Breads & Doughs

Perfect Homemade White Bread (Sandwich Bread Recipe)

4.74 from 156 votes
My Homemade White Bread recipe, or Sandwich Bread recipe, is easy, only takes 7 ingredients, and is much better than store-bought bread!
A side-view of a loaf my my Perfect Homemade White Bread, perfect for sandwiches.

Hi Bold Bakers!

I bet your bread baking game is next level since the whole world went into lockdown! It’s nice to make great, crusty, artisan loaves — but a staple bread that you have to have a recipe for is white sandwich bread. The beauty of making your own sandwich bread, rather than buying store-bought, is that my recipe only calls for 7 ingredients. They’re all pantry staples, too, where a lot of store-bought bread has 20 unpronounceable ingredients.

[Looking for more bread? I have plenty of bread recipes for you!]

What You Need To Make White Bread (Sandwich Bread)

Very little actually. You don’t even need an electric mixer to make this delicious everyday bread.

A loaf from my Homemade White Bread recipe, sliced, showing the shape and crumb.

How to Make White Bread

Wondering what you’re about to get yourself into? Don’t worry, it’s very easy — so here are the basic steps on how to make your own White Sandwich Bread (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Place the flour, sugar, yeast, and salt in a large mixing bowl and mix to combine.
  2. Separately, add water, melted butter, and egg into a measuring jug and whisk well together.
  3. Pour the wet ingredients into the dry and using your hand, mix to form your dough. It’s really easy to bring the dough together to make a ball.
  4. Knead on your surface for roughly 5-6 minutes to develop the gluten in the flour. Finish by rolling dough into a smooth ball.
  5. Grease your mixing bowl with a little oil and add the dough back in. Cover the bowl with plastic wrap (or a plastic shower cap) and clean towel and allow to rise in a warm place until it has doubled in size, roughly 60 minutes.
  6. After this time knock back the dough and cut into 2 even pieces.
  7. To shape, roll the balls into an oblong shape then tucking and pinching the ends under the loaf. Place loaves into 2 greased 9 x 5-inch bread pans.
  8. Cover again with cling wrap and a towel and allow to proof at room temperature for the second time or until it is risen to the lip of the loaf pans, this will take roughly 45-60 minutes. Don’t cut this time short as your bread needs it to grow.
  9. Carefully egg wash the loaves and pre-heat the oven to 400°F (200°C).
  10. Bake the loaves side by side in the oven for 35-40 minutes or until golden brown.
  11. Allow the bread to cool for at least 30 minutes before slicing as it needs to be cool to cut! Enjoy a sandwich made with your homemade sandwich bread. Store bread covered at room temperature for up to 4 days. It also freezes really well for up to 6 weeks.

Gemma’s Pro Tips for Making White Bread

  • Use digital weighing scales for complete accuracy when weighing your ingredients.
  • Use a plastic shower cap to cover the dough. It is reusable and has no air holes.
  • This recipe makes two loaves. Keep one for eating and freeze the other one.
  • Add in a little whole wheat flour if you would like more fiber and whole grain.
  • Make the dough up to 2 days in advance and keep it in the fridge.
  • Use leftover bread for homemade breadcrumbs or bread pudding.

How do I Store Bread?

Store bread in a bread box or bag at room temperature. You can buy plastic bread bags online that you can get multiple uses out of. I found with this bread it keeps well covered for up to 3-4 days. It can also be frozen for up to 6 weeks and used for toast, bread and butter pudding, breadcrumbs, etc.

A top-down close up of my Sandwich Bread slices, showing the texture and crumb.

Can I Use Bread Flour?

Yes, you can and you will get just as good results. Yeasted doughs love that extra bit of protein in the flour to strengthen it and add an extra chew. Just note that bread flour tends to absorb more liquid than all-purpose flour so you might need to add a little extra to bring your dough together.

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

A full sandwich made with my White Sandwich Bread recipe.

Full (and printable) recipe below!

Watch The Recipe Video!

