sandwich bread

Soft Homemade Sandwich Bread

Fluffy, Sliceable & Perfect for Everyday Use

This is the ultimate sandwich loaf: tender crumb, mild flavor, and a soft crust that doesn’t fight back when you bite into it. It’s ideal for breakfast toast, grilled cheese, school lunches, and everything in between.

Once you bake this, store-bought bread won’t hit the same.

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Ingredients (1 standard loaf)

• 3½ cups all-purpose flour (or bread flour)

• 2¼ tsp instant yeast (1 packet)

• 2 tbsp sugar

• 1 tsp salt

• 1 cup warm milk (not hot)

• 3 tbsp butter, melted (or oil)

• 1 large egg (optional, for extra softness)

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Make the Dough

1. In a large bowl, mix flour, yeast, sugar, and salt.

2. Add warm milk, melted butter, and egg (if using).

3. Mix until a soft dough forms.

4. Knead for 8–10 minutes by hand (or 6–7 minutes with a mixer) until smooth and elastic.

The dough should be soft and slightly tacky, not sticky.

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First Rise

1. Place dough in a lightly greased bowl.

2. Cover and let rise in a warm place for 1–1½ hours, until doubled in size.

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Shape the Loaf

1. Punch down the dough gently.

2. Roll into a rectangle.

3. Tightly roll up into a log.

4. Pinch the seam closed and place seam-side down in a greased loaf pan (9×5 inch).

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Second Rise

Cover loosely and let rise 30–45 minutes, until the dough rises about 2–3 cm above the pan.

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Bake

1. Preheat oven to 180°C (350°F).

2. Bake for 30–35 minutes, until golden brown.

3. The loaf should sound hollow when tapped.

Optional: Brush with butter immediately after baking for a soft crust.

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Cool & Slice

Let cool in the pan for 10 minutes, then remove and cool completely before slicing for clean, even slices.

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Tips for Perfect Sandwich Bread

• Use warm (not hot) milk to protect the yeast

• Don’t add too much flour—soft dough = soft bread

• Rolling tightly gives even slices

• Cooling fully prevents gummy texture

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Variations

Whole Wheat Sandwich Bread

Replace 1½ cups flour with whole wheat flour and add 1 extra tbsp milk.

Milk-Free Version

Use water or plant milk + oil instead of butter.

Honey Sandwich Bread

Replace sugar with 2 tbsp honey.

Extra-Soft Bakery Style

Add 2 tbsp milk powder to the flour.

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Storage

• Keeps 3–4 days at room temperature (wrapped)

• Freezes well (slice first)

• Toasts beautifully from frozen