Proceed with caution. You've been warned.
If you’re looking for a fool-proof sandwich bread recipe, this is the one. I know what I’m about to say may be controversial but this easy, soft sandwich bread is (almost) better than my focaccia recipe. Made with only 6 simple ingredients, you won’t have any guilt making this bread for your family. Consider this your exclusive, ultimate sandwich bread recipe guide.
Why you'll love my recipe.
Quick and easy preparation
Directions are very straightforward and easy to follow. You will be blown away at how amazing it will turn out on your first try!
Extremely soft
I mean, this loaf doubles as a pillow and midnight snack. Need I say more?
Healthier than store bought
Did you know a typical store bought bread has over 10-15 ingredients?! Most of which contain additives, emulsifiers and preservatives. My recipe contains 6 wholesome and fresh ingredients. Never any extra stuff.
Ingredient notes.
Water
Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.
Milk
My original recipe uses 480ml or 2 cups of water. I have recently tested it out with 1 cup of water and 1 cup of whole milk.
Flour
Bread flour is preferred and works best. My brand is imported from Canada and I purchase it from a local wholesale store but Costco has some great options too. Read more about the different types of flour here.
Salt
Adds a little flavor to the bread. I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Yeast
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Butter
Adds moisture and creates a tender crumb.
Honey
Honey has many important jobs in this recipe. It contributes to the golden crust, adds slight flavor and helps naturally slow down mold growth.
For the rest of the ingredients, please see the recipe index card below!
What type of yeast should I use?
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio but keep in mind, proofing time will differ. If you are a seasoned baker, it will be a little easier to understand the visual cues and know when the dough is ready to use. Both types of yeast act differently and should be treated accordingly. Read more about the different types of yeast here.
How to activate yeast.
If using active dry yeast, first measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
What is the best loaf pan to use?
I use 1lb. loaf tins for my sandwich bread. It’s also the same tins I use for my Brown Butter Banana Bread and Pumpkin Bread recipe too. (Shop my affiliate link here)
What is hydration rate?
The hydration rate in a given bread dough recipe refers to the amount of water in relation to the amount of flour. The choice between high and low hydration depends on the recipe and preference of the author. This recipe is in between the two. It’s soft but structured. The dough is manageable to work with and it yields an incredibly airy texture without being overly chewy. Learn more about hydration rate in my Novice to Expert section of How to Measure Flour.
To calculate the hydration rate of a bread recipe, simply divide the weight of the water by the weight of the flour and multiply by 100. For example, this recipe uses 480ml water and 780g of flour. 480/780 x 100 = 61% hydration.
Sample schedule.
I do not recommend refrigerator rises with this recipe. It’s very easy to over proof the dough in the fridge. When bread “over proofs”, that’s a sign the yeast ran out of food. It will stop working and most likely, the bread will collapse or not rise enough when baked. The room temperature rise is very simple and easy to follow, even for the busiest schedules.
Room temperature first rise, room temperature second rise.
The best method for getting the most fluffy and soft bread is a same day, room temperature rise. Once the dough is mixed, transfer to a large bowl. Lightly coat the bowl and surface of the dough with oil. This prevents the dough from sticking to the sides and allows it to rise without restraint. Cover the bowl with loosely plastic wrap and tea towel and leave it in a warm spot to proof for 2 hours. The second rise in the loaf tins may only take 40 minutes but up to 1 hour, depending on the temperature of the room. The warmer the environment, the quicker the rise but don’t rush it.
Why should I weigh my flour?
Measuring flour may seem like the most basic kitchen task but you’d be surprised how many people don’t know how to measure the right way. Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking.
Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour. Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale.
Fluff up the flour first
Before measuring, fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
No, your liquid and dry measuring cups are not interchangeable! Use a spoon to scoop the flour from the container to the dry measuring cup. Be careful not to shake or tap the measuring cup while scooping as this will settle the flour whiling filling, and will lead to an inaccurate measurement.
Level off the flour
After filling the measuring cup, use a flat edge, like the back of a knife, to level off the excess flour by sweeping it across the top of the cup. Make the flour is leveled with the top rim.
Do not tap or shake the cup
Avoid tapping or shaking the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
How to measure flour with a scale.
Using a scale provides precise measurements, reducing the chances of over or under measuring ingredients in your recipes. In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Zero out the scale
Place your bowl or container on the scale and set to zero, also known as “tare”.
Weigh the flour
Gentle spoon the flour into the bowl until you reach the desired weight. If the recipe you follow specifies a measurement in cups, check a reliable conversation chart to determine the equivalent weight in grams or ounces.
Why is my dough not rising?
