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This sandwich bread recipe makes a soft, fluffy loaf that’s easy to slice and perfect for every sandwich, from toast to grilled cheese and more.
A few years ago, I decided it was time to stop buying store-bought bread and start making homemade sandwich bread regularly. My husband Alex came up with this recipe which ticks all the boxes for a bread recipe: it’s easy to make, uses simple ingredients, and comes out soft and fluffy with a tender crumb, perfect for sandwiches or toast!
Alex and I tested this recipe so many times to get the texture just right, and the final bread has a soft, pillowy texture that stays tender and moist for days! When first we posted this recipe on social media, readers went crazy and started sending us photos of their loaves. Here’s how to make one for yourself!
Why You’ll Love This Sandwich Bread Recipe
- Better than store-bought: It has real ingredients, no preservatives, and amazing homemade flavor
- Beginner-friendly: The steps are simple, with no complicated technique required
- Stays fresh: It stays soft at room temperature for 3-5 days when stored properly
5-Star Reader Reviews
⭐⭐⭐⭐⭐ “Perfection! I already have plans to make another loaf this week. I don’t think I’ll ever be able to buy store-bought sandwich bread again!” –Allison
⭐⭐⭐⭐⭐ “I just made my first loaf of bread using this recipe. Thank you for offering a recipe that was not intimidating and was really fun! I even kneaded it by hand for 8 minutes. Now I just have to keep my husband away from it for 90 minutes!” -Wendy L.
Key Ingredients You’ll Need
Here are the simple ingredients you’ll need here:
- All-purpose flour: Some recipes use bread flour for extra structure, but I find all-purpose flour works perfectly for sandwich bread.
- Whole wheat flour: Adds nutrition and a slightly nutty flavor. If you want white sandwich bread, you can replace it with more all-purpose flour.
- Butter (or oil): Adds richness and that soft, tender texture. You can substitute with olive oil, avocado oil, or vegetable oil, but the texture and flavor will be slightly different.
- Milk: Milk also helps to create the soft texture; I typically use 2%. For dairy-free, you can use oat milk or almond milk.
- Honey: Adds subtle sweetness that’s typical of sandwich bread. You can substitute granulated sugar or maple syrup in the same amount.
- Yeast: You can use either instant yeast or active dry yeast.
- Kosher salt: Essential for flavor: don’t skip it or the bread will taste flat!
Choosing the Best Flour
All-purpose flour is my top choice for sandwich bread because it creates a soft crumb that’s perfect for slicing. Bread flour has higher protein content, which is great for artisan bread (like my olive bread) but not ideal for the fluffy sandwich bread texture.
This recipe has a blend of all-purpose flour and whole wheat flour: all-purpose keeps it light, while the whole wheat flour adds a subtle nutty flavor and boosts the nutritional value.
One thing to remember is to always measure flour by weight using a kitchen scale! A cup of flour can vary by up to 30 grams depending on how you scoop it. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag!
Helpful Tools
Making sandwich bread requires only a few tools that you may already have on hand! It’s so simple to whip up. Here’s what you’ll need:
- Stand mixer with dough hook: Makes kneading easy and hands-off. I use my KitchenAid on medium-low speed for 8 minutes. If you don’t have a stand mixer, you can absolutely knead by hand for 8 to 10 minutes.
- 8 or 9-inch (1 pound) loaf pan: All you need is a standard loaf pan. I use this 1 pound loaf pan from Williams Sonoma (since a few readers have asked!).
- Kitchen scale: The best way to make bread is weighing the dry ingredients, which makes the most accurate measurements (I use this kitchen scale).
- Instant-read thermometer: Optional but helpful. Bread is done when the internal temperature reaches 190°F.
How to Make Sandwich Bread: Step-By-Step
Here’s the basic outline of the tasks for this sandwich bread recipe. The process takes 20 to 30 minutes of hands on time, and about 3 hours total (plus 90 minutes to cool). Here’s an outline of what you’ll have to do! Or jump to the recipe for exact instructions.
Mix and Knead the Dough (15 Minutes)
Mix the wet and dry ingredients. Attach the dough hook to a stand mixer and knead on medium-low speed for 8 minutes. The dough should become smooth and form a ball around the dough hook.
