Homemade Sandwich Bread

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This Homemade Sandwich Bread is super easy to make and way better for you than store bought bread! It’s soft, fluffy and so flavorful!

Homemade Sandwich Bread with a slice  next to it

I love this Homemade Sandwich Bread because it’s easy to make and so versatile! It’s great for any type of sandwich (duh), french toast, croutons or even breadcrumbs. It’s soft, fluffy and tastes so much better than store bought bread. Plus it’s not loaded with a bunch of preservatives and only contains 7 ingredients!

Ingredient Breakdown

Water – necessary for structure.

Milk – makes the bread flavorful and fluffy. Whole milk is best for baking.

Granulated sugar – feeds the yeast and tenderizes the bread.

Instant yeast – makes the dough rise.

Butter – adds flavor and tenderizes the bread.

Salt – enhances flavor.

All-purpose flour – gives the bread structure. You can substitute some or all of the all-purpose flour with bread flour for extra chewiness.

Homemade Sandwich Bread with slices next to it

How To Make Homemade Sandwich Bread

1. Heat the water and milk until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top. Once the yeast begins to bubble, whisk in the melted butter and salt.

2. Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl.

3. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

Bread dough in a bowl

4. Once the dough has risen, punch it down to release the air then roll out to a large rectangle, about 16×8 inches. Roll into a log then place into a lightly greased 9×5 inch loaf pan. Cover and allow to rise in a warm place for an hour or until doubled in size.

5. Bake the sandwich bread at 350°F for 30-35 minutes or until the internal temperature of the loaf reaches 190°F. It should be golden brown on top and sound hollow when gently tapped. Allow bread to cool before slicing. Store Homemade Sandwich Bread in an airtight container at room temperature for up to 3 days or up to a week in the fridge.

Homemade Sandwich Bread in a 9x5 inch loaf pan

Pro Tips For Homemade Sandwich Bread

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not overheat the water and milk or you’ll kill the yeast! Yeast dies at 140°F.
  • It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.

Can You Freeze Homemade Sandwich Bread?

Yes! To freeze this Homemade Sandwich Bread simply wrap it in a tight layer of aluminum foil or plastic wrap then seal it tightly in a zip top bag. Store in the freezer for up to 2 months.

More Bread Recipes You’ll Love

Homemade Sandwich Bread slice on a plate

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 2 votes

Homemade Sandwich Bread

This Homemade Sandwich Bread is super easy to make and way better for you than store bought bread! It's soft, fluffy and so flavorful!
Course Breakfast, Brunch, Side Dish, Snack
Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Servings 1 9×5 inch loaf
Calories 1599kcal
Author Maria Azzarelli

Equipment

  • Stand mixer
  • 9×5 inch loaf pan

Ingredients

  • 120 g (1/2 cup) water, 110°F
  • 120 g (1/2 cup) milk, 110°F
  • 6 g (2 tsp) instant yeast
  • 25 g (2 tbsp) granulated sugar
  • 14 g (1 tbsp) unsalted butter, melted
  • 1 tsp salt
  • 360 g (3 cups) all-purpose flour

Instructions

  • Heat the water and milk until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top. Once the yeast begins to bubble, whisk in the melted butter and salt.
  • Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl.
  • Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
  • Once the dough has risen, punch it down to release the air then roll out to a large rectangle, about 16×8 inches. Roll into a log then place into a lightly greased 9×5 inch loaf pan. Cover and allow to rise in a warm place for an hour or until doubled in size. Preheat the oven to 350°F.
  • Bake the sandwich bread for 30-35 minutes or until the internal temperature of the loaf reaches 190°F. It should be golden brown on top and sound hollow when gently tapped. Allow bread to cool before slicing.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Homemade Sandwich Bread in an airtight container at room temperature for up to 3 days or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate for the entire bread. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 1599kcal | Carbohydrates: 308g | Protein: 44g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 2389mg | Potassium: 627mg | Fiber: 11g | Sugar: 32g | Vitamin A: 551IU | Vitamin C: 0.02mg | Calcium: 212mg | Iron: 17mg

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