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
Yeast issues
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
Temperature problems
The problem
Most dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
Create the ideal environment for the dough to rise. Typically, your kitchen counter should be just fine! If your kitchen is drafty, use the oven method. Set the oven to 200°F for a few minutes, then turn it off. Leave it alone for a few minutes. The oven should feel toasty, not hot. If it feels too hot, crack the door and wait for it to slightly cool down. The ideal oven temperature inside should be between 70°F to 80°F. Place the bowl of dough wrapped in plastic wrap and a damp kitchen towel on the center rack. Make sure the oven is off first! Check the bowl warmth after a few minutes. Make sure its not too hot. Extreme heat kills yeast. Keep liquids and proofing environments under 120°F.
Too much sugar or salt
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
Undeveloped gluten
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Knead properly and be patient. Enriched doughs with butter take longer to knead. Anywhere between 5-7 minutes of kneading is the sweet spot for my sandwich dough. Knead until the dough is smooth, elastic and tacky but not too sticky. And most importantly, give the dough enough time to rise. Sometimes dough simply just needs more time.
Watch the full recipe tutorial on YouTube.
How to make sandwich bread.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
Using a stand mixer will make the bread making process a lot easier but feel free to knead by hand.
Let it rise
This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form. You’ll know it’s ready when it’s doubled in size.
Shape the dough
Refer back to my step-by-step photos and full video tutorial.
Let it rise
This second rise is called proofing. It occurs after the bread is shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure. You’ll know it’s ready when the dough rises above the loaf tin.
Bake
Depending on the strength of your oven, this bread takes about 40-42 minutes to bake.
Expert tips for making sandwich bread.
Allow time to rise
Giving the dough enough time to rise helps with gluten formation. It allows the yeast to ferment, producing carbon dioxide gas which makes the dough expand and create a light and airy texture. Follow the directions and you’ll be good.
Shape the loaf properly
See my step-by-step photos and watch my full video tutorial.
Cool completely before slicing
Cutting into hot bread too soon causes the steam to escape, leaving the bread not only dry but gummy and dense. Hot bread is more likely to squish and deform when sliced immediately. Wait for neater and cleaner slices.
How to shape the dough.
Shaping the dough is very simple and straightforward but before you do that, please equally divide the dough in half. Use a scale for the best accuracy. If one is significantly bigger than the other, you may end up with uneven, uncooked bread and that would be a tragedy!
Step 1
Once you’ve weighed your two dough pieces, about 670g each, flip over so the smoother side is down. Working with one dough piece at a time, use your fingertips to gently flatten the dough into a rectangle, about the same width as the loaf tin.
Step 2
Roll the portion closest to you up and away from you.
Step 3
Then, fold the sides towards the center and continue rolling away from you, forming into a small log shape.
Step 4
Use the resistance of the surface to pull the dough tightly together. Gently pinch a seal where the edges come together.
How to store leftover homemade sandwich bread.
Store at room temperature
This bread is super soft, even the second day. Generally speaking, homemade bread doesn’t last longer than a few days because it doesn’t contain any preservatives. Store leftovers tightly closed in plastic wrap or a bread bag.
Store in the freezer
Wait until the loaf is completely cooled. Then, simply slice to your desired thickness and place in a freezer safe bag. Store in the freezer for up to one month. I love using frozen leftovers for toast or toasted sandwiches.
Never store in the refrigerator
Do not store sandwich bread in the refrigerator. It will cause your bread to become stale and dry faster. It holds well at room temperature with the right precautions.
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Sandwich Bread
Ingredients
- 6½ cups bread flour
- 2 cups lukewarm water (may substitute with 1 cup of milk and 1 cup of water)
- 4 Tablespoons unsalted butter softened
- 2 Tablespoons honey
- 3 teaspoons instant yeast
- 3 teaspoons sea salt
- 1 Tablespoon unsalted butter for brushing on the bread
- 1 Tablespoon unsalted butter for the loaf tins
Instructions
- Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. I highly recommend using metric measurements and weighing the dry and wet ingredients for best accuracy.
- Add the dry ingredients into a stand mixer bowl. Use the dough hook attachment. Note: Toggle between US customary and metric buttons above in the ingredients section for exact flour weight in grams.6½ cups bread flour, 3 teaspoons instant yeast, 3 teaspoons sea salt
- While the mixer is on, slowly add the water, butter and honey. Knead on slow speed for 5-7 minutes until the dry and wet ingredients are fully incorporated, smooth and combined. The dough will start pulling away from the sides of the bowl. The dough will feel tacky but not sticky. Oil your fingers to make handling the dough more manageable.2 cups lukewarm water (may substitute with 1 cup of milk and 1 cup of water), 4 Tablespoons unsalted butter, 2 Tablespoons honey
- Remove the dough from the edges of the mixing bowl, form into a round shape and place back into the bowl. Lightly drizzle the bowl edges and dough with oil. This prevents the dough from getting stuck on the edges when rising. Cover with plastic wrap and place in a warm spot for 2 hours until doubled in size. This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.
