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. Our recipe for multigrain bread produces just 1 loaf as well.

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

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 (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 (406g) 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 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.

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. 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

739 Comments

  1. Can I use molasses instead of the sugar. And can I use evaporated milk too? I want to try it in a few minutes.
    Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cors, We haven’t tested either of those substitutes but let us know if you try them!

      1. This bread is delicious! You will never want store bought bread again!

  2. Hey Sally!
    I absolutely love your recipes and im so excited to try this one today! Just one question, what else can i bake it in if i don’t have a loaf pan? Will baking it on parchment paper or a ceramic dish still work?

    Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nim! This bread requires the sides of a loaf pan in order to rise, so unfortunately baking on a baking sheet with parchment won’t work (you might like our artisan bread instead!). We haven’t tested it in other shaped pans, so we can’t guarantee results. If you do decide to try, make sure your ceramic dish can withstand the temperature needed for this recipe.

  3. I could hardly get my dough out of the mixer even though it was pulling away from the sides while mixing, because it was so loose and “runny”. I followed ingredients and directions exactly.

    1. Same thing happened to me. It was very hot today. Could that be the culprit? Or not enough flour? I measured the flour on a scale.

      1. So odd!! I have made homemade bread enough to know this isn’t how dough is supposed to turn out. I’m not sure about heat having that much effect?

    2. I live in Houston. My daughter lives in Kansas. There is a Country Liaf recipe that we both love. We use identical ingredients. She even bought her flour and yeast here. It works perfectly at her house (from a Norwegian cookbook). At my house the bread rises like a mummy out of the grave and literally spreads across the pan. I end up with focaccia bread. I finally sent the recipe to a professional bread baker in Galveston. He was kind enough to make the recipe 5 (five!) times. His conclusion was that it wasn’t the local heat or elevation. It was the humidity. He was able to reproduce the recipe properly by doing the second riding IN THE REFRIGERATOR. It’s often 90% humidity here and that WILL affect your baking.

      1. I’m sorry. That should have been second rising.

    3. I had the same problem, closer to batter like consistency. I added a bit more flour, also my loaves collapsed in transport to the oven, they couldnt hold any shape. 🙁

  4. Shellbeee says:

    Hi! So excited to make this as it will be my first yeast recipe. I do have 2 questions. Will be using this for lunches during the week. 1) how do you store it? Fridge? Slice it first? Or slice as needed?
    2) will this work with unsweetened original almond milk?
    Thank you in advance for your help!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shellbeee, almond milk should work just fine in this recipe. For storage, cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days. We prefer to slice as needed, but you can certainly slice it all if you prefer. Hope you enjoy this bread!

  5. Hi. This recipe was just perfect, thanks! Just want to ask if I can substitute the butter with ghee oil?

  6. Patricia Garson says:

    Wow. I am going to try your amazing recipes. I am a student i free time and follow you .

  7. Hi, I was reading about the different colors of loaf pans and how that would impact the result. If I have a darker pan, should I reduce the temperature?

    1. Trina @ Sally's Baking Addiction says:

      Hi Adeline, Dark metal pans do heat up faster so you can certainly try lowering the oven temperature, or if you don’t just remember to begin checking your cake for doneness earlier.

  8. The sandwich loaf looks well worth a try ! Just a couple of questions – what can I use instead of butter? Can I use oil or marge – if so pls suggest quantity of oil
    Also, I don’t use whole milk at home. Can I use semi-skimmed or maybe the SS milk with something like natural yogurt added?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Michael, you need softened butter in this dough so we don’t suggest an oil substitute (liquid). You can try room temperature (solid) coconut oil though (expect a different taste)! You can also use a lower fat milk, although the bread may not taste as soft and rich. Let us know what you try!

  9. If I don’t have a stand mixer, can I use a hand mixer for incorporating the ingredients or should I aim to do it by hand so as not to over mix it?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shannon, either will work, but you may find mixing it by hand to be easier than with a hand mixer. It will take a bit of arm muscle!

