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

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


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. 


  • 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)*


  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.


  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


  1. Hi Sally! I’m trying to make a high-fiber bread. Do you think this recipe will work if I use whole wheat flour and sub a portion for coconut or garbanzo flour?

    1. It won’t. I recommend finding a recipe that is formulated for either (or both) flours.

  2. I don’t own a loaf pan. Would the recipe still work if I bake in a tray instead?

    1. I have tried about 6 different bread recipes since the pandemic started. This is the last one I’ll be trying. It’s by far the best. Already making a second loaf less than 24 hours after making the first one!

  3. I have a yeast question: Because of the “Great Yeast Shortage of 2020,” I got SAF instant yeast from a restaurant friend of mine. I usually use Red Star active in the jar. In researching how I use the SAF yeast, I see you do not mix instant in the liquid (no proofing) but mix with the dry ingredients, then add liquid. The Red Star Platinum instructions say the same thing. In your Sandwich Bread recipe, you mix the instant yeast in the liquid. Can you tell me why you do that instead of putting it in the dry ingredients? I am trying to get is all straight. Thanks very much!

    1. Hi Lisa, for most bread recipes, I find it’s best practice to dissolve the yeast (instant or active) in warm liquid first. (This depends on the recipe, of course.) Just helps prove the yeast isn’t expired.

  4. This is the best white bread recipe we have ever had. Got the recommendation from my brother who tried it first and loved it! I have doubled the recipe each time (just used a larger mixing bowl) and had perfect success. So glad to have found this. My whole family loves it and I don’t think we can go back to store bought white bread. We love homemade whole wheat bread as well, but it’s nice to have a variety. Thanks for an awesome recipe. I love the rolling technique too- never made a bread recipe like that (that wasn’t for cinnamon rolls!) makes the bread so fluffy and delicious! 🙂

  5. Can I use Skim Milk in place of whole? My family doesn’t drink whole milk so I do not keep it on hand. Would any adjustments need made to sub skim milk?

    1. Hi Alamee, I have used 1% milk while making this recipe several times now and it has come out just as well as when I used whole milk the first time around.

  6. I cannot get this recipe to work? I’ve tried twice, and I keep ending up with absolute soup! Completely un-kneadable. I measured everything with a scale, my butter was perfectly softened to room temp, I measured the temperature of the liquids with the a thermometer, and I used a stand mixer as instructed. Any ideas what could be going wrong?

    1. Hi Faith, I’m glad to help. There are a lot of variances that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a knead-able consistency. Just remember that the dough is supposed to be a little soft, so don’t over-flour it.

    2. Randydeluxe says:

      I also got a sticky soup and found that just adding a lot more flour fixed it right up.

  7. Would the recipe work if I used 1/2 all-purpose and 1/2 whole wheat flour? Thanks for your detailed recipes.

    1. Hi Pavithra, you’re welcome! See my recipe note for details.

  8. Stephanie Lao says:

    hey sally! thanks for the recipe!
    i was just curious, why does this bread work with just 2 minutes of kneading? i’ve made some other breads before and usually require anywhere from 7-10 minutes kneading for the gluten to develop properly. is this 2 minutes method deliberate? what happens if you do it longer than 2? i’m curious to know if theres a difference!

    thank you!

    1. Hi Stephanie! I find the loaf tastes pretty dense if I knead for much longer.

  9. LaForge, Isabel D. says:

    Hi, Sally. Thank you for this recipe It’s terrific. I have never made bread before and decided to try something new during this quarantine. My grandchildren loved it. One question: can I make dinner rolls with this recipe? How would I do this?
    Thank you again.

    1. Sure can! In step 6 punch down the dough, form into individual rolls, and continue with second rise. I’m unsure of the bake time needed. Or you can follow my recipe for dinner rolls.

