Easy Homemade Sandwich Bread Recipe

I finally nailed a perfect loaf at home with this Homemade Sandwich Bread, and the pantry-friendly approach had me rethinking everything I buy at the store.

I never thought making a sandwich loaf would change my lunches but it did. This Homemade Sandwich Bread started as a curiosity project and turned into my go to Easy White Bread Recipe for school sandwiches and late night toast.

Using plain bread flour or all purpose flour and a bit of instant yeast you get unexpected texture and that perfect slice ability, crust not too loud but still has character. I screw up the kneading sometimes, forget a rising time and yet it comes out forgiving, like bread that forgives me.

Try it and you wont look at store loaves the same.

Ingredients

• Flour builds the loaf, gives carbohydrates and some protein, bread flour makes it chewier
• Instant yeast wakes quickly, produces carbon dioxide and flavor, dont overdo the amount
• Milk adds fat and protein, helps browning, makes crumb softer and taste a bit richer
• Water hydrates the flour, activates yeast, controls dough stiffness so it shapes easier
• Sugar feeds the yeast, adds slight sweetness and improves crust color, use modestly though
• Butter gives tenderness and flavor, adds calories and fat, makes loaf richer and softer
• Salt adds flavor and controls yeast activity, egg gives richness and helps browning

Ingredient Quantities

• 3 cups bread flour or all purpose flour
• 2 1/4 teaspoons instant yeast (one 7 g packet)
• 1 cup warm milk (about 110 F)
• 1/4 cup warm water (about 110 F)
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter softened
• 1 1/2 teaspoons fine salt
• 1 large egg (optional, for richer dough)
• 1 to 2 tablespoons melted butter for brushing, optional
• Oil or cooking spray for greasing the bowl, optional

How to Make this

1. Warm the liquids: heat 1 cup milk and 1/4 cup water to about 110 F, stir in 2 tablespoons sugar, then sprinkle 2 1/4 teaspoons instant yeast on top and wait 3 to 5 minutes until it’s foamy. If nothing foams the yeast might be dead, toss it and start over.

2. Mix wet and fats: stir in 2 tablespoons softened unsalted butter and 1 large egg (if using) into the foamy liquid so the fat gets evenly distributed.

3. Combine dry: in a big bowl whisk together 3 cups bread or all purpose flour and 1 1/2 teaspoons fine salt, then add the liquid mixture and stir with a wooden spoon until a shaggy dough forms. Add a little more flour or water by tablespoons only if dough looks totally dry or way too wet.

4. Knead: turn dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or knead 5 to 6 minutes in a stand mixer with a dough hook. The dough should be tacky but not sticking all over your hands. Dont overflour, a slightly sticky loaf bakes better.

5. First rise: oil a clean bowl or spray it with cooking spray, place the dough in it, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. A quick test: poke it gently, if the dent springs back slowly it’s ready.

6. Shape the loaf: punch the dough down gently to deflate, turn onto a floured surface, flatten into a rectangle and roll up tightly from the short side, pinch the seam and tuck the ends to make a neat loaf.

7. Proof in pan: grease a 9×5 loaf pan, place the loaf seam side down in the pan, cover and let rise until the dough is about 1 inch above the rim or doubled, about 45 to 60 minutes. Meanwhile preheat oven to 350 F so it’s ready when the loaf finishes rising.

8. Bake: place the pan in the middle rack and bake 30 to 35 minutes until golden brown and the loaf sounds hollow when tapped or an instant read thermometer reads about 190 F. If the top browns too fast tent loosely with foil.

9. Finish and cool: remove from oven and immediately brush the top with 1 to 2 tablespoons melted butter if you want a softer crust, let it cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing so the crumb sets.

Equipment Needed

1. 9×5 loaf pan (lightly greased)
2. Large mixing bowl
3. Small saucepan or microwave-safe measuring cup to warm milk and water
4. Measuring cups and spoons
5. Instant-read thermometer (check 110 F for yeast and ~190 F for doneness)
6. Wooden spoon or sturdy spatula for stirring the shaggy dough
7. Bench scraper or dough scraper for shaping and handling dough
8. Stand mixer with dough hook (optional, saves your arms when kneading but you dont need it)
9. Wire cooling rack to cool the loaf so the crumb sets
10. Pastry brush plus plastic wrap or a clean kitchen towel for covering during rises

FAQ

Easy Homemade Sandwich Bread Recipe Substitutions and Variations

• 3 cups bread flour or all purpose flour → If you only have all purpose flour add 1 tablespoon vital wheat gluten to the 3 cups to mimic bread flour; if you dont have that just use AP but the loaf will be a bit softer and less chewy.
• 2 1/4 teaspoons instant yeast → Use active dry yeast at about 2 3/4 teaspoons, dissolve it in the warm water and let it proof 5 to 10 minutes until foamy before mixing.
• 1 cup warm milk → Swap for unsweetened soy milk, oat milk, or almond milk warmed to the same temp, or use 1 cup water plus 1 tablespoon melted butter for a richer feel.
• 2 tablespoons unsalted butter softened → Replace with 2 tablespoons neutral oil like canola or vegetable, or use softened margarine; brush the top with a little oil if you dont have melted butter.

Pro Tips

1) Always check the yeast early. Mix a little warm liquid and sugar with the yeast and wait for it to foam. If it doesnt foam dont keep going, start over. Dead yeast ruins a loaf and you dont wanna waste time.

2) Resist the urge to add a ton more flour. A slightly tacky dough gives a softer, better crumb. Use lightly oiled hands or a bench scraper to handle sticky dough instead of chucking in extra flour till it feels stiff.

3) Make your proofing spot predictable. A slightly warm, draft free place works best, or the oven with only the light on. If you want more humidity put a small pan of hot water nearby. Poke the dough gently to check readiness, not by guessing.

4) Finish smart so the loaf stays good. Brush melted butter right out of the oven for a softer crust or egg wash before baking for shine, tent loosely with foil if it browns too fast, and let the loaf cool completely before slicing or the crumb will be gummy. An instant read thermometer saves you guessing.