  10. Am I able to shape this in a log right after deflating it or is it important to roll out the dough into the rectangle and then roll it into a log shape?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Dara! For best results, we recommend following the recipe as is, including the rolling steps. Hope you enjoy this bread!

  11. How thick should I roll the dough as rectangle in step 6?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Susan! We’re unsure of the exact thickness of the rectangle, but you’ll want the dimensions to be 8 inches × 15 inches. Then, roll it up tightly starting with the 8 inch side so that it fits nicely into your 9×5 pan. Hope this helps!

  12. Hi Sally,

    Just a enthusiastic baker here. I have tried your recipe with 1 change that I swapped the Water and Milk quantity. Bread still came out nice, however its too soft and crumbles even when I try to slice it.

    I looked at your tips and see that Water provides structure and milk softness. But when i tried with more water the bread became too hard.

    Any suggestion.

    1. Trina @ Sally's Baking Addiction says:

      Hi Ankit! So you used 1 up milk and 1/4 cup water? The added fat from the milk would make this bread more soft and crumbly. We recommend sticking with the recipe as written for best and most consistent results! Thanks so much for making this recipe.

  13. Absolute newbie here! I used whatever I had at home – swapped milk with oat milk, used salted butter and used AP flour + 2 tbsp of whole wheat flour (totalling required flour qty). Kneaded by hand (no stand mixer) as I watched and rewatched YouTube videos on how to knead. It turned out slightly denser than I’d prefer (probably due to my kneading/wheat flour) but very tasty and buttery.. I’d call it a success! Will definitely try it again next week! Thank you!

  14. I’ve made this before, and adapted it for my bread machine and it was delicious. BUT last night I tried refrigerating the dough overnight at step 6 like recommended in the tips, and it was a disaster. It just didn’t rise at all once I took it out and laid it on the counter. Very disappointing.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ali, we’re so sorry to hear you had troubles with the overnight version. How long did you allow it to rise on the counter? If it didn’t end up rising at all, it sounds like your yeast may be expired or dead (more on why that happens in our Baking with Yeast Guide). Let us know if we can help troubleshoot further — glad to hear you’ve had good experiences with this recipe in your bread machine!

  15. Hi,
    I added 1 cup of milk by mistake, and added more flour. Is it going to be ruined?

    1. Trina @ Sally's Baking Addiction says:

      Hi Aida, it’s hard to know exactly what will happen, but please let us know how it turns out!

  16. Loaves did not hold shape. The dough never got to a dough-like consistency. The first rise went okay, but not the second one. Both of the loaves had flat tops but i decided to just go ahead and bake them. I followed the directions and did it twice, so im not sure how anything could’ve gone wrong on my side. I don’t even know so I just don’t recommend it, but if it goes well for you, Good Job!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Elly! Was your dough too soft? Feel free to add more flour as needed to reach a more kneadable consistency. This baking with yeast guide may be helpful for you as well – lots of helpful tips for next time. Thank you for giving this bread a try!

  17. This bread is sooo soft, fluffy, tender, and amazing. I have made this recipe a ton of times, and it is PERFECT every time!! Perfect for sandwiches, it toasts beautifully, and is DELICIOUS!! I wouldn’t change a thing about this amazing recipe!!

    1. I’ve made this a few times too and without toasting it’s way too flimsy for sandwiches. Even when cutting it the bread has a lot of squish to it. The crust is beautiful and the loaf is delicious, but structurally it’s hard to work with without toasting it.

      I need at least half a cup more flour than the recipe recommends to get the dough to stay together well, but I’m in a humid location.

  18. Followed the recipe. Bread never rose at all. Same yeast work earlier in the day with a different recipe. Disappointed.

  19. I don’t have a food thermometer, so how do I know when my milk and water are 110 degrees?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nora, Try touching the milk and water with your fingers. A good rule of thumb: if it’s too hot to touch, it’s too hot for the yeast. It shouldn’t feel much warmer than room temperature. It’s better for the liquid to be too cool than too hot as yeast is also effective in cooler temperatures, but it requires more time to expand the dough. If the liquid is cooler just watch your dough and you’ll know it’s risen enough when it’s doubled in size (see above photos for a visual reference). I hope this helps!

