Introduction:Easy Sandwich Bread
There’s something deeply grounding about baking bread from scratch. The scent of yeast blooming in warm water, the rhythmic kneading, the rise, the golden crust crackling as it cools on the counter — it’s more than just baking. It’s an act of care.
For me, the smell of homemade bread always takes me back to my nonna’s tiny kitchen in Tuscany. Though she mostly baked crusty loaves for soups and hearty stews, it was my mother who showed me the joy of making softer, everyday loaves — especially sandwich bread. She’d slice it thick, slather it with butter, and call it “pane per ogni cosa” — bread for everything.
This Easy Sandwich Bread recipe captures all that warmth with none of the stress. Whether you’re new to baking or just looking for a no-fuss loaf to elevate your sandwiches, you’ll love how soft, fluffy, and versatile this bread is.
What Is Sandwich Bread?
Sandwich bread is a soft, slightly chewy, rectangular loaf with a tender crumb and a golden, pliable crust. It’s designed to be sliced evenly, making it perfect for toasting, stacking, and slathering.
Unlike artisan-style bread with hard crusts and open crumbs, sandwich bread is pillowy, even, and ideal for:
- Grilled cheese
- PB&J
- Turkey and avocado
- French toast
- Egg salad sandwiches
Ingredients
This recipe makes 1 standard 9×5-inch loaf (about 12 slices).
- 3 cups bread flour (or all-purpose flour)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water (110°F/43°C)
- 2 tablespoons butter, softened (plus more for greasing)
- Optional: 1/4 cup milk (for a richer loaf)
Time Breakdown
- Prep time: 15 minutes
- First rise: 1 hour
- Shape & second rise: 30 minutes
- Bake time: 30 minutes
- Total time: About 2 hours 15 minutes
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large bowl, combine warm water and sugar. Sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy. If the mixture doesn’t foam, your yeast may be expired or the water too hot.
Step 2: Mix the Dough
Add softened butter and salt to the yeast mixture. Begin adding flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a sticky dough forms.
Step 3: Knead
Turn the dough onto a floured surface and knead for 8–10 minutes (or 5–6 minutes in a stand mixer). Dough should be soft, slightly tacky, but not overly sticky.
Step 4: First Rise
Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 5: Shape the Loaf
Punch down the dough gently. Turn onto a clean surface and press into a rectangle. Roll it tightly into a log, pinch the seam, and place in a greased 9×5-inch loaf pan.
Step 6: Second Rise
Cover and let rise again for 30–40 minutes, until it crowns about 1 inch above the edge of the pan.
Step 7: Bake
Preheat oven to 375°F (190°C). Bake for 30 minutes, or until golden and hollow-sounding when tapped.
Step 8: Cool & Slice
Let cool in the pan for 10 minutes, then remove and cool completely on a rack before slicing. This step ensures a clean, crumb-free slice.
Why You’ll Love This Bread
- Beginner-friendly — no fancy tools or techniques needed.
- Soft & sliceable — ideal for sandwiches, toast, or snacking.
- Customizable — make it whole wheat, honey-sweetened, or seed-topped.
- Cheaper than store-bought — and way more satisfying.
Delicious Variations
Make this recipe your own:
Whole Wheat Version
- Swap 1 to 1 1/2 cups flour for whole wheat flour.
- Add 1 tbsp honey to balance the earthiness.
Milk Bread-Style
- Use 1/2 cup milk + 1/2 cup water for a richer, fluffier loaf.
Herbed Sandwich Bread
- Add 1 tsp dried oregano, basil, or rosemary to the flour.
Seed-Topped
- Brush the loaf with egg wash before baking and sprinkle with sesame, flax, or poppy seeds.
Storage & Freezing
- Room temperature: Store in a bread bag or airtight container for up to 4 days.
- Freezing: Slice the loaf, wrap tightly in plastic and foil, and freeze for up to 2 months.
- To thaw: Remove slices as needed and toast directly or thaw at room temperature.
Sandwich Ideas
This bread is ready for anything. Try it with:
- Egg salad with paprika and chives
- Tuna melt with sharp cheddar
- Tomato + mozzarella with balsamic glaze
- Ham + Swiss with honey mustard
- Avocado + smoked salmon + lemon
Or go sweet with:
- Peanut butter + banana
- Nutella + strawberries
- Cinnamon sugar toast with butter
Troubleshooting Tips
Dough not rising?
- Check yeast freshness.
- Warm your water to 105–110°F.
- Rise in a warm oven (turn off after preheating to 100°F).
Loaf too dense?
- Use bread flour for extra gluten.
- Knead longer.
- Don’t skip the second rise.
Overproofed loaf?
- If the dough has a strong alcohol smell or collapses, it proofed too long. Try again with a shorter rise.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Loaf pan (9×5-inch)
- Kitchen scale (optional but helpful)
- Wooden spoon or stand mixer
- Clean towel or plastic wrap
- Cooling rack
Nutrition Info (Per Slice)
Approximate, for 12 slices per loaf:
- Calories: 130
- Fat: 3g
- Carbohydrates: 22g
- Protein: 4g
- Sugar: 1g
- Sodium: 180mg
Frequently Asked Questions
Can I use instant yeast?
Yes — skip the proofing step and mix it directly with the dry ingredients.
Is this recipe vegan?
You can make it vegan by using oil instead of butter and non-dairy milk or just water.
Can I make two loaves?
Absolutely — double the ingredients and divide between two pans.
How can I make it fluffier?
Use bread flour, ensure proper kneading, and don’t rush the rise.
Final Thoughts
There’s something special about knowing that the bread you’re biting into was made with your own two hands. This Easy Sandwich Bread recipe brings warmth, texture, and simplicity together into one beautiful loaf — no fancy ingredients, no stress, just honest homemade goodness.
So whether you’re slicing it up for lunchboxes, breakfast toast, or midnight snacks, this loaf is ready to become your new everyday favorite.
If you bake it, tag me @SarahsKitchenLove — I’d love to see your perfect slice!