Introduction

This homemade sandwich bread is soft, tender, and perfect for any type of sandwich you dream up. Made with simple ingredients and a straightforward process, it’s a rewarding recipe for both beginner and experienced bakers. Enjoy the comforting aroma and fresh taste of bread baked right in your kitchen.

Homemade Soft Sandwich Bread Recipe - Recipe Image

Ingredients

1 cup (240ml) water, warmed to about 110°F (43°C)
1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons (25g) granulated sugar
4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons salt
3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

Instructions

Step 1: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and let it sit for 5 minutes to activate the yeast.
Step 2: Add the softened butter, salt, and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the bowl. Add another cup of flour and beat on medium speed until mostly combined, with some butter chunks remaining. Add the remaining flour and beat on medium speed until the dough forms and pulls away from the bowl sides, about 2 minutes.
Step 3: Knead the dough for 5–8 minutes using the mixer or by hand on a lightly floured surface until it’s soft and slightly tacky but not sticky. Perform the windowpane test to check if it’s kneaded enough: stretch a small piece until thin and light passes through without tearing.
Step 4: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover and allow it to rise in a warm spot for 1–2 hours until doubled in size.
Step 5: Grease a 9×5-inch loaf pan.
Step 6: Punch down the risen dough to release air. Flour your work surface, hands, and rolling pin lightly. Roll the dough into an 8×15 inch rectangle, then roll it up into an 8-inch log and place it seam-side down in the loaf pan.
Step 7: Cover the loaf with foil, plastic wrap, or a clean towel. Let it rise until about 1 inch above the pan’s edge, approximately 1 hour.
Step 8: Preheat your oven to 350°F (177°C) and position the rack towards the lower part of the oven.
Step 9: Bake the bread for 32–36 minutes until golden brown. Tent with foil if the top browns too quickly. Tap the loaf; it should sound hollow. For accuracy, use an instant-read thermometer aiming for 195–200°F (90–93°C) in the center.
Step 10: Remove from oven and cool for a few minutes in the pan on a rack, then remove from the pan. Let bread cool completely before slicing if you prefer.

Tips & Variations

Use bread flour for a chewier texture, or all-purpose flour for a softer crumb.
Substitute milk with plant-based milk for a dairy-free version.
Adding a tablespoon of honey instead of sugar adds a subtle floral sweetness.
Try incorporating herbs or garlic powder into the dough for a flavored loaf.
For a quicker rise, place the dough in a slightly warm oven (turned off) or near a warm surface.

Storage

Store leftover bread tightly wrapped at room temperature for up to 6 days. For longer storage, refrigerate for up to 10 days or freeze slices wrapped in foil and placed in a freezer bag for up to 3 months. To reheat, toast slices directly or warm in the oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in the warm water first until it’s foamy before mixing it with other ingredients. Instant yeast is specifically designed to be mixed directly.

Why is my bread dense and not fluffy?

Dense bread usually means the dough wasn’t kneaded enough or didn’t rise sufficiently. Make sure to knead until the dough is elastic and passes the windowpane test, and let it rise in a warm environment until doubled in size.

Homemade Soft Sandwich Bread Recipe

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★★★★★

4.7 from 83 reviews

This classic homemade sandwich bread recipe delivers soft, fluffy, and golden loaves perfect for sandwiches and toast. Using simple ingredients like yeast, warm milk, and butter, this bread is kneaded and baked to create a tender crumb and crisp crust. Ideal for breakfast, lunch, or dinner, it’s a straightforward recipe suited for beginners and experienced bakers alike.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 3 hours including rising time
Yield: 1 loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (240ml) water, warmed to about 110°F (43°C)
1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature

Dry Ingredients

2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons (25g) granulated sugar
1 and 1/2 teaspoons salt
3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

Instructions

Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes until the yeast activates and becomes foamy.
Add ingredients and mix: Add the softened butter, salt, and 1 cup of flour to the yeast mixture. Beat on low speed for 30 seconds, scrape the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until mostly incorporated. Add the remaining flour and continue beating on medium speed until the dough comes together and pulls away from the sides, about 2 minutes. (If you don’t have a mixer, mix by hand using a wooden spoon or spatula.)
Knead the dough: Knead the dough for an additional 5–8 minutes using the mixer or by hand on a lightly floured surface. If sticky, sprinkle in small amounts of flour as needed. The dough should feel soft and slightly tacky. Perform a windowpane test to ensure it is kneaded enough: stretch a small piece until thin enough for light to pass through without tearing.
First rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides. Cover and let rise in a warm spot for 1-2 hours or until doubled in size.
Grease loaf pan: Grease a 9×5-inch loaf pan to prepare for shaping the bread.
Shape the bread: Punch down the risen dough to release air. Lightly flour your work surface, hands, and rolling pin. Roll the dough into a rough 8×15 inch rectangle. Roll it tightly into an 8-inch log and place into the prepared loaf pan.
Second rise: Cover the loaf with foil, plastic wrap, or a clean kitchen towel. Let it rise until it’s about 1 inch above the rim of the pan, approximately 1 hour.
Preheat oven: Adjust oven rack to the lower position and preheat oven to 350°F (177°C) to ensure even baking and prevent top burning.
Bake the bread: Bake for 32-36 minutes or until the top is golden brown. Tent with aluminum foil if browning too quickly (around 20 minutes). For doneness, tap the loaf—it should sound hollow. Alternatively, check with a thermometer for 195–200°F (90–93°C) at center.
Cool and store: Remove from oven and cool loaf for a few minutes in the pan on a cooling rack. Then remove from pan and let cool completely before slicing. Store leftovers tightly covered at room temperature up to 6 days or refrigerated longer.