Sandwich Bread

Homemade sandwich bread is soft, fluffy, and has the perfect crumb for everything from PB&J to grilled cheese. I bake it when I want a dependable, all-purpose loaf that’s better than store-bought. It slices beautifully, holds up to any filling, and makes the whole kitchen smell like comfort.

Why You’ll Love This Recipe

I love this bread because it’s simple, reliable, and versatile. It’s slightly sweet, wonderfully soft, and perfect for toast, sandwiches, or even just a thick slice with butter. I know exactly what’s in it, and once I get the hang of the dough, I can bake a fresh loaf anytime with just a handful of pantry ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour or bread flour

• Warm water

• Active dry or instant yeast

• Granulated sugar or honey

• Salt

• Unsalted butter or vegetable oil

• Optional: milk instead of water for a richer crumb

Directions

1. I combine warm water with yeast and sugar in a bowl and let it sit for 5–10 minutes until foamy (if using active dry yeast).

2. I stir in the salt, melted butter or oil, and about half of the flour. I mix until combined, then gradually add the remaining flour until a soft dough forms.

3. I knead the dough on a floured surface for about 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook).

4. I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

5. I punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.

6. I cover the pan and let the dough rise again for 30–45 minutes, until it crowns about an inch above the rim.

7. I bake at 350°F (175°C) for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.

8. I let the bread cool in the pan for 5–10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, yielding about 12–14 slices. It takes 15 minutes to prep, about 2 hours to rise, and 30–35 minutes to bake.

Variations

Sometimes I use whole wheat flour for a heartier texture, or add a tablespoon of oats, flax, or seeds for extra nutrition. For a slightly sweeter version, I use honey instead of sugar and brush the top with melted butter after baking. I’ve even mixed in herbs or shredded cheese for a savory twist.

Storage/Reheating

I store the bread wrapped in plastic or in a sealed container at room temperature for up to 4 days. For longer storage, I freeze slices or the whole loaf tightly wrapped for up to 2 months. I thaw it at room temperature or toast slices straight from the freezer. To freshen a whole loaf, I warm it in the oven at 300°F for about 10 minutes.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I use either. Bread flour gives a chewier texture, but all-purpose works great for a softer, fluffier loaf.

Why is my bread dense?

It may not have risen long enough or the yeast wasn’t active. I always make sure my yeast is fresh and the dough is soft and elastic after kneading.

Do I need a stand mixer?

No, I knead the dough by hand and it works perfectly. A stand mixer just makes it quicker and easier.

Can I double the recipe?

Yes, I double all ingredients and divide the dough between two loaf pans. I make sure both loaves rise properly before baking.

How do I get a softer crust?

I brush the top with melted butter after baking or cover the bread with a clean towel as it cools to retain moisture in the crust.

Conclusion

This sandwich bread is a staple in my kitchen—soft, flavorful, and incredibly satisfying to bake from scratch. Whether I’m making toast, packing lunches, or just enjoying a slice with jam, it always delivers that perfect homemade touch. Once I started baking it myself, I never looked back.

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