Soft and fluffy sandwich bread is the key to replacing your store bought bread with this homemade version.
Easy Sandwich Bread Recipe
Did you know that making homemade sandwich bread is actually super simple to do? Plus it tastes so much better than store bought bread that has been sitting on the shelf for weeks. With a few simple ingredients you can have homemade bread in a snap!
What’s in Sandwich Bread?
- Flour – All Purpose is preffered for a fluffier loaf, but Bread Flour is totally fine also. You will just have a chewier loaf.
- Yeast – I like to use Instant Dry Yeast
- Milk – This is the KEY to a nice fluffy loaf. I see lots of recipes use water for the main liquid, but the milk really makes this loaf stand out. I use regular whole milk, but you can swap for almond or oat milk as well.
- Butter – Adds buttery flavor to the dough. If you need a dairy free option I have swapped the butter for avocado oil.
- Egg – I have left out the egg before because I ran out, but the egg gives the bread extra structure and fluffiness.
- Honey – this is used to help activate the yeast. You can also swap for regular sugar if you are baking this for your kids under 1.
How to make fluffy sandwich bread
- Combine 1/4 cup warmed water with yeast and honey/sugar. Set aside until foamy. If your yeast does not foam up, do not proceed to the next step. This means your yeast is not active.
- Once the yeast mixture is foamy combine all yeast mixture, milk, butter, egg, salt, and 5 cups of flour. Mix to combine, adding in additional flour until the mixture pulls away from the bowl.
- Knead mixture for 7-10 minutes, or until the dough is smooth. Shape into a ball, place back into bowl, cover, and let rise for an hour, until doubled.
- Place dough onto counter and divide into 2 sections. Flatten into a rectangular shape and roll into a log. Place into a loaf pan and let rise another hour.
- Bake at 350 for 35-40 minutes. Top with a little more butter if desired.
What if I don’t need two loaves?
Well, you have two options! First option is to just half everything here! To make things easier just use a whole egg in your halved recipe (you will be totally fine!). The other option is to make both loaves, let them cool, and then wrap one loaf in plastic wrap and freeze for later. I will often make a double batch and freeze the three extra loaves!
Share Your Experience
I would love to hear about your experience making and enjoying my Soft and Fluffy Sandwich Bread! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home bakers.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
Soft and Fluffy Sandwich Bread
Ingredients
- 2 1/4 tsp yeast
- 2 tbsp honey or sugar
- 1/4 cup water warmed
- 1 1/2 tsp salt
- 5 tbsp butter
- 1 egg
- 6 cups flour
- 2 cups milk
Instructions
- Combine 1/4 cup warmed water with yeast and honey/sugar. Set aside until foamy. If your yeast does not foam up, do not proceed to the next step. This means your yeast is not active.
- Once the yeast mixture is foamy combine all yeast mixture, milk, butter, egg, salt, and 5 cups of flour. Mix to combine, adding in additional flour until the mixture pulls away from the bowl.
- Knead mixture for 7-10 minutes, or until the dough is smooth. Shape into a ball, place back into bowl, cover, and let rise for an hour, until doubled.
- Place dough onto counter and divide into 2 sections. Flatten into a rectangular shape and roll into a log. Place into a loaf pan and let rise another hour.
- Bake at 350 for 35-40 minutes. Top with a little more butter if desired.
Absolutely love this bread recipe!!! It has so much delicious flavour and a soft fluffy inner, no other bread I’ve baked had tasted even close to this, and the best party is the kids love it! I put it in my bread maker once I’ve combined the ingredients, so its no real work at all?
I’d love to know your recommendations for changeing the flour to a gf one please Kayla? I already use gf flour for baking with bikkies and cakes, ive just never done it with bread and unsure of the conversions. I’m just trying to move one of my daughters into a wheat free diet wherever possible☺️☺️
I’m SO happy to hear your family loved this! I unfortunately do not do any gf baking so converting it over would not be my expertise.
Is the butter melted, room temp or cold?
Melted or room temp. I’ve done both with the same result.
Loved this recipe very much!
Yay! So so glad you enjoyed it!
The best sandwich bread ever.Make it 3x a week and it always finishes .i have tried many recipes but this one is the best.Highly recommend you try this recipe you shall not be disappointed
Thank you so much! I’m so glad that you enjoy it as much as we do!
Do I need to keep the bread covered while it rises?
Yes!
