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

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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 (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. Peggy Bamford says:

    This bread is foolproof. I was out of bread , staying home. Finished kneading and realized I forgot to put sugar in. Didn’t want to waste ingredients so I put dough back in the mixer, squirted on some honey, added a couple tablespoons of flour and proceeded with the recipe. Turned out just fine. This is my second loaf. I feel great knowing I am can be somewhat self sufficient during these difficult times.

  2. SnowfishBlue says:

    The recipe and clear instruction (print and video) made this first-timer feel like a pro. Thank you!

    1. You are welcome!

  3. I decided to take up bread-making while in social = and let me tell you this recipe is fantastic! Super easy to follow for a beginner and Sally gives great tips along the way. The bread turned out fantastic and I already plan to make it again as soon as this loaf is gone! Thanks so much!

  4. Can I make this dairy free by using extra water and oil?

    1. Hi Nikki, The bread won’t be quite as soft but you can use water in place of the 1/4 cup of milk. No need for extra oil.

      1. Great thanks! I’ll keep you posted!

  5. Can i use 1 % milk? can i put this in the bread machine on the dough cycle?

    1. You can use 1% milk in a pinch. I don’t have a bread maker to test it, but let me know how it turns out. I can’t see why it wouldn’t!

  6. After mixing for 2 minutes, my dough still seems very loose…all of my ingredients were to the temperature instructed and I measured the flour on my food scale, but it seems like it isn’t enough. Do i need more?

    1. I would add more flour if your dough seems too sticky.

  7. Karen Walker says:

    Can this dough be used for hamburger rolls? Cut the dough into individual balls, form and final rise? Thanks in advance!

    1. Sure can! You could also try my bread bowls to make hamburger buns.

  8. Can I make this with buttermilk or would it be too much fat?

    1. Buttermilk should be fine.

  9. I only have fat free milk, evaporated milk and non fat dry milk. Can I add more fat with butter or oil?

    1. I would try the evaporated milk out of those options.

  10. Could I substitute whole wheat flour for this recipe?
    It turned out great for me with the all purpose. Just looking for a change from the white bread.

    1. Hi Jason, glad you enjoyed this sandwich bread. 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). The texture and taste will be different. Or you can try my whole wheat dinner rolls.

  11. Tina Tippin says:

    What an amazing dough, so silky. I did have to add a bit more flour, but it is a rainy kind of day. I appreciate making one loaf at a time. Bread making had me some what intimidated, until now. Great recipe! What do you think about adding some cinnamon and raisins to the rolling up process?

    1. Hi Tina! Thank you so much for trying this recipe. Here is my cinnamon swirl bread.

  12. Love this bread Sally!! Can’t believe it’s taken me this long since you posted it, but I’ll be making it often for sure! So tasty, soft and delightful texture! I did add a bit more flour as some readers noted but I think it’s always important to go by feel a bit with bread, to account for weather/climate/flour differences.
    I was even more over the moon the next morning, when I found it makes SENSATIONAL toast!! Thanks for another winning recipe!

  13. will keeping a small bowl of boiling water in the oven next to the loaf pan make the top crusty?

  14. Hi! Trying to make the bread. I am and didn’t have milk. I used half n half. My dough is not coming together in a doughball. ☹️ I thought it might work. The only other thing I have available is Almond Milk. Do you think that would work? Thanks…

    1. I nearly always need to use an additional cup of flour when I make this bread. I’ve made it with whole milk, 2%, and half & half. The type of milk seems to have no effect on the need for additional flour, but weather does! If it’s at all humid in your home, you’ll likely need more flour. With or without the need for an additional cup of flour, the result is consistent every time. Good luck!

  15. I could only find whole wheat bread flour at my local store. Would you recommend mixing 1/2 of the whole wheat flour with 1/2 all-purpose, or will this recipe work with 100% whole wheat bread flour.

