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. This recipe is brought to you in partnership with Red Star Yeast.
Let’s make homemade 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.
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. My recipes for multigrain bread, homemade cinnamon swirl bread, and honey oat bread both produce just 1 loaf as well.
Overview: How to Make Sandwich Bread
- Make the dough. Continue below to learn more about this dough recipe.
- Knead the dough. Reference my How to Knead Dough video tutorial for extra help with this step.
- Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
- Punch down the dough to release the air.
- Shape the dough into a large rectangle, then roll it into loaf.
- Let the loaf rise for about 1 hour.
- Bake for 30-34 minutes until golden brown.
As shown in the video tutorial below, 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. If you’re new to bread baking, my how to knead dough post and video can help with this step.
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.
- 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.
- 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.
- 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 from Red Star, which is an instant yeast blended with natural dough improvers. It’s my go-to for all bread.
- Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
- 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.
- Salt: You can’t make flavorful bread without salt!
- 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 artisan bread. If you wish to use whole wheat flour, follow my recipe for whole wheat bread instead.
After you make and knead the dough, let it rise. Then, punch it down to release the air:
Roll it out into an 8×15-inch 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:
Bake until golden brown, about 30-34 minutes.
Uses for Homemade Sandwich Bread
- Any sandwich. Like the Ross Geller’s Turkey Moist-Maker Sandwich 🙂
- BLT or grilled cheese
- Avocado toast or bacon & egg sandwiches
- Soup dipper
- Make croutons
- French toast or Blueberry French Toast Casserole
- Or in savory recipes like Breakfast Casserole and Sausage & Herb Stuffing
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.
More Easy Bread Recipes
- Focaccia
- Multigrain Bread
- Artisan Bread
- Cheesy Breadsticks
- Pizza Crust
- Homemade Soft Pretzels
- Bread Bowls
- Homemade Breadsticks
- Olive Bread
Sandwich Bread
- 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 (43°C)
- 1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 Tablespoons (25g) granulated sugar
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
Instructions
- 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.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone 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 silicone spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat for an additional 5–8 full minutes, or knead by hand on a lightly floured surface for 5–8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.
- 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 and 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.)
- Grease a 9×5-inch loaf pan.
- 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.
- 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.)
- 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.)
- Bake the bread: Bake for 30-34 minutes or until golden brown on top. 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.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
- Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
Notes
- 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.
- 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.
- Special Tools (affiliate links): Electric Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon / Silicone Spatula | 9×5-inch Loaf Pan | Rolling Pin
- Yeast: Platinum Yeast from 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.
- 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). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
- 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.
- 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.
- Adapted from Homemade Cinnamon Swirl Bread
Hello Sally,
Thank you for this wonderful and easy recipe. I m looking up recipes for all things baked in your blog all the time. So far I have loved them all. Very explanatory and I love the science behind them.
As for this sandwich bread, my husband and I absolutely loved it. He is a big sandwich fan and although I do not eat bread for health reasons, I couldn’t keep my hands off of it! Same for the dinner rolls which were absolutely yummy!
Two questions about this recipe:
1. During the second rise, which was supposed to take 2 hours, I was busy with something else and when the timer went off I went to check it and it had overflowed the pan- big time! I took it out, punched some air out so I could reshape it and then put it back in and let it rise again until it reached the desired height of one inch above the pan. This time I didn’t leave the kitchen because it rose so fast!
It baked fine and tasted fine too.
I guess my kitchen was too warm so it rose too fast?
2. My husband says that while he eats his sandwich, the slices of bread tend to fall apart. They are “cakey” in texture (his words) and the sandwich is a bit difficult to eat as it becomes too flimsy. Why do you think this happened? My only idea is that it must have been the third rise. I did use bread flour and I may have added a little bit more to bring it to a kneadable consistency.
Thank you for this wonderful webpage, I will be trying many more of your recipes in the future!
Maria
Maria, the second rise is only supposed to be maximum of 1 hour (it actually only takes roughly 30 minutes when I do it).
