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


Sandwich Bread Video Tutorial


Just 1 Loaf of Bread

Besides the simplicity of the process, you’ll appreciate that this sandwich bread recipe yields just 1 loaf. You don’t need a crazy amount of flour, multiple loaf pans, and you’re not left with 2-3 leftover loaves on your hands. (Which wouldn’t necessarily be a bad thing!) Just 1 loaf to prepare, rise, shape, and bake– convenient, approachable, and straightforward.

turkey sandwich with homemade sandwich bread

How to Make Sandwich Bread

  1. Make the dough. Continue below to learn more about this dough recipe.
  2. Knead the dough for 2 minutes.
  3. Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
  4. Punch down the dough to release the air.
  5. Shape the dough into a large rectangle, then roll it into loaf.
  6. Let the loaf rise for about 1 hour.
  7. Bake for 30-34 minutes until golden brown.

As shown in the video tutorial, the dough comes together with a mixer. You can use a paddle attachment or a dough hook. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can continue beating the dough with the mixer for this step or you can knead the dough by hand. You can watch me knead the dough by hand in the video.

Baking With Yeast Guide

If you’re interested, I provide further detail about kneading in my Baking with Yeast Guide. (Which, by the way, is a wonderful resource for all bread beginners!)

yeast for bread dough

flour and bread dough

Sandwich Bread Ingredients

You need 7 ingredients– practically the same as my homemade cinnamon swirl bread but less sugar. Likewise, they’re basically the same ingredients as my soft dinner rolls too, but in order to bake a bread that rises tall and has legitimate structure, we’ll leave out some of the fat. Swap some of the milk for water and leave out the egg.

  1. Water: Liquid activates yeast. I use mostly water in this dough because we need a bread that has structure. Using all milk, like I do for my dinner rolls, would yield a flimsy bread without much texture.
  2. Milk: To make a soft bread, you need fat in the dough so make sure 1/4 cup of the liquid is milk. Low fat milk works too, but whole milk produces phenomenal texture.
  3. Yeast: You can use active dry yeast or instant yeast. If using active dry, the rise times will be a bit longer. I recommend Platinum Yeast by Red Star, which is an instant yeast blended with natural dough improvers. It’s my go-to for all bread.
  4. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  5. Butter: Butter promises a flavorful loaf. I tested this recipe with melted butter, softened butter, and even olive oil. We liked the loaf made with softened butter the best because it had pronounced buttery flavor and a softer (yet still sturdy) interior.
  6. Salt: You can’t make flavorful bread without salt!
  7. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier crust. There are no other changes to the recipe if you use bread flour. For best taste, I highly recommend bread flour. 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:

bread dough

Roll it out into an 8×15 inch rectangle:

white sandwich bread dough

Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your 9×5 inch loaf pan. (Unlike cinnamon rolls where you roll up the dough starting with the larger side.) Let it rise until it’s 1 heaping inch above the rim of the pan:

sandwich bread dough

Bake until golden brown, about 30-34 minutes.

sandwich bread loaf

Uses for Homemade Sandwich Bread

But our favorite way is simply warm toast with butter & jam. Honestly, toast made from mass-produced bread doesn’t even compare. You can actually taste the soft and buttery toasty crumbs here. Or make an easy turkey sandwich– store-bought bread can’t make a sandwich taste as PERFECT as this.

I understand there’s a major convenience with store-bought bread and I’m not asking you to only make homemade bread for the rest of you life, but try it at least once. It takes a few hours one afternoon and most of the work is hands-off while the dough rises. Fresh-baked sandwich bread smells incredible, tastes even better, and I’m confident there’s no better baked good than this perfect loaf. You won’t regret trying this.

white sandwich bread

More Easy Bread Recipes

Print
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

407 Comments

  1. Camille Krupa says:

    Made this bread yesterday. Followed the directions and it turned out perfectly. Slightly dense crumb with just a hint of bite in the crust. As you say perfect sandwich bread.

    I usually let the bread rise in a heated (100 degrees and turned off) oven but this one I left on the counter both times. Turned out perfectly. Not sticky or difficult to shape. Noted on your video that when you were rolling it up you were pushing in the sides to maintain the 8” wide. Did this too and it fit perfectly in the pan. Am going to make a second loaf today as I don’t think this one will last very long!

    Thank you for the recipe. It’s a keeper!

  2. This is my fourth time making this bread, and it has turned out delicious each time! Almost foolproof, and makes the perfect sandwich bread. Thanks for the great recipe!

