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. I tried this recipe. Pretty easy but my bread was too soft in the center and difficult to slice. Any ideas as to what went wrong

    1. Hi CP, It’s possible the loaf wasn’t finished baking. If the loaf was still warm you may simply want to wait for it to cool down a little longer. The longer it cools, the more the center can “set” and the neater your slices will be. I recommend a very sharp serrated knife. Hope this helps!

  2. I had the same problem with softness/gooey texture, but it firmed up later. The taste was soooo good.

  3. In the notes section you mentioned that all purpose flour can be replaced by bread flour, but I did mine with wheat flour. It did not rise as much as yours did and the loaf seemed to get further flattened after baking it. What alterations to the recipe would be needed if the all purpose flour is replaced with wheat flour?

    1. Hi Audrey, I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour. I don’t have a sandwich bread recipe for whole wheat flour at this time but you might be interested in my whole wheat rolls.

  4. I’ve made this recipe five times now in the last few weeks and really like the simplicity. I measure my ingredients by weight whenever possible which caused me to have to adjust some parts of the recipe. Here’s what worked for me:
    – Instant yeast was noticeably more effective than regular yeast even after giving the regular yeast ample extra time for both rises.
    – Every time I made the dough (measuring the flour out by the weight listed in the recipe), it was way too sticky/wet. I had to add a 100-125g more flour which still created a pretty moist but manageable dough.
    – I had my best luck using a 10×6 loaf pan. That little bit of extra room really helped the dough get a great rise before baking and made it closer in size to a grocery store loaf of sandwich bread.
    – Finally I made the loaf twice with just regular bread flour and then the other times with varying degrees of wheat flour (again, had to increase overall amount of flour on all loaves, regardless of type of flour). I got amazing results for flavor and texture subbing 150g of wheat flour in place of bread flour. Still got a great rise, bake, etc, and delicious flavor/texture.

    Can’t wait to try more recipes from this site!

  5. Hi Sally! I finally got around to making this sandwich bread. I can’t believe how delicious and soft it is, sooo better than store bought. Thank you for another great recipe☺️

  6. Made this today and everyone loved it! My husband had it with butter, my toddler with jam and for me, olive oil & balsamic vinegar! Thanks for the recipe!

  7. Dewi Yuniathi says:

    My family love this, we eat alot when freshly bake. But on second day it’s mostly smell like alcohol. And sometimes it’s get dense in the bottom. Wondering if I do something wrong?
    We live in Singapore, so a bit hot. I use bread flour and active dry yeast. I use warm water. I mostly let it proof for 1 hour then 45 min the second proof. I bake it 36 – 37 min, because if I do follow the recipe for 34 min its look like undertake (very dense in the bottom). Thank you

  8. Wendy Sprague says:

    Absolutely perfect! Super easy recipe, dough feels luscious to the touch (is it just me, or do other people love the feel or working with dough? 🙂 The bread is delicate and delicious. With the whole COVID 19 thing, we were out of bread and I was to lazy to run to the store so I just turned to Sally for a wonderful recipe! Glad I did! This will be my go to white bread recipe.

    Tip: If you want your bread to proof faster or in colder weather try heating a damp dish towel in the microwave, then set the bowl with the dough in it on top of the hot towel in the microwave. It creates a warm humid environment and cuts the rise time in half. Caution: You can overproof it!

  9. My husband will be perfectly happy if I never buy another loaf of bread! Perfect and so easy to make! Thanks Sally!

  10. Excellent every time! Thank you!

  11. Purnima Sharma says:

    I tried it today. The dough was very sticky with the amount of water and milk that’s mentioned. I had to add some extra flour to it. The result was great!

  12. I just made this bread with plant based ingredients. We are vegan so I didn’t have any milk or butter. I used soy milk instead and plant based butter and it worked beautifully! Thanks for the recipe!

  13. Definitely five stars. My picky mom and picky siblings loved it make it five stars. I have made homemade loads of bread in past and it ended up in the trash. Now it’s being eaten instead. It’s perfect thanks Sally I have made great bread that wasn’t a quick bread thanks to your brilliance and testing efforts.

