Simply Sandwich Bread

With step-by-step pictures, a full video tutorial, and plenty of helpful tips, learn how to make simple white sandwich bread using a few baking ingredients like flour, water, yeast, salt, and milk. Bread flour promises a super soft interior with an extra chewy crust. This recipe yields 1 loaf, so it’s perfect if you only have 1 loaf pan. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs. 

homemade sandwich bread

This recipe is brought to you in partnership with Red Star Yeast🙂

It’s finally time I teach you how to make sandwich bread. This is a basic staple in any bread baker’s repertoire, but it’s also a recipe that shouldn’t be overlooked. There’s nothing on earth quite like homemade bread and my recipe is loaf perfection– rising tall, tasting buttery-soft, and making the most epic sandwiches. It’s truthfully the best homemade bread I’ve ever tasted and it all comes from just 7 ingredients. And if you’re nervous to bake with yeast, I guarantee you will finally feel confident with this no-fuss recipe.

This Sandwich Bread Is:

  • Soft white bread with an extra chewy exterior
  • Crisp right out of the oven!
  • Made from 7 easy ingredients
  • Golden brown with a super impressive rise
  • Extraordinary on its own or as the base of a sandwich
  • Simple to make
  • Easy to make-ahead or freeze

Looking for a no yeast alternative? Here’s my no yeast bread.

white sandwich bread cut into slices

Sandwich Bread Video Tutorial

Just 1 Loaf of Bread

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

turkey sandwich with homemade sandwich bread

How to Make Sandwich Bread

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

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

Baking With Yeast Guide

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

2 images of yeast for bread dough

flour in a measuring cup and bread dough in a bowl

Sandwich Bread Ingredients

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

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

After you make the dough, let it rise. Then, punch it down to release the air:

2 images of bread dough that has risen

Roll it out into an 8×15 inch rectangle:

white sandwich bread dough rolled into a rectangle

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

2 images of sandwich bread dough shaped in a loaf pan

Bake until golden brown, about 30-34 minutes.

sandwich bread loaf in baking pan

Uses for Homemade Sandwich Bread

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

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

slices of white sandwich bread

More Easy Bread Recipes

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homemade sandwich bread

Sandwich Bread

  • Author: Sally
  • Prep Time: 3 hours, 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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. Elizabeth D says:

    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!

    Elizabeth D

  2. 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!!!

  3. 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.

    1. can i use the same receipe replacing all purpose flour with whole wheat flour?

      1. Stephanie @ Sally's Baking Addiction says:

        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.

  4. Stephanie Daub says:

    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.

  5. 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!!!

  6. Hi Sally! Can I use a glass (9×5) loaf pan to make this?

    1. Stephanie @ Sally's Baking Addiction says:

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

  7. Brayden Reimann says:

    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!

  8. Rency Crasto says:

    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.

  9. Brenda l Schmidt says:

    This bread turned out picture perfect and tastey. This will be my go-to sandwich bread recipe.
    Followed recipe exactly.

  10. 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.

    1. Hilari @ Sally's Baking Addiction says:

      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.

    2. 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.

  11. 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.

    1. Stephanie @ Sally's Baking Addiction says:

      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.

      1. Sally … You are SUPER
        The bread is amazing and the recipe was sooo easy …
        Thank you so much for sharing such wonderful recipes!

  12. Your recipes never disappoint! I’ve tried a few other blogs and always regret it.

  13. 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!

  14. This is the best white bread I’ve ever made! Perfect everytime!

  15. Hi Sally,
    I’ve been trying to master bread for years. My nagging issue is a dense, cake-like texture. I had good success with your recipe in that the bread was actually edible! But it’s still more like cake than bread. I’ve had a read of your yeast guide, and I can’t see where I’m going wrong. Any pointers to troubleshoot this problem? As I say, I’m not new to bread but this problem has me stumped.

    1. I forgot to mention, I use raw milk (straight from the cow basically), 00 flour, and active dry yeast.

  16. 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!

    1. 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.

  17. 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?

    1. Stephanie @ Sally's Baking Addiction says:

      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.

  18. 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!

  19. 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?

    1. Stephanie @ Sally's Baking Addiction says:

      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.

  20. Do you need to score the bread right before baking it?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Donna, no need to score the bread prior to baking.

  21. 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!

  22. 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!

  23. Hi Sally! Can I add raisins or chocolate chips to the bread? If yes, how many grams can I add and at which stage?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, I suggest using the recipe for cinnamon swirl bread. You can add raisins and/or chocolate chips to the cinnamon sugar swirl.

      1. 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?

  24. 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?

    1. 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!

      1. 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?

  25. 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 ❤️

  26. 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!

  27. 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.

  28. 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.

    1. 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.

      1. 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

  29. 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!

  30. 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!

    1. 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.

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