This homemade white sandwich bread is soft, flavorful, and perfect for everyday sandwiches. With a tender crumb and a light golden crust, it’s far better than anything from the store and surprisingly simple to make at home.

Homemade Sandwich Bread (Soft, Fluffy, and Better Than Store-Bought)

Recipe

Homemade white sandwich bread sliced on a cutting board showing a soft fluffy crumb

Reggie Powell

Homemade White Sandwich Bread

Soft, fluffy homemade white sandwich bread that’s perfect for toast, sandwiches, and everyday baking. Simple ingredients and classic technique make this loaf far better than store-bought bread.

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Prep Time 15

Cook Time 40

Total Time 2 20

Servings: 1 loaf

Course: Bread

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

360 grams water (1 1/2 cups), heated to 110 degrees f.
120 grams milk ( 1/2 cup) heated to 110 f.
85 grams butter ( 6 tablespoons)
10.5 grams instant dry yeast
36 grams sugar (3 tablespoons)
15 grams active sourdough starter (1 Tablespoon)
650 grams all purpose flour (5 1/2 cups)
13 grams salt (13 grams)

Equipment

1 mixer
1 loaf pan

Method

Heat the water and milk together until they reach 110°F (43°C). This can be done in a small pot on the stove or in the microwave.
Add the butter to the warm liquid and allow it to melt completely.
In your mixing bowl combine the yeast and sugar.
Pour the warm liquid mixture into the bowl along with 1 tablespoon of active sourdough starter. Let the mixture sit for about 5 minutes so the yeast can bloom.
Add the flour and salt to the bowl.
Mix and knead the dough for about 10 minutes until it becomes smooth and elastic and begins pulling away from the sides of the bowl.
If the dough feels too sticky, add a small amount of additional flour until the dough comes together.
Cover the bowl and allow the dough to rise until doubled in size, usually about 45–60 minutes depending on kitchen temperature.
Punch the dough down and turn it onto your work surface.
Shape the dough into a log and place it into a buttered loaf pan, pressing gently so it fills the corners.
Allow the dough to rise again until it just rises above the edge of the pan.
Bake at 350°F (175°C) for about 35 minutes, or until the internal temperature reaches 200°F (93°C).
If the loaf begins to brown too quickly, loosely tent the bread with foil.
Remove the bread from the pan and allow it to cool completely on a rack before slicing.

Notes

✔ Soft crumb
✔ Perfect for sandwiches
✔ Simple homemade white bread recipe

Tips For Success

Use warm liquid, not hot liquid
The water and milk should be around 110°F (43°C). If the liquid is too hot it can kill the yeast, preventing the dough from rising properly.

Give the yeast time to bloom
Let the yeast mixture sit for about 5 minutes after adding the warm liquid. This allows the yeast to activate and ensures a strong rise.

Knead until the dough becomes smooth and elastic
Proper kneading develops gluten, which gives the bread its soft structure and allows it to rise well in the oven.

Shape the dough tightly for a better loaf
When shaping the dough into a log, roll it firmly so the loaf holds its structure and bakes evenly in the pan.

Let the bread cool before slicing
It’s tempting to cut into fresh bread right away, but letting the loaf cool completely helps the crumb set and prevents a gummy texture.