Homemade Sandwich Bread Recipe
Looking for the best Homemade Sandwich Bread recipe? This soft, light, and fluffy sandwich bread has a tender crumb and a golden crust, making it perfect for sandwiches, toast, French toast, grilled cheese, or simply enjoying with butter. With simple pantry ingredients and easy-to-follow steps, you’ll have bakery-quality bread fresh from your oven.
❤️ Why You’ll Love This Recipe
Super soft and fluffy texture
Perfect for sandwiches and toast
Easy for beginners
Freezes beautifully
Made with simple pantry staples
Better than store-bought bread
⏱️ Prep Time
Prep Time: 20 minutes
Rise Time: 1 hour 45 minutes
Bake Time: 30–35 minutes
Total Time: About 2 hours 40 minutes
Servings: 12 slices
🛒 Ingredients
4 cups (500 g) bread flour
2¼ teaspoons (1 packet) active dry yeast
1¼ cups (300 ml) warm milk (110°F/43°C)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, softened
1 tablespoon vegetable oil
1½ teaspoons salt
1 large egg
Optional Egg Wash
1 egg, beaten
1 tablespoon milk
👨🍳 Instructions
Step 1: Activate the Yeast
In a large bowl, combine the warm milk, sugar, and yeast.
Let stand for 5–10 minutes until foamy.
Step 2: Make the Dough
Add:
Egg
Butter
Oil
Salt
Gradually mix in the bread flour until a soft dough forms.
Step 3: Knead
Knead the dough by hand for 8–10 minutes, or with a stand mixer fitted with a dough hook for 6–8 minutes, until smooth and elastic.
Step 4: First Rise
Place the dough in a lightly greased bowl.
Cover and let rise in a warm place for 1 hour, or until doubled in size.
Step 5: Shape
Punch down the dough.
Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
Step 6: Second Rise
Cover and let rise for 45 minutes, or until the dough rises about 1 inch above the rim of the pan.
Brush with the egg wash if using.
Step 7: Bake
Preheat the oven to 350°F (175°C).
Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
For the most accurate result, the internal temperature should reach 190–200°F (88–93°C).
Step 8: Cool
Remove the bread from the pan and cool completely on a wire rack before slicing.
💡 Baker’s Tips
Use bread flour for the softest, chewiest texture.
Don’t add flour too quickly—the dough should be soft and slightly tacky.
Let the bread cool completely before slicing to keep the crumb light and fluffy.
Store the loaf in a sealed bag or bread box to maintain freshness.
🧊 Storage
Room Temperature: Up to 4 days in an airtight container or bread bag.
Freezer: Slice and freeze for up to 3 months. Toast slices directly from frozen.
🥗 Nutrition (Per Slice)
Calories: 170
Protein: 5g
Carbohydrates: 30g
Fat: 3g
Saturated Fat: 1.5g
Fiber: 1g
Sugar: 2g
Sodium: 250mg
❓ Frequently Asked Questions
Why is my bread dense?
Dense bread is often caused by under-kneading, adding too much flour, or not allowing enough rising time.
Can I use all-purpose flour?
Yes. The loaf will still be soft, though bread flour creates a slightly chewier texture and higher rise.
Can I make this recipe without milk?
Yes. Replace the milk with warm water or an unsweetened plant-based milk, though the bread may be slightly less rich.
How do I keep homemade bread soft?
Store it in an airtight bag once completely cooled. Adding a little butter or oil to the dough also helps keep it soft.
