The Best & Easiest Homemade Sandwich Bread

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It took me years of failure to learn how to make homemade yeast breads. Turns out that I just needed to understand a few easy concepts. So, I’m sharing those concepts with you. And, making your own delicious homemade sandwich bread will be a reality with this easy recipe.

homemade sandwich bread

In case you’re thinking “there is no way I’ll be able to pull this off,” I wish I could share a few photos of my early bread making failures with you. They would be worth a few good laughs. Believe me when I tell you that you CAN do this. Homemade sandwich bread is within your reach.

Jump to Recipe

Key Concepts

Let’s get this started with a few of the key concepts and my fool-proof recommendations.

  • Use a stand mixer with a dough hook
  • Have an instant read thermometer
  • Use fresh, unexpired yeast
  • Have 2-3 bread pans

If you don’t have a stand mixer, you can still make this! But, a stand mixer makes quick work of kneading the dough. Kneading is work, and one of the biggest yeast bread failures comes from improper kneading.

Kneading warms and stretches the gluten, creating a springy and elastic dough. It removes gas pockets that form in the dough, creates an even texture in the bread, and redistributes nutrients for the yeast to work.

Pro Tip: kneading dough is hard on mixers. If your mixer isn’t heavy duty, you risk burning out the motor if you use it regularly for bread dough. See the end of the post for recommended supplies.

I rely on an instant read thermometer because I tend to over heat the water. Adding water that is too hot kills the yeast. And, the yeast is what rises the dough. So, take a moment and measure the water temperature before adding it to the yeast. You will be glad you did.

Another failure on my part had been buying yeast packets and forgetting they have expiration dates. When I needed one, I would use it without a thought that it might be expired.

If you use packets of yeast, check the expiration date. If you rely on jar yeast, use a Sharpie to mark the date you open it. Toss it after 6 months. This will ensure that your yeast dough rises to the occasion.

Having enough bread pans to bake your bread at the same time is important. You can make do by freezing some dough (see “notes” in recipe) and baking it on different days. This will allow you to use just one or two bread pans.

Making Homemade Bread

Now that you have the basics, let’s make some homemade bread! In a large bowl, if you are using your mixer then use that bowl, add your warm water and sugar. Stir it, then sprinkle the yeast on top. Let stand 10 minutes.

While the yeast is activating, measure out your flour. Since there several cups involved, I like to measure it out before hand.

Add the bowl to your mixer and fit on the dough hook. If mixing by hand, get a sturdy wooden spoon to mix. Stir in the oil, egg, and salt to the yeast mixture.

Slowly add flour, one cup at a time and mixing well between cups. After the 6th cup, observe how the dough looks. If using regular bread flour, usually 7 1/2 cups is enough. If using Kamut flour then I might only need 6 1/2 to 7 cups.

Pro Tip: Factors like the level of humidity or even the season can affect how much flour you need.

Kneading yeast dough

As mentioned above, kneading yeast dough long enough is an important process. With a stand mixer, knead 3 – 4 minutes. By hand, knead for at least 5 minutes. Here is a video to show you how to knead dough by hand:

How do you know if you’ve kneaded the yeast dough long enough?

If kneading in a mixer, the sides of the bowl should be clean and the dough in a ball.

Whether you are kneading by hand or mixer, look for these factors in homemade yeast dough:

  • the dough is tacky but not sticky
  • the surface of the dough is smooth like the inside of your cheek
  • the dough is pliable and stretchy enough to stretch for 3-4″ without tearing

Rising yeast dough

Cover dough with a clean, lightly dampened kitchen towel. Allow to rise until doubled, about 45 minutes.

Then punch the down down to deflate it. I punch down the center, then draw in the sides of the dough into the middle. Cover and let rise again, for 30-45 minutes or until doubled in size.

yeast dough

Measure the size of your bread pans. If they are 4″ x 8″ or 4′ x 9″ then divide dough into three. If you pans are 4.5″ x 12″ then divide dough into two.

I use the larger loaf pans. These longer pans made the bread look more like homemade sandwich bread. I have linked my bread pans and other bread making supplies at the end.

