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Sandwich Bread Recipe
Soft, fluffy, and utterly delicious, this Homemade Sandwich Bread Recipe shows you how to bake a classic loaf that’s perfect for every sandwich, toast, and snack.
Full Recipe Introduction
If you’ve ever tasted a store-bought loaf and wished it was softer, fresher, or just more alive, you’re in for a treat. This Sandwich Bread Recipe brings back that warm-baked aroma of Sunday mornings in grandma’s kitchen—except it’s on your counter, ready in under three hours. We’re talking enriched dough, with a bit of butter and whole milk tucked in for tenderness, and just enough honey to feed the yeast (no overly sweet bread here). What’s special? It’s both old-school classic and surprisingly forgiving: you don’t need a fancy mixer (though I love my KitchenAid stand mixer), and you can swap in whole wheat or gluten-free flour to stretch it further. I slide this loaf out when the kids are clamoring for PB&J or when friends drop by for an impromptu tea party. You’ll find it’s a perfect fit for everything—from midday sandwiches to midnight toast.
Why You’ll Love This Recipe (H2)
- Every slice stays soft for days—no rock-hard crust to slice through
- Simple ingredients you probably already have in your pantry
- Easy kneading options: by hand or with a stand mixer
- Ready in under three hours—yes, really
- Butter and milk create a tender, melt-in-your-mouth crumb
- Classic flavor that’s perfect for sweet or savory toppings
- Great base for French toast or grilled cheese
- Foolproof rise—even beginners nail it most of the time
- Customizable: whole wheat, honey swap, or dairy-free tweaks
- Economical: homemade loaf costs less than half a dollar per sandwich
Ingredients (H2)
• 3 cups (360g) all-purpose flour (King Arthur brand or unbleached)
• 2¼ tsp (7g) active dry yeast (RapidRise or SAF-Instant)
• 2 tbsp (25g) granulated sugar or honey (sub: maple syrup)
• 1 tsp fine sea salt
• 1 cup (240ml) whole milk, warmed to about 110°F (sub: plant milk + 1 tbsp melted vegan butter)
• 2 tbsp (28g) unsalted butter, softened (sub: olive oil or vegan spread)
• 1 large egg, room temperature (optional for extra gloss)
Tips on ingredients:
– Use fresh yeast (check the date) for best rise.
– If you want a softer crust, brush top with melted butter right after baking.
– For a richer crumb, swap half the milk for plain Greek yogurt.
Directions (H2)
- Activate the Yeast
In a small bowl, stir the warm milk and honey (or sugar), then sprinkle yeast on top. Let it sit for 5–7 minutes until foamy—no foam means your yeast is napping and needs warmer liquid. - Mix Dry Ingredients
In a large bowl (or mixer bowl), whisk flour and salt together. This ensures even seasoning and avoids clumps of salt in your dough. - Combine Wet and Dry
Pour yeast mixture into flour, add the softened butter and egg (if using). Stir with a wooden spoon or paddle attachment until shaggy dough forms. - Knead the Dough
Turn dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. (With a mixer, use dough hook at low speed for 5–6 minutes.) Dough should pass the “windowpane” test—stretch a small piece; light should shine through without tearing. - First Rise
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rest in a warm spot until doubled, about 60–75 minutes. I like to pop it in my turned-off oven with the light on for consistent warmth. - Shape the Loaf
Gently deflate dough and turn it out onto a floured surface. Shape into a log by tucking edges underneath, then place seam-side down in a greased 9×5-inch loaf pan. - Second Rise
Cover loosely and let it rise until the dough peeks about ½ inch above the pan’s rim—about 30–45 minutes. Resist the urge to over-proof or it can collapse. - Bake
Preheat oven to 350°F (175°C). Bake loaf for 25–30 minutes until golden brown on top and the internal temperature hits 190°F. A tent of foil after 20 minutes prevents over-browning. - Cool and Slice
Let loaf cool in pan for 10 minutes, then transfer to a rack. Wait at least 30 minutes before slicing to avoid gummy crumbs.
Servings & Timing (H2)
Makes one 9×5-inch loaf (12–16 sandwich slices)
Prep Time: 20 minutes (mixing + kneading)
First Rise: 1–1¼ hours
Second Rise: 30–45 minutes
Bake Time: 25–30 minutes
Cool Time: 30 minutes
Total Time: ~3 hours
Variations (H2)
• Whole Wheat Upgrade: Replace half the flour with whole wheat flour for nuttier flavor.
