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.

a slice of homemade sandwich bread with butter

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.

macro shot of homemade soft sandwich bread

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

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Ingredients

See recipe card for quantities.

White Flour – You can use all-purpose flour or bread flour.
Yeast – For a beautifully risen bread! I recommend instant yeast! Active dry yeast works too, but it tends to take a bit longer until the dough rises.
Milk & Water – A mix of half water, half milk yields the best results. The milk makes for an especially tender bread. I recommend using cow’s milk, unsweetened soy or oat milk.
Butter, Sugar, Salt – Adds more flavor! I recommend unsalted butter. Honey can be substituted for sugar.
Vegan Sandwich Bread: This recipe can easily be made vegan if using dairy-free milk and dairy-free butter.

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.

slices White Sandwich Bread on a cutting board

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.

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5 from 1 vote

White Sandwich Bread

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.

By: Aline Cueni

Servings: 1 Loaf

calories :188kcal

Prep :20

Cook :30

Rising Time :2

Total :2 50

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Plus, enjoy weekly doses of recipe inspiration as a bonus!

Ingredients

▢ 4 cups all-purpose flour
▢ 2 tsp instant yeast
▢ 1 tbsp sugar, white or brown
▢ 1 ½ tsp salt
▢ ⅝ cup milk of choice, regular or dairy-free (I recommend oat milk)
▢ ⅝ cup water
▢ ¼ cup 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.