Spray the bread pans with cooking oil, even if they are non stick. Roll out the dough into a rectangle.

yeast bread

For smaller bread pans, to 5″ x 12″. For larger bread pans, into 6″ x 18″. Roll up from smaller end as it will stretch during rolling process. Pinch the ends into the dough, and lay dough seam side down.

Cover dough pans with a dampened kitchen towel. Let rise 30 minutes, until dough is over the top of the pan.

sandwich bread

Then it’s time to bake the homemade sandwich bread! Bake at 350º for 30-45 minutes, checking after 30 minutes. The bread is done when the crust is firm and brown, and the underside of the loaf is firm and makes a hollow sound when tapped. Remove from the pan immediately and cool on a rack.

Classic Sandwich Bread

This is the easiest and best sandwich bread out there! Once you've made this bread, storebought bread will be a thing of the past.

Course Bread
Cuisine American
Keyword Breads


  • 3/4 cup sugar coconut sugar is fine
  • 3 cups warm water 105º – 110º temperature
  • 1 ½ tsp active dry yeast 1 packet
  • 1/3 cup vegetable or coconut oil (melted)
  • 1 egg, beaten
  • 1 Tbsp fine sea salt
  • 7 ½ – 8 ½ cups bread flour (if using Kamut or sprouted flour, reduce to 7 cups)


  1. Combine sugar and warm water in a large bowl. If using a stand mixer, use that bowl. Stir together, then sprinkle yeast on top. Let stand for 10 minutes while the yeast disolves and activates. The mixture will become very foamy on top.

  2. If using a mixer, attach bowl to mixer, and connect the dough hook. Add oil, egg, and salt to yeast mixture. Mix to combine. Slowly add flour, one cup at a time, mixing well between cups. After the 6th cup, watch the dough to make sure it's not getting too dry. It should look very shaggy. After mixing the 7th cup, the dough should start to come together. Do not add too much flour! Usually 7 ½ to 8 cups of bread flour is enough, or 7 cups for Kamut or sprouted flours.

  3. Knead the dough (see video in post for kneading by hand). If using a stand mixer, knead 3-4 minutes. By hand, at least 5 minutes. The dough should be tacky but not sticky, smooth like the inside of your cheek, pliable and stretch 3"-4" without tearing.

  4. Cover bowl with a clean, dampened kitchen towel and let rise until doubled. This should take about 45 minutes.

  5. Punch down dough to deflate it, and pull the sides into the middle. Cover and let rise again until double, about 30-45 minutes. Spray bread pans with oil, even if they are non stick pans.

  6. Divide dough. If using smaller pans (4" x 8") then divide into 3. For larger pans (4" x 12") divide into 2. Roll out dough into rectangles about 5" x 12" or 6" x 18" (depending on loaf size). Starting on narrower end, roll up the dough. Pinch the ends. Place in bread pans, seam side down. Cover and let rise for 30 minutes. Preheat oven to 350º.

  7. Bake for 30-45 minutes, checking after 30 minutes. Bread is done when crust is firm and golden brown, and the underside of the loaf is firm and makes a hollow sound when tapped. Remove the bread from the pan and let cool on a rack.

Recipe Notes

To freeze dough to bake later: 

  1. After Step 4 (first rise), punch down dough. If you are baking some, and freezing some. Divide up dough. Follow Step 5 for the portion to bake. 
  2. For dough to freeze: place the loaf (or loaves) in a bread pan lined with greased plastic wrap to prevent sticking. This also allows the dough loaves to hold their shape when frozen.
  3. Place the bread pans in the freezer and let the dough freeze for about 10 hours.
  4. Remove the frozen bread dough from the pans. Wrap it in plastic wrap and place it in a resealable plastic freezer bag.
  5. Date the bag(s) of dough and place in the freezer immediately. Your dough can be frozen for up to four weeks.

I am so excited for you to try this homemade sandwich bread! It is delicious! Store-bought bread will never taste as good as this.

Here are my favorite homemade sandwich bread supplies & ingredients (I do not receive any compensation from your purchases):

My bread pans

Active Dry Yeast

My thermometer A budget-friendly thermometer

Heavy-duty Stand Mixer

Kamut flour: The Food Nanny Montana Flour

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Put your new skills to work by trying these other bread recipes:

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