{"id":226,"date":"2026-09-25T17:55:32","date_gmt":"2026-09-25T17:55:32","guid":{"rendered":"https:\/\/cookbook.el-maarifa.com\/?p=226"},"modified":"2026-09-25T17:55:33","modified_gmt":"2026-09-25T17:55:33","slug":"foolproof-homemade-white-sandwich-bread","status":"publish","type":"post","link":"https:\/\/cookbook.el-maarifa.com\/?p=226","title":{"rendered":"Foolproof Homemade White Sandwich Bread"},"content":{"rendered":"\n

Prep Time:<\/strong> 20 mins<\/p>\n\n\n\n

 Rise Time:<\/strong> 1 hr 30 mins<\/p>\n\n\n\n

 Cook Time:<\/strong> 30 mins<\/p>\n\n\n\n

 Total Time:<\/strong> 2 hrs 20 mins<\/p>\n\n\n\n

 Servings:<\/strong> 2 loaves (approx. 16\u201320 slices)<\/p>\n\n\n\n

Ingredients<\/p>\n\n\n\n

 1 cup warm milk (around 105\u00b0F\u2013110\u00b0F \/ 40\u00b0C\u201343\u00b0C)  <\/p>\n\n\n\n

 \u00bd cup warm water  <\/p>\n\n\n\n

 2\u00bc teaspoons active dry yeast (1 standard packet)  <\/p>\n\n\n\n

 \u00bc cup sugar  <\/p>\n\n\n\n

 2 tablespoons unsalted butter, melted  <\/p>\n\n\n\n

 1 teaspoon salt  <\/p>\n\n\n\n

 4\u20134\u00bd cups all-purpose flour (or bread flour)  <\/p>\n\n\n\n

 1 tablespoon melted butter (for brushing tops)<\/em>  <\/p>\n\n\n\n

Instructions<\/p>\n\n\n\n

1. Activate the Yeast:<\/strong> In a large bowl or stand mixer fitted with a dough hook, whisk together the warm milk, warm water, sugar, and active dry yeast. Let it sit for 5\u201310 minutes until frothy and bubbly.  <\/p>\n\n\n\n

2. Form the Dough:<\/strong> Add the melted butter, salt, and 3 cups of flour to the yeast mixture. Stir well, then gradually add the remaining flour (1\/2 cup at a time) until the dough pulls away from the sides of the bowl and isn’t overly sticky.  <\/p>\n\n\n\n

3. Knead:<\/strong> Knead the dough on a lightly floured surface or in your mixer for 7\u201310 minutes until smooth, elastic, and supple.  <\/p>\n\n\n\n

4. First Rise:<\/strong> Shape the dough into a smooth ball, place it in a lightly greased bowl, and cover with a damp cloth or plastic wrap. Let rise in a warm spot for about 1 hour, or until doubled in size.  <\/p>\n\n\n\n

5. Shape & Second Rise:<\/strong> Punch down the risen dough and divide it into two equal halves. Roll each half into a log and place into two lightly greased 8.5×4.5-inch loaf pans. Cover loosely and let rise for another 30\u201345 minutes until risen just above the rim of the pans.  <\/p>\n\n\n\n

6. Bake:<\/strong> Preheat oven to 375\u00b0F (190\u00b0C). Lightly brush the tops of the risen loaves with melted butter or egg wash for a golden sheen. Bake for 30\u201335 minutes until the tops are deep golden brown and the bottoms sound hollow when tapped.  <\/p>\n\n\n\n

7. Finish & Serve:<\/strong> Immediately brush the warm tops with additional melted butter upon removing from the oven for a soft crust. Let cool in the pans for 10 minutes, then transfer to a wire rack before slicing.  <\/p>\n\n\n\n

Chef’s Pro Tips<\/p>\n\n\n\n

 Liquid Temperature:<\/strong> Ensure your milk and water are warm, not hot (ideally between 105\u00b0F and 110\u00b0F). Liquids above 120\u00b0F will kill the yeast, preventing your bread from rising properly.  <\/p>\n\n\n\n

 Soft Crust Secret:<\/strong> Brushing melted butter over the hot tops right out of the oven keeps the upper crust soft, tender, and delicious.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Prep Time: 20 mins  Rise Time: 1 hr 30 mins  Cook Time: 30 mins  Total Time: 2 hrs 20 mins  Servings: 2 loaves (approx. 16\u201320 slices) Ingredients  1 cup warm milk (around 105\u00b0F\u2013110\u00b0F \/ 40\u00b0C\u201343\u00b0C)    \u00bd cup warm water    2\u00bc teaspoons active dry yeast (1 standard packet)    \u00bc cup sugar    2 tablespoons unsalted butter, melted   … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=226"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions"}],"predecessor-version":[{"id":228,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions\/228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/227"}],"wp:attachment":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}