Everyday Sandwich Bread
This everyday sandwich bread is soft, tender, and simply delicious. Learning to bake homemade bread ready for all of your favourite sandwich fillings is even easier than you think!
An easy everyday bread recipe is something everyone can use time and time again! There is never a shortage of reasons to bake freshly baked bread, especially an old-fashioned sandwich bread as simple and delicious as this one. It’s an easy recipe that will guide you through each step to getting perfectly baked sandwich bread every time.
Homemade bread is so much better than storebought. Not only because of the bakery aroma that takes over your kitchen but because you know what exactly you’re putting in it. White sandwich bread isn’t complicated by any means but it’s super satisfying knowing you just baked an entire loaf of bread from scratch! And another great bread recipe to try is the very quick One Hour Bread!
Whether you enjoy a classic grilled cheese or PB & J or you like to elevate your sandwiches to caramelized onion, pear, and brie status, this is the best sandwich bread for any and all types of fillings.
It’s simply made with a handful of everyday pantry staples, which results in a fluffy loaf with a golden crust. It is the perfect bread for your favourite sandwich fillings, but also for french toast, grilled, cheese, croutons, bread pudding, and more! A basket of this bread on the table is exactly what you need to accompany your soups, stews, and to sop up your sauce. Best of all, you can make an extra loaf and freeze one for later. Talk about a cost-effective way of making a million school lunches!
Table of Contents
Tips For Working With Yeast
- Know what kind of yeast you need for your recipe. There are 2 main kinds of yeast. The kind you use when making beer (brewer’s yeast) and the kind you use when making bread (baker’s yeast).
- We generally use active dry yeast (or instant yeast) as the type of baker’s yeast when baking bread.
- Both active dry yeast and instant yeast can be used interchangeably. Although 1 teaspoon of active dry yeast is equal to 3/4 teaspoon of instant yeast.
- Test your yeast prior to using it. If it is not active, discard and use fresh. To test it, allow it to proof, as directed in the recipe. If it doesn’t become foamy it means it is no longer alive and needs to be swapped for fresh yeast.
How to Make It
Proof the yeast in a mixing bowl for 5-10 minutes and mix it together until foamy.
Add the flour directly on top, followed by the sugar, then butter, and last the salt.
Using the dough hook, slowly knead just to combine. Then increase the speed and continue a kneading for up to 10 minutes.
Transer dough to a lightly floured surface and gently knead into a ball. Place in a lightly oiled bowl, making sure all sides of the dough have been coated.
Cover with plastic wrap or a towel and set in a warm draft-free area to rise until it’s doubled in bulk.
Punch down the dough and cover it back up with a towel to rest for about 15 minutes before you form into a loaf and transfer to a loaf pan.
Cover the pan once more, and allow to double in bulk.
Once you have made your egg wash by beating together egg and water, brush loaf with it place it in a preheated oven. Bake until done, about 30 minutes, and enjoy!
Leave me a comment and let me know how it turned out!
There’s nothing better than a slice of toasted white bread, spread with melting butter and a hot cup of coffee. Of course, there are so many other versatile ways to use this bread! Toasted or untoasted, it is perfect to fill with your favorite sandwich toppings. Use it for French toast, or garlic bread, and once it’s a bit stale, make yourself some croutons! A grilled cheese, or
Homemade bread will always have a shorter shelf life than a loaf full of preservatives which means this bread will last about 2-3 days covered at room temperature. If you still have some leftover and want to extend its freshness, place in the fridge for up to a week longer.
Yes! It’s a great idea to freeze any bread you won’t need right away. Seal tightly in an airtight freezer friendly bag and keep frozen for up to 3 months.
This recipe is specific to either all-purpose or bread flour. You can actually use either one and get very similar results.
It’s always a good idea to make more than one loaf to freeze one for later or bring over to a friend. However, in order to do that, you’ll need to make two separate loaves rather than doubling the recipe. Baking measurements are so specific that you’ll have a better chance at proper results by baking two different batches.
So if you are looking for a soft homemade bread to make I hope you give this Everyday Sandwich Bread a try and let me know how it goes. Enjoy!
Everyday Sandwich Bread
- ½ cup water (lukewarm) (117 grams)
- ½ cup milk (lukewarm) (117 grams)
- 1¼ teaspoon active dry yeast
- 2 ⅔ cups + 3 ½ tablespoons flour (all purpose or bread) (375 grams)
- 1 ½ tablespoons granulated sugar (21 grams)
- 1 tablespoon butter (soft)
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons water
- In the mixing bowl add the water and milk, sprinkle the yeast on top, let sit 5-10 minutes then mix together.
- Add the flour on top, then add the sugar, butter and salt on top. With the dough hook on speed #1 start to knead just until the ingredients come together. Increase the speed to #2 and knead for 7-10 minutes.
- Move the dough to a lightly floured flat surface and gently knead to bring the dough together to form a ball. Place in a lightly oiled bowl, rolling to cover the dough, cover the bowl with plastic wrap or towel and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
- Punch the dough down, cover with a tea towel and let rest 15 minutes, form into a loaf, place in a lightly greased 9 inch (23 cm) loaf pan, cover and let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Pre-heat oven to 395F (200C).
- Brush the dough with the egg wash or milk (if you prefer), and bake for approximately 30 minutes or until baked.
- In a small bowl beat together the egg and water.
My dough doubled in the pan as expected before baking, but then sank during the bake. I was very gentle & there was limited movement of the dough. Any thoughts?
Hi, the dough might have been left to rise for too long. After the second rise the best way to tell if the dough is ready to bake is to do the poke test, lightly flour your finger then poke the dough down about one inch (2 cm). If the indent stays, it’s ready to bake. If it pops back up it needs more time. Or it could be that your oven is too hot. Checking with a thermometer will tell you exactly what temperature your oven is at.
Made this recipe for the first time today, it is great. I had no butter in the fridge so I substituted olive oil. Can’t wait to try it toasted for breakfast tomorrow morning.
Hi Dawn, thanks so much, olive oil is a good substitute. I hope the toast is good too! Have a wonderful Sunday.
I live at 5600 altitude-suggestions for adjusting recipe?
Hi Pat, I’m sorry I don’t really have any suggestions, although here is a link that might help you. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking and https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains. I hope that helps. Let me know.
Hi Rosemary. Sounds like a really good recipe. Can I double it… one loaf of fresh bread goes really fast here!
Hi Pauline, yes you can double it. I hope you enjoy it.
Rosemary I have been baking homemade bread for the past two years and your bread recipe is amazing. It is oh so soft. The house smells so good with the aroma from the bread. I will definitely make this over and over again.
Thank you for sharing your passion for baking
Hi Anna, thanks so much, so glad you like it. Have a great week.
This sounds delicious. Can I use this recipe in my bread machine or must it be made by hand. Thank you for taking the time to answer my question.
Hi AnnaMarie, I have never used a bread machine, but you can try it and see how it goes. It isn’t really complicated so I think it may work. Let me know. 🙂