Classic Homemade White Sandwich Bread
Bakery-Style Loaf
There is something unforgettable about a simple loaf of white bread.
Not artisan sourdough with a crackling crust. Not fancy brioche filled with butter and eggs. Just a soft, fluffy sandwich loaf with a thin golden crust, a delicate crumb, and the comforting aroma of fresh bread filling the kitchen.
If you grew up in Eastern Europe or the former Soviet Union, you probably remember this bread well. It was baked in large rectangular pans and sold in almost every bakery. People simply called it the "brick loaf." It was inexpensive, dependable, and found on every family table.
Although this loaf became famous as the Soviet "20 Kopeck Bread," its appeal goes far beyond nostalgia. It is an excellent everyday white bread that is perfect for sandwiches, toast, butter, homemade jam, or simply eaten warm straight from the loaf.
Today I'll show you how to recreate that classic bakery-style bread at home using simple ingredients and ordinary baker's yeast.
Not artisan sourdough with a crackling crust. Not fancy brioche filled with butter and eggs. Just a soft, fluffy sandwich loaf with a thin golden crust, a delicate crumb, and the comforting aroma of fresh bread filling the kitchen.
If you grew up in Eastern Europe or the former Soviet Union, you probably remember this bread well. It was baked in large rectangular pans and sold in almost every bakery. People simply called it the "brick loaf." It was inexpensive, dependable, and found on every family table.
Although this loaf became famous as the Soviet "20 Kopeck Bread," its appeal goes far beyond nostalgia. It is an excellent everyday white bread that is perfect for sandwiches, toast, butter, homemade jam, or simply eaten warm straight from the loaf.
Today I'll show you how to recreate that classic bakery-style bread at home using simple ingredients and ordinary baker's yeast.
Why You'll Love This Bread
Unlike many modern sandwich bread recipes, this loaf doesn't rely on butter, milk, eggs, or sugar to create a soft crumb.
Instead, it uses a surprisingly simple dough made from flour, water, yeast, salt, and just a small amount of vegetable oil. The result is light, airy, and wonderfully soft, while still having enough structure to slice beautifully.
The flavor is clean and wheaty without being sweet, making it suitable for everything from breakfast toast to hearty sandwiches.
If you've ever wondered why bakery sandwich bread feels so soft while homemade bread sometimes turns dense, this recipe demonstrates the traditional approach used by professional bakeries for decades.
Instead, it uses a surprisingly simple dough made from flour, water, yeast, salt, and just a small amount of vegetable oil. The result is light, airy, and wonderfully soft, while still having enough structure to slice beautifully.
The flavor is clean and wheaty without being sweet, making it suitable for everything from breakfast toast to hearty sandwiches.
If you've ever wondered why bakery sandwich bread feels so soft while homemade bread sometimes turns dense, this recipe demonstrates the traditional approach used by professional bakeries for decades.
Ingredients
For one standard loaf you'll need:
500 g bread flour
330 ml warm water
7 g instant dry yeast
10 g salt
20 g vegetable oil
The dough hydration is about 66%, which makes it comfortable to work with even if you're relatively new to bread baking.
500 g bread flour
330 ml warm water
7 g instant dry yeast
10 g salt
20 g vegetable oil
The dough hydration is about 66%, which makes it comfortable to work with even if you're relatively new to bread baking.
Equipment
You don't need any special bakery equipment.
Prepare:
Prepare:
- one loaf pan (about 25 × 10 cm / 10 × 4 inches)
- large mixing bowl
- kitchen scale
- dough scraper (optional)
- clean kitchen towel
Step 1. Mix the Dough
Pour the warm water into a bowl and add the yeast.
Stir briefly until dissolved.
Add the flour and salt, then mix until all the flour is hydrated.
Finally, add the vegetable oil and continue mixing until the dough comes together.
At first the dough will feel sticky and rough. That's completely normal.
Don't be tempted to add extra flour.
Stir briefly until dissolved.
Add the flour and salt, then mix until all the flour is hydrated.
Finally, add the vegetable oil and continue mixing until the dough comes together.
At first the dough will feel sticky and rough. That's completely normal.
Don't be tempted to add extra flour.
Step 2. Knead Until Smooth
Transfer the dough onto a work surface.
Knead for about 10–12 minutes by hand.
As gluten develops, the dough will gradually become smoother, more elastic, and less sticky.
If you're using a stand mixer, knead on medium speed for approximately 8 minutes.
The finished dough should stretch well and feel soft without tearing easily.