  20. how should we warm the milk?

    1. Trina @ Sally's Baking Addiction says:

      Hi Emilia, You can warm the milk on the stove or in the microwave. Just be careful not to heat it too much!

  21. Thomas Ophardt says:

    One of the secrets to a good rising bread is to use the Platinum yeast, as pictured. Since I can never find it in a store, I buy it online via Amazon. Yes, it costs slightly more but to make impressive loaves of bread, I think it is a necessity.

  22. Hi Sally, I only have an 8×3.15×3 inch pan, I know there are conversions out there for cake pans but I’m not sure how to do it for bread tins :(, will it be too tight or is it okay to use it?
    If it’s easier to scale it bigger than smaller, I have a 9×9 inch square pan so maybe I can make twice the bread and squish a x2 recipe in with a slip of aluminium foil as a separator, though I have no idea how long I would have to bake it for then, which would you recommend?
    The recipe looks mouthwatering and I can’t wait to try it!

    1. I was also wondering if the same tin, whichever you recommend, would also work with the rosemary garlic pull-apart bread.

      1. Stephanie @ Sally's Baking Addiction says:

        Yes, your slightly smaller loaf pan should be ok for that recipe also. Happy baking!

    2. Stephanie @ Sally's Baking Addiction says:

      Hi Dion, We don’t recommend your square pan as the sides likely aren’t tall enough for two loaves. If you try your loaf pan you can roll the dough out to be a little smaller than 8×15 inches in step 6. The loaf will be taller and require a little more time in the oven.

  23. The flavor was amazing but the dough was way too soft and hence collapsed in one spot once it came out of the oven. I weighed all my ingredients. I noticed in the video that she didn’t even use all the flour. I used it all and then some. The loaf also stick to my pan even though I greased it, so I had to use a knife to loosen it…now doesn’t look very nice. Again, taste is amazing… but what did I do wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Paige! You’re not necessarily doing anything wrong– a lot of factors go into this such as mixing time, speed, weather, yeast, and temperature of water. Feel free to add a little more flour to make a soft, yet workable dough. Thank you so much for giving this bread recipe a try!

  24. Hi, I am Arni from Malaysia. This is my first time baking bread & I love how it turns out. Thank you for the great recipe. I just struggle on the loaf tray didn’t know which size to use. So what I did was divide the dough & baked in 2 (9″ x 4″) loaf tray. Can I use just 9″x 4″ loaf tray only?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Arni! So glad to hear this bread turned out delicious for you. The recipe calls for one 9×5 loaf pan, but you should be able to use your one 9×4 loaf pan — the final loaf will just be a bit taller. Hope this helps for next time!

      1. Thank you…Yes, the bread is taller. If I were to bake 2 loaves of bread, how long do I need to bake them and at what temperature?

      2. Lexi @ Sally's Baking Addiction says:

        Hi Arni, if making two separate loaves that are each a full recipe, you will bake for the same time and temperature. If you’re splitting one recipe into two separate loaves, the bake time will be shorter (we’re unsure of the exact time) and keep in mind that the bread won’t be as tall. Hope this helps!

  25. Hi Sally,
    So far, so good 🙂

    I just pulled the loaf out of the oven, it looks and smells wonderful. I tried the overnight method, first rise.
    The recipe was easy to follow and execute. I don’t use a machine for mixing, but this worked up just fine kneading by hand.
    I’ll be back after I try it… it’s so hard to wait. I’m sure it’s going to be marvelous!

  26. Cynthia M Ruff says:

    Finally!
    I have superb home grown tomatoes and have tried several commercial and farmers market breads for the best BLTs and found they don’t exist.
    This recipe (I made it with bread flour) is the absolute ultimate sandwich bread. Delicious, can stand up to toasting, not a weird shape, makes the ultimate BLT. And the sandwich deserving of my tomatoes.
    Thank you so much!!!!
    Cindy in Napa

  27. Amazing!! This recipe is perfect! So easy to make. It’s light, fluffy and tastes amazing. Now just need to learn how to stop myself from eating the whole loaf hot from the oven!

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