  14. Baking this for the 3rd time. I’m currently in the 1st proof of the 3rd time. Haha. Now reading comments.
    Weighed out all my portions, my dough is sticky too!! I wish I’d seen some of these comments to add another 100g cuz kneading it was like playing with slime 🙁 but to be fair my first two tries came out really well, I guess my 4th try will be the one with more dough.

  15. What pan material and height is the proper pan to use? I have glass Pyrex 9x5x3. Is that too shallow?

    1. Hi Stephanie, You can your glass loaf pan. The bread may take a few extra minutes. Same oven temperature.

  16. This was such a disappointment. I tried the recipe twice – both times, the dough was WAY too sticky and it never came together. I knead by hand and the dough stuck to every surface even after 30 minutes of kneading, while adding tablespoon-by-tablespoon of flour. I am wary of adding too much flour because a dense dough is a disaster but I cannot imagine that a recipe can be so off. I had to discard batch 1, batch 2 – I am waiting to see what happens to it.

    I noticed that a lot of the comments have given this recipe 5 stars, despite the issues with the dough – pretty surprised with this. I want a recipe (and a dough) that’s foolproof – this isn’t it ! Sorry.

    1. Hi GP, thank you so much for trying this recipe and for your feedback. I wonder if, by chance, the butter was simply too soft and created a greasy dough? Regardless, sorry you were disappointed.

      1. Thanks for responding so quickly, Sally, but the issue was not the butter – that was regular room temperature! I checked through the comments, many recommend adding additional 100-150 grams of flour – that’s nearly 30% more than what your recipe calls for !

  17. The bread is delicious! It was my first time making sandwich bread, and initially I wasn’t sure if it was going to work (other recipes had failed/didn’t taste good), but it all came together really well! Big big thanks for including the conversion for metric, it was really really helpful – although it did need a bit more flour but it was easily solved.
    Cant wait to make more of this and try more recipes. Thank you Sally, for such phenomenal recipe!

  18. Hi Sally,
    Have made the recipe twice, the 1st time my bread sank but the next time it turned out perfect in taste, texture and softness. My tin is a bit bigger so it didn’t get height. We all enjoyed the freshly baked bread. Thank you for your step by step guidance.

    Would like to ask if I can increase the APF so that the dough fits my 10.5/4/3.5 inch tin??

    1. Hi Sandipa, glad you enjoy this bread recipe! You could try 1.5x-ing this dough recipe for a larger loaf or add more flour to help bulk up the dough.

      1. Thanks Sally for your prompt response.
        Maybe will add 1/2 or 1 cup extra flour to bulk it up. Do I need to add any other ingredient??

  19. Hello, I made this bread last night for the first time and it was amazing. My husband said please put it on the weekly menu for his work sandwiches. Even though it turned out stella, I still had some issues: while I’m kneading/mixing the dough with my mixer it takes much longer for my dough to come away from the sides and cling to the hook and secondly my 2nd proofing takes more like 2-3 hours to achieve 1″ above the pan…….any thoughts? I am also measuring the ingredients with a scale.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carolyn, So happy you enjoyed the bread! What type of yeast did you use? Platinum Yeast by Red Star is an instant yeast, rise times will be slightly longer using active dry yeast.

      1. Hi Sally,
        I’m using SAF instant yeast and I am getting the foam top. Somewhere in the mixing it doesn’t work. I even tried to make the butter not too soft. The dough is just pillowy/wet not dense looking like yours. Then I wonder if it’s taking a long time to for the dough to the knead to the hook maybe I don’t need the extra 2 minutes of hand kneading thereafter. Do you think I would be better off mixing until thoroughly combined and then knead by hand and not focus on the dough coming together on the hook?

  20. I just baked this bread and it is delicious! I totally understand the other comments about the dough being a little wet. I solved this by making sure my surface was floured and my hands stayed floured during the whole process. This helped a lot and prevented me from needing to “add/mix in” flour.

  21. Thank you so much for this recipe. This was the first time I tried baking a bread loaf. It came out very good. We cut it into slices while it was still warm so there were issues with the slices staying whole as the bread was very very soft. I guess letting it cool completely will help.
    My question: can I substitute ground oats for some amount of all purpose flour? If yes, then what else do I need to take care of. I would also like to try using different grains like buckwheat, Ragi, amaranth etc. any pointers on baking a bread with these mixed grains will be much appreciated!
    Thanks a lot!