  10. Wonderful Sally! I made my second loaf today. Thank you.

  11. Sally, I made your Sandwich Bread after using the basic King Arthur’s recipe for the last year. There are slight differences but I thought I’d try it, glad I did. We decided it’s The One! Any little thing that makes getting thru this pandemic a bit better is worth a lot! Next, the Lemon Pudding Cakes, and Cinnamon Swirl Bread..I have time 😉
    Is this in your cookbook?
    Mixing it up & (hopefully) Rising

    1. I’m so happy you enjoyed this bread, Joni! Most recipes in my cookbooks live exclusively in the books 🙂

  12. I have made this recipe probably 10 times now (usually doubling or tripling to make more at once) – I’m making a batch as I type! It has turned out excellent every time, and has saved me from having to go to the store more than necessary since we are a bread eatin’ family like no other!

    1. Hi Sally,
      Is there any substitute for milk and butter? As my son is allergic to dairy.
      Thank you!

  13. Hi Sally, I love your recipe and have enjoyed baking fresh bread quite a bit lately. It always tastes great and comes out fluffy and chewy, but I can’t seem to get the beautiful domed top. I let it go through the 2nd rise for at least an hour and sometimes a little longer trying to get it up to one inch. It’s got a rounded top when it goes into the oven and when it comes out, but then always goes flat or misshapen upon cooling. Any idea what I might be doing wrong? I’m using AP flour, and I’m always afraid of over or under-proofing. It also usually hangs over the ends of the pan, like kind of bakes over the edges. Any ideas? Thanks so much for the great recipe!

    1. Hi Stephanie, I’m so glad that you enjoy this sandwich bread recipe. Thank you for the feedback! I’d love to help you figure out the shape/deflating issue. This can happen is 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.

  14. I have made this twice now. First time I think I used too much flour. It was kind of dense. tasted AMAZING but dense and got dry really easy. This time I used my scale and went by 375g and added a teeny bit as needed. Both times, the top sinks in as soon as I transfer to the over from its warm rise spot. Could the rise spot be TOO warm? Whats happening to my top? the taste is INCREDIBLE, but Im just not getting that nice round top. Any suggestions? (I use active dry yeast and activate it. The rises all went great though)

    1. Hi Katie, so glad you tried this homemade bread recipe. I’m glad you enjoy how it tastes! It’s likely that warm environment is too warm. This means that the shaped dough is rising too fast, then easily deflates. Next time, let it rise in a cooler environment. The slower rise will help guarantee a sturdier top.

  15. Amazing recipe! This is my first try baking bread and it worked just perfect. Thank you Sally, you saved us through Quarantine.

  16. Kaitlyn Zick says:

    Thanks Sally! I actually made it again this morning and found the gluten didn’t develop enough during kneading. I took my time with kneading it and it turned out GREAT! I am making your poptarts as I type 🙂 always loved your blog so much and made MANY recipes but during quarantine I am extra grateful for you sharing your talents!

  17. I have not had much luck with making sandwich bread but this recipe made all the difference. It turned out picture-perfect, tender yet firm (and especially tasty warm out of the oven with a little butter). I will definitely be making this one again.

  18. This is my go-to bread! It tastes so good. I’ve also experimented with a few substitutions…for all of you who are wondering, here are some things I’ve tried that work pretty well. (I didn’t try all at the same time, of course!) I’ve tried:
    1) doubling the recipe,
    2) using 1 cup whole wheat flour and 2 cups all purpose,
    3) substituting canola oil for butter (butter tastes better but canola oil works),
    4) making this into a cinnamon roll loaf, and
    5) using it for cinnamon buns. I doubled the recipe and used half for a loaf of bread and half for a tray of cinnamon rolls…it’s my timesaver way to get bread and cinnamon rolls done at one time! If you want the best cinnamon rolls use one of Sally’s other recipes, but if you are short on time try this!

  19. Michelle B says:

    Just getting started converting my family to real bread since I have time on my hands! I can only find fresh yeast at a local bakery. I measure the precise amount of ingredients and then find the dough to be ways too sticky. (Is that due to the extra moisture in the yeast???) I then add up to about a half cup of flour one table spoon at a time as I’m kneading to get to the right consistency. What am I doing wrong? I looked around your site and others and no one gives a reduced measurement of liquids to account for the fresh yeast. What’s your advice? Thanks!

