Best Sandwich Bread

5 from 8 votes

It's an important skill to be able to make your own bread, but how do you get that same chewy, soft texture that you need to make a great sandwich? You just need a few extra but easy steps for homemade sandwich bread that holds up well with any kind of sandwich filling. Let me show you how!

Prep Time3

Cook Time25

Total Time3 25

Course: Bread

Cuisine: American

Keyword: best sandwich bread recipe, best white bread recipe, homemade sandwich bread, sandwich bread recipe

Servings: Loaf

Calories: 1724kcal

Author: Mindee

Cost: 15

Ingredients

¾ Cup Warm Water
½ Cup Warm Milk
1 Tbsp. Sugar
1 Tbsp. Brown Sugar
2 ¼ teaspoon Active Dry Yeast or one packet
2 Tbs Olive Oil
½ teaspoon Salt
3 Cups Flour

Instructions

In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast, white sugar, and brown sugar in warm water and warm milk.
Allow to stand for 5 minutes.
Add the salt, olive oil, and the flour.
Begin at a low speed to bring the dough together. You can see in the pictures the progression of what the dough looks like as it kneads.
Knead dough at a medium speed for 5 minutes. After 5 minutes, your dough should look like picture 8. You can see that while the dough is not sticking to the sides of the bowl, it is still sticky.
Cover the mixing bowl with a light towel for the first rise.
As the dough rises over the next hour, you are going to knead it 3 or 4 times every 10 minutes. This is important because it continues to work the gluten in the dough for a chewy bread.
After that hour, cover the dough and allow it to rise until doubled (about 45 minutes).
NOTE - You can bake this bread in a regular loaf pan; however, for an authentic loaf, you'll want to order these long sandwich loaf pans.
Dump the risen dough onto a lightly floured surface, shape it into a long loaf, and place it in a sandwich loaf pan that has been sprayed with non-stick cooking spray.
Cover and let rise until the edges of the loaf are about a ½ inch above the edges of the pan. (35-45 minutes)
Preheat the oven to 350 degrees when the loaf has risen halfway.
Bake the bread in the center of the preheated oven for 25 minutes.
Cool this delicious bread on a wire rack before slicing it or putting it in a bread bag.

Notes

This homemade bread is best made in a stand mixer. Lots of kneading without extra flour is what makes the chewy tight-knit bread you want to have for sandwich bread. It can be made by hand, and I will leave extra instructions for how throughout the post above.
Since this bread is not store-bought bread and therefore NOT filled with preservations and anti-drying agents, you will need to be mindful in storing it. This means you will want to store it in an airtight bread container wrapped well in plastic wrap or in a bread loaf bag (you can purchase a roll of them from Amazon). It will dry out if left sitting out on the counter while being wrapped up. Packaged in an airtight container or bag, this bread will last 3-4 days in the cupboard or a week in the fridge.
PRO-TIP - The easiest way to slice this bread into thin, even slices like store-bought bread is to put the cooled loaf in a bread bag and chill it in the fridge. Then slice with an electric knife.

Nutrition