After plenty of testing and countless loaves baked, I’m so excited to share my favorite Sandwich Bread recipe! It has become a staple in my house and has made the switch from store-bought to homemade bread incredibly easy—something I’ve been wanting to do for a long time.
And trust me, once you start baking your own sandwich bread, it’s hard to go back! Not only does it taste better, but it’s also surprisingly simple to make with just a few pantry staples.
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Homemade Sandwich Bread IngreDIENTS
You are just 8 simple ingredients away from baking a delicious loaf of sandwich bread.
- Water- Warm water, no hotter than 110°F.
- Milk- Warm whole milk for enriching the dough to create a more tender and flavorful loaf of bread.
- Butter- You can used unsalted butter or salted butter for this recipe.
- Yeast
- Egg
- Honey- To help enhance the flavor and texture of the bread. Sugar can be used as a substitute for the honey.
- Salt
- Flour- I recommend using King Arthur's Bread Flour.
How To Make Samdwich Bread
Making homemade soft sandwich bread might seem intimidating at first, but once you get the hang of it, you’ll wonder why you didn’t start sooner. There’s something so satisfying about slicing into a loaf you made from scratch—it just tastes better!
STEP 1
In a pot over medium-low heat or a microwave-safe bowl, warm the water, milk, and butter until the butter is just melted. Be careful not to exceed 110°F. Pour the mixture into the bowl of a stand mixer.
STEP 2
Sprinkle the yeast over the top and let it sit until foamy. About 5 minutes. Once activated, add the egg, honey, salt and half of the flour, mixing until fully combined.
STEP 3
Gradually add more flour, ¼ cup at a time until the dough becomes tacky but not sticky.
STEP 4
Knead the dough thoroughly until it becomes smooth and elastic, passing the windowpane test. Cover the dough and let it rise for 1 ½ to 2 hours, or until it has doubled in size.
STEP 5
Once the dough has proofed, transfer the dough to a lightly oiled work surface and gently press it into an 8-by-13-inch rectangle. Roll it up tightly and place it into a lightly greased loaf pan.
STEP 6
Cover and let it rise until puffy and about 1 inch above the top of the pan, which should take around 30 minutes to 1 hour. Place in the oven and bake for 35-40 minutes. Cool completely before slicing. Enjoy!
Tips for Making Homemade Sandwich Bread
Use Fresh Yeast – Always check your yeast’s expiration date! If it doesn’t foam when activated, it’s time for a new batch.
Let It Rise Fully – Don’t rush the proofing process. Proper rising gives your bread that soft, airy texture.
Cool Completely Before Slicing – It’s tempting to slice into a warm loaf, but letting it cool prevents it from becoming gummy.
Store It Right – Keep your bread in an airtight container or bread box at room temperature for up to 3 days. Freeze for longer storage!
FREQUENTLY asked Questions
The secret to soft sandwich bread is proper kneading and the right balance of ingredients. Using bread flour helps develop the gluten structure, while ingredients like milk, butter, and a touch of honey can enhance softness.
Dense bread usually results from not kneading enough or not allowing enough time for the dough to rise. Be patient with the proofing process.
Absolutely! While a stand mixer with a dough hook makes the kneading process faster and easier, you can knead the dough by hand. Just be sure to knead it for about 8-10 minutes or until it passes the windowpane test.
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📖 Recipe
Sandwich Bread
Ingredients
- ¾ cup water
- ½ cup whole milk
- 5 tablespoons butter cut into small pieces
- 2 ¼ teaspoons yeast active dry
- 1 large egg
- 2 tablespoons honey or sugar
- 1 teaspoon salt
- 3-4 cups bread flour
Instructions
- In a pot over medium-low heat or a microwave-safe bowl, warm the water, milk, and butter until the butter is just melted. Be careful not to exceed 110°F. Pour the mixture into the bowl of a stand mixer.
- Sprinkle the yeast over the top and let it sit until foamy. About 5 minutes. Once activated, add the egg, honey, salt and half of the flour, mixing until fully combined.
- Gradually add more flour, ¼ cup at a time until the dough becomes tacky but not sticky. It usually takes 3 ¼ to 3 ½ cups for me but can take the full 4 cups.
- Knead the dough thoroughly until it becomes smooth and elastic, passing the windowpane test. Cover the dough and let it rise for 1 ½ to 2 hours, or until it has doubled in size.
- Once the dough has proofed, transfer the dough to a lightly oiled work surface and gently press it into an 8x13 rectangle. Roll it up tightly and place it into a lightly greased 9x5 loaf pan.
- Cover and let it rise until puffy and about 1 inch above the top of the pan, which should take around 30 minutes to 1 hour.
- Move the rack to the lowest position and preheat the oven to 350°F.
- Once the dough is ready, place in the oven and bake for 35-40 minutes. Cool completely before slicing. Enjoy!
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