Sandwich bread can be made at home with just 7 ingredients—flour, yeast, sugar, salt, butter, water and milk. The bread is soft and much better than store-bought bread!

sandwich bread loaf with slices cut off the end

Back to school season is creeping up on us and that means making sandwiches for the kiddos (and yourself!) Homemade sandwich bread is incredibly simple to make at home and tastes better than anything you’d get at the store! Make this loaf on Sunday and have fresh sandwich bread for the week!

Why this recipe works: This sandwich bread recipes yield a soft loaf that has a golden, flavorful crust. It requires only 7 ingredients and 1 loaf pan. You can make it ahead of time and freeze the bread too!

labeled bowls of ingredients for sandwich bread

Step by step instructions

  1. Prep the dough: Whisk together warm water, warm milk, yeast and sugar. Let mixture sit for 5 minutes.
  2. Add melted butter, salt and 1 cup flour to the mixture. Stir ingredients together for 30 seconds in a stand mixer with a dough hook. Add 1 cup flour and mix for 2 minutes. Add last 1 cup flour and mix again on medium speed for 2 minutes until the dough pulls away from the sides of the bowl.
  3. Knead the dough: Either keep kneading the dough in the mixer on medium speed for 2 minutes or by hand on a floured surface for 2 minutes.
  4. First rise: Transfer dough to a lightly greased bowl. Cover and allow dough to rise for 1 to 2 hours.
  5. Form the loaf: Punch the dough down and transfer it to a lightly floured work surface. Use a rolling pin to shape dough into a large 15-inch by 8-inch rectangle. Starting at the short end, roll the dough into an 8-inch log. Place log into a lightly greased 9-inch by 5-inch loaf pan.
  6. Second rise: Cover the loaf pan with a clean kitchen cloth. Allow dough to rise for 1 hour.
  7. Bake the bread: Preheat the oven to 350° F. Bake bread for 30 to 35 minutes or until the top of the loaf is a nice golden color. Allow to cool in the pan for 10 minutes before slicing and serving.

Don’t have a stand mixer? You can make this recipe in a mixing bowl with a wooden spoon, then knead the dough by hand!

step by step photos making sandwich bread in stand mixer with knead hook
step by step photos how to make sandwich bread dough rising in bowl and loaf pan

How climate affects bread making

This here is a biggy! I swear every time I make bread I learn something new. I have lived on the coast Connecticut where there are humid summer days and in Denver, Colorado, where it is incredibly dry. This affects bread making. If you are baking in the summer in a humid climate, you may need to add up to 1/4 cup more flour in order for the dough to come together. The dough should be slightly sticky and soft. If it’s not pulling away from the bowl, that’s your cue to add more flour 1 Tablespoon at a time. If you are baking in a dry climate, you may need more warm water. If the dough is too dry and not forming a cohesive ball, add 1 Tablespoon of water at a time.

High altitude notes

Fun fact: bread rises more quickly at high altitude, which means sandwich bread will be ready to eat sooner! The first rise will likely take closer to 1 hour instead of 2. The dough should double in size. The second rise may be closer to 45 minutes. The dough loaf should rise 1 inch above the rim of the loaf pan. This information is based off a test done in Denver, CO (altitude 5,280 feet).

sandwich bread loaf sliced up on marble surface with pink kitchen cloth

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast? Yes, however rise times will be longer if you use active dry yeast.

What’s the best flour for sandwich bread? Either all purpose flour or bread flour (or half and half). All purpose flour yields a soft sandwich bread whereas bread flour creates a slightly chewier texture. I do not recommend whole wheat flour because it has a different amount of gluten that won’t work well for this recipe.

How to freeze sandwich bread dough: After rolling the dough into a log and before the second rise, place the dough in a loaf pan, cover tightly and freeze for up to 3 months. Let the dough defrost in the refrigerator before bringing to room temperature. Allow the dough to rise for 3 or 4 hours before baking according to instructions.

How to store homemade sandwich bread: Store in a bread bag or cover the loaf pan tightly. Bread will keep at room temperature for 3 days or in the refrigerator for 1 week.

Related recipes

Here are some of my favorite bread recipes to make at home!

sandwich bread loaf with slices cut off the end

While buying bread at the supermarket is incredibly convenient, I encourage you to try making your bread at home. You know the ingredients that are in your bread and how it’s being made. Plus, it tastes a lot better than any store-bought bread I have eaten!

This bread is perfect for making sandwiches, but it also makes a nice toast to have a breakfast. What will you make with your sandwich bread? Show me on social media by tagging @ifyougiveablondeakitchen.

sandwich bread loaf slices on profile

Sandwich Bread

Sandwich bread can be made at home with just 7 ingredients—flour, yeast, sugar, salt, butter, water and milk. The bread is soft and much better than store-bought bread!

Ingredients

  • ¾ cup (180 mL) warm water,, approximately 110° F
  • ¼ cup (60 mL) warm whole milk,, approximately 110° F (low-fat milk works too)
  • 2 ¼ teaspoons instant yeast, (one yeast packet)
  • 2 Tablespoons (25 g) granulated sugar
  • 4 Tablespoons unsalted butter,, melted
  • 1 ½ teaspoons salt
  • 3 cups (375 g) all purpose flour, (or bread flour)

Instructions 

  • Prep the dough: In the bowl of a stand mixer, whisk together warm water, warm milk, instant yeast and sugar. Let mixture sit for 5 minutes.
  • Add melted butter, salt and 1 cup flour to the mixture. Attach dough hook to mixer and stir ingredients together on low speed, about 30 seconds. Scrape down the sides of the bowl with a spatula and add 1 cup flour. Turn mixer to medium speed and mix for 2 minutes. Add 1 cup flour and mix again on medium speed for 2 minutes until the dough starts forming a ball on pulls away from the sides of the bowl.
  • Knead the dough: Either keep kneading the dough in the mixer on medium speed for 2 minutes or by hand on a floured surface for 2 minutes.
  • First rise: Transfer dough to a lightly greased bowl. Cover with a clean kitchen cloth or plastic wrap and allow dough to rise for 1 to 2 hours or until doubled in size.
  • Form the loaf: Punch the dough down to release air. Transfer to a lightly floured work surface. Use a floured rolling pin to shape dough into a large rectangle—roughly 15-inches by 8-inches (it doesn't have to be perfect). Starting at the short end, roll the dough into an 8-inch log. Place log into a lightly greased 9-inch by 5-inch loaf pan.
  • Second rise: Cover the loaf pan with a clean kitchen cloth. Allow dough to rise for 1 hour.
  • Bake the bread: Preheat the oven to 350° F. Bake bread for 30 to 35 minutes or until the top of the loaf is a nice golden color and when tapped gently the loaf sounds hollow. Allow to cool in the pan for 10 minutes before slicing and serving.

Notes

How to store homemade sandwich bread: Store in a bread bag or cover the loaf pan tightly. Bread will keep at room temperature for 3 days or in the refrigerator for 1 week.
How to freeze sandwich bread dough: After rolling the dough into a log and before the second rise, place the dough in a loaf pan, cover tightly and freeze for up to 3 months. Let the dough defrost in the refrigerator before bringing to room temperature. Allow the dough to rise for 3 or 4 hours before baking according to instructions.
Serving: 1slice, Calories: 124kcal, Carbohydrates: 20g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 222mg, Potassium: 46mg, Fiber: 1g, Sugar: 2g, Vitamin A: 94IU, Calcium: 9mg, Iron: 1mg

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