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

673 Comments

  1. Really good buttery bread! Can you tell me if this is a 1-lb or 2-lb recipe? Looking to bake it in a Pullman loaf pan and I’m wondering what size it is. Thank you!

    1. Hi Nina, this is *about* 2 lbs of dough.

  2. Kate Bettis says:

    After so, sooo many epic bread fails, I was astonished & delighted to find one that worked for me. Thank you so much

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad this recipe was a success for you, Kate!

  3. tried this recipe, turned out delish! love it, especially with olive oil dip.
    here’s how I prepare the dip: mix in 1/2 cup of olive oil, dried basil, black pepper, fresh rose marry, 3 cloves of garlic, red chili flakes, 2 tbsp parmesan cheese

    1. I’m going to try this olive oil dip with this freshly baked bread tonight. Thank you for leaving it here 🙂

  4. Can you make this without the sugar?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessica! Sugar is what feeds the yeast and keeps the dough nice and tender – we don’t recommend leaving it out.

  5. I’m so excited to try this! It will be my first time baking anything with yeast. Out of curiosity can I replace the whole milk with almond milk? Will it change anything or do I need to change anything in the recipe? Thank you in advance!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shellby, This bread should work just fine with almond milk. Enjoy!

  6. What tempter should the bread be when done?

    1. Trina @ Sally's Baking Addiction says:

      Hi Randi, 190°F should be perfect!

      1. THANK YOU. I was not sure so last night I tempt it at that themp. IT WAS GREAT GREAT GREAT BREAD.

  7. Omg I love the Friends reference!!!!!

  8. Hi
    If I want to use same ingredients in a pan size 30×10 should I double the quantity of all ingredients

  9. Absolutely delicious and incredibly easy! I’ll certainly be making this far more than buying sliced bread from the store!

  10. Hannah Howland says:

    This bread is perfect! I did the first rise in the fridge overnight and baked it this morning. It looks delicious and was easy to put together!

  11. This is the perfect sandwich bread. My baking skills are lacking but this recipe along with the instructions and, more importantly, the pictures had me humming along. In the past 5wks it has resulted in 4 perfect loaves. The dough seemed a bit much for my loaf pans but that was rectified with my new 10″ KAF loaf pan. (thanks KAF) Excellent recipe!!
    There was another commenter who had issues with the dough not rising and being very dry. Had a similar experience in a Viking baking class. I added liquid that was too hot for the yeast to survive and ended up with something similar as she described.

  12. Hello, I have tried this recipe with using standard measure as well as by weight. I noticed that 7g of yeast is not 2 1/4 teaspoons. The teaspoon measure uses more yeast than the weight measure. I have have good results using both methods but wonder which is actually correct. Please advise. Thank you.

  13. Dear Sally,

    I love your blog! It is my go-to site for baking and I am particular when it comes to baked goods 🙂

    I have been working with your pizza crust recently and find it a bit wet. After kneading with extra flour it comes out okay in the end. The kids love it.

    This morning I am working on your sandwich bread and I am finding the same issue. Too wet, not rising well. I used weight measurement for the flour today thinking that may help. My yeast is new and refrigerated, I am keeping the rising dough in the oven per your instructions on the blog (works for the pizza dough.

    I am comfortable with making breads and using yeast but something is just not working well for me.

    What do you think is happening and what can I do to fix the issue?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sue! There are a lot of variables that go into the consistency of yeasted dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. Hope this will help for next time!

  14. Hi 🙂
    I was wondering if this recipe can be made with whole wheat flour? If so can I replace the all purpose measurement or does it change the recipe slightly?

    Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi Rachel! It’s best to stick with bread flour, but you can try half whole wheat flour and half bread flour (or all-purpose flour). See recipe notes for more details.

  15. Awesome bread recipe! This is probably my most successful attempt at sandwich bread – and I’ve been trying for years! I used AP flour but added 1 tsp vital wheat gluten per cup to mimic bread flour. Made a lovely soft bread.

    I made a double batch and used the second half of the dough to make Newfoundland toutons. Divide it into ten equal balls after the first rise, roll out to half inch thick, let rest 15 minutes, and fry slowly both sides in butter in a skillet. Serve warm with butter and molasses.

