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January 8, 2017

The greatest white sandwich bread

soft white sandwich bread

This is once again a Rose Levy Beranbaum recipe from The Bread Bible.  During the winter I often find myself baking a lot of bread.  In fact, I bake more bread than Craig and I are capable (or should attempt) of eating prior to it going bad.  Luckily I manage to have pretty good luck in freezing my loafs, and when we don’t have great sandwich bread to fall back on, I find myself disappointed and get down on myself for not just baking off a few loaves of bread every now and again to prevent us from eating something with 11ty different ingredients from the supermarket.  This bread also makes incredible hamburger buns if you decide to shape it into small rounds.  This recipe has a permanent bookmark on it.


This bread requires a preferment.  That is a small batch of saltless dough that is usually pretty low on flour that spends time allowing the yeast and other microbes in the flour to start developing flavor and interesting.  These are especially important in hearth style breads, but almost all breads can benefit from a little bit of preferment.  Depending on the culture that the style is from, the preferments will have different names.  Italian breads have a biga, French breads have pate fermentee, and American style recipes just have a preferment or a sponge.


Since I only ever use my stand mixer to make bread, my instructions call for the use of the mixer.  If you prefer to make this by hand, please do so, but consider that hand kneading tends to take longer than using a mixer. I also urge you to cook by weight.  This makes bread baking so much easier. And note that instant or bread machine yeast is not the same thing as active dry (which is less fervent than instant)


Basic Soft White Sandwich Loaf – Adapted from Rose Levy Beranbaum

Makes 2 small loaves or 1 large loaf

Preferment Ingredients:


Dry Ingredients:



Let the Dough Rise




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Posted in: Baking, Food