If kneading by hand, turn the dough onto a lightly floured surface and knead by pushing the dough away with the base of your palm, then folding it back over itself. Continue for 8 to 10 minutes until the dough feels pillowy.
First Rise (1 Hour)
Using floured hands, gently shape the dough into a boule (ball shape) by folding the edges under. Place it in a bowl and cover with a clean dish towel and allow it to rise at room temperature for 1 hour. The dough should roughly double in size.
Shape the Loaf (5 Minutes)
Grease an 8-inch or 9-inch loaf pan. Turn the dough onto a lightly floured surface and press it into a large rectangle that is about 1/2-inch thick. The short side of the rectangle should be approximately the width of your loaf pan.
Roll the dough into a tight log. Pinch the seams on the sides and bottom of the roll to seal it. Place the dough seam-side down into the loaf pan and gently press the dough into the pan.
Second Rise (1 hour)
Cover the bread pan with a clean dish towel and let the dough rise at room temperature for 1 hour. The dough should rise about 1 inch above the rim of the pan and look puffy.
Bake (35 minutes)
Preheat your oven to 350°F. After the second rise, brush the top of the loaf with water and sprinkle with chopped oats. Bake for 35 to 37 minutes. The bread is done when the top is golden brown and the internal temperature reaches 190°F on an instant-read thermometer, or the loaf sounds hollow when you tap it and the sides pull away slightly from the pan.
Cool (90 minutes)
Remove the loaf from the oven and turn it out onto a cooling rack (this is important: leaving it in the hot pan will create a soggy bottom). Let the bread cool completely for at least 90 minutes before slicing. This is the hardest part, but cutting warm bread will give you a gummy texture. The crumb needs time to set!
Storing Leftovers
Storing sandwich bread is different from store-bought bread, since it has no preservatives. It’s also different from crusty artisan bread (like sourdough or olive bread), where you want to maintain a crispy crust. For sandwich bread, here’s how to keep it moist and supple:
- Store in plastic! Placing homemade sandwich bread in plastic helps it to retain moisture. Use a plastic bag or you can even re-use a store-bought sandwich bread bag.
- Store at room temperature 5 days: It does become slightly drier over time, but it still tastes good (on the later days, you may want to lightly toast it).
- Or, freeze up to 3 months: You can also freeze sandwich bread. It’s easy to cut your bread in half and freeze half of it! Let it cool to room temperature, then cut it into slices and place it into a sealed bag or container.
Serving Ideas
This homemade sandwich bread is incredibly versatile. Here are a few ways Alex and I have used it:
- Classic sandwiches: The texture is perfect for any sandwich recipe you love. Try it with tomato sandwiches, tuna salad sandwiches, or a chickpea salad sandwich.
- Toast: Toasted with salted butter and jam is a treat, or make ricotta toast or smoked salmon toast.
- Grilled cheese: Try it in my gourmet grilled cheese or grilled cheese in the oven.
- French toast: It’s actually great (especially if it’s dried out) for cinnamon French toast.
- Breakfast sandwiches: Toast a slice and top with eggs and cheese for an easy breakfast, or use it for my healthy breakfast sandwich.
Dietary Notes
This sandwich bread recipe is vegetarian. For a vegan sandwich bread, use vegan butter, oat milk, and maple syrup. It’s not quite the same as the dairy-based version but still very delicious.
Frequently Asked Questions
You can, but I don’t recommend it for this recipe. Bread flour has higher protein content, which creates more gluten development and a chewier texture. That’s great for artisan bread or sourdough, but for soft sandwich bread, all-purpose flour is the better choice.
Yes! You should grease the loaf pan generously with butter or cooking spray before adding the dough so the bread comes out easily after baking.
Yes, you can substitute olive oil for the butter in this recipe. Use the same amount (3 tablespoons). Extra virgin olive oil will add a subtle fruity flavor that works well in bread. If you want a more neutral taste, use avocado oil, or vegetable oil.
Sandwich Bread
This sandwich bread recipe is so simple, moist and delicious, you’ll want to make on repeat! It’s easy to make at home with no special equipment, and works for sandwiches, toast, and more. It’s so moist and irresistible, it’s quickly become a reader favorite recipe.
