Anyone have a good regular white sandwich bread recipe to share. Everything I've tried from online recipes and the recipes that came with my bread machine have been awful. Too dense!

I have been using this with my sourdough discard. Haven't tried with just the yeast, but might be fine. It is excellent with the discard and is my go to bread now.

Sourdough Discard Sandwich Bread
Prep:15minutes
Cook:45minutes
Additional Time:2hours
Total:3hours
Servings: 12

• 1 cup water, 236 grams
• 1 tablespoon honey, 21 grams
• 3 teaspoons active dry yeast, 9 grams
• 4 tablespoons butter, softened (57 grams)
• 4 cups all purpose flour, 560 grams
• 1/2 tablespoon salt, 8 grams
• 1 cup sourdough discard, 285 grams

Instructions

• Whisk together warm water, honey, and yeast. Allow it to sit at room temperature for about 5 minutes. The mixture should get nice and bubbly.

• To a bowl of a stand mixer with dough hook attachment, add water yeast mixture, butter, flour, salt, and sourdough discard.
• Knead on low speed until dough is smooth and elastic- about 10 minutes or so. It may take longer. You can also do this by hand. It shouldn't stick to the sides of the bowl.
• To check to make sure the gluten has developed enough so the bread is nice and fluffy, it should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
• Place the dough in a greased bowl with a lid, plastic wrap, or towel.
• Let the dough rise (also known as bulk rise) for about 1-2 hours (or until it about doubles in size) in a warm place like on top of a stove or on top of the refrigerator.
• Grease a bread pan or add parchment paper.

• Roll the dough flat into a rectangle and roll it up. Pinch the ends to the rest of the loaf.
• Add the shaped bread dough to the parchment lined or buttered loaf pans seam side down.
  Second rise for 30 minutes to an hour at room temperature, or until doubled. Covered with a towel.
• Optional: whisk an egg in a small bowl. Brush on top of the dough.
• Bake the sandwich loaf at 375 for about 45 minutes, or until a lovely golden brown color on top.
• Allow to cool completely before slicing or storing.

Notes

• The internal temperature of baked bread should be between 195-210 degrees F
• Use really soft butter so it will combine with the rest of the dough ingredients really well and without chunks.
• Don't over ferment the dough. It will turn into a wet sloppy disaster that won't rise well.
• When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.

Go to King Arthur Flour Website they have a several White Bread recipes and reviews plus instructions. Use a Scale and measure ingredients for a better loaf of bread.

I made this six years ago. I don't eat sandwich bread often, but this was one time I just wanted to make a basic loaf.

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Ingredients:

3 cups flour (AP or bread flour both work)
1/2 cup milk (skim, 1%, 2%, whole, your preference)
1/2 cup hot water
half stick melted butter
2 tsp instant yeast
2 tbsp sugar
1.25 tsp salt

Pour flour into bowl. Add yeast, sugar, salt. Melt butter, pour onto flour. Pour hot water into cup with milk, making lukewarm mixture, pour into bowl. Stir all ingredients together until dough begins to form and pull away from side of bowl. Take dough out of bowl and knead for 6-8 minutes until smooth dough ball forms. If using mixer, just put all ingredients into the mixer, and mix for 4-6 minutes until dough ball forms.

Cover dough ball with cooking oil or olive oil, and leave in bowl, covered with plastic wrap, to rise for 1-2 hours. It doesn't need to double in size, just rise enough to become big and puffy.

Deflate risen dough, and form into 8 inch log. Place log in 8.5 by 4.5 inch greased loaf pan, and allow to rise for another 60 minutes, until it is domed about 1 inch above the edge of pan. With 10 minutes left in rising time, preheat oven to 350.



Bake bread for 30-35 minutes, until it is a golden brown color.

When it is done, it should sound hollow when thumped on the bottom.







Remove from oven and let cool before slicing.



Can be stored in a plastic bag at room temperature for a few days, or frozen in the freezer.

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Note: You can use both instant dry yeast and active dry yeast, it doesn't make a difference in this recipe.