Sandwich Bread

Homemade sandwich bread is soft, slightly chewy, and perfect for everything from grilled cheese to classic deli sandwiches. Made with simple pantry staples, this bread has a golden crust and a fluffy interior, offering comfort and satisfaction in every slice.

Why You’ll Love This Recipe

• Easy for beginners and rewarding for seasoned bakers
• Uses basic ingredients most people already have
• Versatile—great for sandwiches, toast, or French toast
• Freezes well for make-ahead convenience
• No preservatives or additives

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Warm water
• Warm milk
• Instant or active dry yeast
• Granulated sugar
• Salt
• Softened butter
• All-purpose or bread flour

Directions

this recipe

1. Combine warm water, milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Add softened butter, salt, and flour gradually, mixing until dough forms.
3. Knead dough on a floured surface or with a mixer until smooth and elastic (5–8 minutes).
4. Place dough in a greased bowl, cover, and let rise in a warm area until doubled, about 1–2 hours.
5. Punch down dough and shape into a loaf. Place into a greased 9×5 inch loaf pan.
6. Let rise again until the dough crowns about 1 inch over the rim, about 1 hour.
7. Bake at 350°F (175°C) for 32–36 minutes or until golden and sounds hollow when tapped.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

• Servings: 1 loaf (approximately 20–24 slices)
• Prep time: 20 minutes
• Rising time: 2–3 hours
• Baking time: 32–36 minutes
• Total time: Around 3.5 to 4 hours

Variations

• Replace sugar with honey for a touch of natural sweetness
• Use part whole wheat flour for added fiber and a nutty flavor
• Add herbs, garlic powder, or shredded cheese for a savory twist
• Top with oats or seeds before baking for texture and appearance

Storage / Reheating

• Store at room temperature in an airtight bag for up to 5 days
• Refrigerate for up to 10 days (may dry out slightly faster)
• Freeze slices or whole loaf for up to 3 months
• To reheat, warm slices in a toaster or oven at 325°F for 5–10 minutes

FAQs

What’s the best flour to use for sandwich bread?

All-purpose or bread flour both work well. Bread flour gives more chew and structure.

Can I use all water and skip the milk?

Yes, but the milk adds tenderness and flavor. Water-only versions are slightly less rich.

Do I need a stand mixer to knead the dough?

No, you can knead by hand. It just takes a bit more time and elbow grease.

How do I know when my dough has risen enough?

It should double in size and leave an indent when gently pressed with a fingertip.

Can I double the recipe to make two loaves?

Yes, just ensure your mixer or bowl can handle the volume and bake each loaf in its own pan.

Why did my bread collapse after baking?

This can happen if the dough over-proofed or was underbaked. Stick to the recommended rise and baking times.

What’s the purpose of sugar in this recipe?

It feeds the yeast and adds slight sweetness. You can reduce or replace it if desired.

Can I make this bread gluten-free?

This recipe is not ideal for gluten-free flour substitutions without other modifications.

Why is my crust too hard or too soft?

Too hard: overbaked or oven too hot. Too soft: underbaked or stored while still warm.

Do I need to brush the top with butter after baking?

It’s optional but helps soften the crust and adds a bit of shine.

Conclusion

This sandwich bread recipe is everything you need in a homemade loaf—easy to make, wonderfully fluffy, and full of fresh-baked flavor. It’s a fantastic staple for any home baker, ready to elevate your sandwiches and toast to the next level. Give it a try and enjoy the satisfaction of baking your own bread from scratch.

Print