A kitchen staple and a timeless classic, bread is the most basic item you can buy; and yet, many don't know how to make it! There's nothing quite like the satisfaction and the smell of crafting your very own loaf. Made with humble ingredients, this bread loaf recipe is made to impress.
Whether you're an experienced baker or a newcomer to the world of breadmaking, this recipe will make your family and friends "OOoooohhh!!" Let's bring home that bread ya'll!
If you're looking for other homemade bread recipes, you can also check out my Dutch Oven Loaf, Homemade Cheesy Bread, Sweet Hawaiian Rolls, and Southern Style Sweet Rolls.
Ingredients Overview
*See recipe card for quantities*
- Warm Whole Milk
- Active yeast
- Cane Sugar
- All-Purpose Flour
- Salt
- Butter
- Egg
Equipment
It's just your hands today! I know some people use a KitchenAid Stand Mixer with a dough hook and that's fine too! But I challenge you to get a little dirty and hands on with this one. There's something special about kneading your own bread loaf.
Substitutions
- Gluten Free - if you want to make this gluten free, try using gluten free all-purpose flour instead of regular all-purpose flour. While a 1:1 substitution ratio is a good starting point for many recipes, it's essential to consider the specific recipe, the type of gluten-free flour blend you're using, and the need for any additional binders or adjustments. Experimentation and practice will help you achieve the best results in gluten-free baking.
- Yeast - The choice of yeast depends on your preference. Both types of yeast can produce excellent homemade artisanal sandwich bread, but for this recipe I used Active Dry Yeast.
- Active Dry Yeast: Active dry yeast is a popular choice for making homemade bread. It needs to be dissolved in warm water or milk (usually around 100°F) before adding it to the bread dough. This yeast has a slightly longer rise time compared to instant yeast, which can result in a more developed flavor. It's readily available and works well in most bread recipes.
- Instant (Fast Rising) Yeast: Instant yeast, also known as rapid-rise or quick-rise yeast, can be added directly to the dry ingredients without proofing in warm water. It provides a faster rise and is convenient for busy bakers. Instant yeast can be used interchangeably with active dry yeast in most recipes, although you might need slightly less instant yeast.
Homemade Sandwich Bread
Ingredients
- 1 cup warm milk
- 1 tablespoon yeast
- 1 tablespoon sugar
- 3 cups flour
- 1 teaspoon salt
- 3 tablespoon of butter room temperature
- 1 whole egg
Instructions
- Preheat oven to 350°F and butter a standard loaf pan (usually 8x4 or 9x5). This can be done after you've let your dough sit for an hour so your kitchen isn't getting so hot.
- In a small bowl, mix together the milk, yeast, & sugar. Set it aside.
- In a large bowl, mix together the flour, salt, and butter. Separate the butter into smaller chunks with your fingers and press the butter into the other ingredients. Then add the egg.
- Grab the small bowl and mix into the contents of the large bowl. Mix together with your hands. Don't be afraid to get dirty!
- Grab a warm damp rag and cover the dough. Set aside for an hour.
- Place dough on flat surface to roll out with roller. Aim for an inch in thickness.
- Fold in the sides to make a square out of the dough, an inch thick.
- Roll your dough square until it looks like a log.
- Place in buttered loaf pan and let sit for another 30 minutes.
- Place in oven and let cook for 30 minutes. Let cool on a flat surface. Flip pan upside down to let the loaf fall out. Enjoy your sandwiches ya'll!
Video
Storage
- Cool Completely: Allow the freshly baked sandwich bread to cool completely on a wire rack before storing. This helps prevent moisture from being trapped inside the bread, which can lead to mold.
- Wrap in Plastic Wrap or Foil: Once the bread has cooled, wrap it tightly in plastic wrap or aluminum foil. Make sure there are no gaps or openings that could allow air in.
- Use a Bread Box: If you have a bread box, you can place the wrapped bread inside. Bread boxes are designed to provide the right amount of ventilation while protecting the bread from excessive moisture and air.
- Store in a Bread Bag: Bread bags are specially designed for storing bread. If you have one, place the wrapped bread inside the bag and seal it. These bags help regulate humidity and maintain freshness. I also use a Ziplock bag myself and just make sure to remove trapped air as much as possible. It should last on your counter for a few days to a week.
