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Home » Bread Recipes » Homemade Sandwich Bread

Homemade Sandwich Bread

Published: Mar 21, 2020 · Modified: May 15, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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As long as you have this homemade bread recipe you will never go hungry. This homemade bread recipe makes a perfect loaf of white sandwich bread that slices easy.

One of my most favorite things to bake is homemade bread. I love the smell of a loaf of fresh bread baking in the oven.

It just gives the house such a homey feeling. And then slicing into a still-warm loaf, smothering it with butter and waiting for the butter to melt before I take my first bite. Yum!

I know the rules of bread baking and the number one rule is to wait until the loaf is completely cool before cutting into it. 
But I can never wait that long. 

 I’m bad …….but hey some rules are just meant to be broken!

I’ve been collecting bread recipes for years and I have a collection of my favorites.

If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.

Sandwich Bread Recipes

A soft and airy loaf of bread tastes great but you really can’t slice into it easily and eat a sandwich with it. It just never slices right.

When I started adjusting this bread recipe I had a goal in mind. 

I wanted a loaf of homemade bread that would slice into thin sandwich bread slices without tearing or collapsing from the pressure of slicing through it with a knife. 

Easy slice homemade bread

I got this bread recipe spot on because I could slice perfect thin sandwich slices of bread after it cooled.

How to make homemade bread

There are many ways to make homemade bread. This No-Knead Bread recipe is delicious if you want to bake a loaf of bread in a dutch oven.

You can make homemade bread without yeast if you make it with a sourdough starter.

You can make flatbread or breadsticks with my sourdough Focaccia recipe.

Or you can make homemade Sourdough Biscuits.

Homemade bread Ingredients

Homemade bread ingredients on a work surface: a bowl with mild and melted butter, a bowl of flour and salt, a small bowl of proofed yeast,

Bread Making Substitutions

This homemade bread recipe requires milk. You can still make this homemade bread recipe without milk. You can use another dairy product or even water if you need to.

I used half and half to make this homemade bread recipe because I am out of milk. Here are other milk substitutions you can use below if you don't have any milk on hand.

Milk substitutions for making homemade bread

  • buttermilk
  • unflavored non-dairy creamer
  • reconstituted powdered milk
  • goats milk
  • almond milk
  • rice milk
  • oat milk

Proofing Yeast

Homemade bread recipes will have you proof the dry active yeast before you begin making the bread.

To proof the yeast you will mix the yeast with part of the liquid that has been warmed.

When the yeast has activated it will foam up and rise to the top of the warm liquid.

Proofing dry active yeast in warm milk. The foaming yeast has risen to the top of the warm milk in a small glass bowl.
Proofing dry active yeast in warm milk

What should you do if your yeast isn't foaming?

If your yeast isn't foaming check the expiration date on the package of yeast. If the yeast hasn't expired you can try rewarming the liquid to at least 105 F. degrees.

Yeast needs a warm liquid to proof properly.

If after 5 minutes the yeast hasn't foamed up, unfortunately, the yeast is dead and will need to be discarded.

Start with a fresh yeast or try your hand at making a sourdough starter with flour and water to use to bake your bread.

overhead photo of a large bowl filled with bread dough

How To Knead Bread Dough

If you have never made homemade bread before there is a small learning curve when it comes to kneading bread dough.

Instead of trying to explain how to properly knead homemade bread dough please head over to the Sourdough Focaccia Bread recipe where you will find a 5-minute long video demonstrating how homemade bread dough should look when it is kneaded correctly.

Ingredients

  • 2 cups warm milk or milk substitution
  • 4 tablespoons sugar
  • 2 tablespoons dry active yeast
  • 2 tablespoons softened butter
  • 2 teaspoons salt
  • 4 ½ to 5 ½ cups of unbleached all-purpose flour