Perfect Homemade White Bread (Sandwich Bread Recipe)

4.74 from 156 votes
My Homemade White Bread recipe, or Sandwich Bread recipe, is easy, only takes 7 ingredients, and is much better than store-bought bread!
Author: Gemma Stafford
Servings: 2 loaves
Prep Time 20 mins
Cook Time 40 mins
My Homemade White Bread recipe, or Sandwich Bread recipe, is easy, only takes 7 ingredients, and is much better than store-bought bread!
Author: Gemma Stafford
Servings: 2 loaves

Ingredients

  • 3 3/4 cups (18oz/531g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant yeast
  • 2 teaspoons salt
  • 1 cup (8floz/240ml) water, warm
  • 1 1/2 tablespoons (1 1/2 oz/43g) butter, melted
  • 1 large egg
  • egg wash

Instructions

  • In a large bowl, mix together the flour, sugar, yeast, and salt.
  • In a separate jug add the water, melted butter, and egg and whisk together.
  • Add the wet ingredients into the dry and mix by hand to form your dough. Knead on your surface for roughly 5-6 minutes.
  • Roll dough into a smooth ball. Grease your mixing bowl and add the dough back in. Cover the bowl with plastic wrap (or a shower cap) and clean towel and allow to rise in a warm place for roughly 60 minutes or until doubled in size.
  • Once proofed, knock back the dough and cut into 2 even pieces, roughly 15oz/420g
  • Form each loaf by rolling the dough into an oblong shape then tucking and pinching the ends under the loaf. Place loaves into 2 greased 9 x 5-inch bread pans.
  • Cover again with cling wrap and a towel and allow to proof at room temperature for the second time for roughly 45-60 minutes or until is risen to the lip of the loaf pans.
  • Preheat the oven to 400°F (200°C) and carefully egg wash the loaves.
  • Bake for 35-40 minutes or until golden brown.
  • Let cool for at least 30 minutes before slicing & enjoy! Store bread covered at room temperature for up to 4 days. It also freezes really well for up to 6 weeks.

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Comments & Reviews

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Falak sanghvi
Member
Falak sanghvi
19 days ago

Hi gemma!!
Where I live its kind of hard to find all purpose flour but I do have a lot of whole wheat flour, so will it work if i use whole wheat??

Kathy
Guest
Kathy
22 days ago

Hi, Gemma: I have a tip. Recently, I screwed up a low-yeast bread recipe. I accidentally doubled the liquid, making batter instead of dough. (!) I did not want to pitch everything, waste the ingredients, and start over, so I made 2 loaves out of the batter by increasing the flour, etc. I wanted to use my pan de Mie pan to bake them, and I only have one, so I let one batch of dough rise in the oven, with only the oven light on, covered the other and put it in the fridge to bake the next day.… Read more »

Alina Luiz
Member
Alina Luiz
21 days ago

Didn’t have a bread tin… So made braided dinner rolls using this recipe and it came out amazing 😍… Thanks for sharing such a simple bread recipe.

Leo Rebello
Guest
Leo Rebello
22 days ago

Lovely receipe

egglady
Member
egglady
16 days ago

Just made the white sandwich bread. Made 2 beautiful loaves. Only thing I did add was after 30 minutes of baking I brushed the tops with melted butter. Then baked the last few minutes. Totally recommend this recipe. Thanks Gemma!

Lee Kirkwood
Guest
Lee Kirkwood
18 days ago

Hello Gemma,
Just to let you know, l halved the sugar, it worked out really well, taste is great. Thank you, up till now, my bread could have been classed as an offensive weapon or great substitute for bricks 😅. So glad to have a recipe that works.

Yogaticha
Member
Yogaticha
20 days ago

Great tasting bread. However, I used too much butter 85 grams as listed on the recipe I downloaded, so it didn’t rise all the way. Will make again, but with the correct butter measure. Still good , though.

sz
Member
sz
22 days ago

Tried this bread today! Turned out a perfect golden brown on the outside, and a lovely white on the inside. Thanks for this amazing recipe, Gemma!

Directions
Guest
21 days ago

I really like Sandwich, thank you for sharing a good recipe.

Tamara
Guest
Tamara
22 days ago

Hi Gemma,
If I wanted to add some whole wheat, do I substitute the whole wheat for AP flour or do I add additional? Also, is the process the same if I am using a KA Mixer?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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