Knead for about 10–12 minutes by hand.
As gluten develops, the dough will gradually become smoother, more elastic, and less sticky.
If you're using a stand mixer, knead on medium speed for approximately 8 minutes.
The finished dough should stretch well and feel soft without tearing easily.
Step 3. First Rise
Place the dough into a lightly oiled bowl.
Cover it with a towel or plastic wrap.
Leave it at room temperature until doubled in size.
Depending on your kitchen temperature, this usually takes between 60 and 90 minutes.
Rather than watching the clock, pay attention to the dough.
A properly fermented dough will feel airy, slightly puffy, and noticeably lighter than when you first mixed it.
Cover it with a towel or plastic wrap.
Leave it at room temperature until doubled in size.
Depending on your kitchen temperature, this usually takes between 60 and 90 minutes.
Rather than watching the clock, pay attention to the dough.
A properly fermented dough will feel airy, slightly puffy, and noticeably lighter than when you first mixed it.
Step 4. Shape the Loaf
Turn the dough onto the counter.
Gently press out the largest gas bubbles.
Shape it into a tight rectangle.
Roll the dough firmly into a cylinder, sealing each turn with your fingertips.
Pinch the final seam closed.
Good shaping is one of the secrets to achieving an even crumb and a nicely rounded top.
Place the loaf seam-side down into the greased baking pan.
Gently press out the largest gas bubbles.
Shape it into a tight rectangle.
Roll the dough firmly into a cylinder, sealing each turn with your fingertips.
Pinch the final seam closed.
Good shaping is one of the secrets to achieving an even crumb and a nicely rounded top.
Place the loaf seam-side down into the greased baking pan.
Step 5. Final Proof
Cover the pan loosely.
Allow the dough to rise again until it reaches about 1–2 cm (½–¾ inch) above the rim of the pan.
Depending on room temperature, this usually takes 40–60 minutes.
Avoid over-proofing.
If the dough rises too much before baking, the loaf may collapse or wrinkle as it cools.
Allow the dough to rise again until it reaches about 1–2 cm (½–¾ inch) above the rim of the pan.
Depending on room temperature, this usually takes 40–60 minutes.
Avoid over-proofing.
If the dough rises too much before baking, the loaf may collapse or wrinkle as it cools.
Step 6. Bake
Preheat the oven to 220°C (430°F).
Bake the loaf for about 35–40 minutes.
The top should become evenly golden brown.
When tapped on the bottom, the loaf should sound hollow.
For an extra-thin crust, many home bakers lightly brush the hot loaf with water immediately after baking and cover it with a clean towel while it cools.
This softens the crust beautifully.
Bake the loaf for about 35–40 minutes.
The top should become evenly golden brown.
When tapped on the bottom, the loaf should sound hollow.
For an extra-thin crust, many home bakers lightly brush the hot loaf with water immediately after baking and cover it with a clean towel while it cools.
This softens the crust beautifully.
Let the Bread Cool
It's tempting to slice fresh bread immediately.
Try to resist.
Allow the loaf to cool for at least one hour before cutting.
During cooling, the crumb finishes setting, moisture redistributes evenly, and slicing becomes much cleaner.
The reward is a loaf with an incredibly soft, even crumb and thin, tender crust.
Try to resist.
Allow the loaf to cool for at least one hour before cutting.
During cooling, the crumb finishes setting, moisture redistributes evenly, and slicing becomes much cleaner.
The reward is a loaf with an incredibly soft, even crumb and thin, tender crust.
Tips From My Bakery Experience
After working as a professional baker for many years, I've learned that small details make the biggest difference.
The temperature of the dough matters more than the exact fermentation time.
A well-shaped loaf always rises more evenly.
Don't overload the dough with flour during kneading.
Patience during proofing produces a lighter crumb than aggressive kneading ever will.
Simple recipes often require the greatest precision.
This bread proves exactly that.
The temperature of the dough matters more than the exact fermentation time.
A well-shaped loaf always rises more evenly.
Don't overload the dough with flour during kneading.
Patience during proofing produces a lighter crumb than aggressive kneading ever will.
Simple recipes often require the greatest precision.
This bread proves exactly that.
Why This Bread Is So Soft
Many people assume that soft sandwich bread must contain butter, milk, eggs, or even special bread improvers.
In reality, traditional bakery bread achieves its texture through proper dough development and fermentation rather than rich ingredients.
