Simply Sandwich Bread

With step-by-step pictures, a full video tutorial, and plenty of helpful tips, learn how to make simple white sandwich bread using a few baking ingredients like flour, water, yeast, salt, and milk. Bread flour promises a super soft interior with an extra chewy crust. This recipe yields 1 loaf, so it’s perfect if you only have 1 loaf pan. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs. 

homemade sandwich bread

This recipe is brought to you in partnership with Red Star Yeast🙂

It’s finally time I teach you how to make sandwich bread. This is a basic staple in any bread baker’s repertoire, but it’s also a recipe that shouldn’t be overlooked. There’s nothing on earth quite like homemade bread and my recipe is loaf perfection– rising tall, tasting buttery-soft, and making the most epic sandwiches. It’s truthfully the best homemade bread I’ve ever tasted and it all comes from just 7 ingredients. And if you’re nervous to bake with yeast, I guarantee you will finally feel confident with this no-fuss recipe.

This Sandwich Bread Is:

  • Soft white bread with an extra chewy exterior
  • Crisp right out of the oven!
  • Made from 7 easy ingredients
  • Golden brown with a super impressive rise
  • Extraordinary on its own or as the base of a sandwich
  • Simple to make
  • Easy to make-ahead or freeze

Looking for a no yeast alternative? Here’s my no yeast bread.

white sandwich bread cut into slices

Sandwich Bread Video Tutorial

Just 1 Loaf of Bread

Besides the simplicity of the process, you’ll appreciate that this sandwich bread recipe yields just 1 loaf. You don’t need a crazy amount of flour, multiple loaf pans, and you’re not left with 2-3 leftover loaves on your hands. (Which wouldn’t necessarily be a bad thing.) Just 1 loaf to prepare, rise, shape, and bake– convenient, approachable, and straightforward.

turkey sandwich with homemade sandwich bread

Overview: How to Make Sandwich Bread

  1. Make the dough. Continue below to learn more about this dough recipe.
  2. Knead the dough for 2 minutes.
  3. Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
  4. Punch down the dough to release the air.
  5. Shape the dough into a large rectangle, then roll it into loaf.
  6. Let the loaf rise for about 1 hour.
  7. Bake for 30-34 minutes until golden brown.

As shown in the video tutorial, the dough comes together with a mixer. You can use a paddle attachment or a dough hook. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can continue beating the dough with the mixer for this step or you can knead the dough by hand. You can watch me knead the dough by hand in the video.

Baking With Yeast Guide

If you’re interested, I provide further detail about kneading in my Baking with Yeast Guide. (Which, by the way, is a wonderful resource for all bread beginners!)

2 images of yeast for bread dough

flour in a measuring cup and bread dough in a bowl

Sandwich Bread Ingredients

You need 7 ingredients– practically the same as my homemade cinnamon swirl bread but less sugar. Likewise, they’re basically the same ingredients as my soft dinner rolls too, but in order to bake a bread that rises tall and has legitimate structure, we’ll leave out some of the fat. Swap some of the milk for water and leave out the egg.

  1. Water: Liquid activates yeast. I use mostly water in this dough because we need a bread that has structure. Using all milk, like I do for my dinner rolls, would yield a flimsy bread without much texture.
  2. Milk: To make a soft bread, you need fat in the dough so make sure 1/4 cup of the liquid is milk. Low fat milk works too, but whole milk produces phenomenal texture.
  3. Yeast: You can use active dry yeast or instant yeast. If using active dry, the rise times will be a bit longer. I recommend Platinum Yeast by Red Star, which is an instant yeast blended with natural dough improvers. It’s my go-to for all bread.
  4. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  5. Butter: Butter promises a flavorful loaf. I tested this recipe with melted butter, softened butter, and even olive oil. We liked the loaf made with softened butter the best because it had pronounced buttery flavor and a softer (yet still sturdy) interior.
  6. Salt: You can’t make flavorful bread without salt!
  7. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier crust. There are no other changes to the recipe if you use bread flour. For best taste, I highly recommend bread flour. It’s what I always use when I make homemade artisan bread.

