Simple Sandwich Bread Recipe for Bakery-Quality

Crafting the Perfect Bread

Making my own sandwich bread is such a treat—it’s comforting to know every single thing that’s in it. Let me spill the (Bread) beans on the ingredients and how I mix, knead, and rise to whip up the most awesome loaf.

Key Ingredients and Preparation

For my Perfect Soft Sandwich Bread, here’s what I’m using:

Ingredient	Amount
Unbleached all-purpose flour	4 cups
Dry active yeast	2 1/4 teaspoons
Granulated sugar	2 tablespoons
Warm water (about 110°F)	1 1/2 cups
Kosher salt	1 teaspoon
Melted butter	1/4 cup

Now, warm water is your best buddy here. It gets the yeast all bubbly and ready to rise. The mystery of the soft-crusted Bread? You guessed it—melted butter. Before I start, I ensure I have everything set up and ready to rock and roll.
I mix the yeast with warm water and sugar and let it sit for about 5-10 minutes until it gets bubbly. Then, the dry ingredients go in a big bowl, and I add the yeast mix and melted butter.

Kneading and Rising Techniques

Kneading is the workout for your bread dough! I mix it in a stand mixer for  3-4 minutes. Then, I work hands-on for 1-2 minutes on a clean surface until it’s smooth as silk. This kneading thing builds up gluten like the skeleton holding your Bread together.

Once I’m done kneading, I put the dough into an oiled bowl, cover it with a damp cloth, and let it chill at room temperature for about 1 hour until it’s doubled in size. This is the yeast doing its thing, creating those lovely air pockets that give the Bread its fluffy personality.

After it’s risen, I split the dough into two even pieces and shape each into a rectangle before rolling it up. I plop this seam-side down into my loaf pans. After this shaping process, it’s time for another rise. Covered, they sit at room temperature again for 45-60 minutes to puff up nicely.

When they’ve puffed up to perfection, the loaves go into the oven at 375°F for 25-30 minutes until they’re golden beauties. The end result? Super-soft Bread that’s just the right buddy for sandwiches or a simple toast with butter.

And hey, if you want to tickle your taste buds with more tasty treats, swing by and check out my easy fudge recipe or the easy banana pudding recipe​.

Baking Your Homemade Bread

Baking my Bread has turned out to be a neat adventure. By playing around with a couple of basics, like temperature and bake time, I can always get a delicious loaf.

Baking Temperature and Time

When I’m in the zone making a soft loaf of sandwich bread, dialling in the proper heat and bake time will make it perfect. I get my oven cranked up to 375°F (190°C) and let the dough bake for  25-30 minutes. When the top is golden brown and pretty much begging to be sliced, it’s good to go. If you’re into stats, make sure the inside hits  180–190°F (82–88°C), using a thermometer to double-check it’s all cooked through.

If you’re experimenting like me, you might try baking at 350°F (177°C), which means a wait of about 30-40 minutes. This slow-and-steady approach keeps that bread tender and ready to be the star of your next sandwich. Here’s my trusty cheat sheet:

Temperature (°F)	Baking Time (minutes)	Internal Temperature (°F)
375	25-30	180-190
350	30-40	180-190

Storing and Freezing Tips

Once my sandwich bread is baked to perfection, I’ve got to figure out how to keep it fresh. It chills at room temp for up to 3 days if sealed in an airtight container or bag. Thinking ahead, I’ll slice and freeze it, hugging it tight in plastic wrap to dodge the dreaded freezer burn, keeping it suitable for almost a month.

If I’ve cooked white Bread, it handles itself a little differently. It relaxes on the counter inside a ziplock bag for about 4-5 days, hangs out in the fridge for about a week, and enjoys an extended freeze time if needed. When it feels a bit stale, toasting it with some butter or avocado revives it nicely.

So, as long as I watch the baking and storage details, I can munch on my homemade delight for days. And while you’re at it, why not check out my easy fudge or banana pudding recipe​ for more cooking joys?

Varieties of Sandwich Bread

Baking and munching on sandwiches has taught me a golden rule: the Bread can make or break the deal. In all their glory, sandwiches are something with the right kind of Bread. Each type comes with its secret sauce of flavour and character, and I’m here to spill the tea on my top contenders.

Types of Bread for Sandwiches

Bread, like the people who eat it, has its personality. Some breads scream for attention, while others are chill and laid-back. Here’s a sneak peek at some heavy hitters in the bread world:

Bread Type	Description
White Pullman Bread	Think square and fluffy, with that oh-so-subtle sweet crust that’s just begging for any filling. (Fifteen.net)
Seeded Bread	Packed with goodies like millet and sunflower seeds, this one’s nutty and fibrous. Guilt-free pleasure! (Fifteen.net)
Baguette	Crisp outside, airy inside; this one turns simple toast or fillings into a tasty, textural dream. (Fifteen.net)
Farmhouse Loaf	Crust on the outside, soft and cozy on the inside, it’s the BFF of classics like grilled cheese. (Fifteen.net)
Focaccia	Salty crust with a chewy bite, perfect for topping-heavy open face sandwiches. Yum! (Fifteen.net)

Unique Flavors and Textures

Bread isn’t just a vessel; it’s part of the sandwich’s love story. White Pullman Bread’s cloud-like fluff harmonizes with creamy spreads, while Seeded Bread’s nuttiness dances well with heartier fillings.

Have you got a Baguette? It crisps things up and makes even a simple ham-and-cheese combo feel upscale. Meanwhile, Farmhouse Loaf is warm and familiar, like a cosy blanket for butter and jelly. And then—cue the dramatic music—Focaccia steals the show, bold enough to cradle pastrami or roasted peppers for a jaw-dropping flavour show.

It’s a thrill to mix and match these textures and taste profiles to create a killer sandwich experience. I love how choosing the proper Bread can turn a run-of-the-mill lunch into the highlight of my day—feeling hungry for more. You can always find delicious ideas in my other recipe posts, like easy banana pudding or leftover rotisserie chicken recipes.