I’ve made this a few times and I love the recipe! Anyway.. after the bread COMPLETELY cools down (several hours) it is much sturdier for sandwiches. If you can’t wait.. a little toasting goes a long way. Also try increasing the kneading time a little bit and you should get a little more structure 🙂
Thank you David. I will try kneading more. It makes sense. I did let it cool completely; we actually didn’t cut the loaf until the next day.
Sorry if this question has been asked already (9 pages of comments for such a lovely sounding recipe!)
Do you have an amount of olive oil to substitute the butter with?
Thank you!
Hi April, you need softened butter in this dough so I don’t suggest an olive oil substitute (liquid). You can try room temperature (solid) coconut oil though!
Hi! I use 2 Tbsp oil but you can substitute equal amounts of the fat. I make mine with olive oil all the time and it turns out wonderful. Today I am going to swap out the oil for butter for a change. Sally, thanks for including metric measurements in your recipe.
Hi!
Thank you for sharing this recipe!
Do you have any tips to know if it’s properly baked?
I left it in the oven ~35 minutes until it was golden on top and sounded hollow, but the bottom seems underbaked to me. I’m hesitant to eat it now… Any way to confirm if it’s good enough to eat? and if it’s not, would toasting it make it alright or do I have to toss it and start from scratch?
Thanks again!
Hi Nicole! Toasting will help cook the bottom of the slices, yes. IF you try the recipe again, feel free to use a thermometer. Yeast breads should reach 190°F at the center in order to be considered cooked through.
Made this twice in 2 days. Perfect for our family. Husband wanted to go to store to buy bread. Did this instead and whole family very very happy with the results. Also used the same yeast you did. Even with regular flour (didn’t have bread flour) this bread turned out great. Thanks!
Hi Sally,
I love your blog. Mafe your homemade strawberry cake with fresh strawberry for my son’s birthday. It was a hit. I’m currentky waiting for a 2nd rise for this bread. I followed your instruction as close as possible. However the dough is super soft that I can’t just simply picked it up from the bowl when I was about to shape it. The same dough consistency as the dinner roll, which still turned out delicious. Is this right? Most of bread recipes that I’ve tried always have to knead the dough to window-pane stage. But this dough is too soft to reach that stage even after kneading it for 20 mnts with a stand mixer.
Hi Angie! Thank you for trying my recipes. There are a lot of variances that go into the consistency of dough, even down to the weather and humidity in the air. This dough is very soft, but it shouldn’t be overly sticky. 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.
Ok. I’ll keep that in mind. The dough still rise just fine & the bread is soft. It’s just that since the dough was super soft, when it rose for the last time, it was floppy to the side, not rising tall
Wonderful recipe that was simple to make.
I did use an egg wash on top and added A mix of flax and sesame seeds for a little bit of crunch.
This is the most amazing recipe and even a beginner like me can make it work! I added rosemary at the last minute and that was great too. Thank you!
This recipe quickly became a staple in my home. I’m now making this sandwich bread every weekend. I’ve tried it plain, adding herbs and seasoning, with minced garlic or powder, and today with some onion flakes. It turns out great every time, and the recipe is so easy to follow. It makes me feel like a real baker when I pull it out of the oven! Thanks Sally ❤️
Hi Sally! Can I use normal room temperature water and milk if I am sure my yeast can be activated?
It is hard to warm the milk and water to the exact temperature of 110F.
How do you do that?
Hi Sarah! You can actually use cold, cool, or warm water/milk for yeasted doughs, including these. The only difference is how fast the dough will rise. Using cold water/milk, the dough will take quite awhile. With warm water/milk, it will take shorter (and those times are reflected in the recipe above). You don’t want either to be too hot where you can’t even touch it because that will kill the yeast. Just as long as they are warm (like bathwater), you’re good!
Thanks Sally for your reply!!
If I plan to leave the dough in the fridge for the first rise, then it wouldn’t matter if I use cold water and milk straight out of the fridge?
Hi Sally! Can I add raisins or chocolate chips to the bread? If yes, how many grams can I add and at which stage?