After you make the dough, let it rise. Then, punch it down to release the air:

2 images of bread dough that has risen

Roll it out into an 8×15 inch rectangle:

white sandwich bread dough rolled into a rectangle

Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your 9×5 inch loaf pan. (Unlike cinnamon rolls where you roll up the dough starting with the larger side.) Let it rise until it’s 1 heaping inch above the rim of the pan:

2 images of sandwich bread dough shaped in a loaf pan

Bake until golden brown, about 30-34 minutes.

sandwich bread loaf in baking pan

Uses for Homemade Sandwich Bread

But our favorite way is simply warm toast with butter & jam. Honestly, toast made from mass-produced bread doesn’t even compare. You can actually taste the soft and buttery toasty crumbs here. Or make an easy turkey sandwich– store-bought bread can’t make a sandwich taste as PERFECT as this.

I understand there’s a major convenience with store-bought bread and I’m not asking you to only make homemade bread for the rest of you life, but try it at least once. It takes a few hours one afternoon and most of the work is hands-off while the dough rises. Fresh-baked sandwich bread smells incredible, tastes even better, and I’m confident there’s no better baked good than this perfect loaf. You won’t regret trying this.

slices of white sandwich bread

More Easy Bread Recipes

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homemade sandwich bread

Sandwich Bread

  • Author: Sally
  • Prep Time: 3 hours, 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. 


  • 1 cup (240ml) water, warmed to about 110°F
  • 1/4 cup (60ml) whole milk, warmed to about 110°F
  • 2 and 1/4 teaspoons (7g) Platinum Yeast by Red Star (1 standard packet)
  • 2 Tablespoons (25g) granulated sugar
  • 4 Tablespoons (1/4 cup; 60g) unsalted butter, softened to room temperature
  • 1 and 1/2 teaspoons salt
  • 3 and 1/4 cups (420g) all-purpose flour or bread flour (spoon & leveled)*


  1. Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  2. Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  3. Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
  4. 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  5. Grease a 9×5 inch loaf pan.
  6. Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect– in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
  7. 2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour. (See video and photo above for a visual.)
  8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
  9. Bake the bread: Bake for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
  10. Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.


  1. Freezing Instructions: Prepare recipe through step 6. Place shaped loaf in a greased 9×5 inch loaf pan or disposable loaf pan, cover tightly, and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 4-5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
  2. Overnight Instructions: Prepare the recipe through step 6. Cover the shaped bread tightly and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove  from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
  3. Yeast: Platinum Yeast by Red Star is an instant yeast. Any instant yeast works. You can use active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. The bread is still soft no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). It’s best to stick with bread flour, but you can try half whole wheat flour and half bread flour (or all-purpose flour). The texture and taste will be different. Or you can try my whole wheat dinner rolls.
  5. Doubling this recipe: For best results, I recommend making two separate batches of dough. However, if you want to double the recipe all in 1 mixing bowl, double all of the ingredients except for the yeast and butter. Use 3 and 1/4 teaspoons yeast and 6 Tablespoons of butter.
  6. Bread Machine Questions: I don’t own a bread machine so I have not tested it, but some readers in the comments section have had success.
  7. Adapted from Cinnamon Swirl Bread

Keywords: bread, loaf, sandwich, white bread


  1. Hi, this is a fantastic recipe and worked even for a Newbie like me, but since I’m making it like 2 times a week, can I substitute all purpose flour with whole wheat flour or may be do half and half

    1. Aditi, I am a bread making newbie yet I’ve had success using AP flour. But don’t use the generic store brand flour. After 3 attempts using generic store brand flour my breads came out hard, dry, pure white & tasteless. Do NOT use generic all purpose flour! I finally found success using Gold Medal AP flour. I used this recipe and came out perfect after using Gold Medal. Also note, AP flour will be sticky compared to bread flour.

  2. Hi Sally, I made this bread twice using 3 1/4 cups of King Arthur bread flour with a great result. Today when I weighed 3 1/4 cups I realized it was way more than 410g (1 cup was over 150g). I know I’m probably better off using the weight measurement so I’m going to try that today but I wonder why such a big difference?

    1. Hi Julie, I usually use King Arthur Flour bread flour in bread recipes. I’ve never had 1 cup weigh 150g though. (Usually closer to 130g if spooning and leveling.) Are you spooning and leveling? Regardless, I recommend using the gram measurement listed in the recipe because that’s how it was tested. I’m glad that you enjoy the bread though. It’s one of our favorites.