- Refrigeration: If you live in a very hot and humid climate and don't plan to consume the bread within a few days, you can refrigerate it to extend its shelf life. Keep it well-wrapped to prevent moisture loss.
- Avoid the Freezer Burn: If you want to store the bread for an extended period, consider freezing it. Slice the bread into portions you'll use for sandwiches and place wax paper or parchment paper between slices to prevent sticking. Then, wrap the slices in plastic wrap, aluminum foil, or place them in a resealable plastic freezer bag. Properly wrapped bread can be stored in the freezer for up to 2-3 months.
Properly stored homemade sandwich bread should remain fresh and delicious for several days at room temperature or several months in the freezer, depending on your chosen storage method.
Carley Dale
Am I substitute whole wheat flour?
lilyloutay
You can, but whole wheat is much denser so I suggest starting with 50% whole wheat and 50% all purpose flour so that you still get a lighter bread.
Katrina Ray
Could you use almond milk or does it have to be whole milk
lilyloutay
I've never tried Almond Milk for my sandwich bread. If you want to try and let me know how it turns out, I'd love to hear!
Katrina Ray
Tried with Almond milk and it didn't change anything at all. Same texture and flavor. Delicious!
GiselaM
I've made both this and the artisan loaf with Califia Unsweetened Vanilla Almondmilk and both came out beautifully 😍
Sarah Lagimodiere
I only have one loaf pan, can I bake one of the loaves in a ceramic oval casserole dish..?
lilyloutay
It should be fine but it may bake/rise differently in the oven. Try it out and let me know how it turns out!
Sara
Have you ever made this with honey instead of sugar? Thanks!
lilyloutay
You can but the measurements will be slightly different! For 1 cup of sugar, I'd use 1/2 cup of honey - so just keep that in mind!
LBEd
It says to add the butter, is it the whole stick, the 3 TBL or all of it?
lilyloutay
3 tablespoons!
Anna Hoffman
Do you think material of the bowl makes a difference? Metal vs plastic vs glass?
lilyloutay
The material of the bowl shouldn't make a difference! That being said, I'd just make sure whatever bowl you do use is clean and odorless so that nothing seeps into the dough!
Marilynn Simms
A hit every single time.
Arielle
So excited to try!
Ashley
This looks so good but I'm confused! Is it a stick + 3 tbsps of butter? In your video you just said 3 tbsps to mix with the flour.
lilyloutay
just 3 tablespoons!
Jen
When I tell you I could enjoy one slice for 20 min....oohhh so good. My first time ever baking bread.
Jessica Rymeski
Hi ! I cannot find a 8x13 pan do you have any other suggestions for pan size of where I can find one ?? Thank you ! Jess
lilyloutay
A 9x5 will work just fine! Here's one for ya!
Andrea
Did you use whole milk?
It seems like my yeast is taking foreverrr to do it thing with the milk!? Is that normal? Ive waited about 30 min and it barely has some bubbles in it...
Its not expired and the milk is warm. Any suggestions?? Thanks so much!
lilyloutay
Yes I used whole milk. Did you try with whole milk?
Christa Sasso
What kind of flour is used? Bread flour or all purpose?
lilyloutay
All purpose! I love using King Arthur flour personally
Kayleigh
Hi! How can i keep it fresh for the next day? Xx
lilyloutay
I usually throw it in a ziplock and leave on my kitchen counter!
lilyloutay
all purpose!
Natasha
How do you store this after it’s made?
And how long does it last for?
lilyloutay
I usually put in a ziplock bag and leave on the counter. Usually lasts about a week!
Tommie
Hi! I absolutely love this bread!
I have a question about storage. I’m wrapping with plastic wrap and then wrapping with cheese cloth and storage in a metal bread box. It’s seeming to get firmer faster than I’d like. Should I store differently or is there possibly something I’m doing wrong while making? Thank you!
lilyloutay
That should be fine! It's homemade bread and made fresh without any preservatives so it may get firmer faster than normal bread but it's all good!
