Easy Homemade Sandwich Bread
This Easy Homemade Sandwich Bread is a classic, beginner-friendly yeast loaf baked in a standard 9x5 inch pan. Made with just a handful of simple pantry staples — flour, yeast, milk, butter, salt, and sugar — it bakes up with a soft, pillowy crumb, a thin golden crust, and a tight, even texture that holds up beautifully to any sandwich filling. No preservatives, no mystery ingredients, and no specialty equipment required. Once you pull this warm loaf from the oven, you'll never want to go back to store-bought again.
Equipment
- 9x5 inch loaf pan Standard size for sandwich bread
- Stand mixer with dough hook (optional) Helpful for kneading; can use hands instead
- Large mixing bowl
- Measuring cups and spoons
- Instant-read kitchen thermometer For checking milk and dough temperature
- Wooden spoon or dough scraper
- Clean kitchen towel or plastic wrap For covering dough during rising
- Cooling rack
- Serrated bread knife For clean, even slices
Ingredients
- 3 cups all-purpose flour or bread flour 360g; plus more for dusting
- 2 1/4 tsp active dry yeast or instant yeast 7g; one standard packet
- 1 tsp salt 6g
- 1 tbsp granulated sugar 12g
- 2 tbsp unsalted butter 28g; softened, plus extra for greasing the pan
- 1 cup whole milk 240ml; warmed to about 110°F (43°C)
- 2 tbsp warm water 30ml; add only if needed to adjust dough consistency
Instructions
- Warm 1 cup of whole milk to 105–115°F (40–46°C) and pour into a large mixing bowl. Add the granulated sugar and yeast, stir gently, and let sit for 5–10 minutes until foamy and bubbly.
- Add the softened butter and salt to the yeast mixture and stir to combine. Add 2½ cups of flour one cup at a time, stirring after each addition, until a shaggy dough forms and begins to pull away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes by hand (or 5–6 minutes on medium speed with a stand mixer), adding up to ½ cup more flour as needed, until the dough is smooth, elastic, and slightly tacky.
- Shape the dough into a ball, place it in a lightly greased bowl, and turn once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Punch down the risen dough and turn it onto a lightly floured surface. Flatten into a rectangle roughly 9 inches wide, roll tightly into a log, pinch the seam closed, and place seam-side down into a greased 9x5 inch loaf pan.
- Cover the pan loosely and let the dough rise in a warm spot for 45 minutes to 1 hour, until it crowns about 1 inch above the rim of the pan. Preheat the oven to 375°F (190°C) during the last 15 minutes of this rise.
- Bake on the center rack for 28–32 minutes until the top is deep golden brown and the internal temperature reaches 190–200°F (88–93°C); tent loosely with foil if the top browns too quickly.
- Remove the loaf from the pan immediately and transfer to a wire cooling rack. Allow to cool for at least 30–45 minutes before slicing with a serrated bread knife.
Notes
- Measure flour correctly: Spoon flour into your measuring cup and level it off — do not scoop directly from the bag, as this compacts the flour and can add too much, resulting in a dense loaf.
- Check your yeast: If the yeast doesn't foam within 10 minutes of sitting in warm milk, it is likely expired. Discard and start fresh. Store open yeast in the refrigerator or freezer to extend its shelf life.
- Bread flour vs. all-purpose: Bread flour has a higher protein content and produces a slightly chewier crumb with better structure. All-purpose flour works well for a softer, more tender result.
- Instant yeast shortcut: If using instant (rapid-rise) yeast, skip the proofing step and mix it directly with the dry ingredients. Add the warm milk and proceed as written; the rise time may be slightly shorter.
- Overnight cold rise: After kneading, place the dough in a greased bowl, cover tightly, and refrigerate overnight for a slow first rise. The next day, let it come to room temperature for 30 minutes, then shape, proof, and bake for more complex flavor.
- Soft crust tip: Brush the top of the hot loaf with a teaspoon of softened butter immediately after removing from the oven for a glossy, tender crust.
- Don't slice too early: Cutting into a hot loaf releases steam and compresses the crumb, making it gummy. Wait at least 30–45 minutes for the interior to fully set.
- Storage: Store wrapped at room temperature for up to 3 days. Do not refrigerate — cold air accelerates staling in bread.
- Freezing: Slice the cooled loaf, place parchment between slices, and freeze in a zip-top bag for up to 3 months. Toast individual slices directly from frozen.
- Windowpane test: To check if the dough is properly kneaded, stretch a small piece between your fingers — it should stretch thin enough to see light through without tearing.
Nutrition
Serving: 1SliceCalories: 145kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gCholesterol: 7mgSodium: 200mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 2IUCalcium: 4mgIron: 8mg
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