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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
Cook Time30 minutes
Rest Time1 hour 30 minutes
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.