My easy to make Farmhouse White Sandwich Bread is crusty on the outside with a buttery soft interior. It’s the perfect homemade bread for sandwiches, toast or simply to spread with butter.
This super easy farmhouse loaf recipe makes one large 2 lb loaf or two small 1 lb loaves. Your bread can be done and dusted in about 3 hours but that includes the dough rising and baking.
As a failsafe white bread recipe, this is ideal to try if you’re new to bread making. You’ll find plenty of tips to help you through the process including making the dough, shaping the bread and baking.
Large White Sandwich Bread Loaf
Once you see how easy this is to make, you’ll be baking a Farmhouse Loaf again and again. If you’re a more seasoned baker, you can, of course, skip the tips and go straight to the recipe.
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You may know by now that I love making bread here at the Kitchen Shed. For me, you really can’t beat a homemade loaf:
Soft And Fluffy White Sandwich Bread
Farmhouse bread is a white, crusty loaf baked in a tin. It has a lovely soft texture perfect for sandwiches and toast.
You only need 6 basic ingredients to make this recipe:flour, water, butter, yeast, salt and sugar. See the recipe card for quantities.
A small amount of butter is enough to increase the bread’s shelf life and contributes to a soft crumb. Such a small quantity of butter will not affect the lovely crispy crust.
The Best Homemade White Bread Recipe (homemade Sandwich Bread)
Adding a small amount of sugar to your dough mixture speeds up the action of the yeast. This way you avoid the long proving time needed when making, for example, French bread or sourdough.
I’ve used instant yeast in the recipe, often called fast action or quick yeast. This yeast has the advantage that you can add it directly to your flour.
My favourite is Dove’s Farm Quick Yeast, which comes in a handy 125g packet. Once opened, Dove’s Farm Yeast will keep for up to two months if you store it in a cool dry place.
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I order my yeast from Amazon in packs of three and the Use Before date has always been a couple of years in the future.
This flour has the advantage of being high in protein, so producing more gluten than a strong white bread flour. It’s perfect for baking the best farmhouse loaf as it produces a higher rise and a better texture.
Lukewarm water is best, that is, you should be able to comfortably dip your finger into your water. Cold water will work but it will take longer for the bread to rise.
Easy Homemade Bread
REMEMBER: too high a temperature will kill your yeast. Just like us, yeast works best at around 37°C / 98°F. Using my Thermapen, I check the temperature is between 37°C / 98°F and no more than 40°C / 104°F.
The windowpane test is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.
An easy way to check your loaf is sufficiently baked is to measure the internal temperature with a food thermometer. Again, my favourite Thermapen comes into its own. The internal temperature of your loaf should be 90°C / 194°F to 95°C / 203°F.
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Preheat oven to 230°C and place a shallow baking tin in the bottom of the oven. You add boiling water to this tin when you put your loaf in to bake.
This creates a nice steamy oven which keeps the dough’s surface flexible and moist. This flexibility allows for a higher rise of the dough during what is known as “oven spring”.
Don’t be tempted to add too much water. One cupful is enough to create steam at the beginning of baking which is all you need. Too much steam throughout and you can end up with a thick tough crust.
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Place your farmhouse bread in the oven and quickly pour a cup of boiling water into the baking tin. Gently close the oven door.
Yes, Farmhouse White Sandwich Bread freezes well. Make sure your loaf is fully cooled and place in a freezer bag before freezing for up to three months. It can also be sliced and then frozen so you can take out slices as you need them and avoid waste.
Serving: 1 slice | Calories: 162 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 7 mg | Sodium: 315 mg | Potassium: 49 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 79 IU | Vitamin C: 1 mg | Calcium: 8 mg | Iron: 1 mg
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I was looking for a good white sandwich loaf recipe when I came across yours. I made it today and wow, it was absolutely delicious! My whole family love it. I swapped the butter for a vegan version but everything else was as per the recipe, and I followed the method exactly. This bread will now be a staple in my house. Baking another loaf tomorrow and will be trying out your multigrain bread too. Thanks so much ❤️
You're most welcome Shelli, it's always a pleasure to share my recipes. Great to hear your family loved my Farmhouse Bread and I hope you enjoy the multigrain bread. Thanks for your feedback, it's much appreciated, Sarah.
Hi Ilona, just add 2 teaspoons of active dry yeast to warm water along with 1 teaspoon of sugar. Stir and leave for 10 to 15 minutes to bubble up before adding to the rest of the ingredients. Hope this helps, Sarah
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Love this simplicity. I'm due for a new sandwich recipe in the repitoire! Quick questions as American here - is your extra strong flour around 14%? Thank you!
Thank you so much for this recipe! It was first loaf of homemade bread and I am so pleased with how easy this was to make. I hand kneaded my dough. My top crust did turn out pretty hard though and was wondering if there were any suggestions to prevent this? Thank you for this delicious bread recipe!
You're most welcome Anna, so pleased you tried my recipe for your first loaf of homemade bread. In response to your question about the hard crust on the top, the most common reason is that the oven was too hot. Perhaps your oven runs a little high? Temperatures do vary from oven to oven, try baking at 220°C / 200°C fan / 425 °F for the first 10 minutes and 170°C for the remainder of the bake. Hope this helps, Sarh.
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Fantastic recipe and delicious bread thankyou🙏 I am wondering if you have had success in adapting the recipe to create a wholemeal loaf? Cheers
Thanks Katie, pleased to hear you found our Farmhouse Bread delicious. I do make a half wholemeal and half white flour Farmhouse loaf. I find if I use all wholemeal it doesn't rise as much and results in a heavier loaf. Hope this helps, Sarah.
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