Skip to Content

Our Favorite Homemade Sandwich Bread

Share this Recipe!

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

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.

Looking for more fun bread recipes?

Two Ingredient Ice Cream Bread

Ice Cream Bread Two Ingredient

Originally posted October 27, 2011

Our Favorite Homemade Sandwich Bread

Our Favorite Homemade Sandwich Bread
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!
4.81 from 200 votes
Prep Time 3 hrs
Cook Time 35 mins
Total Time 3 hrs 35 mins
Course Main Dish
Cuisine American
Servings 2 Loaves


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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Sprinkle flour onto your table or other wooden work surface.
  • Put the ball in the middle of the work surface.
  • Cut the ball into two equal pieces using a bencher, or I just use a kitchen knife.
  • 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.
  • Now repeat everything with the second wedge of dough.
  • Put both pans back where you had the bowl for the first rise, but leave them uncovered. For one hour.
  • 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.
  • 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.
  • 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.
  • Once cooled, trim into slices and store at room temperature or in the refrigerator for up to 4 days (if it lasts that long!)
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Tell Us What You Think!
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 5th of April 2022

Absolutely love this bread! I have made it 3 times now and it never fails to impress. Thank you for this recipe - It's a keeper!

Nicole Cook

Thursday 7th of April 2022

We are always so happy when someone loves something as much as we do! Thank you for your sweet comments and enjoy your bread baking! <3

Cari Podhany

Wednesday 26th of January 2022

I have tried two bread recipes this will be my third, the one I really like out of the previous two is the King Arthur bread recipe but that only makes one loaf but the rise on it is so amazing it is just absolutely beautiful bread but it's not enough we go through about a loaf a day my husband and my son take lunches everyday so that's three sometimes four sandwiches and then my toddler likes to eat just bread LOL so I'm going to give this a shot and see if they like it

Nicole Cook

Wednesday 2nd of February 2022

I hope they do/did. We absolutely love this bread and make it a lot!


Sunday 23rd of May 2021

Made this bread today and it was a hit with my boys who like a slight lighter loaf that what I have been making. Anyone added some seeds to it and know if it has worked?


Tuesday 7th of April 2020

Due to the Corona virus, grocery stores all around me are selling out of everything. I only have Rapid Rise yeast on hand. Can I use that in place of the active dry yeast? I think I am supposed to skip the proofing step if using Rapid Rise but am assuming I can go from there with it? Thank you for any help. I love to bake and LOVE homemade bread so I am excited to try your recipe.

Nicole Cook

Sunday 12th of April 2020

I have used Rapid Rise yeast a few times and had success. Yes you will need to tweak the recipe and proofing just a little. The best place to get answers to that, would be on the brand site for the brand you are using. This way, you know what you have will work. this bread is incredibly and totally worth making!! Enjoy!!

Dianne Rabkin

Friday 20th of October 2017

Hello, I have tried a couple of recipes with not real good success. Wondering if I can use bread flour for this and decrease rapid rise yeast 25 percent.

Have a bunch of this flour and yeast so need to find a recipe to use what I have.

Nicole Cook

Saturday 21st of October 2017

Hi Dianne, I'm not going to be much help, because I have only made this recipe as written and I know it turns out great every time. I am not sure how the substitutions will change the recipe. If you decide to try it though, please come back and update so we know how it worked out for you! :) Good luck!

This site uses Akismet to reduce spam. Learn how your comment data is processed.