If you’ve never made homemade sandwich bread before, you need to! This is a foolproof, quick and easy white sandwich bread recipe.

This sandwich bread is soft, light and full of flavour! It’s perfect for smothering with homemade jam or making juicy BLT sandwiches.

Close up of a fluffy, soft white sandwich loaf sliced open

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Why You’ll Love This Bread Recipe

  • It is super easy to make.
  • No bread machine or fancy equipment is required.
  • Made with only 7 simple ingredients.
  • You can double or triple the recipe and stick it into the freezer for later.

If you love baking with yeast, you’ll enjoy my quick dinner rolls! You can also try my family’s favourite soft cheesy rolls that are perfect for making ham or chicken sandwiches for lunch.

Two slices of soft fluffy homemade sandwich bread

Ingredients

Bread Flour – High in protein, bread flour forms the strong gluten network necessary for a chewy yet soft loaf of bread. All-purpose flour is fine, too.
Yeast – Instant yeast can be added straight into the dry ingredients, making this process super quick and easy. Yeast activates the dough, which is essential for achieving that perfect rise and soft, fluffy texture.
Sugar – A sprinkle of sugar sweetens the dough and helps keep your loaf soft and moist.
Warm Water – Its warmth wakes the yeast, setting the stage for a well-risen dough. It should be warm, not hot.
Milk – To make the bread soft and pillowy.
Butter – You can use olive oil or melted butter.
Salt – To flavour and season your loaf of bread.

Cut open soft handmade sandwich bread

How to Make Sandwich Bread

1. Combine all the ingredients. In a mixing bowl, or in the bowl of your stand mixer or bread machine, mix all the ingredients for the dough together. If the mixture appears too dry, add a small amount of water. If it is too sticky and not clearing the bowl, add a little bit of flour.

You should aim for the dough to come together and form a soft ball that springs back when pressed.

2. Knead the dough. On a lightly floured surface, knead the dough by hand for 10 minutes (if you’re using a stand mixer, knead the dough with a dough hook or set the bread machine to the dough setting).

Place the dough in a greased bowl and cover with a bowl cover or kitchen towel. Leave it in a warm spot to double in size for about 30 minutes to an hour.

3. Shape the loaf. Place the dough on a clean surface and shape it into a rectangle slightly longer than the loaf pan. Roll the dough into a loaf shape. Pinch the edges and place in a greased loaf pan.

4. Second rise. Cover the loaf with a clean kitchen towel to rise in a warm place until doubled in size. It should be sitting just about the loaf tin. While your bread is rising, preheat your oven to 400°F (200°C).

5. Bake. Bake for 30 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. The loaf will feel very hard when it comes out of the oven – don’t be alarmed. It softens up as it cools down.

6. Cool. Let the sandwich loaf cool down on a wire rack for at least an hour before slicing. The bread finishes cooking on the bench as it cools, resulting in a better texture.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast and substitute it 1:1. Just make sure to bloom the active dry yeast first. To do this, mix the sugar and warm water in a bowl, then add the yeast. Leave for 10-15 minutes until frothy.

Loaf of baked homemade sandwich bread in gold loaf tin

How do I store leftover bread?

  • Room Temperature: To keep your sandwich bread fresh, store it in an airtight container or paper bag at room temperature for up to 2-3 days. Since it doesn’t contain preservatives, homemade bread has a shorter shelf life than store-bought bread.
  • Freezer: For longer storage, freeze slices in a resealable freezer bag and reheat them in the oven when ready to eat.

I can’t wait for you to try this easy, soft, homemade sandwich bread. It’s sure to become a favourite in your home, just like mine.

Looking for More Simple Bread Recipes?

Soft Homemade Sandwich Bread

By Makyla Ata
If you've never made homemade sandwich bread before, you need to! This is a foolproof, quick and easy white sandwich bread recipe. This sandwich bread is soft, light and full of flavour! It's perfect for smothering with homemade jam or making juicy BLT sandwiches.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes
1 Loaf

Ingredients
  

  • 2 tsp instant yeast or active dry yeast 1:1
  • 1 tbsp white sugar
  • 1 1/4 cups warm water
  • 2 tbsp milk
  • 2 tbsp butter softened
  • 3 1/2 cups bread flour or plain flour
  • 1 1/2 tsp salt

Instructions
 

  • Combine all the ingredients. In a mixing bowl, or in the bowl of your stand mixer or bread machine, mix all the ingredients for the dough together. If the mixture appears too dry, add a small amount of water. If it is too sticky and not clearing the bowl, add a little bit of flour.
    You should aim for the dough to come together and form a soft ball that springs back when pressed.
  • Knead the dough. On a lightly floured surface, knead the dough by hand for 10 minutes (if you're using a stand mixer, knead the dough with a dough hook or set the bread machine to the dough setting).
    Place the dough in a greased bowl and cover with a bowl cover or kitchen towel. Leave it in a warm spot to double in size for about 30 minutes to an hour.
  • Shape the loaf. Place the dough on a clean surface and shape it into a rectangle slightly longer than the loaf pan. Roll the dough into a loaf shape. Pinch the edges and place in a greased loaf pan.
  • Second rise. Cover the loaf with a clean kitchen towel to rise in a warm place until doubled in size. It should be sitting just about the loaf tin. While your bread is rising, preheat your oven to 400°F (200°C).
  • Bake. Bake for 30 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. The loaf will feel very hard when it comes out of the oven – don't be alarmed. It softens up as it cools down.
  • Cool. Let the sandwich loaf cool down on a wire rack for at least an hour before slicing. The bread finishes cooking on the bench as it cools, resulting in a better texture.

Notes

Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast and substitute it 1:1. Just make sure to bloom the active dry yeast first. To do this, mix the sugar and warm water in a bowl, then add the yeast. Leave for 10-15 minutes until frothy.

Nutrition

Calories: 150kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 294mg | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote (1 rating without comment)

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