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

white sandwich bread


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

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!)

yeast for bread dough

flour and bread dough

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.

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

bread dough

Roll it out into an 8×15 inch rectangle:

white sandwich bread dough

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:

sandwich bread dough

Bake until golden brown, about 30-34 minutes.

sandwich bread loaf

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.

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

Description

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. 


Ingredients

  • 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 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 cups (375g) all-purpose flour or bread flour (spoon & leveled)*

Instructions

  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 final cup of 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.

Notes

  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. You can use Red Star Yeast 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.
  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. Adapted from Cinnamon Swirl Bread

Keywords: bread, loaf, sandwich, white bread

37 Comments

  1. Mmmmmm! I just looooooove homemade bread; it tastes so much better than store-bought, especially when it’s fresh out of the oven. There’s nothing better than a homemade bread and Marmite sandwich, except for maybe chicken BBQ sandwiches 🙂

      1. Hi Sally, made this recipe for thanksgiving. And this is by far the easiest and best bread I’ve ever done. My loaf pan did explode in oven (it was Pyrex glass) which I think I overproofed it but overall the bread was DELICIOUS and managed to save a piece and it was just as good for breakfast with some coffee

  2. Excited to try this! Have you done any testing with subbing part of the bread flour with whole-wheat? Thanks for creating amazing recipes!

    1. Hi Jenny,
      I made the recipe with whole-grain flour: I subbed 1/3 of the amount of flour and it worked wonderful. I also found the liquid part of the recipe perfectly sufficient (which is usually something one has to adjust some if using a whole-grain flour instead of all-purpose – because it needs more moisture). Rising and baking times were in the same range as stated in the recipe.
      Not sure though what will happen if you sub more or even all of the flour. I’ll keep experimenting – yay for fibres!
      So, happy whole-grain baking 😉
      Sina from Germany

  3. I think anyone could master bread making with this superb recipe. I saw your post yesterday, and pulled out my mixer first thing this morning. It is not only delicious, it has the best texture! I would give it 10 stars if I could-

  4. Just curious – can I use my own ground wheat berries for this bread? If yes, do I add more gluten and an enhancer?

    1. Hi Dianne, you could likely add 1/2 cup processed wheat berries (process with the bread flour), but I can’t say for sure. That would require additional testing and I don’t want to steer you in the wrong direction. Let me know if you try anything!

  5. Hi Sally! This looks delicious, and I’m sure to give it a try soon. Quick question- how do you get such even slices? Do you use a particular knife or does it just come with practice?

  6. Hi Sally, just a comment. I bake a lot of bread and I use a plastic shower cap to cover the dough when I leave it to rise. Works perfectly! I’m the one always taking them from hotels :). Happy Thanksgiving!

  7. I love a good homemade bread recipe! I read your notes about the milk. I like to use dry milk powder in my recipes, have you tried that? If I do opt to do that, would you say that I need to replace the liquid milk measure with the same amount of water?

    1. Hi Marie! You can definitely try it, but I haven’t tested the recipe with dry milk powder. Replace the milk with 1/4 cup warm water, yes.

  8. As always Sally never disappoints me! I made this recipe for my parents. I left for work and Mom had to bake after the second rise. She reported that the bread was an absolute beautiful and looked exactly like the picture. It was slightly crusty with a delicious core. Mom was amazed how easy it was to stir up and the end result was like magic! Another addicted Sally fan! Thank you for another winning recipe.

  9. I made this bread yesterday. The aroma of it baking….just fantastic! Delicious soft bread. This recipe was very easy with on hand ingredients (not the yeast but I bake yeasted things all the time). I did have considerably shorter rise times than in the recipe. I think this was because I put my oven on at 350 for 3 minutes then shut it off and rise the dough in this warm environment free of drafts. Other than that this is an A+ keeper recipe!

  10. Just pulled the bread out of the oven. perfect recipe. Easy and tasty. I’ll be making this regularly. Thank you for another winning recipe!

  11. I make cracked wheat bread using a somewhat similar recipe. But I do have trouble making it sandwich quality. My question though for your yummy looking recipe is can I add any whole wheat to your recipe?

    1. Hi Robert! Whole wheat flour doesn’t have the same baking properties as white flour or bread flour since the gluten levels are different. You can try substituting 1 cup of whole wheat flour for 1 cup of bread flour in this recipe, but the loaf won’t rise quite as tall.

  12. Made this last night. Here are my findings / tips:
    * The yeast will probably take more than 5 mins to start bubbling and prove that it is active. Mine was justtt starting to bubble, so I continued on.
    * I used all bread flour (375g) and ultimately had to add a couple of spoonfuls to the batter while it was being kneaded by my mixer because it was not coming away from the sides after many minutes of kneading.
    * First proof: 100 mins in oven turned to 100 then turned off, second proof: 65 mins. Got nice volume but could have gone for an even longer first proof.
    * Baked for 35 mins. Next time I would be sure to use my darker loaf pan so I get a darker crust on the bottom and sides of loaf.
    Ultimately, the taste and texture are sooo far superior to store-bought and even some bakery loaves that I will definitely be doing this again!

  13. This bread recipe was the best I have ever made and so easy to follow your directions and video. We enjoyed dinner sandwiches and next morning toast.
    I don’t thank you enough for your recipes, Sally; you’re the best!
    Blessings,
    maureen

  14. Hi sally- I’m super excited to try this recipe. I’ve been baking for years, (started as a little girl with my great-grandma), but I just started working with Yeast. I was wondering if this recipe could work with gluten-free all purpose flour (I have the measure for measure by King Arthur flour). Thanks!

    1. Hi McKayla, I’m glad you are so excited about this recipe! I haven’t tested it with gluten free flour but please let me know if you do!

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