Sandwich Bread Recipe

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.

Sandwich Bread

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.

Prep: 3h20min

Total: 4h

Yield: 1

Ingredients:

• 1 cup (240ml) water, warmed to about 110°F
• 1/4 cup (60ml) whole milk, warmed to about 110°F
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (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 1/3 cups (416g) all-purpose flour or bread flour (spooned & leveled)*

Instruction:

1. 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. Keep the dough in the mixer and beat for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
4. 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. 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. 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 for 30-34 minutes or until golden brown on top. 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°F (90°C). 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.

Classic Sandwich Bread

Made with all of the ingredients that make homemade white bread superior to storebought — butter, milk, and high-quality flour — this sandwich bread recipe is our version of a classic, perfected. The soft and tender interior makes this loaf ideal for sandwiches, toast, or even French toast. It’s a timeless recipe you’ll come back to time and time again.

Prep: 12min

Total: 2h42min

Yield: 16

Serving Size: 43g

Nutrition Facts: servingSize 43g, calories 120 calories, Carbohydrate 19g, Cholesterol 10mg, Fiber 1g, Protein 3g, Sodium 190mg, Sugar 2g, Fat 3g, Saturated Fat 2g, Trans Fat 0g

Ingredients:

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (113g) milk (skim 1% 2% or whole your choice)*
• 1/2 to 2/3 cup (113g to 152g) hot water enough to make a soft smooth dough* (see “tips” below)
• 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
• 2 tablespoons (25g) granulated sugar
• 1 1/4 teaspoons (8g) salt
• 1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

Instruction:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., In a large bowl, combine all of the ingredients. Mix and knead everything together — by hand, mixer, or bread machine set on the dough cycle — until you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at medium-low speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), knead the dough for about 6 to 8 minutes, until it forms a smooth ball. , Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If you’re using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it’s doubled in bulk, perhaps an additional 30 minutes or so., Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8″ log., Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1″ above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F., Bake the bread for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf)., Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

World’s Easiest Homemade Sandwich Bread

One hour start to finish is all you need to make the World’s Easiest Homemade Sandwich Bread. Don’t have a stand mixer? No problem! Just knead by hand in a couple minutes. With only 5 pantry ingredients, this recipe is so easy and thrifty, resulting in soft tender loaves of bread every time!

Prep: 5min

Total: 60min

Yield: 32

Serving Size: 1 serving

Nutrition Facts: calories 104 kcal, Carbohydrate 19 g, Protein 3 g, Fat 2 g, Saturated Fat 1 g, Sodium 219 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 6 cups all purpose flour (, scooped and leveled)
• 2 tablespoons instant or active dry yeast
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt ( (or 1 1/2 teaspoons table salt))
• 2 cups very warm water ( (about 120 degrees F))
• 1/4 cup extra-virgin olive oil (, divided)

Instruction:

1. In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Then add in the water and 2 tablespoons of the olive oil; mix together with a sturdy wooden spoon until a shaggy dough forms.
2. Turn out onto a clean surface and knead until the dough comes together and becomes smooth, about 4 minutes.
3. Form a smooth dough ball and return to the mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.
4. Divide the dough in half and form into two loaf shapes; place loaves into two standard-size loaf pans.
5. Drizzle each with a tablespoon of the remaining olive oil, then slash the tops of the loaves about 1/4-inch deep with a sharp knife.
6. Place loaves on the middle rack of a cold oven with a pan of hot tap water on the rack below it.
7. Close the oven, set the heat at 400 degrees F, and start a timer for 40 minutes.
8. After 40 minutes, remove the pans from the oven, carefully transfer bread out of the pans and onto a cooling rack to cool completely.
9. Slice and enjoy!

How To Make Supermarket Bread (Sandwich Loaf Bread)

FAQ

What is the best bread to make sandwiches?

1. Bread Rolls. A roll is a small and fluffy piece of bread that can be eaten on its own or used to make a sandwich. …
2. Brioches. Brioche is a sweeter option that works with almost everything. …
3. Wraps. …
4. Sourdoughs. …
5. Oil-Based Loaves. …
6. Baguettes.

What is the difference between plain bread and sandwich bread?

Is homemade sandwich bread better?

Is sandwich bread and white bread same?