4.7 from 7 reviews
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 loaves
  • 2 cups water, divided (110-115°F)
  • 1 cup milk (110-115°F)
  • ⅓ cup sugar, divided
  • 3 packages (6¾ tsp, ¾oz, 21g) RED STAR Active Dry Yeast
  • 1 large egg
  • ⅓ cup melted butter or oil
  • 8 cups bread flour, divided
  • 2 tsp salt
  1. Grease four 9x5x2-inch loaf pans; set aside

  2. In large bowl, dissolve 1 tsp sugar in ½ cup warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in 1½ cups water, milk, remaining sugar, egg and butter.

  3. Add 3 cups flour and salt; mix until smooth. Add another 4½ cups flour. Stir briskly with wooden spoon until well mixed. If necessary, gradually add remaining ½ cup flour to make soft dough. On lightly floured surface, knead dough about 8 - 10 minutes, until smooth and elastic. Cover; let rest in warm place for 10 minutes.

  4. Punch dough down. Place on lightly floured surface and flatten with your hands to a square about 1-inch thick. Cut into four equal pieces.

  5. Take a piece of dough and roll out to a 8½-inch rectangle. Starting with the long end, tightly roll up jelly-roll style. Pinch seams and ends to seal. Place seam down in loaf pan and repeat with remaining 3 pieces. Cover and let rise in warm place until doubled in size - about 45 minutes.

  6. Preheat oven to 400°F. Bake loaves 25 - 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.

  7. Note: If you prefer you can mix all the flour in with a wooden spoon, but the result will be an airy texture and a somewhat uneven top crust.

  8. Recipe featured at A TrEATs Affair.
You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Homemade White Sandwich Bread | Probably the simplest bread recipe, soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast. Find recipe at redstaryeast.com.

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  1. 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

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

    • 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!

  3. 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!

    • 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.

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

  5. 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.

  6. 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!

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

    • 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!

  8. 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.

    • 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!

  9. 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!

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

    Thanks for your help.

  11. 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.

  12. 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!

  13. 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

  14. 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.

  15. 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!.

  16. 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

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