*This post may contain affiliate links. Thank you for your support.
Learn how to make a soft and fluffy white sandwich bread from scratch! Guaranteed to taste better than any store-bought loaf! It’s perfect for any sandwich or toast craving.
White sandwich bread is arguably one of the most popular types of bread out there. It’s airy, soft, tender, deliciously flavored, and incredibly versatile. Perhaps you’ve always bought your sandwich bread, but with this white sandwich bread recipe, you’re unlikely to ever go back.
Crafting the perfect loaf of white sandwich bread at home is easier than you might think, and it brings a sense of accomplishment that store-bought bread just can’t match. This loaf of bread promises a chewy crust and a super soft interior.
There’s nothing like the smell of freshly baked bread wafting through your home. Let your loaf cool before slicing (if you can wait, that is!) and enjoy the fruits of your labor. Whether you’re making toast, sandwiches, or just enjoying a slice with a bit of butter, homemade sandwich bread elevates the simple to the sublime.
My Tip: If you slice the baked bread and freeze it, you can toast a slice whenever the craving strikes, enjoying fresh homemade bread on demand.
Uses for Sandwich Bread
- Any Sandwich of your choice
- Avocado Toasts, Vegan Egg Salad, or Vegan Tuna Salad
- Breakfast Toast with Jam, Peanut Butter, or Chocolate Spread
- French Toast
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Warm milk, water, and butter in a small pot or in the microwave. → It should be lukewarm, not hot, or the yeast will deactivate.
- In the bowl of a stand mixer, mix flour, instant yeast, sugar, and salt. Add the warm milk mixture and knead on medium speed, with the dough hook attached, for 5-10 minutes into a smooth dough.
- Cover with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
- Turn the dough onto a lightly floured surface, stretch into a rectangle (as long as your loaf pan), then roll up into a log.
- Tuck the ends under slightly, then place seam side down in a greased 12-inch loaf pan. Cover with a damp towel and let rise again for at least an hour.
- Bake in the lower half of a preheated oven at 350°F (175°C) for 30-35 minutes until lightly golden brown.
- Let cool briefly, remove the bread from the pan, and cool completely on a wire rack.
Tip: I recommend using a 12-inch loaf pan for the best shape. A 10-inch pan works too, but the bread will rise more in height.
Storage & Freezing Instructions
Store the sandwich bread wrapped in a clean tea towel at room temperature. Stays fresh for 2 days.
White sandwich bread freezes wonderfully. Slice before freezing and store in a freezer bag for up to 3 months. Thaw individual slices directly in the toaster.
More Bread Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below.
Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!
📖 Recipe
White Sandwich Bread
Click on the stars to leave a vote!
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 tsp instant yeast
- 1 tbsp sugar white or brown
- 1 ½ tsp salt
- ⅝ cup (150 ml) milk of choice regular or dairy-free (I recommend oat milk)
- ⅝ cup (150 ml) water
- ¼ cup (60 g) butter regular or dairy-free
Instructions
- Warm milk, water, and butter in a small pot or in the microwave. → It should be lukewarm, not hot, or the yeast will deactivate.
- In the bowl of a stand mixer, mix flour, instant yeast, sugar, and salt. Add the warm milk mixture and knead on medium speed, with the dough hook attached, for 5-10 minutes into a smooth dough.
- Cover with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
- Turn the dough onto a lightly floured surface, stretch into a rectangle (as long as your loaf pan), then roll up into a log.
- Tuck the ends under slightly, then place seam side down in a greased 12-inch loaf pan. Cover with a damp towel and let rise again for at least an hour.
- Preheated oven to 350°F (175°C).
- Bake in the lower half of the preheated for 30-35 minutes until lightly golden brown.
- Let cool briefly, remove the bread from the pan, and cool completely on a wire rack.
