I just cracked a Basic White Bread Recipe that bakes into perfectly square, pillowy loaves that make every sandwich suddenly worth bragging about.

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I’m obsessed with homemade sandwich bread. I love how Homemade Sandwich Bread smells and how the crust snaps when you slice into it.

I get attached to the simple, honest crumb of Homemade White Bread, perfect for everything from a Monte Cristo sandwich to plain butter toast. I adore that basic, sweet pull, the unsalted butter sheen and the way warm milk makes it tender.

But mostly I like how it tastes like effort that actually paid off. No fuss, no pretension.

Just bread that makes every sandwich feel worth eating. Pure, stupidly satisfying bread.

I want another slice now.

Ingredients

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All-purpose flour: backbone, gives structure and chew you’ll love.
Granulated sugar: feeds the yeast, adds slight sweetness and better browning.
Salt: tightens gluten, boosts flavor so it doesn’t taste flat.
Active dry yeast: basically the lift agent, it makes the bread light and airy.
Warm milk: adds tenderness and a softer crumb, plus a touch of richness.
Unsalted butter: brings flavor, keeps crumbs moist, and lets you control the salt.
Egg (optional): basically makes it richer, gives color and a slightly tender crumb.
Vegetable oil or butter for greasing: keeps loaf from sticking, plus a glossy crust.

Ingredient Quantities

3 cups (360 g) all purpose flour

2 tablespoons (25 g) granulated sugar

1 1/2 teaspoons (8 g) salt

2 1/4 teaspoons (7 g) active dry yeast (one packet)

1 cup (240 ml) warm milk (about 105 to 115°F / 40 to 46°C)

2 tablespoons (28 g) unsalted butter, softened

1 large egg (optional, makes the crumb richer)

1 tablespoon (15 ml) vegetable oil or a little extra butter for greasing

How to Make this

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1. Warm the milk to about 105 to 115°F (40 to 46°C) and sprinkle the yeast over it with a pinch of the sugar; let sit 5 to 10 minutes until foamy so you know the yeast is alive. Dont use milk that’s too hot or you’ll kill the yeast.

2. In a large bowl whisk together the flour, remaining sugar and the salt, keeping the salt away from where the yeast will sit if you can.

3. Beat the egg into the foamy milk (if using), then add the softened butter to the milk mixture and stir to combine.

4. Pour the wet mix into the dry ingredients and stir with a wooden spoon or dough hook on low until a shaggy dough forms. If it feels too sticky add a tablespoon of flour at a time, too dry add a teaspoon of warm milk.

5. Turn the dough out onto a lightly floured surface and knead by hand about 8 to 10 minutes until smooth and elastic. Or knead in a stand mixer with a dough hook 5 to 7 minutes. The dough should be tacky but not sticking badly to your fingers.

6. Lightly oil a bowl with the vegetable oil or a little extra butter, place the dough in, turn once to coat, cover with plastic wrap or a clean towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours.

7. Gently punch the dough down, shape into a loaf by rolling it into a tight cylinder, pinch seams closed and place seam side down in a greased 9×5 inch loaf pan.

8. Cover and let rise again until the dough is puffy and about 1 inch above the rim of the pan, about 45 to 60 minutes. This second rise is important for a light crumb.

9. Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes until golden brown and it sounds hollow when tapped or an instant read thermometer reads about 190 to 200°F in the center. If the top browns too fast tent with foil.

10. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing so it sets up. If you slice while too hot it will squash and be gummy. Store in a bread bag at room temp for 2 to 3 days or freeze slices for longer.

Equipment Needed

1. Liquid and dry measuring cups and spoons — you gotta measure stuff right or it won’t come out.
2. Instant read thermometer — makes sure the milk is 105 to 115°F and the loaf hits about 190 to 200°F.
3. Small saucepan or microwave-safe cup — to warm the milk gently.
4. Large mixing bowl — for the flour, sugar and salt.
5. Whisk and a fork — whisk the dry stuff and beat the egg into the milk.
6. Wooden spoon or stand mixer with dough hook — stir till a shaggy dough forms, then knead if using the mixer.
7. Bench scraper or your hands and a lightly floured surface — for turning and kneading the dough.
8. 9×5 inch loaf pan plus a little oil or butter for greasing — shape and bake the loaf.
9. Plastic wrap or clean towel and a wire cooling rack — cover for rises and cool the bread so it doesn’t get gummy.

FAQ

Q: My dough is sticky. What should I do? A: A little sticky is fine. Dust the counter and your hands with a tablespoon or two of flour and keep kneading until it’s smooth and springy. If it stays wet after 10 more minutes, add flour 1 tablespoon at a time. Don't add too much or the bread will be dry.

Q: The loaf came out dense. How can I make it lighter? A: Make sure your yeast was fresh and the milk was warm, not hot. Under-kneading and under-proofing also cause density. Knead until the dough is elastic and passes a gentle poke test, and let it rise until doubled. Also try a slightly longer rise or a warmer spot.

Q: My dough didn’t rise. What went wrong? A: Most likely the yeast was dead or the liquid was too hot or cold. Proof yeast in warm milk for 5 to 10 minutes; it should look foamy. If nothing happens, toss the yeast and start over. Also salt touching yeast directly can kill it, so mix dry ingredients first.