Jessica
Is it really supposed to be an 8x13 inch pan? Btw I tried this recipe and it's amazing!!!! I used smaller pans🤷🏻♀️
Janae
The recipe doesn’t say all-purpose flour but is that what you used? I’m excited to try this but want to make sure I use the right kind of flour! 🙂
lilyloutay
All purpose! I love King Arthur!
lilyloutay
Yes all purpose!
Lexie Starceski
Can you substitute regular mild for almond milk??
lilyloutay
I've never tried Almond Milk for my sandwich bread but if you want to try and let me know how it turns out, I'd love to hear!
CJ
A fantastic recipe and the bread turned out perfectly! I used almond milk and let the warm milk/yeast combination sit for 45 minutes. Thanks for the recipe!
Sharon Baver
There’s nothing like homemade food made with Love. I so want a Cookbook of yours. 💕keep those recipes coming. From one Cook to Another.
Jenniffer Q.
Hi! Can I use a 9x5 loaf pan?
lilyloutay
Yes!
Lin
I’m totally new to making bread. Is the dough suppose to be very sticky? I kneaded it for awhile too not sure if I’m over doing it?
lilyloutay
I think you're overdoing the kneading - it shouldn't be too sticky! Stick with it - you're gonna get it!
Ashley
About how long are you supposed to mix the wet and dry ingredients together? Until just combined or do you knead for a while until it’s not so sticky?
lilyloutay
You want to knead until it's not so sticky!
LB
Can I add honey??
lilyloutay
You can! Might slightly change the consistency of the bread, but go ahead and try it and let me know how it turns out!
Erica
I’m making mine now and it’s also very sticky and I followed the recipe exactly. It was sticky at the beginning and I kept mixing it for about 10 minutes but things didn’t get better as things were very sticky almost as if I added too much liquid or needed more flour? I used a scale to measure everything. I’ve moved on to letting it sit with a covered cloth and hoping it’ll be firmer after an hour. *Crossing fingers* any advice greatly appreciated if you’re reading this.
lilyloutay
Sometimes, sticky dough can be improved by allowing it to rest. Cover the dough and let it rest for 10-15 minutes, and then knead it again. Try techniques like stretching and folding instead of traditional kneading and see if that helps!
Sue
Warm milk mi, as a beginner is that 80 degrees or warmer?
lilyloutay
100 degrees!
Nailah S.
I’ve made this loaf twice and it’s SO good! Thank you for sharing! Y’all are the cutest 😍
Alex
I’m going to try this with a glass bread pan, should I adjust the temperature and time? First timer here so excited! 🙂
lilyloutay
It shouldn't affect baking time too much - but I suggest maybe reducing your oven temperature by 25 degrees and letting the bread sit for an extra 10 minutes. Otherwise, I'd say just keep an eye on it to make sure it's rising properly!
Erica
Hi. I was wondering how long do I knead the dough before I cover it to rise? Im so excited to make this bread. Ooo!
lilyloutay
Time varies but once everything is really well combined and mixed and your dough look homogenous, that should be good! For me it usually takes 5-8 minutes.
Alyssa
I have a glass loaf pan. should I change the bake time at all?
lilyloutay
It shouldn't affect baking time too much - but I suggest maybe reducing your oven temperature by 25 degrees or so and just letting the bread sit for an extra 10 minutes. Otherwise, you can use the heat and time in my instructions and just keep an eye on it - might need to stay in a little longer but not by much.
Sara K
Tried this today. I have a gas oven. I it was still doughy at 30 mins. Any recommendations to get it evenly cooked? I wasn’t sure how much of it was due to under mixing it before it rested for 30 mins. Thanks in advance
Shelly DeVous
Im confused about the 30 minutes once it's in the pan...put dough in pan and let it rise 30 minutes and then bake for 30 minutes?? Or, put it in the pan and bake for 30 minutes?
lilyloutay
You want to put the dough in the pan and let it sit in the pan and rise for 30 minutes. Then you bake for another 30 minutes. We want the yeast to it's thing before going in the oven!
Bree
I just finished kneading and it seems very dry. Is that normal or do I need to add more liquid?
lilyloutay
The dough shouldn't be very dry. It should actually be slightly stick when touched with a clean finger. You may need to add some water. I suggest adding a teaspoon and kneading for a couple minutes. If it's still dry, add another teaspoon and knead another few minutes.
