Making your own sandwich bread at home might sound intimidating, but once you try this recipe, you’ll realize how simple and rewarding it is. This bread offers a soft, buttery crumb and a chewy crust that strikes just the right balance. The process takes some time mainly because of the rising, but the hands-on work is straightforward, and the results will elevate every sandwich, toast, or snack you prepare.
Why You’ll Love This Sandwich Bread
You’ll appreciate this bread for its softness inside, combined with a lightly crisp crust that adds texture without being tough. It’s buttery enough to taste rich but not overpowering, making it a versatile base for everything from peanut butter and jelly to gourmet grilled cheese. The chewy texture means it holds up well even when loaded with moist fillings, so no soggy sandwiches here.
Another reason you’ll keep coming back to this recipe is how few ingredients it requires—just seven simple pantry basics—and how adaptable it is. You can customize it slightly by switching out flours or adjusting the sugar for your taste. Plus, with clear steps that anyone can follow, even if you’re new to bread baking, it’s an approachable way to start making homemade bread.
Ingredients You’ll Need for Sandwich Bread
To make this delicious loaf, you only need a handful of common ingredients. Here’s what you’ll gather before you start:
- 1 cup (240ml) warm water (about 110°F or 43°C)
- 1/4 cup (60ml) warm whole milk (about 110°F or 43°C)
- 2 and 1/4 teaspoons (7g) instant yeast (one 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 (420–430g) all-purpose or bread flour, plus more as needed
How to Make Your Sandwich Bread
Start by mixing the warm water, warm milk, yeast, and sugar in your mixer’s bowl or a large bowl if mixing by hand. Let this mixture rest for about 5 minutes to allow the yeast to activate — you’ll notice it become bubbly and alive.
Next, add the softened butter, salt, and one cup of flour. Mix slowly for about 30 seconds, then scrape down the sides of the bowl. Add another cup of flour and mix on medium speed until the mixture looks fairly combined, even if you see bits of butter. Finally, add the rest of the flour and beat until the dough pulls away from the sides of the bowl, about two minutes.
If you don’t have a stand mixer, no worries—use a sturdy spoon or spatula and your muscles! Kneading by hand works well too but will require some effort.
Now, knead the dough either in the mixer on medium speed for 5 to 8 minutes or by hand on a floured surface for the same time. You want the dough to be soft but elastic, not sticky or dry. If it’s too sticky, sprinkle a little more flour as needed, but avoid adding too much.
To check if the dough is ready, do the “windowpane test”: pull a small piece and stretch it gently. If it stretches thin without tearing, it’s perfect.
Next, place the dough in a lightly greased bowl, turn it to coat all sides, and cover it. Let it rise in a warm spot until it doubles in size—this usually takes about 1 to 2 hours.
Once risen, gently punch the dough down to release the air. Flour your surface, hands, and rolling pin lightly, then roll the dough into a rectangle roughly 8 by 15 inches. Don’t worry if the edges aren’t perfect.
Roll the dough up into a log about 8 inches long, and place it into a greased 9×5-inch loaf pan.
Cover the pan and let the dough rise again until it reaches about an inch above the pan’s edge. This second rise takes about an hour.
Meanwhile, preheat your oven to 350°F (177°C) and adjust the rack to the lower third.
Bake your bread for 32 to 36 minutes. If it browns too fast on top, loosely cover with foil partway through baking. The loaf is done when it sounds hollow when tapped or registers 195–200°F (90–93°C) on a thermometer.
Let it cool a few minutes in the pan before transferring to a rack. You can slice it warm or wait until it cools completely for neater slices.
How to Serve Your Sandwich Bread
Your freshly baked sandwich bread is incredibly versatile and easy to serve. Slice it thick or thin depending on your preference and what you plan to make.
It’s perfect for classic sandwiches, toasted with butter and jam, or used as a base for more elaborate creations like veggie stacks or chicken salad. Because of its soft texture and mild flavor, it pairs wonderfully with both savory and sweet toppings.
For breakfast, you can lightly toast slices and spread with your favorite nut butter or honey. Lunch sandwiches made with this bread hold up well without getting soggy, making them ideal for packed lunches.
If you want to dress it up, lightly brushing slices with melted butter and toasting them can add an irresistible golden crunch. Serve alongside soups, salads, or as a simple snack.
