Introduction

Farmhouse White Sandwich Bread is a classic, soft loaf perfect for everyday use. With a tender crumb and crisp crust, it’s ideal for sandwiches or toast. This recipe guides you through making a beautiful homemade bread with simple ingredients and a bit of patience.

A loaf of white bread sits on a wooden board with three slices cut and fanned out in front. The bread's crust is golden brown with a light dusting of flour, while the inside is soft and white with a fine texture. To the right, a small white dish holds a thick rectangular piece of butter, and behind it, another white dish contains red jam. The background is a dark gray textured surface, and the whole scene is set on a white marbled surface with some bread crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 g very strong white bread flour (plus extra for dusting)
2 tsp fine sea salt or kosher salt

1 tsp caster sugar
1 ½ tsp instant yeast (such as Dove’s Farm)

50 g softened butter (4 tbsp)
350 ml tepid water

Instructions

Step 1: Mix the flour, softened butter, salt, sugar, and yeast in a large bowl. Make a well in the center and add a little tepid water. Stir, gradually adding water until a dough ball forms.
Step 2: Transfer the dough to a floured surface and knead for 10 to 12 minutes until smooth and elastic. Perform the windowpane test to check readiness.
Step 3: Place the dough in a large greased bowl and cover it. Leave in a warm place for at least 1½ hours or until it doubles in size.

Step 4: Turn the dough onto an oiled surface and shape it into a rectangle. Roll it up from the short side, pinch the seams together, and place it seam-side down in a greased loaf tin.
Step 5: Cover the loaf and allow it to rise in a warm place for about 45 minutes.
Step 6: Preheat your oven to 230°C (450°F) and place a shallow baking tin at the bottom of the oven.

Step 7: Make three 45° slashes across the top of the loaf with a sharp greased knife, then lightly dust the top with flour.
Step 8: Place the bread in the oven. Quickly pour a cup of hot water into the preheated baking tin and close the oven door to create steam.
Step 9: Bake for 10 minutes at 230°C (210°C fan / 450°F). Then reduce temperature to 200°C (180°C fan / 350°F) and continue baking.

Step 10: Bake large loaves for 30 to 35 minutes, or small loaves for 15 to 20 minutes, until golden brown.
Step 11: Remove the loaf and tip it onto a cooling rack. Tap the base—if it sounds hollow, the bread is cooked. For precision, internal temperature should be around 90°C to 95°C (194°F to 203°F).
Step 12: Allow the bread to cool completely before slicing.

Tips & Variations

Use tepid water, not hot, to activate yeast without killing it.
The windowpane test: stretch a small piece of dough thin; it should stretch without tearing and appear translucent.
Add herbs like rosemary or thyme to the dough for herby bread.

For softer crust, brush the top with melted butter as soon as it’s out of the oven.
If you don’t have instant yeast, substitute with active dry yeast but dissolve it in water first and allow to activate for 5-10 minutes.

Storage

Store your cooled farmhouse bread in a paper bag or wrapped in a clean tea towel to maintain crust crispness for up to two days. For longer storage, slice and freeze in airtight bags for up to three months. Reheat slices in a toaster or warm the whole loaf in a low oven to refresh.

How to Serve

A loaf of bread with three rounded top sections, each dusted lightly with white flour, sitting on a black cooling rack. The bread has a golden brown crust on top, gradually turning lighter tan on the sides with a textured, soft-looking crumb pattern. The background is a dark gray textured wall, and the bread appears fresh and soft. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, this recipe can be made entirely by hand. Knead the dough on a floured surface for 10 to 12 minutes until it is smooth and elastic.

How do I know when the bread dough has properly risen?

The dough is ready when it has doubled in size and holds an indentation when gently poked with a finger. This usually takes around 1½ hours in a warm place.