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    Home » White Sandwich Bread

    White Sandwich Bread

    Published: Oct 2, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    It only takes seven ingredients to make this soft, buttery sandwich bread. Hearty enough to use to make sandwiches, and so delicious you'll never buy store-bought varieties again once try this white bread recipe.

    front view of a loaf of White Sandwich Bread with three slices cut out of it

    Both my husband and I grew up with parents who made bread from scratch. So the thought of buying bread from the store never even crossed my mind until I had a pile of kids and my time was stretched a little thin (putting it lightly).

    However, nothing beats homemade bread, so even with all that we have going on in our lives, I still find the time to make bread from scratch.

    This is the sandwich bread recipe I created and bake often. This homemade white bread holds up well to being used in just about any sandwich situation, and we use it most often to make BLTs for dinner.

    It's easy to make with 7 ingredients and you can even double or triple the recipe to make a few loaves and freeze some for later.

    overhead view of a loaf of White Sandwich Bread with three slices cut out of it

    White Sandwhich bread: Ingredients & Substitutions

    overhead photo of the ingredients in this Sandwich Bread Recipe
    • Granulated sugar. Honey can be used in place of granulated sugar.
    • Active dry yeast. You can use instant yeast instead of active dry - rise times will just be shorter and you technically do not need to proof it before putting it in the recipe.
    • Salted butter. Unsalted butter can be used in place of salted, you will just need to increase the salt by ¼ teaspoon.
    • Whole milk. 2% milk is an acceptable substitution, but nothing with a lower fat content.
    • Fine sea salt. If using iodized salt reduce the amount by half.
    • All-purpose flour. Bread flour can be used in place of all-purpose flour with great results. If you want to make whole wheat bread try this honey whole wheat bread recipe.
    front view of a loaf of Sandwich Bread with 3 slices cut out of it laying in front of the loaf

    How to make sandwich bread

    This recipe is pretty straight forward. We'll walk through the steps together and don't forget to watch the video.

    Begin by proofing the yeast - in the bowl of a standing mixer fitted with the dough hook (or in a large bowl), combine water, sugar and yeast. Proof for 5-10 minutes, until foamy.

    two photos showing How to Make Sandwich Bread - proofing yeast

    Next, add the melted butter and milk to the yeast mixture and gently stir to combine.

    two photos showing How to Make Sandwich Bread - adding milk and butter

    Then, add 3 cups of flour and sea salt and mix with the dough hook, or mix by hand in a large bowl.

    two photos showing How to Make Sandwich Bread - adding flour and mixing

    Next, add additional flour, ¼ cup at a time, and knead until the dough forms a ball, is smooth, and slightly tacky to the touch.

    two photos showing How to Make Sandwich Bread - adding more flour & forming a ball

    Once the dough forms a slightly sticky ball, form it into a ball and place it in a lightly oiled bowl, covered with a damp towel, to rise until doubled (about 60 minutes).

    two photos showing How to Make Sandwich Bread - dough in a glass bowl before and after rising.

    Punch down the dough and form it into a rectangle that fits into the bottom of a prepared, 9x5" loaf pan.

    Cover the pan/dough with a damp towel (don’t let the towel touch the bread) and let the loaf rise again until doubled in size (30-60 minutes).

    two photos showing How to Make Sandwich Bread - dough in a loaf pan before and after rising

    During the end of the rise, preheat oven to 350 degrees F, then bake the risen white bread in the preheated oven for 30 to 35 minutes.

    Let the sandwich bread cool in loaf pan for 10 minutes before removing and transferring the bread to a wire rack to cool completely.

    two photos showing How to Make Sandwich Bread - bread in the baking pan and then sitting on a cooling rack

    Serve

    Let the bread cool completely then serve! Here are some suggestions :

    • Use it to make sandwiches. I suggest this turkey sandwich, chicken salad sandwiches (or make this avocado chicken salad), BBQ chicken sandwiches, grilled peanut butter and jelly sandwich, etc.
    • Serve slices of bread slathered with butter, cinnamon butter, homemade peanut butter, homemade almond butter, etc.
    • Use it to make french toast or french toast casserole - yum!

    Store/freeze

    Store any leftover sliced bread in an airtight container (or plastic bag) at room temperature for 2 days, or in the freezer for up to 2 months. You can also store full loaves, I just recommend slicing them then wrap the loaf tightly in plastic wrap and putting them in an airtight container.

    front view of a loaf of sandwich bread with slices cut out of it laying on a cutting board

    Recipe FAQs

    Can I double this recipe?