Expert Tips for Baking Perfect Sandwich Bread
To get the best results, use warm liquids to activate the yeast, but be careful not to overheat — water or milk that’s too hot can kill the yeast and stop your bread from rising.
When kneading, less flour is better — the dough should be tacky, not dry. Adding too much flour makes the bread dense and tough. If you find the dough sticky, add flour a teaspoon at a time.
For rising, a slightly warm environment helps the dough grow quickly. If your kitchen is cold, place the dough bowl inside your oven with just the light on — it creates a nice warm spot.
If you don’t have a thermometer, the hollow sound when tapping the loaf is a great way to check doneness.
To avoid a hard crust, tent your bread with foil if it browns too fast. Letting the bread cool completely before slicing ensures clean cuts and better texture.
Don’t rush the rising steps—good bread takes time, and patience pays off in flavor and texture.
How to Store Your Sandwich Bread
To keep your bread fresh, store it tightly wrapped at room temperature, where it will last about 5 to 6 days.
If you want to extend its life, keep it in the refrigerator for up to 10 days, though refrigeration can sometimes dry bread out slightly.
For longer storage, slice the loaf and freeze the slices in a sealed bag. When you want bread, just toast or thaw slices as needed. This method preserves freshness and texture better than freezing the whole loaf.
Avoid leaving bread uncovered, as it will dry out quickly and lose softness.
Variations on This Sandwich Bread
You can customize this recipe in several ways to suit your taste or dietary needs. For a whole wheat version, substitute half of the all-purpose flour with whole wheat flour to add nuttiness and extra fiber.
Adding herbs like rosemary, thyme, or oregano during mixing gives the bread a fragrant, savory touch that pairs well with cheeses or deli meats.
If you like a slightly sweet bread, try adding a tablespoon of honey or maple syrup instead of sugar.
For a richer loaf, replace some of the water with milk or even buttermilk for extra tenderness and flavor.
You can also experiment with seeds like sesame or poppy sprinkled on top before baking for added crunch and appearance.
Frequently Asked Questions About Sandwich Bread
What kind of yeast should I use for this bread?
Instant yeast works best because it activates quickly and doesn’t require proofing in water first. If you only have active dry yeast, you can use it but dissolve it in the warm water before mixing the dough.
Can I use all-purpose flour or should I use bread flour?
Both work well, but bread flour has more protein, which helps develop gluten and creates a chewier texture. If you only have all-purpose flour, your bread will still be soft and delicious.
How do I know when the bread is fully baked?
You can tap the loaf — if it sounds hollow, it’s done. An instant-read thermometer should register between 195°F and 200°F (90–93°C) in the center.
Can I make this dough in advance?
Yes! You can prepare the dough, do the first rise, then refrigerate it overnight before shaping and doing the second rise. This slows fermentation and can improve flavor.
How should I store leftover bread?
Keep it wrapped tightly at room temperature for up to 6 days or refrigerate for up to 10 days. Freezing slices works best for longer storage.
Sandwich Bread
Equipment
- 9×5-inch loaf pan
- Mixing Bowl
- Stand Mixer (optional)
Ingredients
- 1 cup warm water (about 110°F or 43°C)
- 1/4 cup warm whole milk (about 110°F or 43°C)
- 2 1/4 teaspoons instant yeast (one standard packet, 7g)
- 2 tablespoons granulated sugar (25g)
- 4 tablespoons unsalted butter softened to room temperature (56g)
- 1 1/2 teaspoons salt
- 3 1/3 cups all-purpose or bread flour (420–430g), plus more as needed
Instructions
- In a large bowl or mixer’s bowl, combine warm water, warm milk, yeast, and sugar. Let it rest for about 5 minutes until bubbly.
- Add softened butter, salt, and one cup of flour. Mix on low for 30 seconds, then add another cup of flour and mix on medium speed until combined.
- Add the remaining flour gradually until the dough pulls away from the sides of the bowl, about two minutes.
- Knead the dough for 5 to 8 minutes until soft and elastic. If sticky, add a little more flour as needed.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
- Punch the dough down, then roll it into a rectangle (8 by 15 inches). Roll it up into a log and place it in a greased 9×5-inch loaf pan.
- Cover and let it rise again until it reaches about an inch above the pan, about an hour.
- Preheat the oven to 350°F (177°C). Bake the bread for 32 to 36 minutes until golden brown and sounds hollow when tapped.
- Let it cool in the pan for a few minutes before transferring to a rack. Slice warm or cool completely for neater slices.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!