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There is something truly magical about baking your own bread, and this Sandwich Bread Recipe brings that magic right into your kitchen with a wonderfully soft crumb, tender crust, and a subtle sweetness that elevates every sandwich you make. It’s a simple, comforting loaf that feels like a warm hug, perfect for everything from classic ham and cheese to adventurous veggie stacks. If you’ve ever wanted to create bakery-quality bread at home, this recipe is your new best friend, guiding you through each step to a beautifully golden loaf that slices effortlessly and tastes incredible.

Ingredients You’ll Need

The image is split into two parts. On the left, there is a turquoise measuring cup full of white flour, placed on a white marbled surface, with a red and white checkered cloth next to it. On the right, there is a smooth, round ball of dough sitting in a clear glass bowl, also on a white marbled surface. Both parts focus on simple baking ingredients with clear textures: the flour is powdery and loose, while the dough is dense and soft. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this Sandwich Bread Recipe is delightfully straightforward because the ingredients are simple yet essential. Each component plays a key role in creating the perfect texture, flavor, and color that make this bread irresistibly good.

Water (1 cup, warmed to 110°F): Activates the yeast and creates the perfect dough consistency.
Whole milk (1/4 cup, warmed to 110°F): Adds richness and helps produce a soft crumb.
Platinum Yeast from Red Star (2 and 1/4 teaspoons): Reliable instant yeast that ensures a great rise.
Granulated sugar (2 Tablespoons): Feeds the yeast and lends a slight sweetness to the bread.
Unsalted butter (4 Tablespoons, softened): Brings moisture and tenderness to each slice.
Salt (1 and 1/2 teaspoons): Balances flavor and strengthens the dough structure.
All-purpose or bread flour (3 and 1/3 cups, plus more): The foundation of your bread, providing structure and chew.

How to Make Sandwich Bread Recipe

Step 1: Prepare the dough

Start by combining the warm water, warm milk, yeast, and sugar in your mixer bowl fitted with the dough hook. This blend awakens the yeast and begins the magic of your bread rising. After a brief 5-minute rest, you’ll add butter, salt, and the flour in stages, mixing until everything just comes together. If you don’t have a mixer, don’t worry—using a wooden spoon and some elbow grease works just fine!

Step 2: Knead the dough

Kneading is the heart of any great bread, so keep your hands ready. Whether you continue with the mixer or turn to kneading by hand, spend 5 to 8 minutes developing that smooth, elastic dough. If it feels sticky, sprinkle just a little flour at a time—you want it tacky but not dry. Don’t forget the “windowpane test,” stretching a piece of dough until thin enough for light to shine through without tearing; that’s how you know it’s perfect!

Step 3: First rise

Coat a large bowl with olive oil or nonstick spray to prevent sticking, nestle your dough inside, and cover. Let it rise for 1 to 2 hours in a warm spot until it has doubled in size. This patient waiting rewards you with a beautifully airy loaf, full of lightness and flavor.

Step 4: Shape the bread

After the first rise, punch down the dough gently to release air, then roll it out on a lightly floured surface into about an 8 by 15-inch rectangle. It doesn’t have to be perfect! Roll it up into a log and place it in a greased 9 by 5-inch loaf pan. This shaping step is crucial for that signature sandwich bread appearance and texture.

Step 5: Second rise

Cover your shaped dough and let it rise again until it passes the top of the loaf pan by about an inch—usually about an hour. This final rise is what creates the lovely domed shape and fluffy interior we all crave.

Step 6: Bake to perfection

Move your oven rack lower and preheat to 350°F (177°C). Bake your loaf for 32 to 36 minutes until the top turns a gorgeous golden brown. If it browns too fast, tent with foil. To check if it’s done, give a gentle tap—if it sounds hollow, or measures 195 to 200°F internally with a thermometer, your bread is ready to come out and cool.

Step 7: Cool and enjoy

Let the bread cool briefly in the pan, then transfer to a wire rack to cool completely before slicing. This cooling step sets the crumb and prevents the loaf from becoming gummy.

How to Serve Sandwich Bread Recipe

A loaf of bread is shown with multiple slices partially separated and leaned against each other. The crust is golden brown and looks crisp, while the inside is soft, white, and fluffy with a light texture. The bread sits on a red and white checkered cloth resting on a white marbled surface. Green herbs are faintly visible near the cloth. The lighting highlights the bread’s soft texture and crust color clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While this bread shines on its own, adding a thin spread of butter, garlic herb butter, or a dab of creamy aioli brings out its richness beautifully. Sprinkling a little flaky sea salt on top of your sandwich adds a lovely crunch and flavor punch.

Side Dishes

This sandwich bread pairs perfectly with fresh garden salads, tomato soup, or even a creamy coleslaw. Its light but sturdy texture makes it ideal for soaking up sauces or adding balance to heartier sides.

Creative Ways to Present

Try toasting slices and using them as a base for open-faced sandwiches topped with ripe avocado, smoked salmon, or roasted veggies. For gatherings, cut into bite-sized cubes to make mini sandwiches or finger food that’s both elegant and approachable.