    1. Hi Michelle, Fresh/cake yeast is difficult to find where I live so I don’t use it in my recipes. But this is a good conversion chart that I link to in my Baking with Yeast Guide:

  20. If you have always been intimidated by yeast baking (like me) this should be your ‘starter’ recipe. My bread came out soft, fluffy, tall and beautiful the first time I made it, all without a stand mixer! It is possible! I live in humid Texas and was concerned when I kept having to add flour for the dough to put away from the bowl as I stirred. I also had to add more flour as I kneaded my dough to keep it from sticking. I just kept at it until it looked like what I saw in the video. I am so confident in my bread making ability now which is something I never thought I would say! Trust the process! Make the bread! P.S. Thanks to the folks for posting alternatives/variations with this dough that will work. I want to try subbing olive oil for butter to see how that works. I will report back!

  21. Jasmine Song says:

    Tried this recipe for the first time. It was very easy to follow, very fool-proof, and turned out amazing! The inside was very fluffy and soft, even though I used all-purpose flour. The taste was perfect: a wonderful balance of butter, salt, and milk.

  22. Hi Sally
    Delicious! Only had cake flour, but was fine. Only problem, the standard yeast packets we get in South Africa are 10gms. The first rise was too quick, and did it late evening intending to refrigerate the shaped loaf overnight, but it rose to the top of the tin in about half an hour in the fridge! And the kitchen was cold.
    This morning the top had sunk a bit, and didnt recover when out of fridge. Anyway, it tasted good, and nice texture.
    How do I increace the recipe for a 30cm loaf pan? I’ve googled to see if there is a recipe, but no joy.

  23. Wonderful! Mine did not brown as much as I wanted (even though I left it uncovered in the oven for 10+ minutes longer than instructed), but it’s delicious, nonetheless.

    1. Can i braid this dough and bake it??

  24. Hi! I loooove your artisan bread and make it almost every day. I want to make sandwich bread too but Mr. Nutrition husband wants it to have extra nutrients in it. Help. Can I add this stuff he’s talking about (wheat germ, chia seeds, flax, oats, etc.) willy nilly or do you have a recipe for 7 grain bread or anything that you like?

    1. Hi Mary, I have not tried adding any extra nutrients to this recipe. You can try my whole wheat rolls if you think he would approve of those! 🙂

  25. Just made this yesterday. Was a bit sceptical if it would turn out well as the dough was wet. I used almost 4 cups of flour in the end to get the dough to shape. I used vegetable oil instead of butter and reduced the salt to 1 teaspoon only. Surprisingly the family ate it up! Bread making has always intimidated me before but thanks to you Sally, I found it really easy and straightforward. I live in Malaysia where it’s really hot and humid so my rise times were comparably shorter. Only required 1 hour for the first rise and about 20 minutes for the second. Thank you so much for the recipe. Just wondering if it’s feasible to spread shredded cheese right before rolling it up to make a cheese loaf? Would the bread structure hold?

    1. Hi Yamunaa, so glad you loved this bread. Bread baking certainly takes a lot of trial and error. Yes, you can add shredded cheese to the dough right before rolling it up. OR you can try my super soft cheese bread. A favorite, for sure!

  26. Can I use an 8.5 x 4.5 size loaf pan?

    1. Hi Trish, you can, yes. Roll the dough out to be a little smaller than 8×15 inches in step 6. The loaf will be taller and require a little more time in the oven.

  27. My dear Sally, you are awesome. Thank you very much for the amazing recipe. My hi loved the bread. I’m a hobby baker but not for the bread. As I live in hot and humid country I added more flour(may be around 1/2 cup). And I did all by my hand. I will be a your fan forever. Thank you and wish you all the best.

  28. Priyanka Tandon says:

    Hi Sally,
    The bread turned out amazing… I have tried other recipes never managed but with ur recipe I actually made bread that was nice.. my family loved the taste… the only thing that is happening is first rise is beautiful then when I knead again the second rise is also good but not as high as the first one and once I bake it goes flat from top the round shape disappears… why do u think this could be happening

  29. Thank you for this recipe. I’ve made it twice now and it’s phenomenal. I really appreciated all of the little tips you included as well. You are awesome. Thanks again

  30. Can I bake in a 8×4” loaf pan instead? If so, will baking time differ?

    1. Hi Terrilyn, you can. Roll the dough out to be a little smaller than 8×15 inches in step 6. The loaf will be taller and require a little more time in the oven.

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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