Hi! Just wondering if I double the recipe will it fit in a 5×13 pan?
A single batch makes 2 regular loaves, so a single batch would work for the large pan.
HI Kayla, I’m Teresa in Florida (age 54) I’m new to the baking bread world. 🙂
What are the measurements for 1 loaf? It’s just my husband and I and 2 loafs are too much.
THanks
Hi Teresa! If you go to print the recipe you can change the serving size to 1 loaf. This will convert everything for you automatically. I hope this helps!
What specific Instant Dry Yeast do you use ? Thx
I like Red Star brand.
Do you know if you make the whole recipe, can you freeze half of the dough to bake later in the week?
Thank you!
I have never tried to freeze the dough, I’m sure it would work. I typically will freeze the extra loaf once it’s been baked.
HI Kayla it’s Teresa again. I’m confused with it making 2 loafs…..Can you post the measurements for 1 loaf? I think that would be easier for me and if I wanted more I could just double everything…I know I could probably due the reverse and figure it out but a recipe for 2 loafs just isn’t realistic for 2 people. THanks
Hi Teresa! If you go to print the recipe you can change the serving size to 1 loaf. This will convert everything for you automatically. In addition, the bread freezes very well. You can bake both loaves, but wrap one in plastic wrap and place into a freezer bag after it has cooled and eat later. I hope this helps!
I made this and it turned out great! The only thing different I had to do was use buttermilk instead of regular milk because it’s what I had on hand but I think it added to the flavor and texture so it worked out! Great recipe
So glad that it turned out great!
As an experienced bread maker, this recipe lacks the basic instructions on how to make bread. For instance, you absolutely need to grease the pan before putting the dough in the bread pan. I made this recipe using the ingredients as listed and I was disappointed.
So sorry that you were not happy with this recipe. I have used at least 5 different bread pans and have never greased any of them. My bread has never stuck to any of them.
Made this bread last night and IT. IS. AWESOME! I have NEVER had good luck with bread but was determined to stop buying it from the store and ran across your recipe. Thank you so much for the recipe! B.c of my inexperience, I’m wondering if this would make good rolls? Do I just make small dough balls let them rise on the 2nd time? Tia!
Yes! I use this same recipe for my dinner rolls. The entire recipe makes 24 rolls. Divide into 2-3 oz sections and let rise the second time. Baking is usually about 25-30 min.
This bread turned out incredible. It’s so soft, fluffy and, most of all, DELICIOUS. It was definitely a trust the process moment for me because the recipe itself left me with a few questions BUT it is by far the best bread recipe I have made. Thank you!
When it says knead for 7 minutes is it rally 7 minutes or until the dough is properly kneaded?
Just until the dough is nice and smooth. Some people like to know approximately how long this takes so I try to include it in the instructions.
Very interested in this recipe! Do you have any idea how a lower fat milk would perform, like a 1% or no fat?
Yes it works! I’ve used non dairy milk and water as well. I prefer a whole milk, but the others work great also.
Would this recipe be good for actual sandwiches, can it withstand spreading peanut butter on or will it fall apart?
We use it for sandwiches all the time!
Amazing recipe!! Beginner friendly, Very easy to follow and delicious. I made it with oat milk and came out very fluffy. My family loved it, and because the good things have to be shared, sharing this recipe left and right. Maybe I will try adding some seeds or something. Thank you so much!!
The recipe turned out great! Thanks!!
This is a wonderful delicious bread recipe! I 100 percent recommmend. I made it with sugar the first time but today I did it with honey. I look forward to trying your other recipes.
Hi! I’ve not baked bread before but would love to try this, can i ask what size loaf pans you use?
I have used both a 9×5 and 8.5×4.5
I’ve been trying several recipes to find one that is like sandwich bread so I could stop buying it. I had found a couple that were okay and my kids would eat them, but they were kind of dry and dense. This one finally his that fluffy sandwich texture I’ve been trying for. It’s probably my new go to recipe
Thank you! I am so glad you enjoyed the recipe!
How do you store the bread to keep it fresh and how long does it last?
I store in an airtight container unsliced.
I only have active dry yeast will that also work?
Yes!
This looks great! Can you please clarify if you use 5 or 6 cups of flour? The ingredients list says 6 cups but the instructions say 5 cups. Thank you!
Start at 5 cups and add in additional flour as needed. If the dough is still sticky while kneading add more flour. All climates are going to need something a little different.