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

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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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 (410g) 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

442 Comments

  1. Hey Sally, love your blog! Do you think you could use this recipe for hamburger buns?

    1. I haven’t tried it, but I can’t see why not. Let me know how they turn out!

      1. They turned out really well. I made 8. They had the right structure although next time I could see myself putting either butter on when they come out or some kind of seed topping.

    2. Great recipe, easy to follow, and turned out great. I used honey instead of the sugar and 3/4 cup whole wheat flour and the rest regular all purpose. I’m always cautious about substituting with whole wheat, but 3/4 cup worked very well. Family is super happy with it and I’ll definitely make it again.

  2. I made this 5 times & the dough never comes together as written in the recipe. I have to add a lot of flour & knead for well over 10 minutes by machine & 5 minutes more by hand to get it remotely workable. But the loaf always comes out perfect in the end. I just wish I knew what to do to get the dough to come together in the stand mixer like Sally’s.

    1. Hi Carol,

      You just need to knead the dough (with original ingredients) in the mixer for a lot longer, nearly 30 minutes in my case for the dough to actually pull apart from the sides of the bowl.

      Hope this helps.

      1. Any chance you can you use different milk? 1% maybe?

    2. I just added a little extra flour, let it knead in mixer for couple min. Then put in greased bowl. It is a little sticky but not bad. Mine came out great. Thank you for the recipe, I used regular flour but I sifted. Delicious

  3. I made it today,it’s really not cost efficient but my Goodness it is delicious and will make it again.I really want to try honey wheat bread next.

  4. Amazing loaf of bread every time! Wow. It’s exactly as described. My friends loved this and the husband secretly asked me to send the recipe to his wife! It’s so delicious. Takes some time, of course, but totally worth it. I love Sally’s recipes. They nearly always work out for me!

  5. Kristen Desmond says:

    Hi Sally! I’m so sad. Everything went well through the 2nd rise (I let it get 1″ above the loaf pan edge). Then in the oven, it went flat! I have a thermometer in my oven, so I know the temp was at 350. Any thoughts on what went wrong? I want to try again! Thank you 🙂 Kristen

    1. Hi Kristen! Did you follow the dough recipe precisely? I only ask because if the dough was too loose or sticky, the structure won’t hold up properly. I also recommend double checking your yeast to ensure it is not expired. Try purchasing a new packet of yeast– don’t give up!

    2. I had the same problem today. I baked my first loaf a few days ago and it was perfect, but today’s loaf sunk a bit in the middle. I will try again, add a bit more flour and let it rise a bit longer. Our weather was cloudy and gray today, maybe that made a difference.

  6. Do you think I can use white whole wheat flour here instead of bread or all purpose?

    1. Hi Ali, Whole wheat flour doesn’t have the same baking properties as white flour or bread flour since 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). I haven’t tested for he actual results, but obviously the texture and taste will be different.

  7. Amazing and so easy! I am definitely not a baker but this makes me feel like one. Ive made this recipe 4 times so far. Thank you so much for your recipes and easy to follow instructions. Now i just need to work on my even slicing skills

  8. I just tried this recipe. This website is a sure shot for any novice looking to learn baking. Thank you so much for the easy to follow recipe and instruction. This has sure increased my confidence in baking

  9. I love baking bread but most just don’t have that yummy sandwich bread flavor, till now! Followed the recipe exactly and it came together perfectly. Wish I could attach a pic of it as I threw a twist in this….I divided the dough into 3 colors (gold, green and purple) for Mardi Gras sandwiches. The swirls of the colors are fantastic and the taste is just amazing! And the fact that this recipe only makes 1 loaf means there is NO waste. Thank you so much for a fun and fantastic recipe!

  10. I made this recipe into cheese bread. It turned out beautifully thank you. Delicious

  11. I signed up for the bread challenge emails, working with yeast and bread was my baking goal for this year. After making the no knead loaves a few times, I decided to try this one. After a failed attempt #1 with the yeast (liquid was too hot), I was So happy when it rose and rolled like sally said it would in the next attempt. It got huge with rise #2 and took longer to bake in my old (and electric oven) , but totally worth it! So much better than store bought bread and so satisfying that it’s homemade. Love your recipes ,videos , pics and instructions, they never fail me!