  3. Thank you for this great recipe! I have made it three times now and it has come out delicious each time.

    Each time I make it, though, the bottom is kind of soggy when I pop the bread out of the loaf pan. I think I may be over-oiling the pan, but maybe there is some other reason? I’m sure I’m just doing something wrong and would love any advice! Right now I’m dealing with it by just leaving the bread out upside down on my counter for a few hours to let it dry out.

  4. Hi Sally,
    I wanted to ask if this bread can be flavored with herbs?

    1. Yes, I don’t see why not!

  5. I am new to making bread and this was so easy and tasted great!

  6. I’m wondering if you have any concerns/comments if I were to make this loaf with dairy-free substitutes such as almond milk and vegan butter?

    1. Hi Brit, I have not tested vegan substitutes for this recipe but let me know if you try.

  7. Made this twice. First time the dough rose so high during the second rise (1 hour exact) that it flopped over the edge of the pan. The second time I let it rise for 50 mins and it started to flop again. I tried to make it look like the picture, but every time it gets that high it flops! Also, in step 9, it never says that you should take your bread OUT OF THE PAN to cool. I didn’t know to remove the bread from the pan immediately because I’m new to baking bread and Sally always says she cools her cakes IN THE PAN. My bad for assuming the same for bread – I truly didn’t know! As a result, condensation formed inside the pan and when I removed the bread, the bottom was soggy. Perhaps it would help to add that small detail for people like me who are new to baking. Otherwise the taste was AMAZING and my family LOVED it!

  8. Kiran Bhuvaneshwar says:

    My bread didn’t get brown enough
    But I didn’t want to dry it out so didn’t go beyond the time given

  9. I love the finished product. It’s probably the best of many recipes I’ve tried for a simple white bread. But, like some others it was a very sticky wet dough and very hard for me to knead. Having read other reviews, it sounds like using more flour in the kneading process didn’t ruin the end result, so I will try that to make it a bit easier to handle. Thanks Sally and all the helpful reviews here too!

  10. Sally,
    I have always had such great success with your recipes, but all three times I’ve made this, my sad little bread babies have flat tops and are very tender. I’m sure that the problem is with my execution, but I am not sure where I am messing up. I am determined to make the perfect loaf! HELLLLLPPP!!

    1. Hi Vivian! It sounds like the bread loaves aren’t cooked all the way through if they’re flat and too tender inside. Extra time in the oven will help. The dough may not have risen long enough either– make sure it’s 1 inch over the loaf pan before baking. Additionally, the dough may have risen for too long, which caused the loaves to deflate in the oven. My Baking with Yeast Guide can help here, too!

  11. I just tried this bread and the dough was sticker than I anticipated but it turned out great and it tastes so good! The bread is so soft!

  12. Casey Davis says:

    Dear Sally, what a wonderful recipe. I make this bread for my family and friends. As I write this I am trying to modify it for cinnamon raisin bread. Doubling the recipe works just fine btw. My only problem with this delicious bread is that I can’t get it to stay up. As soon as I try to take it out of the pan. It always falls. Any advice as to how to deal with that problem?

    1. Hi Casey! Here’s my cinnamon swirl bread recipe. You can add raisins to the cinnamon sugar swirl.

  13. I followed your recipe and the bread turned out beautifully. The 2nd rise took much longer than 1 hr. I wonder is it because I kneaded too long. The kneading process is so satisfying. It is almost like a therapy during a stress day. I love making my own bread. Thank you Sally. I like you recipe.

  14. Hi Sally,
    I’m in need of a little direction. I’ve made this recipe probably 10-12x. Sometimes it comes out perfectly dough-y, lifts right out of the mixer easy and stays together. Other times it is extremely sticky, and I’m practically scraping the bottom of the mixer with my nails. The only variable I can think of is slight temperature differences in the water and milk, but I always make sure they’re right around 110. It’s always been the same amount of flour, too. Thoughts? Thank you in advance!

    1. Hi Mary! I’m so glad you love this sandwich bread recipe as much as I do. There are a lot of variances that go into the consistency of dough, even down to the weather and humidity in the air. I made another dough recipe last week and again this morning and I had to add another 1/4 cup of flour this morning. I owe it to the humidity. There’s nothing wrong with adding just a little more flour to bring the dough into a knead-able consistency. Just remember that the dough is supposed to be a little soft, so don’t over-flour it.

  15. I’ve made this several times in the past few weeks. I don’t have bread flour or unsalted butter but didn’t seem to make a difference. I was using active dry yeast. Loaf that is baking right now is with rapid rise yeast. So far every loaf has turned out great even when I had to sub items slightly. I’ve never had problems with sticky dough. I use a hand mixer with the bread hook
    Attachments. I’m cooking a turkey today and my husband special requested a loaf of this bread for turkey sandwiches tomorrow. I love this recipe! Thanks Sally!