- Prepare each 1lb. loaf tin by spreading softened butter on the entire inside surface. Set aside.1 Tablespoon unsalted butter
- Punch the dough down and transfer to a clean, dry work surface. Do not add flour.
- Divide the dough equally in half, about 670g each. Use a scale for best results. Weigh the entire dough ball, then divide that number by half.
- Flip over so the smoother side is down. Working with one dough piece at a time, use your fingertips to gently flatten the dough into a rectangle, about the same width as the loaf tin.
- Roll the portion closest to you up and away from you.
- Then, fold the sides towards the center and continue rolling away from you, forming into a small log shape. Use the resistance of the surface to pull the dough tightly together. Gently pinch a seal where the edges come together.
- Place each dough log into the loaf tin, seam side down. Gently press down the surface of the dough into the loaf tin to release any surface bubbles.
- Loosely cover with plastic wrap and let it rise for at least 40 minutes but up to one hour, depending on the temperature of the room. The dough will rise above the edges of the loaf tin. This second rise is called proofing. It occurs after the bread is shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure.
- While the dough is rising in the loaf tins, preheat the oven to 350°F / 176°C.
- Remove the plastic wrap and bake for 40-42 minutes until deeply, golden brown. Brush with butter over the tops of the loaves. This helps keep the crust soft and adds a finishing touch. Leave the bread in the tin for at least 10 minutes, then transfer to a rack to cool.1 Tablespoon unsalted butter
- This bread is very soft and fluffy. Slice when completely cool for best results and store leftovers at room temperature for up to 3 days.
Notes
- If using active dry yeast, first measure 240ml or 1 cup of the warm water in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 5-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
- I highly recommend to weigh your dry and wet ingredients for best accuracy. If you don't have scale, please measure liquids at eye level and flour with the fluff, spoon and level method. Measuring flour the accurate way is important for baking recipes. See How to Measure Flour blog post.
- Store at room temperature: This bread is super soft, even the second day. Generally speaking, homemade bread doesn't last longer than a few days because it doesn't contain any preservatives. Store leftovers tightly closed in a brown paper bag or Ziploc.
- Store in the freezer: Wait until the loaf is completely cooled. Then, simply slice to your desired thickness and place in a freezer safe bag. Store in the freezer for up to one month. I love using frozen leftovers for toast or toasted sandwiches.
- Never store in the refrigerator: Do not store bread in the refrigerator. It will cause your bread to become stale and dry faster. It holds well at room temperature with the right precautions.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
This sandwich bread recipe looks perfect, I love how soft and fluffy the loaf looks—exactly what I’m looking for in a homemade sandwich bread. The step-by-step instructions are clear and easy to follow, which makes me feel confident about giving it a try. Can’t wait to bake this and enjoy some fresh sandwiches! Thanks for sharing.
Thank you for the lovely review, Supriya! We’re so happy you enjoyed our recipe.
Great recipe! I’ve been using the focaccia recipe for a while and it never fails but this one really impressed me because I put everything in the bread maker and let it go. First I made the sandwich bread then I made burger and hot dog buns not changing a thing except the shaping.
Sounds amazing! We appreciate your trust in our recipes.
I’m lactose intolerant. Have you ever tested this with Ghee?
Hi Catie, I’m sorry I’ve not tested this recipe with Ghee. Butter is about 80% fat with some water and milk solids versus Ghee which is 100% fat – as a result, substituting may yield in a richer texture but also slightly greasy dough. Butter also contains water which adds moisture to the dough. Using ghee might result in a denser crumb. You will need to slightly adjust the water quantity. I hope this helps!
Hey Patricia, love your recipes and agree with your suggestion to weigh ingredients for accuracy. Is it possible to add the grams per ingredient to your recipes?
Hi Brett! Thank you for your question. The unit in grams is already available for all recipes. You can toggle between the US Customary and Metric units at the top of the ingredients section. Let me know if this helps. 🙂
***Hand hits forehead***
Thank you!
No problem!
I’ve just made this sandwich bread recipe & it is now one of my top 3 go-to sandwich bread recipes! I made it as is, no tweaks, she did a fantastic job testing & getting a delicious outcome. Highly recommend giving this a try!
Thank you so much, Brit!! We love to hear these kind of reviews. 🙂
My bread never rises like the photos. I measure by weight. I don’t think I’m over kneading. I’m proofing the exact amount of time in the recipe.. What am I doing wrong? Could I be not kneading enough? I find a lot of conflicting info online. I put the dough to rise in our laundry room, where there’s no air conditioning. And, the temps where I live have been anywhere from 80-103 degrees outside. Could that be it? It’s over proofing? The bread tastes great, and it’s soft! I just want the big, fluffy loaves!
