Soft Homemade Sandwich Bread (Bakery-Style)
There’s something deeply comforting about homemade sandwich bread. Unlike store-bought loaves that often contain preservatives and added sugars, this bread is made with simple pantry ingredients and delivers a soft crumb, light texture, and mild flavor that works beautifully for sweet or savory fillings. Whether you’re making classic breakfast toast, grilled cheese, or lunchtime sandwiches, this recipe gives you a dependable, bakery-style loaf every time.
Why This Recipe Works
This sandwich bread is enriched with milk, butter, and a touch of sugar, which creates a tender crumb and soft crust. The dough is easy to handle, rises well, and bakes into a loaf that slices cleanly without crumbling. Even beginners can succeed with this recipe by following the steps carefully.
Ingredients
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4 cups all-purpose flour (or bread flour for extra chew)
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2¼ teaspoons active dry yeast (1 standard packet)
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1 cup warm milk (about 110°F / 43°C)
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¼ cup warm water
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2 tablespoons sugar
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2 tablespoons unsalted butter, softened
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1½ teaspoons salt
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1 tablespoon oil (for greasing)
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Optional: 1 tablespoon milk or melted butter for brushing the top
Step-by-Step Instructions
1. Activate the Yeast
In a large mixing bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the surface and gently stir. Let the mixture sit for 5–10 minutes until it becomes foamy. This step confirms that your yeast is active and ready to work. If the mixture does not foam, discard it and start again with fresh yeast.
2. Mix the Dough
Add the softened butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a soft dough forms. The dough should pull away from the sides of the bowl but still feel slightly tacky.
3. Knead Until Smooth
Transfer the dough to a lightly floured surface and knead for 8–10 minutes. Use the heel of your hand to push the dough away, fold it back, and rotate. The dough is ready when it feels smooth, elastic, and springs back slightly when pressed.
(Tip: If using a stand mixer, knead with a dough hook on medium speed for about 6 minutes.)
4. First Rise
Lightly oil a clean bowl and place the dough inside, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.
5. Shape the Loaf
Once risen, punch down the dough gently to release excess air. Transfer it to a lightly floured surface and shape it into a rectangle. Roll the dough tightly from one short end into a log, pinching the seam closed. Tuck the ends under slightly.
6. Second Rise
Place the shaped dough seam-side down into a greased 9×5-inch loaf pan. Cover loosely and let it rise again for 30–45 minutes, until the dough rises about 1 inch above the rim of the pan.
7. Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the bread for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
8. Cool Before Slicing
Remove the bread from the oven and brush the top with milk or melted butter for a softer crust (optional). Let it cool in the pan for 10 minutes, then transfer to a wire rack. Allow the loaf to cool completely before slicing—this helps maintain a soft, even crumb.
Tips for Perfect Sandwich Bread
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Measure flour correctly: Spoon flour into your measuring cup and level it off to avoid a dense loaf.
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Use warm liquids, not hot: Liquids that are too hot can kill the yeast.
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Don’t rush the rise: Proper rising time ensures a light and airy texture.
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For extra softness: Replace 2 tablespoons of water with milk or add 1 tablespoon of honey.
Variations
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Whole Wheat Sandwich Bread: Replace half the flour with whole wheat flour and add 1 tablespoon extra milk.
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Honey Bread: Swap sugar for honey for a slightly sweeter loaf.
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Seeded Bread: Sprinkle sesame or sunflower seeds on top before baking.
Storage
Store homemade sandwich bread at room temperature in an airtight bag or container for up to 3 days. For longer storage, slice the loaf and freeze for up to 2 months. Simply toast slices straight from the freezer when needed.
