White sandwich bread

White sandwich bread

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  • 2 loaves
  • Easy
  • 15 minutes, plus 90 minutes’ proving time
  • 30 minutes


  • 4 cups warm milk
  • 1½ T yeast
  • 2 T sugar
  • 2 T butter, melted
  • 1.2 kg cake flour
  • 1½ t salt
  • 2 free-range egg whites, lightly beaten
  • 2 T sesame seeds

Cooking Instructions

1. Place the milk, yeast and sugar in the bowl of an electric mixer and mix until the sugar has dissolved. Add the butter,
then gradually add the cake flour and combine until it forms a soft dough. The dough shouldn’t stick to the bowl.

2. Add the salt and knead the dough for 5–10 minutes until smooth and elastic.

3. Place the dough in a greased bowl, cover and place in a warm spot to prove for 45 minutes, or until doubled in size.

4. Remove the dough from the bowl, place on a lightly floured surface, knockdown, then reshape into your desired shape. Ours is plaited, but you can do a normal loaf, dinner rolls or a round. Preheat the oven to 180°C. Place the dough on a baking tray lined with baking paper and prove again until doubled in size, about 45 minutes.

5. Brush with the egg white and sprinkle with the sesame seeds. Bake for 30 minutes, or until golden brown and shiny.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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