  16. Vishwadhara Nanduru says:

    Absolutely amazing recipe. Baked this last night and already half the loaf is gone!! This bread is perfection with crusty top and soft, pillowy interior. Thanks so much Sally For sharing this 🙂

  17. I am a pretty new bread maker and this recipe was great! I don’t have a mixer so I did it by hand and while it was some elbow grease it wasn’t so bad. I also didn’t have milk but I had kefir so I used that and it turned out awesome. I really trust this website and have made many awesome recipes from it. Thank you!

  18. Melissa Jay says:

    This actually the best bread I have ever made in 32 years of marriage. It was so easy as well. I have found my new go to recipe and am happily ditching the Teflon panned bread machine.

  19. I love this recipe. This was only the second time I’ve tried sandwich bread and the recipe/result is so much better than my first attempt. I followed exactly as written. It baked up beautifully and we ate half of the loaf before dinner! I posted a photo on Instagram and tagged you.
    Thanks, I won’t be looking for another sandwich bread recipe. This is it for me.

    1. Thanks Karen! I can’t wait to see a photo of it.

  20. I LOVE this recipe – it has turned out as amazing chewy pillowy perfection every time, and now I am happy to report that it turned out well with (my only available options) regular all purpose flour and instant yeast, too. I got much more of a rise this time (both times), that then settled back down more than usual to slightly flat during baking (proofing issue?), which hasn’t happened before, and I did bake it a little longer, but I’m very happy with the texture and taste as usual.

  21. Ashley Bass says:

    Do you have calorie contents and nutrition facts per serving for this amazing bread? I have made 3 loaves now and its going to be my go to for sure. Im on a weight loss journey so I was just curious if you had done that or know how to do that ? Thanks!

    1. Hi Ashley! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp
      So glad you love this bread recipe!

  22. I love this recipe! I’ve probably made it at least ten times now. My toddler loves it! I just want to say that I always do half white whole wheat flour all the time (my attempt at getting something healthy in him) and it works out really well.
    At first I was not kneading it enough which made a really crumbly texture but now that I got that sorted it’s great.
    My sister never compliments my stuff but I gave her a loaf and she says “there couldn’t be a more perfect sandwich bread than this!”

  23. Vicki Cassidy says:

    This recipe is excellent. It bakes up PERFECT. The crumb looks exactly like commercial white bread. During quarintine Ive been making bread recipes for weeks and this one is by far the BEST. I started the recipe at 4:30 in the afternoon and was eating warm bread by 7:30pm.

  24. This was fabulous and easy and I felt accomplished at all steps!
    Followed the recipe exactly using all purpose flour and got a near perfect loaf. Didn’t have a dough hook so used my mixer’s paddle attachment with success. No sticky dough issues either. Wonderful – thank you Sally!

  25. Hi Sally,

    Read your notes on doubling the recipe, could you explain the theory why we should not double the yeast and butter too?

    Also if the dough is too sticky, how much more bread flour can we add?

    Thanks!
    -Catrina –

    1. Hi Catrina! It would simply be too much butter and yeast for 2 sandwich bread loaves. The results weren’t ideal, but the tested doubling method (in the recipe notes) works like a charm, maintaining the same texture and taste.

  26. Aniqa Chowdhury Rahim says:

    Love your recipe!

    But i have a slight problem. My dough rises and reaches the egde of the pan but in a flat manner. It doesnt dome up.

    Why is that?

    1. Sometimes mine does the same. Nothing to worry about. Glad you enjoy this bread!

  27. Not to mess with something that sounds perfect…. but-any suggestions if I wanted to add oats or sunflower seeds or some other seeds for a little crunch and protein? Or, do you have another recipe? TIA. Love your stuff!

    1. Hi Elizabeth! You may enjoy my honey oat bread instead. Or you can sprinkle some oats or seeds on top of this loaf before baking. Feel free to *very gently* brush with beaten egg white or melted butter before adding the toppings.

  28. This is by far the BEST recipe I have used to date. Such an easy recipe to follow with amaizing results. I modified this recipe slightly to suit the needs of my son and I, used a stand mixer, cashew milk instead of cow, organic unbleached all purpose flour, active dry yeast, and baked on 325 in a greased glass bread pan for 42 minutes turning about half way through. This bread and method was perfection. I used your same method, and even thought I altered some ingredients it still turned out better than I could have anticipated. Thank you for sharing it with us! Only wish I could share a picture, I am sure you would be proud.

  29. Jenna Giles says:

    Absolute sandwich perfection! The structural integrity needed for a sandwich without a too-chewey crust. Literally sandwich perfection.

  30. Another amazing recipe from your website !!!

1 4 5 6 7 8 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

×