Skip to main content

Homemade White Sandwich Bread

Homemade White Sandwich Bread
Probably the simplest bread recipe. Soft and fluffy, with a yellowish crumb and a chewy crust, this bread is perfect for PB&J or deli sandwiches, and even for making French toast.
Yield 4 (9×5-inch) loaves



  • 2 cups water, divided (warm, 110-115°F)
  • 1 cup milk (warmed to 110-115°F)
  • 1/3 cup granulated sugar, divided
  • 3 (0.25oz each) packages (21g) or 6 3/4 teaspoons Red Star Active Dry Yeast
  • 1 large egg
  • 1/3 cup melted butter (or vegetable oil)
  • 8 cups bread flour, divided
  • 2 teaspoons salt


  • Grease four 9x5x2-inch loaf pans; set aside
  • In stand mixer bowl, combine yeast, 1 teaspoon sugar and 1/2 cup water; let stand 10 minutes. Stir in remaining 1 1/2 cups water, milk, remaining sugar, egg and butter. Add 3 cups flour and salt. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Cover; let rest in warm place for 10 minutes.
  • Punch dough down. Place on lightly floured surface; divide into four equal pieces. Cover 3 pieces with tea towel.
  • Roll or pat one dough into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place seam down in prepared loaf pan. Repeat with remaining 3 pieces. Cover and let rise in warm place until doubled in size, about 45 minutes.
  • Preheat oven to 400°F. Bake loaves 25 to 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans and cool on wire rack.


Photo by A Treats Affair.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Patricia P Gauthier | Reply

do you have to have a stand mixer?

Red Star Yeast | Reply

Hi Patricia – You can hand mix this dough, follow the note in step 3.
Happy baking!

Carol | Reply

3 stars
Please tell us how many grams of salt are the equivalent to the 2 teaspoons salt in the recipe. Without knowing what kind of salt you’re calling for, it’s impossible to know how much salt to use.

Two teaspoons of table salt are far more salt than two teaspoons of Kosher salt (and there are different sizes of Kosher salt granules, so even saying two teaspoon Kosher salt is imprecise.)

Please give us the amounts by weight. I have checked the King Arthur conversion table. It’s useless in this recipe:

Salt (Kosher, Diamond Crystal) 1 table­spoon 8
Salt (Kosher, Morton’s) 1 table­spoon 16
Salt (table) 1 table­spoon 18

Red Star Yeast | Reply

Hi Carol,
Use table salt, unless otherwise noted.
Happy baking!

John Z | Reply

I break everything into grams and like to use 2 % salt, I convert all my baking recipes that way and use bakers percentages as a rule of thumb

JHeil | Reply

Can you use instant yeast as well? What would the conversion be??

Red Star Yeast | Reply

Hi JHeil,
Substitute instant yeast 1:1 with the active dry yeast. Rise times may be faster, just keep an eye on your dough.
Happy baking!

Nova | Reply

5 stars
I made this recipe, but cut it in half and mixed it in my bread machine. It made two loaves of bread. The next day we ate sandwiches using the bread. I really love this recipe!

Faye | Reply

I would like to try this recipe in my bread machine. How did you downsized the ingredients? I’m confused how you got two loaf of bread. I would appreciate your help. I’m new to using a bread machine but this bread sounds good. Thanks again I advance.

Nova | Reply

5 stars
Sorry, but I just saw your commit. I found this web site helpful:
Hope this helps.

WJohnston | Reply

5 stars
I made this recipe for the first time today and it makes superb loaves.
This is my go to recipe from now on.

Natto | Reply

I want this recipe to be converted in grams and milliliters.would you please help me in these measurements and can I half it because I have a small family.

Red Star Yeast | Reply

Hi Natto,
To convert the recipe, we suggest using King Arthur Flour’s handy weight conversion chart. You can find it here:
Happy baking!

Natto | Reply


Teresa | Reply

First time using Red Star have always used another brand. I could tell a big difference starting with activation. It smells amazing. Like you really know it’s active. Big difference from others!


Hi do you have to use bread flour or can you use plain flour? Thank you.

Red Star Yeast | Reply

Hi Elizabeth,
We recommend using bread flour in this recipe due to its higher protein content / better gluten forming properties. However, you could use all-purpose flour. The dough may need less liquids due to the lower protein in all-purpose flour, and you may not get as high of volume in the finished bread.
Happy baking!

Olive Ashworth | Reply

Just double checking on this recipe. It says to knead and then let it sit 10 minutes in a warm place without any further proofing, then you shape it and put it in the pans. Most recipes have a long proofing time following the kneading, so I’m wondering if a step is missing. Thanks.

Red Star Yeast | Reply

Hi Olive,
Yes, this step is correct as written. However, you may let it rise until doubled in size if you desire before shaping.
Happy baking!

Robin E | Reply

5 stars
This bread recipe is perfect! I even left out 1 teaspoon of the salt by accident and it was still amazing. Bread making is a science and quite a bit of work so it is great that you get 4 loaves out of it. Thank you Red Star!

Shirley | Reply

Hi. In this recipe for White Bread #2, how warm should the water and the milk be?

Thanks for your help.

Red Star Yeast | Reply

Hi Shirley,
The liquids should be 110-115 degrees F. More tips on how to activate yeast can be found here >>
Happy baking!

Christina L. | Reply

5 stars
Great recipe! I’ve been in search of the perfect sandwich bread, and I think I’ve found it! I’ve been making my family’s bread for the past 6 months, and this recipe is going to be our new keeper. I like that it makes 4 loaves because I’ll keep one out for now and freeze the other 3 loaves. I also like the addition of milk, egg, and melted butter to this recipe. It makes for a much moister crumb and a richer tasting bread.

Katie | Reply

5 stars
I’ve been searching for the perfect white bread loaf, and this is it! I love baking bread, many different varieties, but there are times that I crave good ‘ole white hearty sandwich bread. I’ve tried so many different recipes, but as far as hearty white bread goes…I only need this one. I make it often, it’s so easy, and I even love the amounts listed here because I make 2 large 2 pound loaves out of this. My loaf pans are large (12 x 4.5 x 3.125) – the small loaves go just too fast! lol the cooking time is the same – 30 minutes. Thanks for this great bread recipe!

Carla | Reply

Hi Carol, The link to “postponing baking” does not exist. If there is another link with this information, it would greatly be appreciated. Thanks, Carla

Red Star Yeast | Reply

Hi Carla,
Here’s the link again: Hopefully this one will work. Check out our Lessons in Yeast & Baking section for lots of great baking tips.


Kimberly | Reply

Has freezing the bread been tested? with this making 4 loaves it would me amazing to be able to make all 4, bake 1 and freeze the other 3 until needed so the bread is always fresh. I typically freeze before the final rise but I’ve found not all recipes recover from freezing equally.

Red Star Yeast | Reply

Hi Kimberly,
Here’s a link to tips on freezing bread: and

I hope you will find this information helpful.

Anonymous | Reply

I am trying to figure out if it is calling for 6 and 3/4 tsp of yeast or if it means (6) 3/4 tsp of yeast? Thats the only part of this recipe that confused me and I really want to try to make this recipe today!.

Red Star Yeast | Reply

Use 6 and 3/4 teaspoons (3 packets) of yeast for the recipe. Happy baking!

diane bolt | Reply

Know this is very interesting about the mixing of diff yeasts. I sure keep learning and learning at 68 i guess i can!! Thank you got this one printed off now what day shall i make this. diane

Leave a Reply

Made the recipe? Rate it!