Directions

  1. Measure one cup of the milk into a small bowl and warm it in the microwave. You want the milk to be slightly warmer than body temperature. You should be able to stick your finger in it and it feels warm, not hot. If it is too hot it will kill the yeast and your bread will not rise properly.
  2. Add the sugar and stir until dissolved. Add the yeast and stir well. Set aside until the yeast is very foamy- about 5 minutes.
  3. While you’re waiting for your yeast to foam up add the remaining milk and softened butter to a large bowl. Warm in the microwave until the butter is melted. Let cool slightly so that it is about room temperature. You should be able to wrap your hands around the sides of the bowl and it feels warm, not hot.
  4. Once your yeast is foamy pour it into the large bowl and stir it a bit so everything is combined.
  5. Add 3-4 cups of flour, one cup at a time and mix in with a wooden spoon until it is too thick to stir anymore. If your dough is too sticky to handle after adding 4 cups of flour and mixing add another ½ cup of flour in and mix again.
  6. Keep adding the flour to the bowl until the dough is firm enough to handle. You want to be able to handle it and not have most of the dough sticking to your hands.
  7. Turn the dough out onto a floured work surface and knead, adding flour as needed until the dough is smooth and no longer sticks to your hands, about 10 minutes. If you have a stand mixer you can use it with the dough hook.
  8. The amount of flour you will need while kneading will vary depending on the moisture in the air. I used about 5 cups of flour for this recipe. Other times I have made this recipe and only needed to use 4 ½ cups of flour. Don’t worry even if you need to use more than the 5 ½ cups that I used. The amount of flour need will change each time you make bread.
  9. Once your dough is nice and smooth butter the inside of a large bowl and turn the dough around in it so all sides of the dough are covered with butter. Cover with a towel or plastic wrap and allow to rise until doubled, about an hour.
  10. After the dough has doubled punch down the dough and turn out onto a lightly floured surface. Cut the dough in half and form into two loaves. Place the loaves of dough into two buttered bread pans.
  11. Cover with a towel and allow to rise until the dough is puffed up over the edges of the bread pans. Again this may take up to an hour.
  12. Preheat your oven to 350 F. degrees. Before you put bake the bread gently brush some melted butter over the top.
  13. Bake for 30 to 40 minutes until cooked through and golden.
  14. Remove from the oven and brush more melted butter over the tops.
  15. Cool for ten minutes and turn out of pans and cool on a cooling rack.
  16. Cool completely before cutting.
  17. Makes 2 loaves. If you cut very thin pieces you can get close to 20-25 slices of bread out of one loaf.

More homemade bread recipes

  • Sourdough Focaccia cut into pieces on a plate with a bowl of dipping oil.
    How to Make Sourdough Focaccia
  • Homemade Italian Bread recipe; a sliced loaf of homemade Italian bread on a wooden serving platter.
    Homemade Italian Bread Recipe
  • No-Knead Five Minute Artisan Bread at home
    No-Knead Five Minute Artisan Bread
  • A loaf of homemade stuffing bread on a cooling rack.
    Stuffing Bread Recipe

Print the Homemade Bread Recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Three slices of Homemade Bread

Homemade Bread - Perfect White Sandwich Bread

Arlene Mobley - Flour On My Face
A perfect loaf of homemade White Bread for sandwiches. An easy to make homemade bread recipe that even the beginning bread Baker can make. This homemade bread is easy to slice into thin pieces for sandwiches.
5 from 1 vote
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Prep Time 1 hour hr 30 minutes mins
Cook Time 30 minutes mins
Total Time 2 hours hrs
Course Bread
Cuisine American
Servings 24 servings
Calories 115 kcal

Ingredients  

  • 2 cups warm milk
  • 4 tablespoons sugar
  • 2 tablespoons dry active yeast
  • 2 tablespoons softened butter
  • 2 teaspoons salt
  • 4 ½ to 5 ½ cups unbleached all-purpose flour
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Instructions 

