BEST Sandwich Bread Recipe

It's easy to make your own sandwich bread, and the result is fresher, tastier, and cheaper than most store-bought varieties. This white bread is quick, easy, and inexpensive to make. Use it for toasted sandwiches or for peanut butter and jelly sandwiches. In addition, it can be great for French toast too.

Table of Content

• Why make this sandwich bread
• Ingredients and substitutes
• Easy Homemade Sandwich Bread
• Variations
• More sandwich bread recipes
• Frequently asked questions
• Troubleshooting
• You may also like
• Printable Recipe
• Comments

---

Bread making at home can be therapeutic? Mixing the dough, kneading it into a gorgeous bread. And the smell of freshly baked bread in the house is so welcoming.

Why make this sandwich bread

• White sandwich bread is typically about 20% protein, 45% carbohydrate, and 35% fat.
• This bread recipe tastes great and is quick and simple to prepare.
• Most of the ingredients are simple and easy to find or pantry staples.
• The dough is made with commercial yeast so the rise and proofing time is 60 to 90 minutes unlikes the many hours needed to make a sourdough bread with a sourdough starter.
• It's really not that complicated. In fact, it is one of the simplest bread you can make in the kitchen. Follow the directions below and eat it fresh, or toast it for breakfast.

Ingredients and substitutes

• Flour - bread flour will make a wonderfully chewy bread. But, all-purpose flour works just as well.
• Instant dry yeast - I like to use instant dry because I've always had great success with it. You can also use the same amount of active dry yeast. Alternatively, you can use 21 grams of fresh yeast or baker's yeast.
• Water - The temperature of the water is an important factor in bread making. It has to be warm, not hot. Usually about 110 F. And yet, you don't really need a thermometer. The temperature is around the same as when you give milk to a baby. So, think if this water was to be fed to a baby would it be warm enough?
• Fluid - I love a combination of water and milk but you can also use all water or all milk for this recipe. Milk adds a wonderful flavor, softness, and color to the bread. Also, water gives the bread a wonderfully chewy texture. And the milk fat when baked adds to a wonderful golden brown color.
• Sugar - Just a little sugar to feed the yeast but also adds flavor to the bread.
• Olive oil - juat a little olive oil for flavor and to feed the yeast but you can also replace it with butter or other oil such as coconut or avocado.
• Butter - This adds richness to the dough. You can reduce it if you prefer but perhaps keep at least a tablespoon for flavor.

---

Easy Homemade Sandwich Bread

• Yeast mixture- In a small bowl or measuring cup, combine the warm water (110F), instant yeast, sugar, and olive oil.
• Flour - In the large bowl of a stand mixer with the dough hook attachment, add the flour and salt. Stir to combine. Then add the warm milk and yeast mixture. Combine with a wooden spoon or dough whisk. Scrape the sides of the bowl to ensure all dry flour is incorporated.

• Turn the mixer on medium speed. Once all the flour has been incorporated, knead for 4 minutes on medium speed then add the butter and knead for 3 minutes more on low speed.
  Pro tip -You can also knead the dough by hand on a work surface for 8 to 10 minutes.
• First rise - Transfer the dough to a greased bowl and leave it to rise on the counter for up to 60 to 90 minutes or until double in volume.

• Shape - When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage or log shape.
  Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
• Proof (second rise) - Place the shaped log in an 8-inch loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
  Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

Bake

• Oven & Pan - When the bread is almost double in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5. Grease an 8-inch loaf pan with butter.
  Pro tip - you can also use an oil spray for the loaf pan, however, the butter will give a wonderful golden crust with a tender crumb.
• Bake for about 30 to 40 minutes until lightly golden on top. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked brush with melted butter.
  Pro tip - This is optional but adds a nice flavor and keeps the top crust soft.
• Cool - Take it out of the pan and cool on the wire rack. Cover it with a clean kitchen towel for at least 10 minutes to keep the loaf soft
  Pro tip - Do not leave the bread in the pan for too long as the steam will make the bread soggy on the bottom.

---

Variations

• Whole wheat bread - replace 1 cup of white flour with whole wheat flour if you want to add more fiber and whole-grain benefits.
• Fruit and nut bread - you can add ½ cup chopped raisins or dates and ½ cup chopped walnuts or pecans to the flour
• Seed bread - Soak sunflower or pumpkin seeds for an hour then add them to the flour. Coat the dough in additional seed before placing the dough in the loaf pan.
• White milk bread - Replace the water in the recipe with milk and add an additional 2 tbsps of milk powder to the flour.

More sandwich bread recipes

• Pullman sandwich bread
• Brioche sandwich bread or Brioche Pullman Loaf
• No-knead sandwich bread
• Whole wheat sandwich bread
• Challah Sandwich Bread
• Challah Recipe - 3 strands, 4 strands, 5 strands, 6 strands
• See all Sandwich Bread recipes

Frequently asked questions

Troubleshooting

• Why did my dough not rise?
  Most often the simplest explanation for this is that the liquid (milk or water) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good. One way is to let the yeast mixture sit on the counter for 5 minutes, if it bubbles and becomes foamy, the yeast is active. If not, change the yeast or check the temperature of the liquid.
• My bread was not soft, it was dense
  If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky when kneading. Follow the recipe and look at the video to see my consistency of dough.
• Why did the bread deflate when baking?
  Prove the buns for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the buns they tend to rise and deflate when baking.

You may also like

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.

---

Printable Recipe