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
After the 2nd rise my dough split on top. What did I do wrong?
I have tried quite a few recipes for simple white bread with inconsistent results- usually too heavy and dense. I used Platinum Red Star yeast today and today I baked the perfect loaf. Not sure it was the yeast but I’m not goig back to the other brands.
Turned out great !
I don’t have a mixer so I had to knead the dough by hand. I’m so proud of myself. My family is obsessed with this recipe. We moved from France to Canada and the bread from our local bakery is terrible and expensive. I’ll Never buy bad bread again.
I used yoghurt instead of milk and honey instead of sugar. I also put a pan of water in my oven. The bread turned out very soft and tasty. The only problem was the bottom. Even with 40 minutes of baking my loaf had a white bottom.
I’m currently waiting on my oven to preheat so I can bake my first loaf while my second rises. I absolutely LOVE this recipe and it makes the best bread I’ve ever had! We have an ice storm coming and this bread will definitely come in handy. Sally thank you for these wonderful recipes! I refuse to go to anyone else now
I have made many loaves of bread. Most taste good but get crumbly too quickly. This has good taste, holds together for sandwiches and toast, and acts like. Sandwich bread. I’ll be making it often. Thank you for sharing it . We only need one loaf at time. This one is it.
We are so glad you love this sandwich bread, Tina! Thanks for giving this recipe a try.
Finally. After trying so many recipes, I was pretty vexed. But then, tried Sally’s Baking Addiction and here it is!! Tried and true – this delicious, yet easy and basic, bread recipe. No more store bought! Fabulous results every single time. A family favorite.
Bravo, Sally!!
We’re so happy it was a hit, Karen! Thanks for giving this bread a try.
Could you use a 5 by 9 loaf pan to bake this bread in?
Hi AG, That is the size we bake this bread in.
This was the best loaf of bread I’ve ever made!! Buttery, fluffy, the crust is even soft. I doubled the entire recipe (and missed your note), still came out perfect!!! This will be used weekly!!
I’ve never made bread before in my life. A friend of mine gave me this recipe to start with. I can’t say enough great things. It came out fluffy and so tasty. I measured all my ingredients on a scale since I’m new and I think that is what made it easier for me being new into this journey.
I also want to say I have made this with both instant and active yeast. The rise time slightly carried by about 20 minutes for me but I made sure my active yeast was nice and bloomed before putting the rest together.
I did the recipe up to step 6 then put it in the fridge overnight then took it out the next day. When I baked it the next day it didn’t rise much, is this because I left it out to rise for too long?
Hi Clare, did the bread rise again after you took it out of the fridge? You want it to rise for at least an hour or two before baking. Allow to rise until it’s about 1 inch above the top of the loaf pan.
Thanks fir giving me the confidence to make bread! It’s delicious and perfect for sandwiches and toast. I love toast…
Recipe was simple, easy to follow. Bread turned out delicious. However we found it too sweet for our liking.
Will definitely make again though
Fantastic recipe! Made 3 loaves yesterday! Thank you so much! your site is amazing 10/10 my weekly loaf.
I have near done bread with a 2nd rise and rolling it before the pan! This was so perfect!!
This recipe was so easy to follow and my family loved it! I am new to making bread, this was my second time. It came out a little dense, could you help me with the possible reasons?
Hi Lisa, are you spooning and leveling your flour? Did you happen to substitute any whole wheat flour? If the bread seemed dense, your dough could have been over-proofed. Try letting the dough rise for a slightly shorter time next time, until just doubled in size. Our baking with yeast guide may be a helpful resource as well. Thank you for giving this recipe a try!
This bread is dangerously delicious. I’m sure it’ll taste even better once I actually make a sandwich with it, haha. Whatever I’m thinking of baking, I ALWAYS check Sally’s recipes. Always tasty and easy to follow instructions. Thank you, Sally!
I agree with the above poster that this is an excellent site to go to for recipes I find it still reliable and pretty much something I can count on to be delicious and exactly what it says it’s going to be.
Can I make this in a 13 x 4? If not, is there a common conversion?
Hi Emily, 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!
I tried this today, and it didn’t rise enough to make a “full” slice. I’d love to see some conversions, since we usually go through slightly more bread that a 9×5 makes!
Love love love this recipie! 10/10 will make again!
I love this recipe!
I’m making it so often. Can I double the recipe to make 2 loaves?
Hi Courtney! We recommend making two batches for best results.
Have you tried this with a gluten free flour at all?
We haven’t, Mallory, let us know if you do.
Absolutely amazing!! All your recipes always turn out and are so delicious
This is the only bread recipe I use! So good! What are the nutritional facts?
Thank you!
Hi Natalie, 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
Would it work to swap all-or a portion-of the flour for white whole wheat flour?
Hi Jessica, many readers have reported success with swapping half of the flour for white whole wheat. We haven’t tested it ourselves, but it sounds like it should work. Let us know how it goes for you!
best bread. im eating it rn
sally is a queen fr
my first ever bread loaf
This recipe was amazing! It was so simple to follow, and I did just have to add some extra flour since my dough was super sticky which I think might have been my own measuring errors. Thanks for this amazing recipe!!
I had to add some more flour. It was still pretty thin. Is that because I used low fat milk instead of the whole milk? I am new to making bread so I’d love to know what could have caused this. I am excited to try it!
Hi JH! You’re not necessarily doing anything wrong– a lot of factors go into this such as mixing time, speed, weather, yeast, and temperature of water. Feel free to add a little more flour to make a soft, yet workable dough.
We love this sandwich bread! However the last few times it’s been a little crumbly after baked. Any tips? I’m sure it’s something I’m doing wrong!
Hi Jordan! Could it be over-baked? Or maybe there’s too much flour in the dough… How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Hi Sally,
This is my go to sandwich bread recipe! I love it! Quick question, have you tried using buttermilk instead of whole milk in this recipe? If so, should I adjust any measurements?
Hi Isabel, Yes, you can use buttermilk. Enjoy!
This came out seriously PHENOMENAL!!! This was my first time ever making bread, and it came out SO soft and perfect. I followed the recipe exactly but my loaf only needed 25 min. Will be making this 100 more times !