  • Measure one cup of the milk into a small bowl and warm it in the microwave. You want the milk to be slightly warmer than body temperature. You should be able to stick your finger in it and it feels warm, not hot. If it is too hot it will kill the yeast and your bread will not rise properly.
  • Add the sugar and stir until dissolved. Add the yeast and stir well. Set aside until the yeast is very foamy- about 5 minutes.
  • While you’re waiting for your yeast to foam up add the remaining milk and softened butter to a large bowl. Warm in the microwave until the butter is melted. Let cool slightly so that it is about room temperature. You should be able to wrap your hands around the sides of the bowl and it feels warm, not hot.
  • Once your yeast is foamy pour it into the large bowl and stir it a bit so everything is combined.
  • Add 3-4 cups of flour, one cup at a time and mix in with a wooden spoon until it is too thick to stir anymore. If your dough is too sticky to handle after adding 4 cups of flour and mixing add another ½ cup of flour in and mix again. Keep adding the flour to the bowl until the dough is firm enough to handle. You want to be able to handle it and not have most of the dough sticking to your hands.
  • Turn the dough out onto a floured work surface and knead, adding flour as needed until the dough is smooth and no longer sticks to your hands, about 10 minutes. If you have a stand mixer you can use it with the dough hook.
  • The amount of flour you will need while kneading will vary depending on the moisture in the air. I used about 5 cups of flour for this recipe. Other times I have made this recipe and only needed to use 4 ½ cups of flour. Don’t worry even if you need to use more than the 5 ½ cups that I used. The amount of flour need will change each time you make bread.
  • Once your dough is nice and smooth butter the inside of a large bowl and turn the dough around in it so all sides of the dough are covered with butter. Cover with a towel or plastic wrap and allow to rise until doubled, about an hour.
  • After the dough has doubled punch down the dough and turn out onto a lightly floured surface. Cut the dough in half and form into two loaves. Place the loaves of dough into two buttered bread pans.
  • Cover with a towel and allow to rise until the dough is puffed up over the edges of the bread pans. Again this may take up to an hour.
  • Preheat your oven to 350 F. degrees. Before you put bake the bread gently brush some melted butter over the top.
  • Bake for 30 to 40 minutes until cooked through and golden.
  • Remove from the oven and brush more melted butter over the tops.
  • Cool for ten minutes and turn out of pans and cool on a cooling rack. Cool completely before slicing.
  • Makes 2 loaves. If you cut very thin pieces you can get close to 20-25 slices of bread out of one loaf.

Video

Recipe Expert Tips

  • Note the nutritional value is an estimate. Based on the way an average person slices homemade bread. This bread slices like a dream and if sliced with a serrated knife you could probably slice over 20 pieces. I cut the slices pictured about a ¼ inch thick.
  • Keep in mind you will need at least 2 hours for rising times. Start this recipe early in the day.

Nutrition

Serving: 1slice | Calories: 115kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 212mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Bread Recipes

  • A salad bowl with a mixed salad topped with homemade croutons.
    How To Make Homemade Croutons
  • Sourdough Pinch Biscuits in a cast iron skillet fresh from the oven
    Sourdough Pinch Biscuits
  • Overhead, closeup photo of a freshly baked Cheese Tomato Sourdough Focaccia
    Cheese Tomato Sourdough Focaccia
  • Deep dish personal pan pizza made with sourdough pizza dough made from sourdough starter discard
    How To Make Sourdough Pizza Dough
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Shawna

    December 05, 2012 at 5:28 pm

    I just started a new (brand-spanking new!) blog that I'm going to use to share recipes and homemaking ideas with friends and family at bailesforbetterliving.blogspot.com. I came across your website while searching for a good sandwich bread recipe, and your recipe was perfect! I just baked a batch today- gave a loaf to my parents and my family wanted to wolf our loaf down in one sitting! This is exactly what I was looking for, and I'll be sure to mention it on my blog in the future. I'd say come check me out, but I only have one post thus far, and am in the baby stages of learning about blogging! Thank you so much for sharing a wonderful recipe! I'll be sure to check out your other recipes to try out.

    Shawna Bailes, new to homemaking and diy and loving it!

    Reply
    • Flour On My Face

      December 05, 2012 at 8:59 pm

      Congrats and good luck with your new blog!

      Reply
  2. Rena

    September 11, 2012 at 4:33 pm

    So this bread will work well to make my kids sandwiches for school? Also can i use water instead of Milk? or almond milk maybe? Though i prefer water i think. Thanks!

    Reply
    • Flour On My Face

      September 11, 2012 at 5:28 pm

      This makes a perfect sandwich bread. If you use water instead of milk it will change the texture and rise of it. I would try the almond milk instead of the water first and see if your happy with it.

      Reply
  3. rhenamelancon@cox.net

    March 03, 2012 at 10:58 am

    I have taken up baking bread and so far I have tried countless recipes and I liked most of them, but so far this is the best tasting and most forgiving recipe I have tried!!!!!!!! Thank you for sharing this recipe and I will be trying more of your recipes. By the way, I love your title, FOMF, cute, rhena melancon@cox.net

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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