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A freshly baked loaf of homemade white bread, sliced to show the soft, fluffy interior, sitting on a wooden cutting board.

Simply Sandwich Bread

This foolproof recipe delivers a wonderfully soft, tender, and slightly sweet sandwich bread perfect for everyday use. It's easy to make from scratch and yields a loaf with a beautifully golden crust and an airy crumb.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 3 hours 30 minutes
Servings: 10 slices
Course: Bread, Breakfast, Lunch
Cuisine: American, Classic
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Warm water 105-115°F (40-46°C)
  • 2.25 tsp Active dry yeast
  • 2 tbsp Granulated sugar divided
  • 3 cups All-purpose flour plus more for dusting
  • 1 tsp Salt
  • 2 tbsp Unsalted butter melted and cooled, plus more for greasing

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Stand mixer with dough hook (optional)
  • 9x5 inch loaf pan
  • Kitchen towel
  • Wire cooling rack

Method
 

  1. In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Add the remaining 1 tablespoon of granulated sugar, salt, and melted butter to the yeast mixture. Gradually add 2 cups of the all-purpose flour, mixing with a wooden spoon or the dough hook on low speed until combined.
  3. Slowly add the remaining 1 cup of flour, about 1/2 cup at a time, mixing until a shaggy dough forms. If using a stand mixer, increase speed to medium-low and knead for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be slightly tacky but not sticky.
  4. Lightly grease a clean large bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
  5. Punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Gently flatten the dough into a rectangle roughly 9x7 inches. Starting from one of the shorter sides, tightly roll the dough into a log. Pinch the seam closed and tuck the ends underneath.
  6. Lightly grease a 9x5 inch loaf pan with butter. Place the shaped dough seam-side down into the prepared loaf pan. Cover the loaf pan with a kitchen towel or plastic wrap and let rise again in a warm, draft-free place for 45-60 minutes, or until the dough has nearly doubled in size and crowns slightly over the rim of the pan.
  7. About 15 minutes before the end of the second rise, preheat your oven to 375°F (190°C).
  8. Place the loaf pan in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer. If the top browns too quickly, you can loosely tent it with aluminum foil.
  9. Carefully remove the bread from the oven. Immediately invert the loaf onto a wire cooling rack and remove the pan. Let the bread cool completely for at least 1-2 hours before slicing. Slicing warm bread can make it gummy.

Notes

The exact amount of flour needed can vary based on humidity and flour brand. Add flour gradually until the dough is just slightly tacky. For a softer crust, you can brush the top of the hot loaf with a little melted butter immediately after removing it from the oven. Store leftover bread at room temperature in an airtight container or bread bag for up to 3-4 days. For longer storage, slice and freeze for up to 2-3 months. A warm, draft-free place for rising can be a slightly warmed oven (turn it on for a minute, then turn off), or near a sunny window.