Sandwich White Bread

The first things the kids helped me make were bread and cookies. The dough is perfect for sensory play and they loved it, even as babies. We go through a ton of bread and this recipe is easy, makes 2 loaves, and doesn’t require a lot of hands-on time. You can store this bread in a paper or plastic bag up to a week or slice it and store it in freezer bags in the freezer up to 4 months. Help keep our resources for families with special needs free! We have recommend products which were used in the production of this recipe. You can purchase these products through the Amazon Smile program, with Project Autism selected as your Charity of Choice, allowing us to receive a donation from Amazon for every purchase you make. Recipe from The Homemade Pantry


  • 6 cups (1 pound, 14 ounces) all purpose flour, plus additional for the dough (if needed) and the counter
  • 4 teaspoons instant yeast
  • 2 ½ tablespoons salt
  • 6 tablespoons sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup nonfat dry milk powder
  • 2 ¼ cups lukewarm (90 to 100 degrees Fahrenheit) water
  • vegetable or olive oil for the counter, loaf pan, and plastic wrap

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Step 1

If using a mixer: combine the flour, yeast, salt, sugar, melted butter, dry milk powder, and lukewarm water in the bowl of the mixer. Using the dough hook, knead on medium-low speed until the dough comes together and becomes soft, smooth, and pliable, 5 to 7 minutes.

Step 2

If it feels really wet, or looks like the dough in the picture below, add 1 or 2 tablespoons of flour. If it is so hard that your mixer is stressed, add 1 or 2 tablespoons of room temperature water.

Step 3

If mixing by hand: combine ingredients in your largest mixing bowl. Stir with a wooden spoon until the dough starts to come together, then shift to your hands and knead the dough in the bowl until you have a soft, smooth, pliable dough. Cover the bowl with a clean, damp dish towel and let it rise for about an hour. It will not necessarily double in bulk, but it will puff up a bit, so go by the timing instead of the look of it.

Step 4

Spread a thin layer of oil on the counter. Grease two 8 ½ x 4 ½ inch load pans as well. Transfer the dough to the counter, divide it in tow equal parts and roll each into an 8-inch log. Here’s how: Flatten each piece into a 5 x 8 inch rectangle. Starting with the narrow end of the rectangle, roll it up into a log. Pinch the seam closed and give the log a few rolls on the counter to even it out. Make sure that the shape is fairly regular, and the ends of the log aren’t narrower than the middle.

Step 5

Place the logs into the greased pans and cover loosely with plastic wrap. Allow to rise at room temperature until the dough is 1 inch above the rim of the pan, about 1 hour. It was super cold the day I made these loaves, so I let them rise 2 hours and they baked up very nicely.

Step 6

Bake at 350 Fahrenheit in the center of the oven for 30-40 minutes. These loaves were perfect after 35 minutes.. The loaves are done when the tops are golden brown and sound hollow when tapped.

Step 7

Turn the loaves out of the pans immediately and let them cool on a wire rack for at least one hour before slicing. Delicious!