Homemade sliced sandwich bread is the most delicious way to upgrade your sandwich game. Get back-to-school ready with this easy and tasty White Sandwich bread recipe. Imagine how impressed everyone will be when you tell them you made sliced bread from scratch! You’ll be the new lunch hero and your wallet will thank you lol.

This recipe is made with only a few pantry staples and is freezer-friendly, so you can enjoy this delicious bread even longer. You will not even attempt to go back to store-bought bread once you try this fresh, homemade white bread. If you are looking for more bread recipes try my Oat & Multi-Seed Sandwich Bread and Honey Butter Rolls recipes.

Making sandwich bread has never been simplier than this. If you do not consider yourself to be a Suzy homemaker type, no worries, this recipe is easy enough for anyone to follow! As a matter of fact, I consider this bread recipe to be a starter recipe for those looking to start their baking journey.

If I am being completely honest, white sandwich bread was the only sandwich bread I was willing to eat as a kid. I was a very picky eater (hard to tell now), and my immediate family knew that. The trouble always started when I had to visit relatives who only ate wheat bread and whole grains, terrible right? While I have grown to love and appreciate whole grain bread, white sandwhich bread will forever have a special place in my heart. In my opinion, nothing tastes better than a PB& J on white bread. That being said, this homemade bread is perfect for all sandwiches including, BLT’s, turkey clubs and breakfast sandwiches.

WHY YOU’LL LOVE THIS SANDWICH BREAD

Soft, fluffy texture
No preservatives or extra ingredients
Made with everyday pantry staples
Budget-friendly
Freezer friendly

WHITE SANDWICH BREAD INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Bread flour – I prefer bread flour which typically has more gluten, making the bread soft and chewy. You can also substitute the bread flour with all-purpose flour.

Milk – I use whole milk, but you could also substitute the whole milk with low-fat options. It should be between 108-110°F

Warm water – It should be between 108-110°F.

Honey – Helps the bread retain moisture

Granulated sugar – adds moisture and sweetness

Salt – Fine sea salt

Butter – unsalted butter, softened at room temperature, this can be substituted with lard or shortening.

Yeast – instant quick-rise yeast, can be substituted with active dry yeast

HOW TO MAKE SANDWICH BREAD

Follow these steps to make this recipe:

Make the dough: In a large bowl, combine the flour and salt, set aside. Mix the warm water, milk, yeast, honey, and the sugar. Set aside until the yeast begins to bubble. Then combine the yeast mixture with the rest of the ingredients to form the dough and knead for 5 to 7 minutes. If the dough is too sticky, add more flour about 1 tablespoon at a time.
Allow dough to rise: Cover the bowl and allow the dough to sit out in the warmest area of the kitchen for 1 1/2 to 2 hours, or until it has doubled in size.
Shape the dough: Punch down the dough, then on a lightly floured surface roll the dough out into an 8×15-inch rectangle. Roll the dough to form a log. Transfer the log of dough into the greased loaf pan.
The second rise in pan: Cover the dough again and place it back in the warmest part of your kitchen for 30 minutes to 1 hour or until puffy.
Bake: Brush the dough with egg wash then bake in a preheated oven at 350°F for 25-30 minutes.

SANDWICH BREAD BAKING PRO TIPS

Don’t overheat the liquids. Overheating the milk and water could kill off the yeast and the result is dough that will not rise. The best way to ensure your liquids are at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
Use room-temperature butter. Take butter out of the fridge ahead of time or keep it in a butter dish at room temperature to make sure it is softened before adding to the dough.
Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
Make it dairy-free or gluten-free. To make this recipe gluten-free, swap the all-purpose flour for gluten-free flour and replace the milk and butter with plant-based options.

HOW TO STORE SANDWICH BREAD

Room temperature: Place any leftover bread in an air-tight container, bread bag, or bread box at room temperature to enjoy for up to 5 days. The bread can also be placed in the refrigerator for 10 days.

Freezing: Place the bread in a resealable plastic storage bag and freeze for up to one month. Thaw at room temperature for a few hours or place in the refrigerator to thaw overnight.

White Sandwich Bread

5 from 1 vote

Recipe by Jamie Tryon Course: BreadCuisine: American

Servings

loaf

Prep time

hours

minutes

Cooking time

minutes

Total time

hours

minutes

Ingredients

3 and 1/2 cups 3 and 1/2 bread flour or all-purpose flour
4 Tbsp 4 unsalted butter, softened
1 and 1/2 tsp 1 and 1/2 fine sea salt
2 and 1/4 tsp 2 and 1/4 instant yeast
3 Tbsp 3 granulated sugar
1 Tbsp 1 honey
3/4 cup 3/4 warm whole milk (108°F -110°F)
1/2 cup 1/2 warm water (108°F -110°F)
egg wash for brushing the top

Directions

Grease a 9×5 inch loaf pan and set aside.
In a large bowl, whisk together the flour and the salt until combined. Set aside. Then, In a large bowl or in the bowl of a stand mixer, mix the warm water, milk, yeast, honey and granulated sugar until the yeast has dissolved. Cover and set it aside for 5 minutes.
Using a wooden spoon or in the bowl of the stand mixer, add the butter and half of the flour. Once the flour is combined, add the remaining flour and mix until the dough comes together. It’s ok if the dough is a little sticky. If the dough is too sticky, add more flour about 1 tablespoon at a time.
Knead the dough by hand on a lightly floured surface, or in the stand mixer for 5 to 7 minutes.
Place the dough in a lightly greased bowl, then cover and place in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.
Punch down the dough slightly, then transfer the dough to a lightly floured surface. Roll the dough out into 8×15 inch rectangle. The rectangle shape doesn’t need to be exact, it just needs to resemble a rectangle, so don’t worry if it’s not perfect! Roll up the dough to form a log using the shorter side of the rectangle.
Place the log of dough into the greased loaf pan and cover for 30 minutes to 1 hour until puffed and rises over the rim of the pan. Note: For a higher rise out of the rim, allow dough to proof 15-30 minutes longer. Towards the end of the rising time, preheat the oven to 350°F.
Brush with loaf with egg wash, then bake in the center of the oven for 30 to 35 minutes. If the bread is browning too quickly, tint it with foil. The bread should reach an internal temperature of 195°F – 200°F when inserted with an instant-read thermometer. If you don’t own a thermometer, gently tap the bottom of the loaf, it should sound hollow.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment

9×5 inch loaf pan

Recipe Video

Notes

Overheating the milk and water could kill off the yeast and the result is dough that will not rise. The best way to ensure your liquids are at the correct temperature is to use a food-grade thermometer. The milk and water should be at a temperature between 108-110°F.
It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
For a higher rise out of the rim, allow dough to proof 15-30 minutes longer.

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