  3. Great recipe! Very simple and easy to follow. Thank you for sharing!

  4. Amazing! My first time making bread and it’s exactly what I wanted!

  5. I am so happy I found this recipe. I’ve been trying to get a basic bread loaf down so I can cut costs at the grocery store and this is IT!!! I followed the recipe using bread flour exactly. I found Sally’s method of adding one cup of flour at a time really helpful; it makes the dough much more manageable. Will make again and again!

  6. All I have is a clear glass loaf pan, will this work?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashley, You can your glass loaf pan. The bread may take a few extra minutes. Same oven temperature.

  7. First, I am VERY new at baking and sadly need VERY specific instructions:) and apologize ahead of time for what I am sure will be a “few” questions.

    So, when you remove this from the oven to let it cool, do you take it out of the pan to a cooling rack or do you leave it in the pan to cool?

    Lastly, I have tried a couple of your recipes and absolutely love them. Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Robert, let the bread cool in the pan for about 10 minutes or so, then remove from the pan and allow it to finish cooling on the rack. Let us know how you like it!

  8. Robin Zimmerman says:

    I make your Simply Sandwich Bread all the time and love it. I do not have a stand mixer so I do everything by hand and wooden spoon. I absolutely love baking bread!!! Love your recipes. Thank you!

  9. Alice L Shockley says:

    This is a great bread! I used 2% milk and all-purpose four. I admit, I was surprised by short knead time, but have it a go. I decided a few weeks ago to start making bread as we don’t eat that much and a small loaf a week is plenty. I’ve been using a different recipe each time and I think this may become my go-to bread. Soft, tasty, great crumb. Thanks so much for your great recipe!

    1. Hi, I’m from bangkok, I’m glad i got this recipe and tried today itself for the first time, It came so beautifully … my family loved it .. I will bake this often now … taste really good !
      Thank you sally for sharing this lovely recipe.

  10. Can I sub buttermilk for the whole milk or would that not work?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Morgan, Yes you can use buttermilk. Enjoy!

  11. This is such a great recipe, its my new go-to, its so light and fluffy and rises beautifully. I do not have a stand mixer so just mixed everything first with a spoon and then kneaded it by hand for 2 minutes, and a second 2-minute knead after the second rising. I was also skeptical of such a short kneading time, but notice no difference between this recipe and my previous that required 10 min. Rolling the dough into a rectangle and then folding is not necessary, I simply shaped it into a loaf with my hands and it baked up nicely.

  12. This bread was easy and had great flavor. I made it to use for BLTs for supper last night. Unfortunately the bread completely fell apart–it did not hold up to the somewhat messy sandwich. Though the sandwiches were delicious, we ended up eating the remnants with a fork.
    So my question is, is there any way to make the bread more durable (for lack of a better word)? I’ve read that you can add some whole wheat flour and/or soy lecithin to make the gluten more elastic. The lecithin will also help preserve the bread–another problem I have with homemade sandwich bread (as there are only two of us in the house).
    Do you have any thoughts on this? Any insight would be appreciated.

    1. Hi Melanie, thank you for trying this bread recipe. It’s one of my favorites and I’m glad you enjoyed the flavor. To yield a sturdier bread, I recommend using all water as the liquid (no milk) and reducing the butter down to 2 or 3 Tbsp. You could also try replacing 1 cup of flour with 1 cup of whole wheat flour. I hope this is helpful for next time.

  13. This is legitimately the best and closest recipe to store bought sandwich bread I’ve ever baked.

  14. Gwyn Caldwell says:

    I made this recipe and I have made white bread before. Honestly, I was a little disappointed – it tasted a bit flat, like it was lacking something. Maybe it was something I did. I’ll try it again and hopefully it will taste better.

  15. I tired your other recipes and absolutely love them. I just got a bread machine. I followed the recipe that came with the machine and it gave me a very dense loaf. Can I use your recipe and just put it in the machine?

    1. I make this loaf in my bread maker I pull it to shape and do its last rise and then pop it into the oven. Also, my oven temperature is very precise and I find mine bakes up better @ 375⁰ .

      1. Tiaranad Gerjarusak says:

        Great tips! Will definitely try. Thank you!!