    1. I’m so happy that you reached your goal this year, Meredeth! I love that you learned from your first loaf, suck with it, and had a great experience with it the second round 🙂

  12. Delicious homemade bread recipe. Much easier than I expected and the flavor is excellent. Thanks for sharing this recipe Sally. I’ll bake it again next week!

  13. You have ruined store-bought sandwich bread! This recipe is amazing! I love it! I doubled the recipe to make two and we eat it for breakfast toast and sandwiches! Its amazing

  14. Hi Sally,

    I’ve tried a couple of your recipes now. The sandwich bread and the homemade artisan bread. We have loved the results of both. My question for you is, with both recipes I have noticed that the dough seems to be stickier than other bread recipes I have tried, no matter how much flour I have added while kneading. Is that how it’s supposed to be? Thanks.

    1. Hi Sophia, The artisan bread is a very sticky dough. This one shouldn’t be quite as sticky. Were you using bread flour? If you loved final results I’m guessing that you did everything right!

  15. My first time baking bread. It was perfect! Followed the instructions and the video was helpful too.

  16. Um…WOW! I have tried and tried to find a recipe for sandwich bread that rises over the lip of the pan and is sturdy yet soft. Made this today and it is our winner. Everyone in the family loved it and I will probably be making another loaf tomorrow LOL! Thank you!!

  17. I loved your pizza dough recipe and would now like to try this bread. However, I have a family member with a dairy allergy. Have any suggestions for swapping out the the milk and butter? I typically use a non-dairy butter, oil, or shortening when I cook, but I don’t know if a non-dairy milk will work in the bread recipe. Any ideas?

    1. Hi Janice, Unfortunately I have not tested this recipe with non dairy substitutes so I’m unsure how the bread would turn out. Let me know if you try it!

      1. I made this bread today with vegan butter and almond milk. Came out great! The dough was a little stickier than I expected (no mixer…was doing it all by hand), but it still baked up perfectly.

  18. Karen Lukac says:

    Made my first loaf. Smells wonderful and looks great on top, but sides came out a little “airy” looking, and not browned up as nicely. And as I removed it from pan, the nicely puffed up top almost came off the loaf!! It’s on the rack cooling now. Also had to bake 47 minutes.

  19. I read on my all purpose floor bag to make bread you need to add baking powder and additional salt since it’s not self rising, should I incorporate that or no?

    1. No. Follow this recipe as written. Enjoy!

  20. I got a pretty big air bubble in my loaf. Any tips on how to prevent that? Other than that it was really good!

    1. Hi Alex! Make sure you roll it up into a very tight 8-inch log in step 6. The tighter the layers/swirls, the less chance of an air bubble. Also, don’t over-proof the dough in either rise. (Don’t let it rise too long past necessary.)

  21. Hi Sally. Since I cannot seem to get bread at the market these days, I am going to try this out. I don’t have milk but i have heavy cream. Do you think that will work?? Thanks so much!
    Jamie

    1. Hi Jamie! I don’t recommend heavy cream because it is much too heavy. Instead, you can try watering it down with some water. Though I haven’t tested this so I’m unsure of the results.

  22. My family and I love this bread. It’s delicious!!! I made this 3 times and the dough never comes together as written in the recipe. I always have to add a lot of flour and last time I knead for well over 10 minutes by hand to get the right consistency . Just wondering why my dough is so sticky and I need to add extra flour all the time.
    Help please!!

  23. Hi Sally!

    I have all the stuff for this recipe, but just 1% milk instead of whole milk. Our stores are out of bread with the going on, so I wanted to make my own. Will this work with 1%?

    1. You can make it work with 1% in a pinch, yes!

      1. I had the same issue. Added just a dollop of heavy cream to balance it out, and the bread came out perfectly today 🙂

  24. Hi Sally! So, being stuck in the house basically 27/7 due to the , I have been doing some baking! I wanted to find a go-to sandwich bread recipe and tried this. While it came tasty, it is too dense… Somewhere between a biscuit and bread. Both rises were perfect. The yeast was not expired and I used a thermometer to test the temperature of the liquid. Any ideas where I went wrong??

