After 15 years of making bread, I'm happy to tell you I've found the holy grail of sandwich bread I have been looking for. My kids go nuts for this fluffy white crustless bread!
Growing up, Marius spent a lot of time at a friends house, whose mom, Elaine, made all sorts of things. Fast forward to us having kids in the house and Elaine has become a weekly fixture for us as well. We enjoy trading different homemade or homegrown food (she makes the BEST wine with homegrown fruit...) and swapping recipes. This recipe is one she gave me after my kids couldn't get enough of the loaf of "fluffy white CRUSTLESS" bread she brought us one day. I tweaked it a bit because I cant help myself, but its inspired by Elaines recipe.
Why You Need This Recipe
- It's super similar to "dead white bread" you get at the grocery. And we all know how kids just LOVE that sort of bread - but of course we are using straightforward, nutritious ingredients!
- This easily doubles (to make 4 loaves) so you can always have fresh bread on hand. It would be perfect to share with new moms, neighbors trading work, anyone!
- It's not much work at all. Use a mixer, let it raise, shape and bake. Nothing is easier.
Key Ingredients
Flour - regular all-purpose here. Even unbleached white flour will still make a "white" loaf. The whole point is we aren't using whole-wheat, which would be too dense.
Milk - not picky here! Milk straight from your cow, from the store. Go for it!
Yeast - always make sure you have fresh yeast. If you haven't used it in a while, it might be a good idea to test it out first so you don't waste ingredients. I keep mine fresh in the freezer.
Sugar and butter - keys to making yeast bread be soft sandwich bread!
How to Make Crustless Sandwich Bread
Step 1: Melt the butter into your milk until juuuuust warm, no killing the yeast here!
Step 2: Use a stand mixer with a dough hook to mix the dry ingredients (only half the flour).
Step 3: Add butter mix to flour mix and beat on medium speed for 2 minutes.
Step 4: Add in remaining flour, and knead until well combined. It should come together away from the sides the bowl. Now knead until windowpane is reached.
Step 5: Cover mixer bowl and let rise until doubled.
Step 6: Line the loaf pans with parchment.
Step 7: Once doubled, divide in two on a floured surface and shape into loaves. Place in the pan and let rise until doubled.
Step 8: Preheat the oven and once the loaves have doubled, get them in!
Step 9: Bake until they reach an internal temperature of 190F to ensure they are baked through.
Step 10: Let rest 10 minutes before turning out of the pans to a rack. Rub the tops with butter for a truly soft crust.
Tips and Tricks
A note about the milk: we save some buttermilk when we make butter to make this bread. This buttermilk is different that the thick cultured buttermilk you buy in the store. If you happen to make your own butter, you're in luck. If you make cheese or strain yogurt, as long as the whey isnt salted, save some back for this bread! Otherwise, swap for milk or water. Water will give you a little different outcome but it's still great bread.
Rubbing a stick of butter over the top of a still-warm loaf is what keeps the crust super soft! Because while we call this bread "crustless" of course all bread has a crust. This one is just thing and not at all crunchy.
Substitutions
- You could also take a few tablespoons of sour cream or yogurt and water them down to make your two cups of liquid. This recipe is very forgiving in this way! Adding the touch of dairy makes it much better than using water alone.
FAQs
Definitely. Water works in place of milk or you can use an unsweetened almond milk. There are "vegan buttery sticks" you can use in place of the butter within the dough, or simply use olive oil. Then either skip the butter on the top of the loaf or use vegan "butter."
If you pull out a golf ball sized piece of dough and gently flatten it/stretch it like youre making a tiny pizza, and hold it up to the light, you should be able to see through it. If it starts to bust holes before you can get it that thin, knead it another minute or two.
To shape loaves, use your hands to push the dough into a rectangle about as big as your two hands with fingers spread out. Then roll it up "like a hot dog," tuck in the ends and pop into your bread pans. When you tuck in the ends you are stretching the top, creating tension, which gives you a nicely domed top as it proofs.