• Dairy-Free Twist: Swap milk and butter for coconut milk and margarine.
• Herb & Garlic: Mix in 1 tbsp chopped fresh rosemary and 2 cloves minced garlic.
• Honey-Oat Crust: Brush top with honey and sprinkle old-fashioned oats before baking.
• Seeded Delight: Roll shaped dough in a mix of sesame and poppy seeds.
• Light Rye Blend: Substitute ½ cup rye flour for a gentle tang.
Storage & Reheating (H2)
Store at room temperature in a breathable bag or linen bread bag—stays fresh 2–3 days. For longer life, freeze slices in a zip-top bag (up to 3 months); pull out what you need. Reheat frozen slice in toaster or oven at 350°F for 5–7 minutes. If you like, make the dough ahead, refrigerate after first rise overnight, then shape, rise, and bake next morning.
Notes (H2)
• I learned that warmer milk speeds proofing—just don’t scald it.
• Dough consistency can change with humidity; add flour or water a tablespoon at a time to adjust.
• Brushing with egg wash before second rise gives extra shine.
• For an ultra-tender crumb, let the dough rest a few extra minutes after kneading.
• If crust seems too thick, bake with a pan of hot water on the lower rack to add steam.
FAQs (H2)
Q: Can I use instant yeast instead of active dry?
A: Yes—reduce instant yeast to 2¼ tsp and mix it directly with the flour.
Q: Why did my loaf collapse after baking?
A: Likely over-proofed; try shortening second rise by 10 minutes or chill the shaped dough for 10 minutes before baking.
Q: How do I get uniform slices?
A: A serrated bread knife held steady and a gentle sawing motion give clean edges.
Q: Can I make this in a bread machine?
A: Absolutely—use the dough cycle, shape, then bake in your oven for 25–30 minutes at 350°F.
Q: What’s the best flour for softness?
A: Unbleached bread flour gives slightly more chew, while all-purpose keeps it softer and lighter.
Q: Can I add whole grains or seeds to the dough?
A: Yes—add up to ½ cup extra without altering the hydration much; adjust water as needed.
Q: How do I know when it’s done?
A: A digital thermometer reads 190°F in the center. Sounding hollow when tapped is another good sign.
Q: Why is my crumb gummy?
A: Usually under-baking or cutting too soon; always cool fully before slicing.
Conclusion (H2)
This classic Sandwich Bread Recipe turns simple ingredients into a soft, fluffy, homemade loaf that’s perfect for any occasion. Give it a whirl—your lunchbox, your coffee break, and your family will thank you. Feel free to leave a comment with your favorite add-ins or link to your loaf on Instagram; I love seeing your bakes!
Sandwich Bread Recipe
Ingredients
- 3 cups all-purpose flour all-purpose flour (King Arthur brand or unbleached)
- 2¼ tsp active dry yeast active dry yeast (RapidRise or SAF-Instant)
- 2 tbsp granulated sugar or honey granulated sugar or honey (sub: maple syrup)
- 1 tsp fine sea salt
- 1 cup whole milk whole milk, warmed to about 110°F (sub: plant milk + 1 tbsp melted vegan butter)
- 2 tbsp unsalted butter unsalted butter, softened (sub: olive oil or vegan spread)
- 1 large egg large egg, room temperature (optional for extra gloss)
Instructions
- In a small bowl, stir the warm milk and honey (or sugar), then sprinkle yeast on top. Let it sit for 5–7 minutes until foamy—no foam means your yeast is napping and needs warmer liquid.
- In a large bowl (or mixer bowl), whisk flour and salt together. This ensures even seasoning and avoids clumps of salt in your dough.
- Pour yeast mixture into flour, add the softened butter and egg (if using). Stir with a wooden spoon or paddle attachment until shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rest in a warm spot until doubled, about 60–75 minutes.
- Gently deflate dough and turn it out onto a floured surface. Shape into a log by tucking edges underneath, then place seam-side down in a greased 9×5-inch loaf pan.
- Cover loosely and let it rise until the dough peeks about ½ inch above the pan’s rim—about 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake loaf for 25–30 minutes until golden brown on top and the internal temperature hits 190°F. A tent of foil after 20 minutes prevents over-browning.
- Let loaf cool in the pan for 10 minutes, then transfer to a rack. Wait at least 30 minutes before slicing to avoid gummy crumbs.