Hi Renea, thank you so much for your comment/question. I’d love to troubleshoot with you. Based on your comment, I can infer the bread is most likely over-proofed from the heat or the yeast is not as optimally fresh as you’d like. I have a blog post about it in my Novice to Expert section all about yeast. The ideal environment for bread to rise is in a warm spot, around 70°F to 80°F / 21°C to 26°C. If you can’t adjust the temperature, adjust the time. Depending on the warmth of the room, it may take more or less time for the dough to rise. Always keep an eye on the overall growth. “Doubled in size” is the best indication for the next steps! Here’s what I suggest you do: next time you make this recipe, place the bowl of dough (wrapped loosely with plastic wrap and a tea towel on top) inside the oven with the door closed. Of course, the oven needs to be turned off. A microwave works well too. The small enclosed environment is generally warmer and does the trick. I hope this helps and please let me know how it goes next time. 🙂
Wow!!!! Perfection is what this bread is. Came out so soft and so tasty! It was hard to not eat a whole loaf soon as the bread cooled down. I ended up making mine in cast iron loaf pans and just reduced baking time by 5 mins. Came out Perfect! Will be using this recipe for years to come!
Thank you so much for such a lovely review! This sandwich bread is one of our favorites too! So happy to hear your family enjoyed it. 🙂
I’ve made this bread over a dozen times and it’s turned out perfect each time! Store bought sliced bread doesn’t compare!!!! Simple ingredients, fresh and a winner in our house!
Thank you, Raluca! It’s nice to know our bread recipes have made their way around your table. 🙂
We’ve made this loaf MULTIPLE times and it comes out perfect every time. Its sooooo incredibly soft but also holds its structure for a hefty sandwich! Beginner or novice, you will adore this loaf!!
Hi Alisha, thank you for such a lovely review! 🙂 We’re happy you enjoyed our sandwich bread so much! I’m working on a sweet version, so stay tuned.
Hi Patricia!
I try to make this bread, but I couldn’t… the dough was kind of dry, I used the 2 cup of liquid one cup of milk and one cup of water… maybe because I used wheat flour I think is same of All purpose flour??. Where I live is not common the bread flour.
Hi Natalia, so sorry to hear this! Did you use a scale to measure the flour? We have found that extra flour is usually the culprit when it comes to bread recipes. You should be able to easily use wheat or all-purpose flour with my recipe. We hope you try again!
The BEST bread recipe I have tried so far! I have tried a few bread recipes. Some have come out so so and others have been total fails. This recipe comes out perfect every time! Bread comes out fluffy and delicious.
Hi Gabrielle! Thanks so much for the lovely review. We’re so happy you found delicious success in our recipe. 🙂
Amazing bread recipe!
Thank you, Naomi! It’s a weekly staple in our home.
Wonderful recipe.. so reliable and yummy! Thank you so much. I love making all your bread! I was wondering if I can make this recipe the same but in a 2lb loaf tin instead of 2 smaller loaves and if you had any hints on any change I might need with proving or baking time or temperature? Thank you so much. Your recipe are a joy!
Hi Shirley, thank you for the lovely review! 🙂 I would suggest increasing the temperature by 25 degrees. Bake time may be a little shorter but not by much. As long as the tops are deep, golden brown, I would say anywhere between 38-45 minutes, depending on the strength of your oven. I hope this helps!
Irresistible and beautiful recipe. It doesn’t get better than this.
Thank you, Flora! 🙂
The sandwich bread is amazing! It turned out so soft and fluffy.
Many thanks to Patricia for sharing the recipe with us.
Thank you, Agneta! Happy baking! 🙂
This bread was amazing! We all loved it! So soft and fluffy!
Thank you, Tabitha! We’re so glad you all enjoyed it! 🙂
Hi, can you half the recipe to make just one loaf?
Hi Lily, I have not personally tried to half the recipe but I don’t see why it wouldn’t work. It should be just fine! Please let me know if you do. 🙂
This bread is so soft and good. My kids eat one loaf easy!
That’s so great! We love hearing that! 🙂
Hi is it possible to reduce the amount of honey, or even leave it out altogether? Thank you
Hi Janice! You may decrease to 1 Tablespoon. The honey helps achieve the golden color, gives extra boost of “food” for the yeast and adds an overall pleasant, subtle flavor. I do not suggest leaving it out altogether. I hope this helps. 🙂
I made this recipe today and I am so happy with how mine turned out!! Wow, so easy to follow and looks as good as yours!
Yay! This makes us so happy! 🙂
This recipe is amazing! Thank you!
Thank you, Naomi!