Sierra
Your videos came across my feed and I’m so happy to have found them because they are so simple and low- stress. This is delicious and so easy! I used honey instead of sugar because we were out- still worked great!
Jennifer
I made this with leftover egg nog instead of milk and it was AMAZING.
Kathy
Simple and so delicious! Made it this afternoon and it's almost gone! Keep em coming girl... love watching your videos!
Sara
First try was not terrible. But not like it should. The yeast was expired. Second loaf was on point! Hubby got involved
And had to conquer this with me!
lilyloutay
Yes definitely make sure your yeast is not expired! I'm so glad you tried again and it worked! Congratulations!
Melissa
What kind of yeast did you use? So excited to make my very first loaf of bread!
lilyloutay
Red star quick rise is the type of starter I use!
Melissa Rodriguez
Thank you so much!
Melissa Rodriguez
If I don’t have Redstar, am I able to use Fleishmann’s rapid rise instant yeast that says it is fast acting? I have that or I also have the ActiveDry yeast Original from Fleishmann’s. Your guidance is much appreciated!
Sam
I’m also curious about the yeast options… thanks!!!
Sarah
Love the recipe and y’all! Quick question, how long should you be kneading the bread? Took out my loaf last night and the middle seemed to be a little doughy.
lilyloutay
You just wanna knead until all the ingredients are very well combined. It should look like homogenous dough.
lilyloutay
Yes you can use Fleishmann's rapid rise!
Hannah Burks
How can this bread be stored?
lilyloutay
I’ll wrap mine up in a Ziploc and leave it on the counter!
Gabrielle Paxton
Do you think I could put these ingredients in a bread maker ?
lilyloutay
Honestly I've never used a bread maker so I'm not sure but if you want to try it out - let me know! I'd love to hear how it went 🙂
Noelle
Do you ever freeze this to use later? If so, what do you do?! Thanks! The bread is delicious!
lilyloutay
Yes I do! If you scroll down under the recipe card, you'll see some storage advice!
Noelle
Thank you, that is so helpful! 2 more questions 🤣
1.)the first time I made this it was delicious! But the dough was so tacky after kneading. It still came out great though but didn’t look like yours. The second time I am making it, it’s still so tacky, almost to the point I can’t keep kneading it because it is so stuck to my hands. What am I doing wrong?
2.) can you double this recipe? If so, do you let it rise for the same amount of time? (1 hour after kneading it and then 30 min split into 2 pans?)
Hannah
Simple and easy to follow! I actually made bread!!! Thank you! My son loved it too! Doesn’t get better than that!
Heidi
Did you just knead it until it comes together and is still tacky, or until completely smooth? I made a loaf and while it was delicious, it was a little dense and not very risen (rose in prodding but not in the oven). I kneaded it a fair bit so thinking I overdid it.
lilyloutay
You want to knead until it's a homogenous smooth dough ball! Kneading usually takes around 8-12 minutes to get everything thoroughly combined!
Kristen
Just made this and it is delicious!!!! Kids have had two slices each so far 🤣 I've never made sandwich bread before, notice it's a tiny bit crumbly, is that normal?
Thank you for all the wonderful recipes! Love watching your videos ❣️
Emilie
I have bread machine yeast do you think it will come out just as good if I used regular yeast?
lilyloutay
Yes use regular active yeast dry yeast!
Sindy
Hi!! I tried it an sadly failed. Now I’m wondering if unused wrong yeast. Unused a small package that looked like powder/seeds. Should I use a specific kind? Or just active yeast? I’m a total newbie sorry! ❤️
lilyloutay
Active yeast and make sure it's not expired! Here's a good one to use! Red Star Active Dry Yeast
Rae
Where do you find an 8x13 loaf pan? I have looked and can’t find that size anywhere. Thanks!
Bonnie Self
So, when you say warm water is there a certain temp? Sometimes my bread doesn’t get a good rise and I’m wondering if it’s the temp of my water. Maybe it’s too hot or not warm enough??
lilyloutay
You want it to be around 100-110F!