As you knead the dough, gluten forms a strong yet flexible network that traps carbon dioxide produced by the yeast. During fermentation, thousands of tiny gas cells develop inside the dough. In the oven, these cells expand rapidly, creating a loaf that is light, even, and pleasantly fluffy.
That is why this recipe has remained popular for generations. It relies on technique rather than complicated ingredients.
In reality, traditional bakery bread achieves its texture through proper dough development and fermentation rather than rich ingredients.
As you knead the dough, gluten forms a strong yet flexible network that traps carbon dioxide produced by the yeast. During fermentation, thousands of tiny gas cells develop inside the dough. In the oven, these cells expand rapidly, creating a loaf that is light, even, and pleasantly fluffy.
That is why this recipe has remained popular for generations. It relies on technique rather than complicated ingredients.
Common Mistakes
Even a simple white loaf can disappoint if a few important details are overlooked.
Adding Too Much Flour
A slightly sticky dough is normal.
Many beginners continue adding flour until the dough feels dry and comfortable to handle. Unfortunately, this usually produces a dense loaf with a tight crumb.
Instead, trust the recipe and continue kneading. The dough will become smoother as the gluten develops.
Adding Too Much Flour
A slightly sticky dough is normal.
Many beginners continue adding flour until the dough feels dry and comfortable to handle. Unfortunately, this usually produces a dense loaf with a tight crumb.
Instead, trust the recipe and continue kneading. The dough will become smoother as the gluten develops.
Underproofing
Bread that goes into the oven too early often develops a heavy crumb, uneven tunnels, and splits unpredictably along the sides.
Allow the dough to become visibly airy before baking.
Allow the dough to become visibly airy before baking.
Overproofing
Leaving the dough too long can be just as problematic.
An overproofed loaf may collapse in the oven or sink while cooling.
If the dough has already risen well above the rim of the pan and feels extremely delicate, it has probably fermented long enough.
An overproofed loaf may collapse in the oven or sink while cooling.
If the dough has already risen well above the rim of the pan and feels extremely delicate, it has probably fermented long enough.
Baking at the Wrong Temperature
If the oven is too cool, the loaf expands slowly and loses some of its volume before the crust sets.
A properly preheated oven helps create good oven spring and a beautifully rounded loaf.
A properly preheated oven helps create good oven spring and a beautifully rounded loaf.
How to Store Homemade White Bread
One of the nicest things about homemade bread is that it contains no unnecessary preservatives.
After cooling completely, store the loaf in a bread box, a linen bread bag, or a loosely closed plastic bag.
It stays soft for about three days at room temperature.
If you won't finish it within that time, slice the loaf and freeze it.
Individual slices can be toasted directly from frozen, making homemade bread just as convenient as store-bought bread.
After cooling completely, store the loaf in a bread box, a linen bread bag, or a loosely closed plastic bag.
It stays soft for about three days at room temperature.
If you won't finish it within that time, slice the loaf and freeze it.
Individual slices can be toasted directly from frozen, making homemade bread just as convenient as store-bought bread.
Some recipes become classics because they are complicated.
Others become classics because they work every single time.
This bread belongs to the second category.
With just a handful of pantry ingredients, you can bake a loaf that is soft, light, beautifully shaped, and perfect for everyday meals. There are no expensive ingredients, no complicated techniques, and no special equipment required.
Although this recipe was inspired by the famous white bakery loaf that generations of families enjoyed in Eastern Europe, its appeal is universal. A slice of fresh homemade bread with butter is comforting no matter where you live.
If this is your first homemade sandwich loaf, don't worry about making it perfect. Every loaf teaches you something new, and even an imperfect loaf fresh from your own oven is usually better than one from the supermarket.
Once you bake this bread, you'll understand why such a simple recipe has remained a favorite for decades.
Others become classics because they work every single time.
This bread belongs to the second category.
With just a handful of pantry ingredients, you can bake a loaf that is soft, light, beautifully shaped, and perfect for everyday meals. There are no expensive ingredients, no complicated techniques, and no special equipment required.
Although this recipe was inspired by the famous white bakery loaf that generations of families enjoyed in Eastern Europe, its appeal is universal. A slice of fresh homemade bread with butter is comforting no matter where you live.
If this is your first homemade sandwich loaf, don't worry about making it perfect. Every loaf teaches you something new, and even an imperfect loaf fresh from your own oven is usually better than one from the supermarket.
Once you bake this bread, you'll understand why such a simple recipe has remained a favorite for decades.
© 2026 Babushkin Bread. All rights reserved.
Made with flour, patience, and love.
Made with flour, patience, and love.