  16. Jacquelyn Clark says:

    I am a huge fan of this recipe. When I decided to start making my own bread, I had no idea that it would become a regular occurrence. But it is and I love it! That said, I tried for the first time to freeze the dough. I followed the instructions and froze it in the bread pan after the first rise but before the second. When I thawed the bread, it did not rise any more. When I baked it, it stuck to the pan and would not fall out as it usually does. Much to my disappointment, it ended up breaking when I took it out of the pan. Any suggestions on what I did wrong? I’d love to be able to freeze the bread so I have it available on weeks that time crunched!

  17. Made this sandwich bread. Best bread ever!! Made exactly as stated including the Platinum yeast. Very easy. Will make again. ThankYou for a perfect recipe.

  18. I did everything exactly according to recipe although my dough rose much faster than the times listed. I am using red star platinum yeast and my bread got MUCH taller than pictured in the oven. It’s almost twice as tall. Any idea why?

  19. I’ve made this bread twice now and love it! It rises great, but the top falls a little flat in the oven. I was wondering if you might be able to tell me why that might be happening. Thanks for all the great recipes!

    1. Hi Sammie, yeasted dough like this can deflate in the oven if it over-proofed. See if you can reduce the amount of time in the 2nd rise– cutting it shorter should help the bread hold its shape a bit better in the oven.

  20. I made this bread and it looked beautiful but after it cooled overnight and when sliced it all just fell apart. I couldn’t use it for sandwiches or toast. Wouold you have any idea what I did wrong. I did knead it long enough…by hand until it was elastic. I’m wondering if when kneading I added to much flour. I added tiny bits of flour at a time when it started to stick.

  21. I just made my second loaf. The flavor is great, but the loaf crumbles very easily. The first time I made it I followed the recipe exactly, including the recommended yeast, and the dough was super-sticky. Same issue today. I added and extra 35 grams (1/4 cup) of flour, but it was still super-sticky. It’s blob rather than a ball. What am I doing wrong? Thanks.

  22. Shirley Pearls says:

    Hi Sally!! Thank you for this recipe. The first time I made this, the bread rose beautifully – 1 inch above the pan as specified. Both the other times I tried, it doesn’t rise over the pan and if I let it to rise above the pan, it ends up overproofing. I am using the exact same measurements as indicated and haven’t changed anything since the first time I made this. Can you please advise?

    1. Trina @ Sally's Baking Addiction says:

      Hi Shirley, how the bread rises will greatly depend on the weather you’re experiencing (temperate and how humid the air is). Using a controlled environment will help with this – see the section called Where Should Dough Rise? in Sally’s Baking with Yeast Guide. Hope that helps!

  23. Sheila Calnan says:

    I have made this probably 5 or 6 times, as I have quit buying bread at the store. It’s only me, so that big loaf sits in the fridge and gets eaten a couple of times a month. Today I made it and took a hint from others, that said they made “buns” from the dough. I didn’t want buns, but did want loaf bread.
    Followed the recipe to a “T”. When it came time to roll out, I rolled it, then cut it in half.
    Now I have, 2 loafs, just the right size. One I’ll eat on and the other in the freezer, for later. I posted a pic on FB, if anyone is interested.

  24. I followed this recipe to make my first loaf of bread… And the five that followed. Thank you for this informative and easy-to-follow post.

  25. Hi Sally. I’ve tried many of your recipes and they are all wonderful!! I am looking for a bread recipe to use for sandwiches that had enough “heft” to hold up to fillings for some time without getting soggy. I know to lightly toast and butter, but any suggestions on bread TYPE are appreciated.

    1. Hi Leslie, this is certainly a soft and light bread. To yield a sturdier bread, I recommend using all water as the liquid (no milk) and reducing the butter down to 2 or 3 Tbsp. You could also try replacing 1 cup of flour with 1 cup of whole wheat flour. I hope this is helpful.

  26. Ive never been able to get a loaf correct. Its always gone wrong. I have followed this recipe tonight and my goodness it was amazing. My first fully achieved loaf of bread

  27. Wow my second loaf is in the oven…easy peasy! I used KA bread flour, sifted. Your recipes are so approachable due to such detailed instructions. I regret I haven’t embraced yeast baking earlier in this pandemic!

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