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Soft white sandwich loaf

The softest, fluffiest white loaf you can imagine - divine spread with lots of salted butter!
Course Side Dish
Keyword White sandwich loaf
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings 1 Large loaf
Author Nickki Thompson


  • 500 g strong white flour
  • 1x 7g sachet fast action yeast
  • 7 g table salt
  • 30 g butter
  • 1 tbsp honey
  • 325 ml milk


  • Grease a deep 900g (2lb) loaf tin with butter. 
  • Place the flour, yeast and salt in a large bowl and mix well.
  • Place the milk, honey and butter in a saucepan and melt over a medium heat, stirring to melt the butter.
    Try not to let the mixture get too hot – you don’t want it to come to the boil. When the butter has melted, remove from the heat. If the mixture is too hot it may kill the yeast, so if necessary set it aside to cool down for a few minutes.
  • Pour the lukewarm milk, melted butter and honey mixture into the flour, then mix with your hands or the mixer on low speed until you have a soft dough. If dry crumbs remain on the bottom, you might need to add a little more milk – a tablespoon at a time.
    Knead the dough by hand for about 10 minutes or about 5 minutes in a stand mixer, until the dough is very smooth, shiny and pliable. Return the dough to the bowl, cover and leave to rise for around 1-2 hours or until doubled in size.
  • Punch down the dough to deflate (also very satisfying!) then turn it out onto a lightly floured worktop. Knead the dough lightly, then press it out to an even rectangle roughly 26 x 30cm.
  • Roll up the dough tightly from one short end, like a Swiss roll, pinching the dough together as you roll. What you want to end up with is the dough in a sausage shape that will fit the length of your tin.
    Pinch the seam together (this will be the bottom of your loaf) then tuck the ends under and place the loaf in the tin.
  • Lightly dust with flour, place in the oven and bake for 45-50 minutes.  I always start checking after 40 minutes - carefully remove from the oven and using oven gloves, remove the loaf from the tin.  Gently tap the bottom and if it sounds hollow, it's ready.
  • Turn out the loaf onto a wire rack and leave to cool for a while before slicing, if you can resist!