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This homemade sandwich bread recipe is simple, satisfying, and free of preservatives often found in store-bought bread. With just a few basic ingredients, you can create a loaf that’s fluffy, flavorful, and perfect for everything from sandwiches to toast. The long rise time develops a deep flavor and a perfect crumb, making it a favorite for everyday use.
This recipe is the perfect sandwich bread, made with just eight simple ingredients. Making your own sandwich bread is satisfying and delicious and not full of preservatives like the store-bought version. This is a very easy sandwich bread recipe, even if this is your first time making bread.
The Chemistry of Homemade Sandwich Bread
Bread-making is a fascinating process rooted in chemistry. The combination of active dry yeast, warm water and sugar initiates fermentation, which produces carbon dioxide and causes the dough to rise. Bread flour, which contains more protein than all-purpose flour, contributes to a strong gluten network, giving the bread its chewy texture. The butter adds richness, while the egg provides structure and a tender crumb. Controlling the temperature and rise time ensures a consistent loaf every time.
What is in sandwich bread?
Milk & Water
The combination of milk and water creates a tender crumb and provides moisture.
Instant Yeast
The leavening agent that helps the bread rise. Instant yeast is a rapid rise yeast. It works faster and rises better than active dry yeast. Learn why here.
Granulated Sugar
Feeds the yeast and adds a touch of sweetness to the bread.
Unsalted Butter
Adds richness and flavor to the bread.
Egg
Provides structure and contributes to the soft texture.
Fine Sea Salt
Enhances the flavor of the bread.
Bread Flour
High in protein, creating a strong gluten network for a chewy texture.
How do you make homemade sandwich bread?
Dough
- Prepare the yeast mixture. Add 1 cup of milk and 1/4 cup of water in a large glass measuring cup. Warm in the microwave for 30 seconds until lukewarm. Add 2 1/4 teaspoons of active dry yeast and two tablespoons of granulated sugar. Whisk until combined and allow to sit for 5-10 minutes until frothy.
- Mix the dough. In a large mixing bowl, mix five tablespoons of melted butter, one egg, 1 1/2 teaspoons of fine sea salt, and 3 1/2 to 4 cups of bread flour. Start with 3 1/2 cup of flour. Pour the yeast mixture on top and mix with a dough whisk or wooden spoon until the dough comes together. Then add up to 1/2 cup more flour if the dough is too sticky.
- Knead the dough on a lightly floured surface until it’s no longer sticky and smooth. This usually takes about 5-7 minutes. Alternatively, if you do not want to hand knead, place it in the bowl of a standing mixer with the dough hook attachment and knead on low speed.
Dough Rise
- First rise: place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the dough. Punch down the dough, knead it briefly, and shape it into a loaf. Place the loaf of bread in a greased bread pan.
- Second rise: For the second time, cover the dough with a damp kitchen towel and let it rise again for 1-2 hours or until it has risen above the edges of the pan.
Bake
- Bake the bread. Preheat your oven to 350 degrees Fahrenheit. Bake the bread for 35 minutes. It will be golden brown on top. When done, the internal temperature should reach 190 degrees. When the timer goes off, stick a cooking thermometer in the center and see if it reaches 190 degrees.
- Cool and slice. Allow the bread to cool completely on a cooling rack before slicing. Slicing while it is still too warm can lead to a soggy center because the molecules are waterlogged until fully cooled.
How to Store Homemade Bread
Store the bread in an airtight container at room temperature for 3 days. To extend shelf life, slice and freeze the bread in a plastic bag for up to 3 months.
You can make the bread ahead of time. Make the dough a day ahead, allow it to rise, then refrigerate. The next day, let it come to room temperature, shape, and bake as usual.
Serving Suggestions
This homemade sandwich bread is perfect for all your favorite sandwiches, whether a classic PB&J or a gourmet grilled cheese. It’s also delicious toasted with butter and jam or used as a base for French toast.
Fun Fact
Did you know that bread has been a staple food for over 30,000 years? Early bread was made by grinding grains into flour, mixing it with water, and cooking it over an open flame. Today, we enjoy a wide variety of breads, but the comforting appeal of freshly baked, homemade bread remains timeless.
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Why make homemade bread?
This homemade sandwich bread is perfect for weekend baking, meal prepping for the week ahead, or whenever you want to enjoy the comforting taste of freshly baked bread. It’s a versatile and foolproof recipe that will become a staple in your home!
FAQs
Why didn’t my bread rise properly?
This could be due to inactive yeast or an environment too cold for the yeast to work. Ensure your yeast is fresh and your dough is placed in a warm, draft-free area for rising. If your house is cold, a good place is your oven with the oven light turned on.
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but the texture might be slightly less chewy since all-purpose flour has a lower protein content.
How do I store homemade sandwich bread?
Store your bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh for up to 3 days at room temperature. For more extended storage, freeze the bread.
Why is my bread dense?
Dense bead can result from over-kneading, under-proofing, or not enough rise time. Make sure to knead until the dough is smooth and elastic and allow adequate time for both rises.
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Homemade Sandwich Bread
Ingredients
- 1 cup milk
- 1/4 cup water
- 2 1/4 tsp yeast
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter melted
- 1 egg
- 1 1/2 tsp fine sea salt
- 3 1/2-4 cups bread flour
Instructions
- In a large glass measuring cup, add the milk and water. Warm in the microwave for 30 seconds. The mixture must be luke warm and not hot.
- Add the sugar and yeast. Whisk until combined. Allow to sit for 5-10 minutes until it becomes frothy.
- Well you wait for the yeast to proof, in a large bowl mix together the remaining ingredients: butter, egg, salt and flour
- Pour the yeast mixture on top, mix with a dough whisk until it comes together as a dough. Knead with your hands until its no longer sticky.
- Place a kitchen towel on top of the bowl and allow the dough to rise for 1-2 hours.
- Knead the dough on a lightly floured counter and shape it. Place it in a bread pan greased with non-stick spray or butter.
- Place the towel on top and allow the bread to rise again for 1-2 hours.
- When ready to bake, preheat the oven to 350 degrees.
- Place the bread in the oven for 35 minutes.
- When done, place stick a thermometer in the center. It should read 190 degrees. If not, bake a few minutes longer and check again.
- Remove the bread when done, allow to cool before slicing.
Nutrition
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