Hi Sarah, I suggest using the recipe for cinnamon swirl bread. You can add raisins and/or chocolate chips to the cinnamon sugar swirl.
Hi Sally! Thanks for your reply! I have enjoyed baking bread with your simply and yet delicious recipes.
Can I not add the 2 teaspoons of cinnamon?
Sally,
I am making this bread weekly now! No more buying bread from the store. I half the dough, bake a loaf and freeze a loaf for later in the week. I started using Red Star yeast, then tried a store brand yeast because it was cheaper. The bread didn’t rise as well and was heavy. I’m back to Red Star! It is so yummy! My family loves it! Thanks for all of your tips!
Hi Sally,
This sandwich bread tastes absolutely amazing! I love the soft and chewy texture to it too! Thank you so much for sharing wonderful recipes on your blog, they’ve definitely made me a much better baker than I was before!
Hi Sally, I loved how soft and fresh this bread turned out! But it went so quickly. If I wanted to make two loaves with this recipe, would I simply double all the ingredients and spilt the dough into two loaf pans? Or are there any other adjustments I’d need to make with the ingredients or technique?
Hi Hailey, For best results, we recommend making two separate batches. However, if you’re pressed on time and want to double in one bowl, see the recipe notes for detailed instructions.
I made this bread a few days ago and it came out amazing! It was so soft and fluffy. The only modification I made was I used canned coconut milk, because I usually don’t have regular milk on hand and didn’t want to run to the store, so I used what I had. Honestly, I would have never known if I didn’t make it myself! Another recipe of yours that’s been fail proof! Thanks again!
I love the taste and texture of this bread . I’ve made it several times. I’ve made another white bread recipe from brown eyed baker and prefer yours. However, mine bakes very flat. I’m not getting the rounded crust at the top. I wait for it to rise an inch above like the recipe says, but its deflating when I bake it. Am I overpoofing?
Hi Katie, We are so glad that you enjoy this sandwich bread recipe! I’d love to help you figure out the shape/deflating issue. This can happen if the dough over-proofs during that second rise. And it could be likely that the warm environment (for rising) is too warm. This means that the shaped dough is rising too fast, then easily deflates before/during/after baking. Next time, let it rise in a cooler environment. The slower rise will help guarantee a sturdier top.
Hi, I made this bread last weekend and it was amazing; thank you for the recipe! I’m interested in using this as a base for tomato basil bread. Do you think this recipe would work well for that (it is pretty soft) and what changes would I make to the recipe (how much tomato paste/basil, etc.)? Thanks for your help!
Hi Puja, I’m glad you enjoy this bread recipe! I wish I could help, but adding the tomato paste would require additional testing. Let me know if you try anything. For basil, you could definitely add a couple teaspoons of ground basil to the dough when you add the salt.
This is the best white bread I’ve ever made! Perfect everytime!
Hi Sally, I tried this recipe today and it resulted in hands-down the best bread I have made so far! The texture was smooth, the edges slightly crunchy, and an overall super airy bread. Needless to say, the family was super delighted 🙂
Look forward to exploring other wonderful items on your blog!
Your recipes never disappoint! I’ve tried a few other blogs and always regret it.
Hi Sally.
Your recipes are amazing and the white bread absolutely wonderful. The step-by-step instructions are so useful and the recipes always turn out beautiful. I am looking for a whole wheat bread and wondered if you had experimented using partial whole wheat flour with the bread flour in this recipe?
I always look forward to your new releases on youtube. Thanks so much for changing the way I see homemade bread.
Hi Rebecca, thanks so much for your positive feedback! We don’t recommend using whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour. At this time, we don’t have a sandwich bread recipe for whole wheat flour but you might be interested in our whole wheat rolls.
Sally … You are SUPER
The bread is amazing and the recipe was sooo easy …
Thank you so much for sharing such wonderful recipes!
Hi Sally,
I love your recipes. I’m a novice baker and your recipes and detailed elucidations are inspired. I was wondering if I could replace the all purpose flour with whole wheat flour and a tablespoon of wheat gluten. Thank you.
