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Simply Sandwich Bread

Learn how to make simple white sandwich bread using a few baking ingredients like flour, water, yeast, salt, and milk. This recipe yields 1 loaf, so it’s perfect if you only have 1 loaf pan.

Simply Sandwich Bread

Sandwich Bread Video Tutorial

Here are the basic steps:

  1. Make the dough with a few standard ingredients.
  2. Knead the dough.
  3. Let the dough rise for 1-2 hours.
  4. Punch down the dough and roll it into a rectangle.
  5. Roll it up and place in a loaf pan.
  6. Let the shaped bread rise for 1 more hour.
  7. Bake until golden brown.

Most of the work is hands-off and you can easily get started the day ahead of time. And you also have the wonderful bonus of your kitchen smelling like a professional bakery!

Simply Sandwich Bread
Simply Sandwich Bread

This homemade dough is soft. My #1 tips are to make sure you’re using a combination of water and milk and bread flour instead of all-purpose flour. Here are some other ingredients you need:

  1. Yeast: Start with quality yeast. I always depend on Platinum Yeast from Red Star. It’s an instant yeast that builds a stronger and more voluminous dough.
  2. Sugar: Sugar feeds the yeast and adds flavor.
  3. Water & Milk: For soft, flavorful, and chewy bread, use a combination of water and milk.
  4. Butter: Butter adds flavor.
  5. Salt: Salt also adds necessary flavor.
  6. Bread Flour: Flour is the entire structure of the bread. Bread flour is best here because of its strong gluten formation and high rise. You can use all-purpose flour if that’s all you have, though.
Simply Sandwich Bread
Simply Sandwich Bread
Simply Sandwich Bread

This bread is a basic staple in any bread baker’s repertoire, but it’s also a recipe that shouldn’t be overlooked. There’s nothing on earth quite like homemade bread and my recipe is loaf perfection– rising tall, tasting buttery-soft, and making the most epic sandwiches. It’s truthfully the best homemade bread I’ve ever tasted and it all comes from just 7 ingredients. And if you’re nervous to bake with yeast, I guarantee you will finally feel confident with this no-fuss recipe.

Simply Sandwich Bread

Simply Sandwich Bread

Simply Sandwich Bread
You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen.
Yield 1 (9×5-inch) loaf



  • 1 cup water, warmed to about 110°F
  • 1/4 cup whole milk, warmed to about 110°F (see note1)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 1/2 teaspoons table salt
  • 3 cups bread flour (see note2)


  • Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  • Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the final cup of flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  • Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  • 1st Rise: Lightly grease a large bowl with nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (See note3 for overnight rise option.)
  • Grease a 9×5-inch loaf pan.
  • Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. Roll it up into an 8 inch log and place in the prepared loaf pan.
  • 2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1 inch above the top of the loaf pan, about 1 hour.
  • Adjust oven rack to a lower position and preheat oven to 350°F (177°C).
  • Bake the bread: Bake for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
  • Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.


  1. Milk: Lower fat (1-2%) milk can be substituted, but whole milk produces phenomenal texture.
  2. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier crust. There are no other changes to the recipe if you use bread flour. For best taste, I highly recommend bread flour. 
  3. Overnight Instructions: Prepare the recipe through step 6. Cover the shaped bread tightly and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove  from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
Recipe by Sally’s Baking Addiction.

Sally McKenney

Sally McKenney is a professional food photographer, cookbook author, and baker. She has written, photographed, and published more than 1,000 from-scratch recipes and written three cookbooks. Her thorough step-by-step tutorials give millions of followers the knowledge and confidence to bake from scratch.

Review & Comments

Cindy Smith | Reply

Hi Sally! I’m new to bread baking and am so happy to find you. I’m learning to make our bread in an effort to have healthier bread in our home and am going to try your Simply Sandwich Bread as my hubby is a fluffy white bread addict. 😊 Please let me know if I can freeze this bread and, if so, the best way to wrap it for freezing. Thanks SO much!
Cindy Smith

Red Star Yeast | Reply

Hi Cindy – We hope you enjoy the recipe! Yes, you can freeze the bread. First, let the loaf cool completely. Wrap loaf in plastic wrap or foil, then place in a self-sealing bag, squeezing out any excess air. Let bread thaw at room temperature, partially unwrapped to allow moisture to escape.

Note: Slicing bread before freezing will make it possible to take out a partial loaf at a time and will shorten the thawing time, as the slices can easily be separated. However, it may not stay as fresh as an unsliced loaf over an extended period of frozen storage.

Happy baking!

Tim Lawlor | Reply

Why does my loaf blow out on the side sometimes ? Would slicing the top a bit prevent this?
Good recipe and website by the way.
Regards, Tim

Red Star Yeast | Reply

Hi Tim – The side “blow out” could be from a few different factors – such as shaping, dryness of dough, over/under proofed dough. Slicing (or scoring) the top of the dough is a great idea, and will help guide the dough as it expands in the oven. We’re so glad you enjoyed the recipe!
Happy baking!

Roberta Rose | Reply

5 stars
I made the Simply Sandwich Bread following the recipe above exactly except for doubling it in order to share with my niece and her family. They absolutely loved it and made short work of their loaf. The dough rose beautifully and was very fragrant. I will definitely be baking this bread again. Thank you for the recipe.

Debb Whitman | Reply

4 stars
From the pictures it looks like you over proofed the dough. I find 40-45 minutes adequate for a second proof.
Chef Deborah Whitman
Owner/baker Just Desserts ( retired)

Red Star Yeast | Reply

That’s the beauty of Platinum – you get great oven spring! Proofing times can vary depending on a lot of factors, so it is always best to go by how your dough feels than just time.
Happy baking!

Nova | Reply

Can this recipe be made using a bread machine to kneed the dough, then shaped by hand to bake?

Red Star Yeast | Reply

Hi Nova,
Yes, you can use the bread machine to knead the dough.
Happy baking!

Valerie Cales | Reply

Wow, just wOw! Been making my own pizza dough for years & just used my sample of Platinum yeast. Best rise I’ve ever seen & the texture of dough, incredible. Thank you so much!

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