Homemade Sandwich Bread Recipe

This Homemade Sandwich Bread Recipe recipe yields a pillowy soft bread that requires minimal ingredients and is so easy to make!

When it comes to homemade breads that are easy to make from scratch sandwich bread tops the list. This foolproof recipes require minimal ingredients and a few straightforward steps that results in the most soft and versatile sandwich bread. To make this recipe, you will need the key ingredients shared below.

Key Ingredients 

• All Purpose Flour 
• Active Dry Yeast 
• Whole Milk 
• Unsalted Butter
• Granulated Sugar 
• Salt 

Preparation and Storage

• Activate the Yeast – in the bowl of a stand mixer, whisk together the milk, sugar and yeast. Cover bowl and set aside for 8-10 minutes. Yeast mixture is ready to use when it appears bubbly. 
• Make Dough – add the melted butter, flour and salt into bowl with yeast mixture. With the dough hook attached to the stand mixer, form and knead the dough until a soft, smooth dough forms, about 5-6 minutes. 
• Rest Dough for 1st Rise – transfer bread dough to a large greased mixing bowl, cover with plastic wrap and set in a warm area to rise for 60-90 minutes or until doubled in size. 
• Shape Bread – punch down risen dough. Let the dough rest for 5 minutes. On a floured surface, roll dough into a rectangle. Starting on the short end of the rectangle, roll the dough onto itself to form a log. Pinch the seams close. Transfer the log seam side down into a greased loaf pan. Loosely cover with plastic wrap. 
• Rest Dough for 2nd Rise – place loaf pan in a warm area to allow the shaped dough to rise about a 1/2 inch over the lip of the loaf pan, about 30-40 minutes or less. Preheat oven to 375F. 
• Egg Wash and Bake – in a small dish, whisk together the egg and teaspoon of water. Using a pastry brush, generously apply the egg wash over the risen dough. Bake for 25-30 minutes or until golden brown and a toothpick inserted into the bread comes out clean. 
• Cool and Slice – let the bread ret in the pan for 5 minutes after removing from the oven. Transfer to a wire cooling rack to completely cool to room temperature before slices and using in your favorite sandwich recipes. 
• Storage – leftover sliced bread placed in an airtight container like a Ziplock bag will keep for 1-2 months stored in the freezer. When ready to use, thaw overnight in the fridge or on the kitchen counter at room temperature for 1-2 hours or until softened.

If you tried this Homemade Sandwich Bread Recipe, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.

Find more upcoming recipes in the Recipe Index. To see more recipes and behind the scenes, follow along on Instagram, Pinterest  and Youtube!

Print Recipe

Homemade Sandwich Bread Recipe

This Homemade Sandwich Bread Recipe yields a pillowy soft bread that requires minimal ingredients and is so easy to make!

Prep Time30 minutes mins

Cook Time30 minutes mins

Rest Time1 hour hr 30 minutes mins

Servings: 12 Slices

Ingredients

Sandwich Loaf Dough

• 3 cups (390g) all purpose flour
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon (12g) granulated sugar
• 1 teaspoon salt
• 1 cup (240 ml) whole milk, heated to 100-110F
• 5 tablespoons (71g) unsalted butter, melted and cooled to room temperature

Egg Wash

• 1 large egg
• 1 teaspoon (5ml) water

Instructions

• In the bowl of a stand mixer, whisk together the milk, sugar and yeast. Cover bowl and set aside for 8-10 minutes. Yeast mixture is ready to use when it appears bubbly.
• Add the melted butter, flour and salt into bowl with yeast mixture. With the dough hook attached to the stand mixer, form and knead the dough until a soft, smooth dough forms, about 5-6 minutes. 
• Transfer bread dough to a large greased mixing bowl, cover with plastic wrap and set in a warm area to rise for 60-90 minutes or until doubled in size.
• Punch down risen dough. Let the dough rest for 5 minutes. On a floured surface, roll dough into a rectangle. Starting on the short end of the rectangle, roll the dough onto itself to form a log. Pinch the seams close. Transfer the log seam side down into a greased loaf pan. Loosely cover with plastic wrap.
• Place loaf pan in a warm area to allow the shaped dough to rise about a 1/2 inch over the lip of the loaf pan, about 30-40 minutes or less. Preheat oven to 375F.
• In a small dish, whisk together the egg and teaspoon of water. Using a pastry brush, generously apply the egg wash over the risen dough. Bake for 25-30 minutes or until golden brown and a toothpick inserted into the bread comes out clean.
• Let the bread ret in the pan for 5 minutes after removing from the oven. Transfer to a wire cooling rack to completely cool to room temperature before slices and using in your favorite sandwich recipes.

Notes

• For the best results, use a kitchen scale to weigh out the ingredients. 
• For even slices, make sure the bread loaf is completely cooled to room temperature and use a serrated knife. 
• Leftover bread slices stored in a air tight container like a Ziplock bag will last up to 1-2 months stored in the freezer. When ready to use, thaw overnight in the fridge or on the kitchen counter for 1 to hours or until softened.