    Yes, this recipe doubles very well. Just make sure to use a large enough bowl to contain all the ingredients.

    Does this white bread hold up well for sandwiches?

    Yes, I make this most often to use to make BLTs for dinner! It's a hearty and delicious sandwich bread.

    front view of a loaf of sandwich bread with 3 slices cut out of it laying on a cutting board

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    White Sandwich Bread Recipe

    Laura
    It only takes seven ingredients to make this soft, buttery sandwich bread. Hearty enough to use to make sandwiches, and so delicious you'll never buy store-bought varieties again once try this white bread recipe.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 30 mins
    Rising 2 hrs
    Total Time 2 hrs 50 mins
    Course bread, Breakfast, lunch, Side Dish
    Cuisine American
    Servings 12 servings
    Calories 187 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • KitchenAid Mixer
    • 9x5" loaf pan
    • cooling rack

    Ingredients
     
     

    • ½ cup warm water (105 degrees F)
    • 2 TBS granulated sugar (or honey)
    • 1 TBS active dry yeast
    • 4 TBS salted butter melted and cooled
    • 1 cup whole milk room temperature
    • 1 tsp fine sea salt
    • 3 to 3 ½ cups all-purpose flour (or bread flour)
    Prevent your screen from going dark

    Instructions
     

    • In the bowl of a standing mixer fitted with the dough hook (or in a large bowl), combine water, sugar and yeast. Proof for 5-10 minutes, until foamy.
    • Add melted butter and milk and gently stir to combine.
    • Then, add 3 cups of flour and sea salt and mix with the dough hook, or mix by hand in a large bowl.
    • Add additional flour, ¼ cup at a time, and knead until dough forms a ball, is smooth, and slightly tacky to the touch.
    • Form the dough into a ball and place it in a lightly oiled bowl, covered with a damp towel, to rise until doubled (about 60 minutes).
    • After the dough has doubled, lightly grease a 9x5” loaf pan. Set aside.
    • Punch down the dough and form it into a rectangle that fits into the bottom of the prepared loaf pan.
    • Cover with a damp towel (don’t let the towel touch the bread) and let the loaf rise again until doubled in size (30-60 minutes).
    • During the end of the rise, preheat oven to 350 degrees F, then bake the risen bread in the preheated oven for 30 to 35 minutes.
    • Let cool in loaf pan for 10 minutes before removing and transferring the bread to a wire rack to cool completely.

    Video

    Notes

    Ingredient Substitutions

    • Granulated sugar. Honey can be used in place of granulated sugar.
    • Active dry yeast. You can use instant yeast instead of active dry - rise times will just be shorter and you technically do not need to proof it before putting it in the recipe.
    • Salted butter. Unsalted butter can be used in place of salted, you will just need to increase the salt by ¼ teaspoon.
    • Whole milk. 2% milk is an acceptable substitution, but nothing with a lower fat content.
    • Fine sea salt. If using iodized salt reduce the amount by half.
    • All-purpose flour. Bread flour can be used in place of all-purpose flour with great results. If you want to make whole wheat bread try this honey whole wheat bread recipe.

    Serve

    Let the bread cool completely then serve! Here are some suggestions :
    • Use it to make sandwiches. I suggest this turkey sandwich, chicken salad sandwiches (or make this avocado chicken salad), BBQ chicken sandwiches, grilled peanut butter and jelly sandwich, etc.
    • Serve slices of bread slathered with butter, cinnamon butter, homemade peanut butter, homemade almond butter, etc.
    • Use it to make french toast or french toast casserole - yum!

    Store/freeze

    Store any leftover sliced bread in an airtight container (or plastic bag) at room temperature for 2 days, or in the freezer for up to 2 months. You can also store full loaves, I just recommend slicing them then wrap the loaf tightly in plastic wrap and putting them in an airtight container.

    Nutrition

    Calories: 187kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 237mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 1mgCalcium: 30mgIron: 2mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Comments

    1. Emily

      December 29, 2021 at 11:37 pm

      5 stars
      Tried it , however the bread rose the second time around abd got a bit squished due to the towel covering it ! Taste wise it was fabulous ! Thank you Laura

      Reply

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    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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