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 regular butter or honey 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
- Cranberry Nut No-Knead 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 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 32-36 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
Reader Comments and Reviews
I gave it a five but I’m in the process of making it.
I just wanted to suggest turning the light on in the oven for a rising environment. I get ~88F when I do that.
Planning to make this soon…is there a bread slicing guide or knife you like to slice loaf breads?
Hi Tracy! We always use a sharp, serrated bread knife.
I use fresh milled flour and my dough is still very wet and wont pull away from the sides
Hi Deborah, you may need to add just a bit more flour. Add 1 Tablespoon more at a time until the dough starts to pull away from the sides.
I am anxious to try your sandwich bread recipe. I am not new to baking. So the ingredients and directions looked very favorable to me.
Amazing bread. Thank you!!
First time making sandwich bread here, and mine came out super dense and more like a scone bread. I did leave it to rise for too long the second time (was supposed to be for an hour, and ended up being probably over 3). Is that why it is so dense? It still tastes delicious, just not bread we will use for making sandwiches.
Hi Amber, the extended rise time is likely the culprit here. Over proofing the bread can cause the bread to collapse once baked, making the bread squat and dense. Thankfully that’s an easy fix for next time! Our Baking with Yeast Guide will be helpful, too. Thank you for giving this one a try!
Hi Sally. I love your recipes and use several of them. My grandson wants to make pullman loaves. Can this recipe be made in a pullman covered bread pan? Are any modifications needed? Thx.
Hi David, we’re not completely sure if this recipe would work in a pullman loaf pan because we haven’t tested it ourselves. It *shouldn’t* be a problem to use it as is, but again– we haven’t tested it. Let us know if you do give it a try!
After searching for a great bread recipe for some 30+ years I found this about 2 was ago. It’s fantastic light, great rise and the taste is awe…. However, I’ve been feeling slightly used and abused by my family since I made the 1st one. They request a fresh loaf daily lol which of course I quite willingly make for them, it’s a very easy bread recipe and bakes to perfection every time. Thanks for another recipe that is on demand here along with your Cinnamon Roll recipe.
Made this today and it was perfection!!!! The whole family loved it! It came out soft and fluffy!!
Hi how long does this usually last for? And what is the best way to store it
Hi Morgan, Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
What is oven temp? Not mentioned anywhere in entire post that I have seen.
Hi! Step 8. 350°F (177°C)
Can I just say thank you! This recipe came out amazing, light, fluffy, tasty, and my boys just want to eat this plain. Feels great to serve something healthier than store bought to my family.
Really like this bread. Its light and delicious.
This recipe was so simple and delicious! It’s impossible to wait for it to cool.
This is hands down the best bread recipe I have ever tried! I’ve baked three loaves in the last week, lol. We can’t get enough and it’s virtually impossible to mess up (key for a bread making novice like myself). Sliced and served warm with jam has become our morning routine. All the stars! ⭐️⭐️⭐️⭐️⭐️ Thank you so much!
I just made this and the same thing happened to me. Everything was going great and then it went flat in the oven.
Hi Kristen, we’re happy to help troubleshoot. It sounds like your dough could have been over-proofed. If it rises too long, it can collapse when baked, leading to a denser texture. Try letting the dough rise for a slightly shorter time next time, until just doubled in size. Our Baking with Yeast Guide will be a helpful resource to review, too. Thank you for trying this bread!
I know my bread wasn’t over profes since it was barley at the inch mark and I was keeping track of it plus it was only proofing a second time for 30 min only. And mine went flat as soon as I moved It to the lower rack of the oven. I was sooo sad because i was excepted to make it.
I love this recipe! I use it weekly.
Do you have approximate macros for your version? Thanks in advance 🙂
Hi Cherilyn! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Came out perfect. Very impressed with ease and accuracy of this recipe. This took grilled cheese night to the next level. Thankyou sally for the amazing recipe. It’s nice using organic flour for the family. 7 ingredients vs god knows what’s in store bread.
Great recipe. Easy to follow and the bread was yummy
Hello 🙂
Can you substitute the 2 tbs of sugar for 2 tbs of maple syrup or honey? Would that change any of the other components of the recipe? Thank you so much!
Hi CMedina, The same amount of honey should work. Follow the same directions. Let us know if you give it a try!
This recipe was fantastic. I made it without a mixer and it turned out great! Will definitely be making again in the future
Turned out decent, but I think I need to adjust my recipe a bit. Didn’t rise as much as I had hoped and was a bit too gooey the next day. Also might do with a touch more salt and sugar
Just baked this. The absolute easiest and best sandwich bread I’ve baked! So good! Will be baking it every week.
Makes great rolls as well – no mixer needed, mix with a danish dough whisk until shaggy, let sit 15 mins after mixing before kneeding, need 5-10 mins, doesn’t take long
This so easy and good! I’ve been making sourdough bread and love it; sometimes I just want a piece of good soft yummy bread. This hits the spot. Can’t wait for my son to try it, he’ll think I’m a rockstar! Thank you, Sally.
This was my first time baking bread. I received a stand mixer as a gift and did all of the mixing and kneading in it. It came out perfectly! It tastes amazing and slices really well for sandwiches, toast, etc. I’ll be making this recipe on repeat. For anyone wondering, I used almond milk and it worked just fine.
This recipe was perfect! The softest sandwich bread I’ve ever made! Even the crust was soft!
I’ve been making this recipe once a week for over a year now. It is so easy for a beginner baker, and it accommodates many variations. My favourite so far has been a honey spelt version (sub 1c flour for 1c spelt flour, sub sugar for honey). I often replace the butter with vegetable oil to cut costs and/or make it vegan, which results in a slightly less buttery crumb. The loaf stays nice and soft for a couple of days. Slicing and freezing is a great way to keep it fresh for longer than that.
This may be a silly question, but can I substitute butter for lard? I have basically an endless supply.
Hi Janelle, I’m sure you could.
I’ve been making my own bread for 2 years. Using the no knead recipe make in the Dutch oven. This isn’t a comparable bread. This is perfect. I dont think I’ll ever make that recipe again. I’m on my 3 rd loaf. This was so good I tried Sally’s dinner roll and pizza crust tecipes too and they are perfect. I mDe the pizza twice now. Totally amazing.
So happy to read this, Krista! Thank you for giving this recipe a try.
This bread is delicious! Cannot wait to make it again!!