There’s nothing like a loaf of classic white sandwich bread to make a house feel like a home. This bread is soft, tender, and slices beautifully – ideal for everything from PB&J to grilled cheese. Baking it yourself not only gives a sense of accomplishment, but you also get that unbeatable fresh-bread aroma wafting through your kitchen. Even if you’re a beginner, don’t worry – this recipe is very forgiving and will walk you through each step. Homegrown tip: If you have a garden, think about all the delightful veggie sandwiches (hello, fresh cucumber and tomato!) you can make with your own homemade bread.

Classic Sandwich Bread

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This classic sandwich bread uses common pantry ingredients – flour, yeast, salt, a little sugar, and a bit of butter or oil for richness. Milk makes the loaf nice and soft, but water works in a pinch.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2.5 to 3 hours (including rising)
• Yield: 1 loaf (about 10-12 slices) 1x
• Category: Bakery

Ingredients

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• 3 cups all-purpose flour (or bread flour)
• 2 tablespoons sugar (for a touch of sweetness and to feed the yeast)
• 1 ¼ teaspoons salt
• 1 cup milk (any kind: whole, 2%, or skim)
• ¼ cup warm water (plus a few extra tablespoons if needed)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 4 tablespoons unsalted butter, melted (or ¼ cup vegetable oil)

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Instructions

1. Activate the yeast: In a large mixing bowl, combine the warm water, a pinch of the sugar, and the yeast. Let it sit for about 5 minutes until it becomes foamy. (This means your yeast is alive and ready to go. If it doesn’t foam, your yeast might be old – try again with fresh yeast.)
2. Make the dough: Add the milk, melted butter (or oil), remaining sugar, and salt to the bowl. Stir to combine. Gradually add the flour, one cup at a time, stirring with a wooden spoon (or using a stand mixer with dough hook) until a shaggy dough forms. If it’s very sticky, add a bit more flour; if it’s too dry, sprinkle in a little extra warm water. You’re aiming for a soft, slightly tacky dough.
3. Knead: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes (or continue mixing in the stand mixer) until the dough is smooth and elastic. Beginner tip: Kneading by hand is like giving the dough a massage – fold it in half, push it away with the heel of your hand, then turn it and repeat. After a few minutes, the dough will become springy; if you poke it, it should slowly bounce back.
4. First rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 2 hours, or until puffy and nearly doubled in size. (On a cold day, you can let it rise in a barely warm oven – simply preheat your oven for a minute, turn it off, and pop the bowl in.)
5. Shape the loaf: Gently deflate the risen dough (just give it a soft punch to release excess gas) and turn it out onto a lightly oiled surface. Pat it into a rectangle roughly 8 inches on the long side. Roll the dough into a log (like a jelly roll), pinching the seam closed. Tuck the ends under to make a neat loaf shape.
6. Second rise: Place the log of dough seam-side down into a greased 9×5-inch loaf pan. Cover it loosely and let it rise again for about 45-60 minutes. It’s ready when the dough has risen just above the rim of the pan. (If you gently poke it with a finger, the indentation should spring back slowly.)
7. Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown. A good test for doneness is to tap the bottom of the loaf – it should sound hollow. (If you have a thermometer, the center of the bread should reach around 190°F.)
8. Cool and enjoy: Turn the loaf out onto a wire rack and let it cool for at least 15-20 minutes before slicing (cooling helps the bread finish cooking and prevents it from squishing under your knife). Then slice it up and enjoy your fresh homemade bread!