Here’s a wonderful, foolproof recipe for Classic Homemade Sandwich Bread—soft, slightly sweet, with a tender crumb that’s perfect for everything from school lunches to gourmet toast.
This recipe makes two standard 8½ x 4½-inch loaves (or one 9×5-inch loaf with extra dough for rolls).
Classic White Sandwich Bread
Yields: 2 loaves
Prep time: 20 minutes + rising (2–3 hours)
Bake time: 30–35 minutes
Ingredients
For the Dough:
· 4¾ to 5¼ cups (600–650g) all-purpose flour or bread flour
· 2¼ teaspoons (1 packet) instant or active dry yeast
· 2 tablespoons granulated sugar
· 1½ teaspoons salt
· 1 cup (240ml) whole milk, warmed to 110°F (45°C)
· ½ cup (120ml) warm water (110°F/45°C)
· 3 tablespoons unsalted butter, melted and slightly cooled
· 1 large egg, room temperature
For Greasing & Topping:
· 2 tablespoons unsalted butter, melted (for brushing)
· Extra flour for dusting
Instructions
- Activate the yeast (if using active dry yeast)
In a small bowl, combine the warm water (110°F), 1 teaspoon of the sugar, and the yeast. Let sit for 5–10 minutes until foamy.
If using instant yeast, skip this step—add it directly to the dry ingredients.
- Mix the dough
In a large bowl or the bowl of a stand mixer, whisk together 4¾ cups flour, remaining sugar, and salt.
Add the yeast mixture (or instant yeast), warm milk, melted butter, and egg. Mix until a shaggy dough forms.
If using a stand mixer, fit with the dough hook and knead on low speed for 6–8 minutes. Knead by hand on a lightly floured surface for 10–12 minutes. Add extra flour as needed—dough should be soft, smooth, and slightly tacky (not sticky).
- First rise
Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free spot until doubled in size, about 1–1½ hours.
- Shape the loaves
Gently punch down the dough to release air. Turn it out onto a lightly floured surface. Divide into 2 equal pieces (if making two loaves).
For each piece:
· Flatten into a rectangle about 8×12 inches.
· Roll tightly from the short side into a log.
· Pinch the seam to seal.
· Tuck the ends under and place seam-side down into a greased 8½x4½-inch loaf pan.
- Second rise
Cover the pans loosely with greased plastic wrap or a towel. Let rise again until the dough domes about 1 inch above the rim of the pans, about 45–60 minutes.
Near the end of the rise, preheat your oven to 375°F (190°C).
- Bake
Brush the tops of the loaves gently with melted butter (for a soft, golden crust).
Bake for 30–35 minutes, rotating pans halfway through. The bread is done when:
· The top is deep golden brown.
· The loaf sounds hollow when tapped on the bottom.
· Internal temperature reaches 190°F (88°C).
- Cool
Remove loaves from pans immediately and transfer to a wire rack. Brush the tops again with melted butter (optional, for extra-soft crust). Cool completely before slicing—at least 1 hour. Slicing warm bread can make it gummy.
Tips for Perfect Sandwich Bread
Problem Fix
Dense, heavy loaf Knead longer; don’t add too much flour; let it rise fully.
Tough crust Brush with butter before and after baking.
Uneven shape Roll tightly and pinch seams well.
Pale top Bake 5 minutes longer or brush with egg wash.
· For softer crust: Cover loaves with a clean towel as they cool.
· For crunchier crust: Bake uncovered with a small pan of water in the oven (creates steam).
· Milk powder boost: Add 2 tablespoons dry milk powder for extra tenderness.
Variations
· Whole Wheat Sandwich Bread: Replace half the flour with whole wheat flour and add 2 extra tablespoons water.
· Honey-Oat Bread: Replace sugar with 3 tablespoons honey; sprinkle rolled oats on top before baking.
· Milk Bread (Japanese-style): Replace water with milk; add ¼ cup condensed milk and use the tangzhong method (cook a paste of 3 tbsp flour + ½ cup milk).
· Dairy-Free: Use almond milk and vegan butter.
Storage & Freezing
· Room temperature: Store in an airtight container or bread box for up to 5 days. (Do not refrigerate—it stales faster.)
· Freezer: Wrap tightly in plastic wrap then foil. Freeze for up to 3 months. Thaw at room temperature, still wrapped, to prevent moisture loss.
Yield Guide
Pan Size Loaves Baking Time
8½ x 4½-inch 2 loaves 30–35 min
9 x 5-inch 1 large loaf 40–45 min
13 x 9-inch sheet pan 12 dinner rolls 18–22 min
Enjoy your homemade bread! There’s nothing quite like the smell of fresh-baked bread in your kitchen. Slice it thick for toast, thin for sandwiches, or tear it warm with butter.