Hi Tia, thanks so much for your positive feedback! We don’t recommend using whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour. At this time, we don’t have a sandwich bread recipe for whole wheat flour but you might be interested in our whole wheat rolls.
I’ve had great results using half all purpose flour, half whole wheat. I also swap out the sugar for honey. The dough tends to be a little stickier and requires a bit more kneading to develop the gluten, but the results are phenomenal. I’ve done it 4 times so far and would highly recommend it.
This bread turned out picture perfect and tastey. This will be my go-to sandwich bread recipe.
Followed recipe exactly.
It has been more than a month and we have not purchased bread. I have been baking this bread every week. No more store bought bread. It feels so good to smell and have this bread fresh from the oven. We can’t even wait for it to cool down. I like the way you have described the steps. It came out perfect the first time I baked it. Even my four year old who does not like bread will request for this one every week. She call’s it Mamma bread. Thank you for the recipe.
Out of the other two sandwich bread recipes I’ve tried (a KAF and Joshua Weissman’s recipe), this is by far the best! I’ve made it twice and both times I’ve gotten consistent results. The bread has a nice texture, and holds together really well– similar to a store-bought bread. Thank you Sally for the best sandwich bread recipe!
This was my very first attempt at making sandwich bread, and (quite honestly) after looking at several recipes yours seemed to be best. I especially liked that it was only one loaf when others were two. Your video was really helpful and broke down everything perfectly. Once I watched, I got down to it, nearly following the recipe to a “T” ( my only alteration: I brushed some butter on the top of the bread right out of the oven). WOW! This bread is so amazing. Wonderful taste, amazing crust. Buttery and soft. My son and French husband (read: bread snob, lol) LOVED this bread. Didn’t even last 24 hours, and we only made one sandwich. The rest was just us eating the bread straight, without any butter. 🙂 I’m currently baking my second loaf, and I anticipate that I’ll be doing this every other day for quite a while. Thank you!!!
I have been trying to make cinnamon rolls for my husband for over 20 years. I found your website 2 days ago and I tried your recipe. My husband and neighbors couldn’t believe they were homemade. They thought I had brought them with me from Anchorage. I do not normally eat cinnamon rolls but they were so wonderful. Light, sweet but not too sweet, and so delicious. Here I am again making your amazing cinnamon rolls.
I haven’t bought a loaf of bread since I found this recipe. It makes an super tasty sandwich! One thing I’ve noticed is that I do sometimes need to put it back in the oven for an extra 5 minutes out of the pan to dry it out a little.
can i use the same receipe replacing all purpose flour with whole wheat flour?
Hi Sonal, We don’t recommend using whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour. At this time, we don’t have a sandwich bread recipe for whole wheat flour but you might be interested in our whole wheat rolls.
Hi! We just LOVE Sally’s Baking Addiction (Um… hello, pumpkin truffles?) so when I was looking for a different sandwich bread recipe, of COURSE this was where I came! I love that this recipe is done for a single loaf. We have a big family, and I usually use a double loaf pan, but this way is so versatile! I was able to do it entirely in my stand mixer! (Please don’t tell my grandmother that!!) And it was so quick & easy! Going to try cinnamon rolls with this recipe next! Keep up the AWESOME work! You’re the best!!!
Hi Sally!
I am 13 years old and have had an amazing summer baking recipes from your blog! I’ve made at least a dozen recipes so far! Thank you so much for providing such wonderful recipes! Last summer, It took me forever to make banana muffins, and now I’m baking homemade cinnamon buns!
Thank you so much for an amazing bread recipe! The bread is absolutely delicious! I love the soft, chewy texture! This bread was super easy to make and will certainly be gone before the end of the day! I’m looking forward to a grilled cheese sandwich with tomato soup!
Thanks,
Elizabeth D
Hi Sally, bread tastes great. One small problem, it raises perfect before cooking but when I take it out of the oven, the Top roundness flatted in. Also, when my dough rises, it’s kind of damp and has a lot of air bubbles in it.