    1. Hi Ally! The bread definitely shouldn’t taste dense. Make sure you aren’t adding more flour than you need. The dough will be soft. Likewise, don’t under-knead the dough as well– this leads to underdeveloped gluten which will create a denser baked good. Alternatively, the dough could have been over-kneaded. Be sure to follow the exact directions. (If you didn’t!) Did it rise 1 inch above the loaf pan before baking?

      1. Thanks for replying! It actually rose more than an inch above the pan. It was covered with plastic wrap and when I took it off to bake, it deflated a bunch! Maybe that’s it? I will try it again for sure, just was hoping you had some insight as to what went wrong Stay healthy!

  25. Hi, Sally,

    We’re in , so I’ve been baking and cooking primarily to keep in . I hope your family and all who read this are healthy and safe!

    I bought most everything I need to make bread and other baked items, but we so rarely drink milk, that it seemed a waste to buy it. Instead, I bought almond milk, since it’s more shelf stable and we prefer that with our cereal/oatmeal (which is pretty much all we use milk for.

    Will this recipe work with almond milk instead of milk? Do you have recommendations instead of milk? I saw that you recommended another poster use more water.

    Thanks, bunches. Your recipes are always the best!

    Just wanted to know your thoughts.

    1. Hi Jolene! This bread should work just fine with almond milk, though you could try water too. (The bread won’t be as soft with water.) Let me know how it turns out!

      1. My son has a dairy allergy so I make it with almond milk and substitute vegetable oil for the butter and it turns out fantastic.

      2. Sally, just wanted to give an update!
        I used unsweetened vanilla almond milk, as that’s what we had already opened, and it turned out amazing! My husband–who hates white bread, and had insisted I make wheat bread–tried this loaf and said, “This is the only white bread I’ve liked!!” He has insisted I make it every weekend! (Originally, I was making this bread for ME because there are few comfort foods for me that are better than a pb&j sandwich on white bread…mmm!)
        Now, this loaf, made is almond milk, is our go-to bread. We may not buy bread again! We’re almost through our almond milk stash, and I’m going to finally make it with milk. I may put just a dash of vanilla in the dough, because that hint of vanilla really makes the bread for me (and my husband).
        Thanks for the encouragement and the always-amazing recipes. I know that if there is something I want to try, your blog is the place to go. <3

  26. Hi Sally,

    Do you know if this recipe works in a bread machine? (Sorry, for a Baker like you that probably sounds like pure heresy)

    1. Hi Lynn! Unfortunately I don’t have a bread machine so I can’t test it, but I can’t see why not!

    2. I have the same question! Sally, did you by any chance try it in the bread maker yet?

      1. Hi Jenny! No, I’m sorry– I don’t have a bread maker to test it. 🙂

  27. I am an experienced baker,however, I am having a problem with the bottom of the loaf separating when I take it out of the pan. This has happened twice now. Hoping the third time is the charm. Dough is on its first rise.

  28. What do you use to slice your loaf of bread? It looks perfect and not smushed… 🙂

    1. Serrated knife is best!

  29. Sandra Marshall says:

    I am watching this bake as I type, and smelling it’s wonderful yeasty aroma. I didn’t read any reviews before jumping in. My yeast didn’t active in the time specified, but it’s damp and cold today. I gave it more time. Weighed the ingredients. Followed the directions. The dough was wet and sticky, but I did not add any additional flour. Handed the dough gingerly as it was sticky. Used a dough cloth to form into a lose rectangle, rolled plopped in pan and so on. Just go it out the oven. Wonderful! Trust time and patience. Thank you for the recipe!

  30. Amazing! This is my go to recipe now after nearly giving up on finding a great tasting bread recipe.
    I used 1% milk because that was all I had and accidentally used double the yeast ( didn’t see the side note) to make two loaves.
    Came out perfect!

1 2 3 4 9

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×