There’s something magical about the smell of freshly baked bread wafting through your kitchen. It’s warm, comforting, and somehow makes everything feel right with the world. This Simply Sandwich Bread recipe captures that same cozy feeling with minimal effort—a golden loaf that’s soft on the inside, lightly chewy on the outside, and absolutely perfect for everything from morning toast to your favorite sandwiches.

It’s a classic, no-fuss bread recipe that proves homemade can be simple, satisfying, and better than store-bought every single time.

Behind the Recipe

My journey with this bread began during a stretch of quiet weekends at home. Like many home bakers, I was intimidated by yeast—until I realized that great bread doesn’t need to be complicated. After a few test runs, I found the perfect ratio of flour, yeast, and water to create a tender loaf that rises beautifully every time. It’s reliable, forgiving, and wonderfully versatile—a true staple for any kitchen.

The first time I sliced into this loaf and saw its pillowy crumb, I knew it would become a permanent recipe in my collection.

Recipe Origin & Trivia

Simple sandwich breads like this one have been a kitchen essential for centuries. The earliest forms of sandwich loaves appeared in the 18th century, and by the early 1900s, the soft, yeasted loaf became a household favorite. Unlike rustic artisan breads, sandwich loaves are designed to be tender, easy to slice, and perfect for everyday use—toast, grilled cheese, or even French toast.

This version keeps that spirit alive: unfussy, comforting, and made with basic pantry ingredients you probably already have.

Why You’ll Love This Recipe

Simple and foolproof: Easy to make even if it’s your first time baking bread.
Soft, fluffy texture: Perfect for sandwiches, toast, or even just butter and jam.
No fancy tools required: Just a bowl, a loaf pan, and your hands (or a mixer if you prefer).
Better than store-bought: Fresh, flavorful, and preservative-free.
Budget-friendly: A few simple ingredients make two beautiful loaves.

Chef’s Pro Tips for Best Results

Use warm water (not hot): Around 105–110°F (40–43°C) is ideal for activating the yeast without killing it.
Knead until smooth: Knead by hand for 8–10 minutes or until the dough is soft and elastic.
Let it rise in a warm place: Yeast loves warmth. Cover the bowl and set it near a sunny window or warm oven.
Don’t rush the second rise: The second proof gives the bread its perfect height and texture.
Brush with butter: For a soft, golden crust, brush melted butter over the loaf as soon as it comes out of the oven.

Kitchen Tools You’ll Need

Mixing bowl
Measuring cups and spoons
Wooden spoon or stand mixer with dough hook
Loaf pan (8×4-inch or 9×5-inch)
Kitchen towel or plastic wrap for proofing
Wire cooling rack

Ingredients in Simply Sandwich Bread

Warm water (105–110°F): 1 cup
Whole milk (warm): 1/2 cup
Active dry yeast: 2 1/4 teaspoons (1 packet)
Sugar: 2 tablespoons
Unsalted butter (softened): 2 tablespoons
Salt: 1 1/2 teaspoons
Bread flour or all-purpose flour: 3 1/2 to 4 cups

Ingredient Substitutions & Variations

Flour: Use half whole wheat and half white flour for a heartier loaf.
Milk: Substitute with almond or oat milk for a dairy-free version.
Butter: Replace with olive oil for a softer, slightly richer flavor.
Sweetener: Swap sugar for honey or maple syrup for a hint of natural sweetness.
Add-ins: Mix in seeds, oats, or herbs for extra flavor and texture.

Instructions for Making Simply Sandwich Bread

Activate the yeast:
In a large mixing bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Make the dough:
Add softened butter and salt to the mixture. Gradually add flour, 1 cup at a time, stirring until a soft dough forms.
Knead the dough:
Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until smooth and elastic. (Alternatively, knead in a stand mixer with a dough hook for 5–6 minutes.)
First rise:
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Shape the loaf:
Punch down the dough to release air. Shape into a loaf by flattening it into a rectangle, rolling it up tightly, and pinching the seam closed. Place seam-side down in a greased loaf pan.
Second rise:
Cover the pan and let the dough rise for another 30–40 minutes, or until it rises about 1 inch above the rim of the pan.
Bake:
Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Cool and serve:
Brush with melted butter for a soft crust. Cool for at least 15 minutes before slicing.

Texture & Flavor Secrets

This bread’s beauty lies in its light, pillowy texture and delicate flavor. The milk gives it a soft, tender crumb, while the butter adds richness without heaviness. It toasts beautifully—crisp on the edges, soft in the middle—and has a subtle sweetness that pairs with everything from peanut butter to turkey and cheese.

What to Avoid

Don’t overheat the liquid—too hot and it will kill the yeast.
Don’t add too much flour; it should be slightly tacky but not sticky.
Don’t skip the second rise—it’s crucial for the perfect loaf shape and texture.

Nutrition Facts (approximate)

Servings: 12 slices
Calories per serving: 180
Protein: 6g
Fat: 4g
Carbohydrates: 30g
Sugar: 2g

Prep Time

Prep Time: 15 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 20 minutes

Make-Ahead & Storage Tips

Store: Wrap cooled bread tightly and store at room temperature for up to 4 days.
Freeze: Wrap in foil and store in a freezer bag for up to 3 months.
Reheat: Toast slices straight from the freezer or warm in the oven at 300°F (150°C).

Serving Suggestions

Spread with butter and honey for breakfast
Make sandwiches, grilled cheese, or avocado toast
Use for French toast or bread pudding
Toast and top with garlic butter for a simple side

Leftover Inspiration

Croutons: Cube and bake for salads or soups.
Breadcrumbs: Blitz in a food processor for homemade breadcrumbs.
Stuffing: Use stale slices in your favorite stuffing recipe.

Additional Tips & Tricks

For a shinier crust, brush with an egg wash before baking.
Want a softer loaf? Replace some water with extra milk.
To make rolls instead of a loaf, divide dough into 12 balls and bake for 20 minutes.

Variations to Try

Honey Wheat Sandwich Bread: Replace half the flour with whole wheat and add 3 tablespoons of honey.
Garlic Herb Bread: Mix in 1 teaspoon garlic powder and 2 tablespoons chopped herbs.
Oat Topped Bread: Sprinkle oats on top before baking for a rustic touch.

FAQ’s

Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes, just skip the activation step and mix it directly into the flour.

Q2: Can I knead this in a bread machine?
A2: Absolutely! Use the dough cycle, then shape and bake as directed.

Q3: How do I know the bread is done?
A3: The crust should be golden and sound hollow when tapped on the bottom.

Q4: Can I double the recipe?
A4: Yes! Make two loaves and freeze one for later.

Conclusion

Simply Sandwich Bread is the kind of recipe that reminds you why homemade tastes better. It’s soft, simple, and perfect for any meal—whether you’re slathering on butter, stacking sandwiches, or making Sunday morning French toast. Once you try this easy, reliable recipe, you’ll never look at store-bought bread the same way again.