I made this sandwich bread recipe nine times before sharing it with you.
Not because it's hard, but because I wanted to make sure it truly is the easiest sandwich bread recipe you can bake at home. Soft, sturdy, and perfectly sliceable. This is the kind of loaf that holds up to peanut butter, grilled cheese, and packed lunches without falling apart.
Simple ingredients. Clear steps. A dependable loaf you'll want to bake again next week!
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Why this homemade sandwich bread works
If you've ever wanted to bake your own homemade sandwich bread but felt overwhelmed by complicated steps, this recipe is for you. It's a true beginner bread recipe - simple mixing, one short fold, and a reliable rise in a standard loaf pan.
It slices cleanly, toasts beautifully, and stays tender without crumbling. That's exactly what you want from everyday sandwich bread. The addition of vital wheat gluten gives it just enough structure to rise tall without turning dense, while the milk and butter keep it tender and sliceable.
Sandwich Bread Recipe
Equipment
- 1 8x4 inch loaf pan
Ingredients
- ¼ cup butter
- 1 cup milk
- 2 tablespoons sugar
- 1 packet active dry yeast (Not instant-rise yeast)
- 2 cups all-purpose flour
- 1 ½ teaspoon Kosher salt
- 2 tablespoons vital wheat gluten I used Bob's Red Mill
Instructions
- In a small saucepan on the stove, melt the butter. When it is melted, add the milk and sugar. Heat to about 110°F (warm, not hot). Use an instant read thermometer for accuracy. Remove from heat.
- Sprinkle the yeast over the mixture and stir lightly. Let it sit for 5 minutes until slightly foamy.
- Add the flour, vital wheat gluten and salt to the bowl of a stand mixer. Add the foamy, yeast mixture. Beat using medium speed for 3 minutes.
- Cover and let the dough rest 10 minutes.
- Using a large spatula fold it over itself 2-3 times. Spoon into a buttered loaf pan. Smooth out the top of the loaf.
- Cover the loaf pan and let the dough rise in a warm spot for 1 hour, until doubled and airy. It should be domed in the middle and about ⅜ to ½ inch from the top of the loaf pan. If your home is cool or drafty, turn the light on in the oven and proof the loaf pan inside the oven. (I always proof bread in my oven.)
- Preheat oven to 375°F for at least 15 minutes. Bake for 30-35 minutes, until golden and the loaf sounds hollow when tapped.
- Brush the top with a little melted butter as soon as it comes out of the oven. (This is not negotiable in my kitchen!)
- Let the bread cool in the pan for 10 minutes, then remove from pan and allow to cool on a rack. Wait at least 20 minutes before slicing for neat sandwich slices.
Notes
Nutrition
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Soft sandwich bread ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
You can, but the loaf will not rise. The gluten gives this soft sandwich bread extra structure, especially since it's mixed briefly. If you skip it, expect a flat loaf.
The top should be golden brown and sound hollow when tapped. If you use a thermometer, the internal temperature should be around 190-195°F.
A slight dip usually means the dough over-proofed. If it rises too long before baking, the structure weakens and can collapse.
Where most sandwich bread goes wrong
Rise times are a guideline, not a rule. Your kitchen temperature, the season, and even the brand or age of the flour can change how quickly this homemade sandwich bread rises. Instead of waiting for a full hour just because the recipe says so, watch for visual cues.
The dough should look slightly domed and reach about ⅜ to ½ inch below the top of the loaf pan. If it looks airy and delicate, it's ready. If it's towering high and wobbly, it's probably gone a little too far.
Baking at the right moment is what keeps this soft sandwich bread from sinking in the center and gives you that beautiful, even slice every time. Trust your eyes more than the timer, your loaf will thank you!
More from the bread basket
If you enjoyed baking this loaf, you'll love my Beginner Yeast Rolls Recipe. They are soft, fluffy, and perfect for dinner alongside soups or casseroles.
For something sweet, the Mom's Cinnamon Rolls bake up tender and rich with that classic swirl everyone reaches for first. And if you want to switch things up, the Slow Cooker Focaccia Bread is an easy, hands-off way to make a golden, herby bread with almost no effort.
How to use every slice
This soft sandwich bread is made for everyday use, so don't overthink it. Slice it thick for morning toast with butter and jam, or keep the slices even for classic lunch sandwiches. It makes excellent grilled cheese with a golden, crisp exterior and a tender middle.
Try it toasted with mashed avocado and a sprinkle of salt, layered with turkey and cheese for an easy lunch, or topped with scrambled eggs for a simple breakfast sandwich.
It's also wonderful lightly toasted and brushed with garlic butter alongside pasta or soup. And if you happen to have a slice left at the end of the day, warm it slightly and slather it with butter and honey. That's never a bad idea!
Wrapping it up
There's nothing quite like slicing into a fresh loaf that you baked yourself! Especially when it turns out soft, tall, and ready for lunch duty. This soft sandwich bread is simple enough for beginners and sturdy enough for everyday use. Once you see how easily this loaf pan bread comes together, you might start planning lunches just so you have an excuse to make it again!!
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