Home » Bread Baking » Farmhouse White Bread Recipe

Farmhouse White Bread Recipe

353 Shares

A recipe for a hearty white sandwich loaf that’s easy to make and rises high and fluffy.

This is a versatile, easy-to-make sandwich bread that can be used for BLTs, morning toast, or… I’m pretty sure you know how to use white bread 😉.

First time? Read my ultra-opinionated bread-baking tips so that you can do it right.

Farmhouse White Sandwich Bread

4.86 from 14 votes
A soft yet hearty, high-rising sandwich loaf that uses everyday ingredients for a versatile, easy-to-make white bread.
Save Pin Recipe Print Recipe Rate Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
rising time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 12 slices
Calories: 129kcal
Author: Katie Shaw
Want some free Christmas printables? Click here to grab ’em

Ingredients

  • 3 cups bread flour
  • 1 cup plus 1 tablespoon lukewarm water
  • 2 tablespoons butter softened
  • 2 tablespoons sugar
  • 1 ½ teaspoons salt
  • 2 teaspoons instant yeast (SAF brand is recommended)

Instructions

  • Mix. Add all ingredients to the bowl of an electric stand mixer or to a large mixing bowl. Combine until a dough is formed that holds together and does not stick to the sides of bottom of the bowl. If it seems too dry and crumbly, add more water a teaspoon at a time. If it's too sticky, add more flour.
    dough ingredients in metal bowl of stand mixer.
  • Knead. Knead the dough by machine or hand for ten to fifteen minutes, until it is smooth, soft, and reaches the windowpane stage (meaning that when the dough is stretched, a translucent area appears). If using a stand mixer, allow the machine to rest every five minutes.
    dough kneaded into smooth ball.
  • First rise. Shape the dough gently into a ball and place into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place into a warm place to rise. Let the dough rise 60 minutes, until it is puffy and has doubled in size.
    bread dough before and after rising.
  • Shape. Gently stretch the dough into a rectangle, with the short side of the rectangle as long as the long side of the loaf pan you will be using for baking. Tuck in the corners and top of the dough, and roll into a long. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
    rectangle of dough shaped into log.
  • Second rise. Cover with heavily greased plastic wrap and place in a warm place to rise again, until the dough rises to be one inch above the top of the loaf pan. When it is ready, preheat the oven to 350 degrees. Generously flour the top of the loaf with flour.
    shaped dough before and after rising.
  • Bake. Bake at 350 for 45-50 minutes, until the dough is 200-210 degrees internally and sounds hollow when tapped. Remove from loaf pan and allow to cool fully on wire rack. Bread stays fresh 2 days at room temperature, or 2 months frozen.
    finished white sandwich loaf.

Notes

To make this dough in a bread machine, use the BASIC cycle to have the machine bake it completely, or use the DOUGH cycle, then remove the dough to shape, do the second rise, and bake. 
If you do not have bread flour, all purpose flour can be substituted.  You will need to reduce the water by 20% and increase slightly if needed.  The bread will have a less hearty texture. 

Nutrition

Calories: 129kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 295mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Calcium: 8mg | Iron: 1mg
Did you make this?Let me know how it was! Please see below for serving ideas, storage instructions, and substitutions.

You’ll need the following

  • bread flour (You can use all-purpose. You won’t get that super-hearty texture; it will be softer. And you’ll need to reduce the water by just a bit.)
  • lukewarm water
  • butter 
  • sugar (I put sugar in all my bread recipes! I find that it improves the rise and you can’t even taste it. You can leave it out if it’s bugging you. 😊)
  • salt
  • instant yeast (SAF brand is recommended)
bread flour, water, salt, sugar, yeast, and butter in container on counter
  • stand mixer or bread machine (helpful but not essential)
  • plastic wrap
  • loaf pan (8.5 x 2.5 x 4.5)

🥫 Storage instructions

The bread will stay fresh at room temperature for about three days.

To store longer, slice the loaf and freeze it, just pulling out slices as you need them.

You can also freeze a whole loaf for later.

👩🏻‍🍳 Expert tips

  • Our absolute favorite way to make bread is in the dough cycle of a bread machine. It gives you perfectly kneaded dough with a beautiful first rise.
  • If you want a shiny crust, brush it with a beaten egg before baking
  • This recipe doubles very well!
cut loaf on wooden board

📘 Related Recipes

Farmhouse White Bread Recipe
353 Shares

17 thoughts on “Farmhouse White Bread Recipe”

  1. 5 stars
    Hi there! I just got mine out of the oven and it looks lovely (I decided on the egg wash top) except for it turned out short and squatty and not large and fluffy looking? Where could I have gone wrong? Before I put it in the oven it had risen easily an inch over the pan.

    Reply
  2. OMG…wish I could post a picture here. Thanks for posting this recipe. This is the best looking and best tasting loaf of white bread I have ever baked. I took the risk of substituting butter-flavored Crisco for the butter, and it behaved as I had hoped.

    Reply
  3. “ If you do not have bread flour, all purpose flour can be substituted. You will need to reduce the water by 20% and increase slightly if needed. The bread will have a less hearty texture.”

    Increase what slightly? I feel like there is a word missing here. I just figured out why my bread isn’t rising as tall as it should. I totally missed this note. *face palm*

    Reply
    • Beth… the quote means start with 20% less of the water, and if your dough is too dry, increase the water slightly. there are a number of reasons you bread might not rise but i don’t thin not adding enough water would do it. hope it turns out for you. 😊

      Reply
  4. 5 stars
    Dear Katie: I’ve made your wonderful bread many times, and we all love it. I was just gifted a 9 x 4 Pullman Pan with lid. Do you think I could make a successful Pullman loaf using this terrific recipe? Thanks for your opinion.

    Reply
  5. 5 stars
    Great recipe! I made a test loaf and decided this was my go to white bread recipe from now on. I kneaded it by hand and it rose and browned and cut perfectly! Even at altitude. (5500′) No major adjustments, I just made sure the dough was the right consistency and left it to rise less time.

    Reply
  6. How crusty is this recipe? For years, I used one similar that made a beautiful loaf with a crisp crust that was out of this world–it reminded my kids of Pepperidge Farm’s bread, but nicer. Unfortunately, the recipe has disappeared, to my complete disgust.

    I am about to start making bread again on a daily basis, and am looking for a good replacement.

    Reply
  7. 5 stars
    I really like this bread, made it three times. But the last time it collapsed. It rose an inch above thrown, I put it in the oven, and it came out level with the top of the pan. Any idea what I did wrong?

    Reply
    • hi jerry! usually this is because it has over-risen (either during the first or second rise) and the yeast sort of…runs out of steam… in the oven. it happens to me occasionally if my room is warmer than usual. happens to everyone now and then. 🙂

      Reply

Leave a Comment

Recipe Rating