Our Favorite Homemade Sandwich Bread

Years and years ago, we found the best homemade sandwich bread recipe and we have never looked back.

We usually bake several loaves in one day and just freeze them, but the bread at it’s freshest is like nothing I’ve ever eaten before.

Our favorite homemade sandwich bread will quickly become yours too.

Our Favorite Homemade Sandwich Bread

So delicious and soft and perfect.

We occasionally pick up a loaf of store bought sandwich bread for a wide variety of reasons, but for the most part, this is the one we stick to – tried and true…. frugal and amazing.

You should totally try it.

Oh, and another “frugal” thing we do is to keep any bread bags and ties we have to store the bread in.

It’s a great way to reuse the bags that store bought bread comes in.

We do the same thing for our hamburger buns, hotdog buns and bagels which we are now making from scratch. Next, we’ll try English Muffins.

Our Favorite Homemade Sandwich Bread

Anyway, let’s move on with this incredible homemade sandwich bread.

That’s why you’re here, right?

This is probably the best homemade sandwich bread recipe I have ever found, and I’ve certainly tried a lot.

The crumb is nice and even, not crumbly at all.

The crust is actually really soft and even a little chewy in a good way.

I am not a huge fan of crust. As a kid I cut it off, as an adult, I eat it, but not a fan. I absolutely adore the crust on this bread. It’s just delicious.  I’ve even been known to dip it in soup or spread a little butter on the crust too. Delish!

If you’d like a light crust, use a glass loaf pan. For a medium crust, use a metal loaf pan for baking.

Our Favorite Homemade Sandwich Bread

My house still smells amazing from this homemade sandwich bread. I love the smell of fresh baked bread. And this homemade sandwich bread is so awesome because you can use it for anything you would use regular store bought sandwich bread for. Yep, that’s right – toast, french toast (heavenly!), bread crumbs, grilled cheese and so on.

Assume if you can use regular store bought sandwich bread for something, you can use this homemade sandwich bread – and it will taste better too. I promise.

Baking bread is really easy. This recipe makes two 1 pound loaves of sandwich bread. Warning: If you have a family of seven, they will consume at least a loaf a day.

You will need two loaf pans. I typically use my Pyrex 9×5 inch glass loaf pans, because I prefer a lighter crust on a sandwich bread, but again, use what you prefer.

Our Favorite Homemade Sandwich Bread

While many of you probably have stand mixers, and if you do, feel free to use it to mix the ingredients (about five minutes), but I just do it the old fashioned way.

There is something very therapeutic about kneading dough. Since I do it the old fashioned way, I usually knead it for about 10 minutes.

Oh yeah, and make sure you take off your rings, because otherwise, it’s a lot of fun to try and get the dough out of all the little crevices. Or not.

Update: I have one now. A stand mixer. And I still do it the old fashioned way, but sometimes – if I’m making a lot, it’s nice to have the stand mixer.

A quick repost of my favorite homemade sandwich bread.

Our Favorite Homemade Sandwich Bread


Homemade Sandwich Bread Printable Recipe

Our Favorite Homemade Sandwich Bread

Our Favorite Homemade Sandwich Bread

2 Loaves
Prep Time:
3 hours
Cook Time:
35 minutes
Total Time:
3 hours 35 minutes

This is not only a very frugal bread, but it tastes amazing and is a family favorite. We make several loaves a week. Perfect flavor, perfect crumb and perfect recipe!



  • 2 cups warm water
  • 2 Tbs. sugar
  • 1 Tbs. dry active yeast
  • 1 tsp. salt
  • 5½ cups all purpose flour
  • 2½ Tbs. butter, softened (we’ve used margarine, but you will have better results with pure butter)


  1. Take the time to proof your yeast first. In a bowl, pour the water and the sugar. Mix until dissolved. Add the yeast. Again, mix until dissolved. Set it aside for 10 minutes. When you come back it should have bubbles formed all over the top of it. This is how you know it’s “alive” and ready to go.
  2. Next, throw in the flour and the salt. Then, slice up the butter into smaller pieces and add it. This just makes it easier for it to blend when you’re mixing.
  3. Now comes the fun part. Knead the ingredients together for about 10 minutes by hand, about 5 minutes with a mixer. You can usually tell it’s done when it feels slightly elastic, smooth and isn’t sticking to anything.
  4. Knead the dough into a ball and place it in a clean bowl. Cover it with some plastic wrap that you have sprayed with cooking spray or rubbed with some oil. Set the bowl in a warm place. I actually just cover mine with two kitchen towels and put it on the counter in the back out of the way. Allow it to rise for one hour.
  5. After an hour uncover the dough. It should be pretty big and poofy at this point. Take your hand and punch into it once or twice to get it to push all the air out of it.
  6. Knead it again (you don’t have to take it out of the bowl, I do it right in the bowl) for about a minute or so, forming it into a ball.
  7. Sprinkle flour onto your table or other wooden work surface.
  8. Put the ball in the middle of the work surface.
  9. Cut the ball into two equal pieces using a bencher, or I just use a kitchen knife.
  10. Taking one half of the dough, knead it a little folding it over itself over and over. Create a sort of ovalish shape with it and then place it into your lightly greased loaf dish.
  11. Now repeat everything with the second wedge of dough.
  12. Put both pans back where you had the bowl for the first rise, but leave them uncovered. For one hour.
  13. Preheat your oven to 350 degrees. When your dough has risen the second time and doubled in size, it’s time to put them in the oven.
  14. Just put ‘em in there for 35-40 minutes. I’m pretty faithful with my 35 minute timing, but it could take more in your neck of the woods.
  15. When they’re done, pull ‘em out of the oven and allow them to sit in the pans for 5 minutes. After the 5 minutes, using a potholder or towel, turn the bread out onto a cooling rack and allow them to cool the rest of the way. Since you’re aiming for sandwich bread, it is better not to cut them until they are completely cooled, otherwise they get a little crumbly.
  16. Once cooled, trim into slices and store at room temperature or in the refrigerator for up to 4 days (if it lasts that long!)

© Nicole Cook | Daily Dish Recipes



Our Favorite Homemade Sandwich Bread

Do you make your own homemade sandwich bread? If not, you have got to try this recipe.

Once is all it will take to get you hooked on the texture, the flavor and the ease.

Not to mention the frugality of it all.

Originally posted October 27, 2011

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