floured surface.
  3. Pat the dough into a rectangle slightly shorter than the length of the loaf pan, then roll it up tightly from the short end into a log, pinching the seam closed with your fingers.
  4. Tuck the ends under slightly and place the dough seam side down in the loaf pan, then cover with the kitchen towel and let it rise for 45 minutes until the dough domes about 1 inch above the pan.
Bake
  1. Place the loaf pan on the middle rack of a preheated 375°F oven using oven mitts.
  2. Bake for 28 to 32 minutes until the top is golden and the loaf sounds hollow when you tap it lightly with your fingers.
Cool and slice
  1. Remove the pan from the oven with oven mitts and let the loaf cool in the pan for 10 minutes.
  2. Turn the bread out onto a rack or cutting board and let it cool completely before slicing so the crumb stays tall and does not compress.

Notes

  • Milk powder enriches the dough and helps create a soft crumb without needing fresh milk, which keeps the recipe shelf-stable and simple.
  • If your kitchen is cool, allow longer rising times so the dough truly doubles before shaping and baking, rather than forcing strict clock times.
  • This loaf stores well wrapped at room temperature for a couple of days and can be frozen sliced for longer storage; toast or thaw slices as needed.