This homemade sandwich bread is soft, light, and beautifully golden, with a tender crumb that makes it perfect for toast, sandwiches, or serving warm with butter and jam.
The dough is simple to prepare and rises into two generous loaves. It is a great everyday bread recipe for beginners because the ingredients are basic, the method is straightforward, and the result is much softer than most store-bought bread.
Recipe Information
Prep time: 25 minutes
Rising time: 1 hour 30 minutes to 2 hours
Bake time: 30–35 minutes
Total time: About 2 hours 45 minutes
Makes: 2 loaves
Ingredients
- 6 to 6½ cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 2 cups warm milk
- ½ cup warm water
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons salt
- 1 tablespoon oil, for greasing the bowl
- 1 tablespoon melted butter, for brushing the loaves
Instructions
1. Activate the yeast
Pour the warm water into a large mixing bowl.
Add the yeast and 1 teaspoon of the sugar. Stir gently and let it sit for 5–10 minutes.
The mixture should become foamy on top. If it does not foam, the yeast may be inactive and should be replaced.
The liquid should be warm, not hot. Water that is too hot can damage the yeast.
2. Add the wet ingredients
Add the warm milk, remaining sugar, melted butter, eggs, and salt to the yeast mixture.
Whisk until everything is well combined.
3. Add the flour
Add 5 cups of flour gradually, mixing with a wooden spoon or dough hook.
Continue adding the remaining flour, a little at a time, until a soft dough forms.
The dough should feel slightly tacky but should not stick heavily to your hands.
Avoid adding too much flour, as this can make the bread dense and dry.
4. Knead the dough
Transfer the dough to a lightly floured surface.
Knead by hand for 8–10 minutes, until smooth and elastic.
To knead, push the dough away with the heel of your hand, fold it back over itself, rotate it, and repeat.
If using a stand mixer, knead with the dough hook on medium-low speed for about 6–8 minutes.
The dough is ready when it springs back slowly after being pressed with a finger.
5. First rise
Lightly grease a large bowl with oil.
Place the dough in the bowl and turn it once so the surface is lightly coated.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let it rise in a warm, draft-free place for 60–90 minutes, or until doubled in size.
6. Prepare the loaf pans
Lightly grease two 9 × 5-inch loaf pans.
You may also line the bottoms with parchment paper for easier removal.
7. Divide and shape the dough
Gently punch down the risen dough to release large air bubbles.
Transfer it to a lightly floured surface and divide it into two equal portions.
Flatten each portion into a rectangle about as wide as the loaf pan.
Roll the dough tightly into a log, starting from one short side.
Pinch the seam closed and tuck the ends underneath.
Place each loaf seam-side down in a prepared pan.
8. Second rise
Cover the pans loosely with a clean towel.
Let the loaves rise for 30–45 minutes, or until the dough rises about 1 inch above the rim of the pans.
Do not let the dough over-rise, as it may collapse during baking.
9. Preheat the oven
Preheat the oven to 350°F or 175°C during the final part of the second rise.
10. Bake the bread
Bake the loaves for 30–35 minutes, or until the tops are deeply golden brown.
The bread should sound hollow when tapped on the bottom.
For a more accurate check, the center should reach about 190°F or 88°C.
If the tops brown too quickly, cover them loosely with aluminum foil during the final 10 minutes.
11. Brush with butter
Remove the loaves from the oven.
Brush the tops immediately with melted butter for a softer crust and extra flavor.
Let the bread cool in the pans for 10 minutes.
Then remove the loaves and place them on a wire rack.
12. Cool before slicing
Allow the bread to cool for at least 1 hour before slicing.
Cutting while it is still very hot can make the inside gummy.
Helpful Tips
Measure the flour carefully
Spoon the flour into the measuring cup and level it with a knife. Scooping directly from the bag can pack in too much flour.
Keep the dough soft
A slightly tacky dough usually produces softer bread. Add only enough flour to make it manageable.
Use warm liquids
Warm milk and water help activate the yeast. They should feel comfortably warm, not hot.
Let the dough rise in a warm place
A turned-off oven with the light on is a good place for rising dough.
Do not skip kneading
Kneading develops the gluten that gives the bread its soft, stretchy structure.
Cool completely
The bread continues setting as it cools, so give it enough time before slicing.
Optional Egg Wash
For a shinier and darker crust, whisk together:
- 1 egg
- 1 tablespoon milk
Brush the mixture over the tops of the loaves before baking.
Variations
Honey Bread
Replace the sugar with ⅓ cup honey.
Whole-Wheat Version
Replace up to half of the all-purpose flour with whole-wheat flour. You may need a little extra milk because whole-wheat flour absorbs more liquid.
Seeded Bread
Sprinkle sesame seeds, sunflower seeds, or oats over the top before baking.
Garlic Herb Bread
Add 1 teaspoon garlic powder and 1 tablespoon dried herbs to the dough.
Cinnamon Swirl Bread
Roll each portion of dough into a rectangle, spread with butter, and sprinkle with cinnamon sugar before rolling into a loaf.
Storage
Store the cooled bread in an airtight bag or container at room temperature for up to four days.
Avoid refrigerating it, as refrigeration can dry bread out more quickly.
Freezing Instructions
Wrap each cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag.
Freeze for up to three months.
Thaw at room temperature before serving.
You can also freeze individual slices and toast them directly from frozen.
What to Serve with Homemade Bread
This soft bread is delicious with:
- Butter and jam
- Honey
- Peanut butter
- Soup or stew
- Eggs
- Grilled cheese
- Sandwich fillings
- French toast
Frequently Asked Questions
Why did my bread turn out dense?
The dough may have had too much flour, not enough kneading, or insufficient rising time.
Why did my dough not rise?
The yeast may have been expired, the liquid may have been too hot, or the room may have been too cold.
Can I use instant yeast?
Yes. Use the same amount and mix it directly with the flour. The rising time may be slightly shorter.
Can I make one large loaf?
Yes, but the loaf will need longer to bake. Two standard loaves give more even results.
Can I use only water instead of milk?
Yes, but milk makes the bread softer and richer.
Final Notes
This soft homemade sandwich bread is simple, reliable, and perfect for everyday use. The loaves rise beautifully, bake to a golden color, and stay tender enough for sandwiches and toast.
Once you make it at home, it may quickly become one of your favorite bread recipes