    1. I’m planning on using this recipe for toutons also.

  16. More of a question.
    What would be the results of using some cream along with milk for this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kirk! We haven’t tested this recipe with heavy cream or a portion of heavy cream so we can’t accurately predict the results for you. We fear it will be much too heavy, unless you’re using a lower fat milk or watering the cream down a bit. If you do any testing, we’d love to know how it turns out for you.

  17. Made this bread used 1 cup whole wheat flour, 2 cups breadflour, 1/4 cup all purpose flour. Came out FANTASTIC!

  18. Silmary Lobo says:

    Excellent and delicious recipe

  19. 2nd time making this wonderful bread. Everyone loved it! Joint effort between my husband and myself. Never going to buy bread again!
    What bread pan do you use?

    1. Lexi @ Sally's Baking Addiction says:

      That’s fantastic to hear, Barbie! We use a 9×5 inch loaf pan from USA Pan for this and all our other loaf bread recipes.

  20. Made this several times and always need to add 1/4 cup of flour. Then when I slice it cooled the middle falls apart and I end up with slices with a hole in the middle. Same with the milt I grain but not as bad. Suggestions please?

    1. Trina @ Sally's Baking Addiction says:

      Hi Gail! It’s perfectly normal to add extra flour to your dough – There are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. If the bread is falling apart after baking, it could be under-baked. Make sure to use a sharp bread knife when slicing as well – a dull knife could rip and tug the bread instead of cutting it. Thank you so much for giving these bread recipes a try!

      1. Thanks. Do use sharp knife so will try baking it a few minutes longer. Have tested it with thermometer and it reads 190. Tastes great.

  21. Horrible didn’t work had to throw out my entire loaf dont bother with this try another recipe instead

  22. I am a long time follower and am not new to bread making (though it has been a few years), but this was a first for me and I am curious if you think it will change the outcome at all. I am using my “breadproofing” function on my oven. During the second rise in the loaf pan, the dough rose so high and ended up sticking to the greased wax paper I had on top. When I tried to gently pull it off, the whole loaf sunk in like it does when you punch it down after the first rise. I ended up punching it down and rerolling and have it in now for a third rise. It seems to be rising just fine again. Do you know if an extra rise will make it more dense or more fluffy or change it at all?
    Thanks in advance, you are the best!

    1. Trina @ Sally's Baking Addiction says:

      Hi Melanie, it should turn out just fine, but we’re very curious to hear how it goes!

      1. The taste is delicious! It rose perfectly but I could tell on first inspection about halfway through baking that it didn’t stay as high upon baking. The middle sunk back in just a little and the top for some reason refused to turn the beautiful golden brown like in the pictures. Either way, it is so good and I know my boys will love it. I will try again soon and bake closer to the middle of the oven instead of the very bottom. Thanks for your quick reply!

  23. If I get to the second rise and I can’t get 1″ above the pan, should I wait it out longer, or just go ahead and bake it?

    1. Trina @ Sally's Baking Addiction says:

      Hi Karishma! We recommend waiting for the full rise for the fluffiest bread.

  24. So tasty! I made a double batch in two pans and mixed half all purpose flour and half whole wheat. Rose so well and is utterly light and fluffy! However wait to cut it until cooled my little boys were begging me for a slice and it collapsed when I cut a few pieces off.

  25. Hello Sally
    I love your recipes, always go back to your site if i want to bake something . I have a question i made this and your whole weat bread, while the taste is good mine is super crumbly. I don’t use breadflour but spelt/dinkel flour. Do you know what i do wrong. The dough seems to come together nicely and is rising good too. Greetings from the Netherlands
    Thx

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Annemarie, We’ve never baked with spelt flour so we can’t say for sure. However, spelt flour is more delicate so if you mix or knead it heavily it will break down faster causing crumbly bread. It’s best to stick with bread flour or all purpose flour for this particular recipe (see recipe notes) so you may wish to find a recipe that is written specifically for the types of flour you are using.

      1. Thank you for the quick reply. I will do that

  26. Amazing! I’ve always struggled with baking bread, and I didn’t have high expectations due to my own lack of experience. But this loaf came out perfectly! It’s so soft and flavorful! I will definitely be making lots more in the future! Thank you for such a great recipe!

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