There is nothing worse than slicing into a fresh loaf of bread and finding an underdone center. You can't put it back in the oven at this point, nothing will happen. I like to use an instant-read thermometer and aim for around 190F in the center of the loaf. This tells you the bread is done! It should also sound hollow when knocked on.
More Bread to Bake
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Homemade Crustless Sandwich Bread
Equipment
Ingredients
- 2 tablespoons butter
- 2 cups milk or water whey, or buttermilk left from butter making will work (but NOT cultured buttermilk)
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons active dry OR instant yeast
- 4 - 4 ½ cups all purpose white flour
Instructions
- Melt together the butter and water/milk until the butter is just melted and the milk isn't too hot (it will kill yeast if it's too hot for you to hold your finger in).
- In a stand mixer with dough hooks, mix salt, sugar, yeast, and 2 ½ cups flour.
- Add in milk/butter to flour mix and beat on medium speed for 2 minutes.
- Add in 1 ½ cups flour, and knead until well combined. You want the dough to pull away from the sides of the bowl, NOT stick to it, and be "soft as a baby's bottom." If it's not there yet, add in flour a couple tablespoons at a time.
- Once it's the right consistency, let machine knead for 3-5 minutes until bread hits windowpane stage.
- Cover mixer bowl and let rise until doubled, about an hour.
- Get your loaf pans ready - I prefer to line with parchment vs greasing and flouring. It's less work for me. I prefer a smaller sized loaf pan for tall loaves, but two 8"x4" pans work well.
- When doubled, dump dough onto a lightly floured counter, divide in two, and shape your loaves.
- Put your bread pans inside of a plastic bag. I reuse a turkey roaster bag for this but you can even use a grocery bag. Make sure it's inflated with air and tie it off so it stays blown up like a balloon. This creates an excellent "proofing chamber" for your bread to rise well.
- Look at how your dough is now, maybe "measure" how tall up the pan the dough is with your fingers like you were measuring 2 fingers of whiskey. For me, it was 3 fingers. This helps me so I can know when the bread is doubled. Letting your bread truly fully double before baking is the trick to this bread being as light and fluffy as can be. It takes about 30-60 min depending on your house temperature.
- Before the dough is quite doubled, preheat the oven to 350F, with the rack in the middle. NOT CONVECTION. Convection setting actually inhibits your bread from springing up well when baked!
- When dough is sufficiently doubled, slide into the oven and set timer for 20 minutes. After 20 minutes, turn pans around. Bake another 5-10 minutes more. (If your oven runs hot, check after 5 minutes.)
- Because ovens vary, I always suggest taking your bread's internal temperature with an instant read thermometer. It should be over 180F, usually in the area of 190F. If its over 180F you're good, it will continue to rise a bit after you take it out of the oven.
- When the internal temperature is right, take it out of the oven, leave the loaves in the pans, and set a timer for 10 minutes. When the timer goes off, take the bread out of the pans. This 10 minute rest helps the sides and bottom of the loaves stay softer.
- If you really want to do this right, take a stick of butter and rub it all over the tops of the bread while it's still warm for the ultimate soft top crust.
- If you plan to eat the whole loaf in one sitting, you can cut into it while it's still hot. Otherwise let it sit at least an hour, ideally until room temp, until you cut into it. The "crumb" of the bread is still setting up and if you cut into it, it releases the steam that's doing so, and causes your bread to get a bit gummier as it cools.
- Store in a container on bag on the counter. Stays cold sandwich worthy for a good 3 days in our 20C/70F house.
Notes
- You can also make this into buns! Instead of shaping into loaves, shape into golf ball sized buns for dinner buns or double that, and flattened out a bit for hamburger buns.
- A note about the milk: we save some buttermilk when we make butter to make this bread. This buttermilk is different that the thick cultured buttermilk you buy in the store. If you happen to make your own butter, you're in luck. If you make cheese or strain yogurt, as long as the whey isnt salted, save some back for this bread! Otherwise, swap for milk or water. Water will give you a little different outcome but its still great bread
- You could mix a few tablespoons of yogurt combined with water to get your 2 cups of liquid if that's what you have. Or you can water down some cream that's needing to be used up.