- Prep Time: 30 minutes
- Rest Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 14 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: Bread
- Diet: Vegetarian
Ingredients
- 3 tablespoons unsalted butter (45 grams), melted; see Notes
- ½ cup milk (118 grams)
- 2 tablespoons honey (40 grams)
- 2/3 cups warm water (157 grams)
- 2 teaspoons instant or active dry yeast (8 grams)
- ½ cup whole wheat flour (70 grams)
- 2 ½ cups all purpose flour (350 grams)
- 1 ½ teaspoons kosher salt (8 grams)
- 2 tablespoons rolled oats, roughly chopped, for topping
Instructions
- Mix the ingredients: In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm. In the bowl of your stand mixer (or a large bowl), combine the melted butter and milk with the honey, warm water, and yeast and mix until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, and kosher salt. Add dry ingredients to the wet and stir until just combined.
- Knead the dough: Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes. (Alternatively: knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading.)
- Shape into boule: After kneading, using floured hands, gently shape into a boule (ball shape) by folding the dough under itself.
- Proof 1: Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand at room temperature for 1 hour, until risen and puffy.
- Shape into loaf (see loaf shaping photos above): Grease an 8-inch or 9-inch loaf pan. Turn the dough onto a lightly floured counter and gently press the dough into a large rectangle about 1/2-inch thick. The short side of the rectangle should be about the width of the long edge of the loaf pan. Roll the dough into a log (the width of the loaf pan). Pinch the seams on the sides and bottom of the roll and then place it into the greased pan seam-side down. Gently press the dough to fill the shape of the pan.
- Proof 2: Cover the bread pan with a clean dish towel and allow to proof at room temperature for 1 hour, until risen and puffy.
- Preheat: Meanwhile, preheat the oven to 350°F with the rack in the lower third of the oven.
- Bake: After the second rise, brush the top of the loaf with water. If desired, sprinkle the chopped oats on top. Bake for 35 to 37 minutes. The bread is done when the top is golden brown and the inside of the bread reaches 190°F on an instant read thermometer. Remove the bread to a cooling rack and cool completely, at least 90 minutes. (However tempting, cutting the bread while warm will ruin its texture!)
- Slice: Once cooled, use a serrated knife to slice the bread and serve (if you have an electric knife, it makes it even easier!). Store the bread at room temperature for 3 to 5 days wrapped in plastic (we use an old store bought bread bag). The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.
Notes
For a vegan sandwich bread, use vegan butter, oat milk, and maple syrup. It’s not quite the same as the dairy-based version but still very delicious.
The bread becomes slightly drier towards the end of the storage time, so you may want to lightly toast it on days 4 to 5.
I’ve been making the sandwich bread and it’s the best! Yesterday I substituted bread flour for AP flour since I’m not supposed to use AP for medical reasons. It turned out feeling heavier, but was still soft and delicious. This morning we toasted some and it was great! I’m new at all the different flours out there…can I also substitute another flour for the AP? Thank you.
Can sprouted wheat flour be used? It is easier to digest and reduces the amount of sugar that goes into my system.
thank you
You’ll have to play with it! I’m not sure.
I just found them!
I don’t see any loaf shaping photos. Where are they?
Can I substitute another flour for the AP? I cannot use AP for health reasons. Thanks.
Love this bread! We make it regularly. We no longer buy store bought bread. It comes out perfect every time! I use a kitchen scale and I think that’s the secret to success.
Love this! Yes, a scale helps so much. Thanks for the comment!
This is the absolute best sandwich bread! Wondering if I could make it into buns instead, or if I would need to change anything?
I made this bread before and we love it.
This time I doubled the recipe but the changes in metric measurements did not appear. Big mess in my kitchen trying to add flour as best I could after I realized. Not sure how it’s going to turn out…
Make sure the recipe doubles or triples without any issues!
I’m sorry! We’ll report it to our developer.
I made this recently and liked it so much I tried a double batch but it didn’t turn out quite the same. It was crumbly when slicing it even though I let it cool completely. I’m wondering if it was a bit too dry at the kneading step…my stand mixer with dough hook wasn’t moving or stretching it much as it balled up and was just spinning if that makes sense. :) Next time should I add a bit more water and see if this loosens it up?
I also am in a very dry climate which could affect it.
Hi! Yes, if you are seeing it very balled up add just a 1/2 tablespoon of water at a time to try and loosen it up a bit.