Make Ahead and Storage

Storing Leftovers

Keep leftover sandwich bread fresh by wrapping it tightly in plastic wrap or placing it in an airtight container at room temperature. It maintains softness for up to 6 days, making it an excellent candidate for sandwiches all week long.

Freezing

If you’re not going to finish the loaf within a few days, slice it first and freeze the slices in a sealed freezer bag. This Sandwich Bread Recipe freezes wonderfully without losing its texture or flavor, allowing you to pull out exactly what you need whenever you want.

Reheating

To enjoy frozen slices, simply toast them straight from the freezer or reheat in the oven wrapped in foil at 325°F for about 10 minutes. This freshens the bread, giving it that just-baked warmth and softness again.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, this recipe works well with either all-purpose or bread flour. Bread flour will give you a chewier texture due to its higher protein content, but all-purpose flour produces a perfectly tender sandwich loaf too.

What if I don’t have Platinum Yeast from Red Star?

Any active dry or instant yeast will work, just use the equivalent amount—usually one standard packet is about 2 and 1/4 teaspoons. Just be sure to adjust rising times as needed if you use different yeast.

Can I make this recipe without a stand mixer?

Absolutely! While a mixer speeds up kneading, you can definitely knead by hand. It’s a great way to connect with the dough and really feel when it’s just right.

Why does my bread sometimes turn out dense?

Dense bread is often caused by under-kneading or insufficient rising time. Be patient with the kneading and allow the dough to double in size during each rise for the airiest loaf possible.

How do I know when the bread is fully baked?

A hollow sound when tapping the loaf or an internal temperature of 195–200°F are your best clues. The color and aroma can also guide you—the bread should have a deep golden crust and smell wonderfully baked.

Final Thoughts

This Sandwich Bread Recipe is such a delightful and approachable way to bring fresh-baked goodness into your home. Once you’ve made this bread, you’ll never want to settle for store-bought again. It’s perfect for everyday sandwiches but special enough to impress guests. Grab your ingredients, get your hands doughy, and enjoy the rewarding process — your perfect homemade loaf is waiting!

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Sandwich Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews

Author: Lily
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 4 hours (including rising times)
Yield: 1 loaf (about 12 slices)
Category: Bread
Method: Baking
Cuisine: American

Print Recipe

Description

This classic sandwich bread recipe yields a soft, fluffy loaf with a golden crust, perfect for making sandwiches or toast. It involves mixing warm water and milk with instant yeast to activate the yeast, followed by incorporating butter, sugar, salt, and flour. After thorough kneading and two rises, the dough is baked to a beautiful golden brown. This bread has a slightly sweet flavor, tender crumb, and is simple enough for beginner bakers to try.

Ingredients

Wet 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)
4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature

Dry Ingredients

2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons (25g) granulated sugar
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

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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 to activate the yeast.
Add remaining ingredients: Add softened butter, salt, and 1 cup flour to the yeast mixture. Beat on low speed for 30 seconds, then scrape down the bowl. Add another cup of flour and beat on medium speed until mostly combined. Add the remaining flour and beat on medium speed for about 2 minutes until the dough pulls away from the sides of the bowl.
Knead the dough: Continue to beat the dough in the mixer for an additional 5–8 minutes or knead by hand on a lightly floured surface for 5–8 minutes. If sticky, add flour one teaspoon at a time. Dough should be soft and slightly tacky and pass the windowpane test.
First rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover and allow the dough to rise in a warm environment for 1-2 hours, or until doubled in size.
Prepare loaf pan: Grease a 9×5-inch loaf pan with butter or oil.
Shape the bread: Punch down the risen dough to release air. Lightly flour a work surface and rolling pin. Roll the dough into a roughly 8×15 inch rectangle, then roll it up into an 8-inch log. Place the log into the prepared loaf pan.
Second rise: Cover the shaped loaf with foil, plastic wrap, or kitchen towel. Allow to rise until it is about 1 inch above the pan’s top, about 1 hour.
Preheat oven: Position oven rack low and preheat oven to 350°F (177°C).
Bake the bread: Bake for 32-36 minutes until golden brown. If the top browns too quickly, loosely tent with aluminum foil. The bread is done when it sounds hollow when tapped or a thermometer reads 195–200°F (90–93°C) in the center.
Cool and store: Remove bread from oven and cool in the pan on a rack for a few minutes before removing and slicing. Let cool completely for best slicing. Store leftover bread tightly covered at room temperature for up to 6 days or in the refrigerator up to 10 days.

Notes

If you don’t have a stand mixer, you can mix and knead the dough by hand using a large wooden spoon and your hands.
Use whole milk and warm liquids around 110°F (43°C) to properly activate yeast.
Adding flour gradually and checking dough texture prevents a dry loaf.
Use the windowpane test to check for adequate kneading.
Cover the loaf during the second rise to prevent a crust forming.
Bake on a lower oven rack to avoid burning the top.
Tent with foil if top browns too fast during baking.
Check doneness with a hollow tap sound or instant-read thermometer.
Let bread cool before slicing to prevent crumb from becoming gummy.