Q: Can I use instant yeast or non-dairy milk? A: Yes. For instant yeast, mix it with the flour and you can use slightly cooler liquid. Non-dairy milks like oat or soy work fine, use the same temp. Flavor and crumb might change slightly.

Q: Do I have to use the egg? A: No, the egg is optional. It makes the crumb richer and the crust a bit shinier. If you skip it, the bread will still be good and sandwich-worthy.

Q: How should I store and slice the bread? A: Cool completely before slicing so it doesn’t squish. Store wrapped at room temp for 2 to 3 days or freeze slices for up to 3 months. Toast frozen slices or thaw at room temp.

Easy Homemade Sandwich Bread Recipe Substitutions and Variations

All purpose flour: swap up to 1 cup with whole wheat flour for nuttier flavor, but use a little extra water since whole wheat soaks more. Or use bread flour for chewier texture, same quantity.
Granulated sugar: replace with equal weight honey or maple syrup, reduce warm liquid by 1 to 2 tablespoons because they’re liquid, or skip sugar if you want a very plain loaf (yeast will still work slower).
Warm milk: use warm unsweetened plant milk (soy, oat, almond) 1 to 1, or use 1 cup warm water plus 1 tablespoon melted butter if you need dairy free.
Unsalted butter / egg: use 2 tablespoons neutral oil instead of butter for soft crumb, and omit the egg for an eggless loaf; if you want egg richness without eggs try 2 tablespoons applesauce but loaf may be slightly denser.

Pro Tips

1. Proof the yeast with warm milk and a tiny bit of sugar, but dont let the milk feel hot — if it feels too warm your yeast will die. If it doesnt foam after 10 minutes toss it and try fresh yeast.

2. Keep the salt away from the yeast when mixing dry ingredients; salt can slow or kill the yeast. Also measure flour by spooning it into the cup and leveling off — packing it will make the loaf dense.

3. Knead until the dough is smooth and slightly tacky, not stiff. If it tears while stretching do more kneading; if it sticks all over your hands sprinkle just a little flour, dont add a ton or the bread will be dry.

4. Don’t rush the second rise. Let it get about an inch over the pan for a light crumb. If your kitchen is cold, put the pan in an oven switched off with just the oven light on or over a bowl of hot water to speed things up.

Easy Homemade Sandwich Bread Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just cracked a Basic White Bread Recipe that bakes into perfectly square, pillowy loaves that make every sandwich suddenly worth bragging about.

Servings

servings

Calories

165

kcal

Equipment: 1. Liquid and dry measuring cups and spoons — you gotta measure stuff right or it won’t come out.
2. Instant read thermometer — makes sure the milk is 105 to 115°F and the loaf hits about 190 to 200°F.
3. Small saucepan or microwave-safe cup — to warm the milk gently.
4. Large mixing bowl — for the flour, sugar and salt.
5. Whisk and a fork — whisk the dry stuff and beat the egg into the milk.
6. Wooden spoon or stand mixer with dough hook — stir till a shaggy dough forms, then knead if using the mixer.
7. Bench scraper or your hands and a lightly floured surface — for turning and kneading the dough.
8. 9×5 inch loaf pan plus a little oil or butter for greasing — shape and bake the loaf.
9. Plastic wrap or clean towel and a wire cooling rack — cover for rises and cool the bread so it doesn’t get gummy.

Ingredients

3 cups (360 g) all purpose flour
2 tablespoons (25 g) granulated sugar
1 1/2 teaspoons (8 g) salt
2 1/4 teaspoons (7 g) active dry yeast (one packet)
1 cup (240 ml) warm milk (about 105 to 115°F / 40 to 46°C)
2 tablespoons (28 g) unsalted butter, softened
1 large egg (optional, makes the crumb richer)
1 tablespoon (15 ml) vegetable oil or a little extra butter for greasing

Directions

Warm the milk to about 105 to 115°F (40 to 46°C) and sprinkle the yeast over it with a pinch of the sugar; let sit 5 to 10 minutes until foamy so you know the yeast is alive. Dont use milk that's too hot or you'll kill the yeast.
In a large bowl whisk together the flour, remaining sugar and the salt, keeping the salt away from where the yeast will sit if you can.
Beat the egg into the foamy milk (if using), then add the softened butter to the milk mixture and stir to combine.
Pour the wet mix into the dry ingredients and stir with a wooden spoon or dough hook on low until a shaggy dough forms. If it feels too sticky add a tablespoon of flour at a time, too dry add a teaspoon of warm milk.
Turn the dough out onto a lightly floured surface and knead by hand about 8 to 10 minutes until smooth and elastic. Or knead in a stand mixer with a dough hook 5 to 7 minutes. The dough should be tacky but not sticking badly to your fingers.
Lightly oil a bowl with the vegetable oil or a little extra butter, place the dough in, turn once to coat, cover with plastic wrap or a clean towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours.
Gently punch the dough down, shape into a loaf by rolling it into a tight cylinder, pinch seams closed and place seam side down in a greased 9×5 inch loaf pan.
Cover and let rise again until the dough is puffy and about 1 inch above the rim of the pan, about 45 to 60 minutes. This second rise is important for a light crumb.
Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes until golden brown and it sounds hollow when tapped or an instant read thermometer reads about 190 to 200°F in the center. If the top browns too fast tent with foil.
Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing so it sets up. If you slice while too hot it will squash and be gummy. Store in a bread bag at room temp for 2 to 3 days or freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.