    1. Hi Keerat, I’m so glad that you enjoyed this bread recipe. I’ve never tested it with alternative grains, but you can certainly try to replace some of the all-purpose flour with your favorite. Keep in mind that you may want to slightly reduce the amount of water/milk since these grains won’t soak up as much moisture as regular flour. Let me know how it turns out.

  22. This is my first try at sandwich bread and the results is pretty amazing! It’s so soft! I have to add extra flour as the dough as too sticky.. the proofing time is much reduced as I am in hot and humid Singapore. I baked at 175 degree Celsius at bottom of the oven.. the bread portion in the bread tin did not brown even though I baked additional 5 mins… but the puffed up top looks nice and brown just like yours in the video. Will definitely try baking this again!

  23. I have made this sandwich bread twice and both time I have had to beat the dough more than the two minutes according to the instructions. The first time I thought my butter was too soft, so the second time I made sure it was more firmer. Both time it took about 6 minutes for it to pull away from the bowl.
    Both times it turned out to be delicious bread. Just wondering if I am doing something wrong.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dorothy, If the bread turned out well then you didn’t do anything wrong. Could simply be a different type of mixer!

  24. Jennifer Nuno says:

    I want to make this in mini loaf pans (tiny bread pieces for small sandwiches) do I need to do anything different aside from dividing the dough into each small pan? I e never made any kind of bread before, so I don’t want to just assume

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jennifer, You shouldn’t need to do anything different. The bake time will be less. They will be finished baking when golden brown on top.

  25. Hi Sally! I absolutely love all your recipes and I’m going to try out this sandwich read recipe soon. My loaf tin is a jumbo sized one – 11 × 6 inch (I want to bake a large sized loaf). Approximately how much should I increase the flour? And should I proportionately increase the measurements of all the other ingredients too? Thank you!

    1. Hi Jeena, thank you so much! Unfortunately it’s hard for me to say without testing the recipe that way myself. You may want to make 1.5 batches of this dough to yield enough for your size pan. Let me know how it goes!

      1. Thanks alot, Sally! Yes, I’ll do that and let you know how it goes 🙂

  26. Hi Sally,
    I don’t have a rectangular bread loaf tin. However I have a regular circular aluminium tin generally used for baking cakes. Can I bake the bread in this shape? If yes, how should I shape and let proof for the second time?

    1. Hi Adele, I’m unsure how to adapt this recipe to fit the size pan you need but you could certainly try using this dough to make rolls instead. Divide the dough into about 16 even portions, roll into balls as I instruct with my dinner rolls recipe, then arrange in two 9 inch cake pans. The 2nd rise, bake time, and temperature would be similar to my dinner rolls.

      1. Wow! I highly appreciate your super swift reply. It’s midnight here, and I was planning to make the bread tomorrow for lunch. Your reply definitely helps me plan ahead. As for the suggestion, thank you I will try shaping the dough like dinner rolls.

  27. Hi Sally! I am a beginner baker and absolutely love your recipes with all information! I made this bread today and everything looked perfect up until baking. Once in the oven the center sank in. What did I do wrong?

    1. Hi Michele! Thank you so much for trying this sandwich bread recipe. A couple things that may have gone wrong– first, over-proofing. If the dough rises for too long in either rise step, the baked bread could deflate. Keep a close eye on rise times and don’t place the dough in an overly warm spot. Second, the loaf may have been under-baked. A few extra minutes in the oven can help for next time.

      1. Thanks for the advise! Can’t wait to try it again taking this into consideration!

  28. Sonja Young says:

    I’ve been making this recipe during quarantine for my family and it’s amazing!!! I read the other reviews about the sticky dough and was a little bit nervous to try it. I have had zero issue with sticky dough and I have probably made about 10 loaves. I haven’t had to add more flour or anything. My family LOVES it and I have started making it for friends. It’s now my go to recipe.

  29. Chikkanayak Lokesh says:

    Sally . I am first time baker. The bread came out excellent my family and I loved it. Just wonder how I can make it firmer in the middle. Other wise it was fantastic recipe. Thanks to you for posting.

  30. Jean-Pierre Lavictoire says:

    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.

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