Valentina Ablaev
There’s nothing like a delicious homemade sandwich, and this sandwich bread recipe makes the perfect loaf of white bread that tastes incredible no matter how you enjoy it! Nothing can compare to the smell of home-baked bread and the satisfaction of knowing what your food is made from.
Whether you love a classic club sandwich or a simple grilled cheese sandwich, nothing elevates a sandwich more than homemade sandwich bread.
Baking bread can seem intimidating, but this is the perfect, easy sandwich bread recipe. No hand kneading is required as the electric mixer works for you! You’ll never need to buy bread again after you see how easy it is to make this homemade bread.
Getting confident with dough making is the perfect stepping stone to many delicious recipes. From homemade cinnamon rolls to making your very own poppy seed roll, there is so much fun baking to explore!
Why You’ll Love This Recipe
- Clean eating. It’s no secret that store-bought bread is loaded with preservatives and chemicals, and by making your own bread, you get to be in control of what you put into your body.
- Easy bread. This recipe makes the easiest white sandwich bread that will elevate every any sandwich recipe.
- Simple ingredients. You only need a few pantry staples for this bread recipe.
Ingredients for the Easiest Sandwich Bread
- All-purpose flour – high-quality flour is the perfect base for this simple recipe. You can also use bread flour or even whole wheat flour, however the rise times may vary.
- Salt – adds flavor to the bread.
- Water and milk- warm water for activating the yeast. The temperature should be 110-115°F.
- Active dry yeast – necessary for the bread to rise, you can also use instant dry yeast.
- Sugar – feeds the yeast and helps it activate.
- Olive oil – a good quality olive oil gives this bread that perfect fluffy texture.
See the recipe card below for a full list of ingredients and quantities.
What is the difference between active dry yeast and instant dry yeast?
The key difference is that active yeast needs to be activated before baking, while instant yeast is ready to use right away. You still want to see the yeast bubble before mixing it into the dough. Active dry yeast also takes a little longer to rise than instant yeast.
How to Make Sandwich Bread
- Add flour and salt to a stand-up mixer. Create a well in the center and pour in the oil and warm water. Sprinkle yeast over the water and sprinkle sugar over the yeast. Allow the yeast to bubble up; this should take about 5 minutes.
- Add the dough hook to your electric mixer and allow the stand-up mixer to mix the dough for 6-8 minutes. Once it is done, the dough should no longer stick to the bowl.
- Add the dough to a greased bowl and cover tightly with plastic wrap or a towel. Allow the dough to rise for about 1 ½ hours or until doubled in size.
- Once your dough has risen, add it to a floured surface and roll it out into an 8-inch wide and ½-inch thick rectangle (length doesn’t matter). Then roll the dough into a log.
- Add the loaf to a greased bread loaf pan, cover, and let rise for another hour.
- Bake the bread in the oven at 350°F for 30-35 minutes or until you have a golden brown loaf. Let the bread cool for 5 minutes before slicing into it.
Don’t have a stand mixer? You can easily mix the dough by hand. Use a large mixing bowl with a wooden spoon to stir!
Expert Tips for Baking with Yeast:
- Measuring correctly: Use a kitchen scale to weigh your flour to get the most accurate amount of flour.
- Check your yeast! Dry yeast expires after about a year. Make sure your yeast is still fresh for use otherwise, it might not rise properly.
- Don’t kill your yeast: Water that is at 138° or hotter will kill the yeast; make sure to use a thermometer to measure the water’s temperature.
- Rise time: If you want your dough to rise a little quicker, put the bowl of dough in a dark, warm environment.
Serving Suggestions
- Chicken sandwich: Our chicken cutlet sandwich is a classic sandwich and this bread tastes incredible in this combination.
- Platter: This sandwich bread is perfect to add to your very own homemade sandwich platter.
- Egg salad: A homemade egg salad on this sandwich bread makes the best egg salad sandwich.
- PB&J: Elevate the classic peanut butter and jelly sandwich with this delicious sandwich bread.
- Leftover bread: Have old sandwich bread lying around? Try making cinnamon french toast!
Recipe FAQs
Yes, you can knead the bread by hand. However, this will take a long time. Be prepared to knead for about 15 minutes. You will know the bread is ready when you press into it with your thumb, and it bounces back.
After kneading for 8 minutes, add about a tablespoon of flour if your dough is still sticking. Don’t add too much extra flour.
Push into the dough ball with your finger; if the dough bounces back, it is ready!
A paper bread bag is a great way to store bread for longer, and freezing it is another great option.
Store & Reheat
- Storage. Store the bread in a paper bag in a cool, dry area. You can also use an airtight container.
- Freeze. Bread freezes so well, and this is the perfect load to slice and freeze for longer storage. Place your bread, sliced or whole, in a freezer-safe bag and freeze. Store for up to 3 months. Thaw: Place the bread in the fridge overnight or on the countertop for 1-3 hours. You can also toast frozen bread.
More Bread Recipes
If you enjoyed this sandwich recipe, be sure to try our other popular bread recipes:
If you tried this sandwich bread recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Sandwich Bread Recipe
Ingredients
Instructions
- In a stand-up mixer or large bowl, add the flour and salt.
- Create a well in the center of the flour.
- Pour in the oil, warm water, and milk. Sprinkle the yeast over the water and the sugar over the yeast. Allow the yeast to become foamy; this should take about five minutes.
- Add the dough hook and allow the dough to knead the bread 4-6 minutes or until the dough is cohesive and no longer sticking to the walls of the bowl. (Or knead by hand.)
- Grease a large bowl with oil or cooking spray and transfer the dough into the bowl.
- Cover tightly and allow the dough to rise 1 ½ hours.
- Lightly flour working surface. Transfer the dough to the surface. Roll out the dough about 8 inches wide until about ½-inch in thickness with a rolling pin; it doesn’t have to be perfect.
- Roll the dough tightly into a log using the 8-inch side. The final log should be 8 inches long.
- Grease a 9×5 inch bread loaf and add the loaf seam down into the pan. Add a towel over the bread pan and rise for another hour.
- Preheat oven to 350°F while the dough is rising. Bake for 30-35 minutes or until the loaf is golden brown on top.
- Remove the loaf from the oven and allow it to cool for 5 minutes before removing it from the bread pan and allowing it to cool completely.
- Serve and enjoy, friends.
Notes
- Check your yeast! Dry yeast expires after about a year. Make sure your yeast is still fresh for use; otherwise, it might not rise properly.
- Don’t kill your yeast: Water that is at 138° or hotter will kill the yeast; make sure to use a thermometer to measure the water’s temperature.
- Storage. Store the bread in a paper bag in a cool, dry area.