    1. I have made this bread with and without bread flour. Bread flour makes it chewier but both ways are delicious. You would really need to adjust moisture in the bread to use 100% whole wheat! I would read up on moisture levels in bread and whole wheat flour first.

  16. I made this yesterday because I was running low on bread. I didn’t have any milk so I just used water. It still came out fantastic. The bread is so soft and delicious. The minimal ingredients are perfect for being stuck at home during this time. My dough was a little sticky still with three cups of flour so I did add a little bit extra and it did the trick. Thank you so much for this recipe!

  17. Good Morning.
    I was wondering why if doubling the recipe you would need to lower the butter and yeast amounts? Thanks

    1. There will simply be too much grease and too much yeast for that amount of flour. For best results, I strongly recommend 2 separate batches. Or, if you need to double, make sure your mixing bowl is large enough and use 3 and 1/4 teaspoons yeast and 6 tablespoons of butter.

  18. The hardest part of making bread right now is finding flour. Rough times we are living in right now. That being said –
    This is the best sandwich bread ever.
    Thank you for sharing with the world.

  19. I LOVE that you use a FRUENDS reference with the moist maker sandwich hahaha!!! In these uncertain times it’s a great recipe to have under your belt. I’m making this!! Thank you!

  20. Any tips on how to get such perfect slices?

    1. A super sharp serrated knife does the trick. And you can wait for the bread to cool for 20-30 minutes for neater slices.

  21. Julianne Raines says:

    I very much want to try this. I make bread all the time and love my recipe but always liking for new versions. Problem is all our stores are out of yeast. I know I could order on line but I can’t justify the shipping when we have to watch our money. So guess I have to bookmark this one and keep looking for yeast to return – gotta be 1st ones in the store during this crazy virus time. Down to 2 packages, saving for special baking. Will be making non yeast breads for now. Enjoy baking everyone!

    1. Hi Julianne! Here are all of my quick bread recipes (no yeast). Let me know if/when you try this sandwich bread or any of my other recipes.

      1. Julianne Raines says:

        Thank you! I will try them

  22. This bread is wonderful – one of my favorites.
    I can’t find yeast anywhere right now. Any recipes for bread or rolls that don’t use yeast?

    1. Hi Joelle, The following 2 bread recipes do not require yeast for leavening. Each are personal favorites and VERY simple:
      Biscuits and Irish Soda Bread.
      You might enjoy my newest post on Baking with Minimal Ingredients.

      1. Thank you! My 3rd grade daughter and I are cooking and baking to work on her fractions! I may have to go to my yoga pants full time 🙂

  23. Sally your recipe did not disappoint. The bread was lovely and delicious. I followed the recipe exactly using all purpose flour, but I had to add a little more flour in to get the right consistency. It baked up just like your photo – it was a proud moment. Thank you for inspiring me with your gorgeous recipes – always perfect. Happy Baking

  24. Barbara Varanka says:

    Hi Sally! Do you think this would work with whole wheat flour? I only have that right now lol.

    1. Hi Barbara! See my recipe note.

  25. Hi Sally, can I use instant yeast? If yes then do I add it directly to the dough or still need to use sugar, water? What quantity of instant yeast would I require? Please help!

    1. Hi Mobina, the recipe calls for instant yeast. But see my recipe notes.

  26. Hi Sally,

    My family and I absolutely love your recipes. I was wondering can we use self rising flour for this recipe. What would need to be changed to make it work?

    Sincerely,

    Annah

    1. Hi Annah! I don’t recommend self rising flour for this bread recipe.

  27. Hana Faysal says:

    Hi Sally! I would like to know if I could add some seeds to the dough?

    1. I can’t see why not!

      1. Hana Faysal says:

        Thanks!!

  28. Thank you for making this recipe a 1-loaf recipe. I live alone and making two to four loaves is too much.

  29. Marie Jones says:

    Have you ever made this in a bread machine?

    1. I haven’t. Some readers have with success!

  30. Hana Faysal says:

    Can I change the all-purpose flour for whole wheat flour?

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