Ingrid from Texas
You're so freaking smart! Thanks for sharing your knowledge with us.
stephensonindustriesandblog
Fabulous white bread! My whole family loves it!
Kim
I made this recipe for the first time today and it came out perfect. I used graniteware loaf pans because they are my favorite. I’m used to cutting into sourdough so I couldn’t believe how soft and light the bread was when I was slicing it. We will be making this again and again!
Laurie Rogers
I'm about to go make this bread; I've been a bread baker for 35 years, but the way you rave about this recipe, I HAVE to try it! I love how you describe the feel and height of the dough. ???
Pepper
Can you mix this in a bread machine....using the dough setting....would bake in loaf pans
In oven
katehosie
Yes I just asked Elaine and she does that.
lauren
This recipe was amazing! I made one regular size loaf, 1 mini loaf and 12 dinner buns!
katehosie
So great! Love that
Crystal Whitefield
This bread is so delicious and versatile. I always double it because it doesn't last long in our household.
Emma
My most favorite bread recipe!! I’m going to try it for hamburger buns this week, never even crossed my mind to do that until I re-read this recipe today!
Sarah Hayhurst
I made this over the weekend and everyone loves it! Looks like I have a new bread recipe! Thank you!
Tara
This is seriously the best white bread I've ever made!! Thanks so much!
katehosie
Thank you so much for this feedback!
Sherri
I’ve been making this bread for my kids since soon after you posted it. They love this bread and I make it a couple times a week because it is the only bread they will eat. Thank you!
katehosie
This is such a great compliment, I'm flattered! And you're saving so much money making it yourself!!
Jessi
This is now my go-to yeast bread recipe. I usually make sourdough, but sometimes the kids want "soft bread". This is their favorite. Great for sandwiches or just plain with butter.
Chaela
I love this Recipe. There was no need to pull the crust of of sandwiches. My kiddos loved it!
suzyeffinghomemaker
Absolutely love this recipe. Easy, kid approved soft comforting bread. I love to jazz it up with some cinnamon and raisins! Also works awesome as buns!
Geri Kern
We love this bread so much that we have sold a few loaves of it. We make it into different shapes because it's so flavorful and fluffy.... It has a plastic sheet covering it in my recipe binder, which means it's a keeper ??
Brittany L Wierenga
The first bread recipe I ever mastered and the one that got me to commit to making all our own bread products! Love that it is truly crustless and so rich. Nothing better than a fresh slice with butter and a little bit of brown sugar and cinnamon.?
AEmmelot
Best instruction ever for beginners! foolproof recipe ?
AEmmelot
Best instruction ever for beginners! foolproof recipe ?
Miranda W
THIS is the recipe that started me on my bread making journey! I used to be so intimidated of yeasted bread, now I make all sorts of bread, including my own sourdough. Thanks Kate!
Stephanie Haas
I made this recipe yesterday for the first time. Actually it was my first time making bread from scratch but I wanted to make bread or dinner rolls from scratch for our Thanksgiving Dinner. I was so nervous that it would not turn out, I just knew I would mess this bread up somehow... but guess what, I didn't and it was the best bread ever!! My family said it was delicious. This was such an easy recipe that I am going to make many loaves for Christmas and give them away with my homemade jam for gifts. <3
HealthyLivingwithChristene
This is such an easy recipe and when I am struggling with sourdough I turn to this recipe.
Nicole T
This is now my go to non- sourdough sandwiche loaf! It’s easy and my kids love it!!!
AVR
So I do cheat a bit and let it rise in the bread machine... (Drafty farm house problems) BEST bread I've ever made !
Susanna
We make this every week and love it! So universal, easy to make and our toddlers love it
Bonnie
When I don’t have time to make sourdough bread I make this bread!!! So simple and delicious!
Kate
Kids love this so much they’re in charge of making it. Easy!
Shana
Simple and easy! A weekly staple at our house and we definitely don’t miss store bought bread ?
StephanieMandel
So good! My go to recipe, the whole family loves it!
TheCopperDaughters
This is my families favourite bread recipe! So thankful Kate shared this one. The bread comes out perfect and consistent, and really is great for sandwiches and freezing.
