Homemade sandwich bread in an easy, no-fuss recipe! This sandwich bread recipe uses ingredients you most likely keep on hand for a delicious bread you’ll make time and again.

Sandwich Bread Recipe from addapinch.com

Lately, Bart has made as much of the bread (if not more!) than I have in our house!

While it has always been his thing to make cinnamon rolls at Christmas and cornbread and biscuits in the Dutch oven on Scout camping trips, he’s gotten even more so into bread baking since we attended the Southern Food Writer’s Conference and Biscuit Festival last spring.

He came home inspired to make biscuits by feel and without a recipe, to make the Challah bread for French toast for camping trips when I don’t make it ahead, and to make his own sandwich bread from scratch, among other things.

It is like he has a mental list of breads he wants to master, he works and works the recipe until he has it just the way he wants it and then he moves on to the next.

Thankfully, he continues to make those that he’s been successful in making, like his sandwich bread recipe, while he’s working on the others on his list.

His sandwich bread recipe uses ingredients that I generally keep on hand, simple ingredients of flour, yeast, butter, and milk, that when worked just right turn into the best thick-cut slices of bread for sandwiches, toast and even French toast.

While we use a Pullman loaf pan for baking our sandwich bread, you could also use two regular loaf pans, if you’d like. For the pullman loaf pan, we leave the cover off of the pan to get a nice, rounded and crusty top on our sandwich bread. However, you could definitely use the cover for a square sandwich bread.

Here’s Bart’s Sandwich Bread Recipe. I hope you enjoy it as much as we do!

Sandwich Bread Recipe

Sandwich Bread Recipe - Homemade sandwich bread in an easy, no-fuss recipe! This sandwich bread recipe uses ingredients you most likely keep on hand for a delicious bread you'll make time and again.

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 1 (13-inch) loaf
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 2/3 cup milk warmed to 100º F - 110º F
  • 2 teaspoons instant yeast
  • 6 tablespoons unsalted butter softened to room temperature
  • 2 teaspoons salt
  • 3 tablespoons granulated sugar
  • 4 - 4 3/4 cups all-purpose flour

Instructions

  • Add yeast and one tablespoon of granulated sugar to warmed milk in a large glass or metal bowl. Allow to sit for about 3 minutes to proof (the yeast will begin to bubble and foam in the milk. If it does not, your yeast is not active and will not leaven the bread.)
  • Once the yeast has proofed, stir in the butter, salt, remaining sugar and 4 cups of the flour. Stir until the dough begins to pull away from the sides, adding more flour at 1/4 cup at a time until it does so.
  • Pour the dough onto a lightly greased countertop and knead the dough by hand until it is smooth, about 8 to 12 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap and place in a warm, draft free location to double in bulk, about 1 1/2 - 2 hours.
  • Pour the risen dough onto the countertop and form into one or two loaves, depending on the number of baking pans you are using.
  • Lightly grease your loaf pan(s) and place the risen dough into the pan(s). Lightly cover with plastic wrap and allow to rise within an inch of lip of the loaf pan(s), about 15 - 20 minutes. As your dough is rising, preheat the oven to 350º F.
  • Remove the plastic wrap from the loaf pan(s). Bake your sandwich bread until it registers 190º F on an instant read thermometer, about 40-45 minutes. Turn your baked bread onto a rack to cool completely.

To store:

  • Store in a bread box or under a cake dome for up to a week or to freeze, place on a cookie sheet and flash freeze for about 30 minutes, then vacuum seal the bread for longer term storage, up to a couple of months.

Notes

Total time does not include time for rising. Approximate rising times are:
1st rising: 1 1/2 hours
2nd rising: 15 minutes
Adapted from: USA Pans
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Happy bread making!
Robyn xo

 

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

20 Comments Leave a comment or review

  1. Love this! As easy as it is to throw together sandwich bread, it never comes out just how I want…think I’ll have to try your recipe!

    1. Hi Michelle,
      I’m sure that it could be. I’ve not tested it in a bread machine as I don’t have one anymore. Mine was collecting dust in the cabinets from lack of use. Ha! If you do adapt it for a bread machine, I’m sure there are others that might love that information if you wouldn’t mind coming back to the post and sharing your modifications.

  2. What size of pullman loaf pan does he use? There seem to be several sizes according to search results, mostly indicated by loaf poundage (1.5 lb, etc). Thanks! My son loves to cook and he wants to try this bread as his first attempt at bread baking.

    1. Hi Cindy,
      I love that your son enjoys cooking and wants to try this bread! It is so delicious! For our pullman pan, we use a 13-inch pullman loaf pan (13x4x4). I sure hope he enjoys making it!

  3. Wow, I never thought making bread was this easy and straight forward. Now you’ve got me excited to bake some homemade bread! Nothing like freshly baked bread for a sandwich!

    1. I would use the machine to make the dough, but bake this as stated.
      Just be sure that your machine can accommodate the amount of ingredients.

      If you have the type that bakes long horizontal loafs, you may be able to bake in your machine, as long as
      it can handle the amount of ingredients.

  4. Thanks for your recipe. However, I have a one question want to ask to you. How many cups all-purpose flour you have use? I think that your meaning is 4 cup to 4cup+1/4cup+1/4cup+1/4cup! But add 1/4cup vs add 3/4cups is a big gap.

    1. The recipe calls for you to use ABOUT 4 cups of flour adding any increment more UP TO 3/4 IF necessary. The weather (humidity) or the brand/type of flour you use may affect how your dough comes out.
      As stated in the recipe, you add the 4 cups THEN “Stir until the dough begins to pull away from the sides, adding more flour at ¼ cup at a time until it does so.” I wish I could bold the part that states UNTIL IT DOES SO. You may need less flour for it to PULL AWAY FROM THE SIDES, or you may need the full 3/4 extra cup. Any more than stated in the recipe may possibly result in a dense, tough bread.
      Baking can be an art, you get a feel for what works the more you try. 🙂

  5. Great looking loaf! Would Bread Flour work? Haven’t made bread in awhile….since living in the Middle East. Had time on my hands. So, made homemade bread for hubby’s lunch. Had a great Oatmeal Bread recipe, but seemed to have lost it. Sooooo….I’m going to give this one a try ?‼️ Wish me luck …???‼️

Leave a Reply

Your email address will not be published. Required fields are marked *