Alicia Stelling
I have made this often but last Sunday I decided to try making a triple batch in my Bosch mixer and it worked so awesome!! I asked my husband which of the two recipes I have been making he liked best and he picked this one!! It has few ingredients in it but stays so soft and is delicious!
Casey
I just made a double batch of this recipe the other day and it was a huge hit with my kids. I tried to save some to freeze for later but all four loaves were eaten within two days. ? This is my new go-to bread recipe!
Casey
All time favorite!
Lori
Our go to bread recipe! Always turns out, always yummy and easy to make!
Amy
I have made this several times before and everyone loves it. I throw everything in the bread maker on the dough setting, then come back, shape it, and bake it. Easy recipe that always turns out great!
Caitlin
This is my go to homemade sandwich loaf! Kiddos love it! It slices well!
Kera Smith
my all time FAVORITE bread recipe
ChelseaBeaudreau
The only bread recipe I make now. Turns out amazing every single time and so much easier to make
Linda
I love my sourdough but sometimes you just need this bread.....great recipe....I’ve made it so many times. Thanks
Annie Haché
Very good white bread! Fluffy, soft, delicious
Annette Heideman
If you could smell my house right now! Made this bread today, one for me one for a struggling momma neighbor.
Lynn
Oh my. Since I discovered your recipe about 2 weeks ago I have made this bread at least 8 times. My hubby loves it, it's his new favourite bread, my neighbours LOVE it, I have on rising right now for the oven to deliver to them this afternoon. I cannot thank you enough for sharing this with us, I have passed it on to my sisters too. This is DEFINATELY 5 STARS.
kateschat
This is so awesome!!
Anne
I have to tell you this is my new favorite bread recipe. It’s soft and fluffy and stays that way. My normal bread is only good toasted after the first day. My picky husband loves it! I used 2 % milk. It turned out wonderfull and was very easy to make. Thank you! Annea
kateschat
I am so glad to hear you love this!!
jessicaksmith
best quick sandwich loaf. We love to pack this loaf when we are going to be out and about.
Noelle
I finally got up the courage to make bread. This is the recipe I used and it is wonderful! It worked out so great! I'm definitely going to make this regularly!
Lynn Fisher
I have made this bread so many times now that I have the recipe memorized. I have a loaf rising at this moment. It's a no fail, always delish loaf of bread/buns. It reminds me of my MOM'S bread,,,,,,I always wanted to make MOM's bread and I think this is as close as it gets. Make it! You will not be disappointed. I have also passed this recipe onto my older sister. Thank you.
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I love that this recipe reminds you of your Mom's bread. What a sweet connection.
Emily
Hi! Have you ever done with recipe with gf flour? Also, if I don't have bed mixer can I still make it? Thanks!
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I've not made this recipe gluten free. And you can certainly make it without a mixer!
jeanettw wilson
what will happen if I use store bought buttermilk,
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They would work just as well!!
Jada
I made this recipe and my loaves rose and then when I moved them they fell! Any tips on why my bread falls after it rises when moved?
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The most likely scenario is that they were over proofed.
Libby
This is my tried and true sandwich bread recipe! I get endless compliments on taste, texture, smell of this recipe. It’s perfect! I even make mini sub buns for my kids lunches, they rave about it. I recommend this recipe to everyone I know!
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That's an amazing recommendation!!
Lexie
Would freshly ground hard or soft wheat or an ancient grain work for this recipe?
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You could sub hard wheat up to 50%. It will still end up different but good.
Rachel
So simple! Using them as sub sandwich buns for meatball subs tonight.
[email protected]
Nice!!
Val
This bread was so dang good ,I made 2 loaf’s yesterday and friends came by well it was baking ,so sent them home with a loaf which they loved so got 2 more in the oven now,usually I’ve been making sour dough but thought we would give this a try and boy are we lovin this
Gen
This recipe is the best. I was looking for a more tender crust for my kids and my dad. This fits the bill. It was delicious. The first loaf was gone within 24 hours. The second loaf is well on its way. I will be making this one again.
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I'm going to have to make this recipe soon!