Jess
I haven't made this yet but can't wait to! Can this recipe be turned into buns? If so, would cook temp and time change?
lilyloutay
I've never tried them as buns myself but I do have a separate recipe specifically for rolls if you'd like to try that! Otherwise, feel free to make this recipe into buns and just keep an eye on em in the oven to make sure they're doing fine!
Sara
I’m new to bread making… I tried this and it seems a bit dense. Not sure if that’s how the recipe is supposed to be or if I’m over-kneading. Could you post a video on how you knead the bread dough?
lilyloutay
It's likely because you're over-kneading it!
Sheena
Wanted to make this today. In the video you say a teaspoon of yeast and sugar however, the recipe calls for a tablespoon. Could I get a little clarification as to what is the right one? Thanks in advance!
lilyloutay
1 tablespoon of each!
Sarah
Hi! I have a diabetic stepson so we have to track all of his carb intake. Would you have any insight to the nutritional facts?
Thanks so much!
Erica Salas
My bread didn’t rise what did I do wrong 😢
lilyloutay
Hi Erica! Is your yeast expired at all?
Sarah
I’m so excited for the day I make this and it turns out 😆. I’m not sure what I did wrong, my dough was super flaky/ dry… I’ll keep playing until I figure this out! Love your videos!
lilyloutay
Yes please keep trying! It may be because you knead your dough too much.
Kristen
My first time making bread! This turned out great, although my crust reminds me a little bit of biscuits, not sure what I should change next time?
lilyloutay
It might be that you knead the dough a little too much or that you just needed to add a splash of water.
Vanessa B
So. I am almost to the end of my hour of the dough sitting and resting but I realized I don’t have have an 8 x13 loaf pan. I have only 8X4.5. Do I split it?
lilyloutay
8x4.5 is perfectly fine! It's a standard loaf pan and that should work!
Katie
I made mine in a cast iron loaf pan and the top and crust came out hard...do you have any recommendations?? Should I change the temp for cast iron or just use a different kind of pan all together?
lilyloutay
It may have been that you kneaded the dough too much. Was the loaf burnt or just hard?
Heather Williams
I was so excited to try this but when I sliced the loaf, it smelled awful inside, almost like the yeast was bad. It’s brand new yeast, I used it a couple days ago to make your Hawaiian rolls. Do you know what may have gone wrong?
lilyloutay
were any of your other ingredients expired?
Melanie Churilla
I give the recipe five ⭐️’s but myself two ⭐️’s 😅😂 It seems I always struggle with a weak rise. Ugh! I used brand new yeast, warm milk (my liquid mixture looked just like yours, warm, damp towel and followed the recipe perfectly. What am I doing wrong?
lilyloutay
Could be a couple things:
1) Handling: Gently handle the dough when shaping it into a loaf to avoid deflating it.
2) Overproofing: Allowing the dough to rise for too long can result in it losing its structure and collapsing. Be mindful of the recommended proofing time!
3) Insufficient Kneading: Proper kneading is essential for developing gluten, which gives bread structure and helps it rise. Knead the dough thoroughly until it becomes smooth and elastic. Under-kneading can result in poor rising
Melanie Churilla
Oh my goodness! 🤩Thank you so much for all the helpful advice! I really appreciate it! I’m excited to try again 🍞 🙌🏻💛
Sandy
Tried this today for the first time, but with almond milk. Thanks so much for sharing this delicious recipe! I’ve always been intimidated to try and make my own bread, but I was in a pinch today and felt inspired by you. I happened to catch your videos scrolling on fb and glad did. So enjoyable, I can’t wait to try some of your other recipes!
Erin
How long do you let the milk yeast mixture sit?
lilyloutay
it's usually 5-10 minutes! until it gets frothy
Haley
Hey! Is this AP flour or Self rising?
lilyloutay
all-purpose!
Emma
I made the dough in my bread machine, transferred directly to my greased loaf pan (shaped slightly and let rise again for about 5 minutes) and baked for 30 minutes and it has turned out perfectly twice in a row! So easy!
Irma
I tried this recipe 2 times today and sadly it failed for me. First time dough Was very hard and it didn’t rise. 2nd time it was breaking apart and hard again and never rose. ☹️ not sure what I’m doing wrong.
lilyloutay
is your yeast expired?
Susan Thomas
I have made the Sandwich Bread today!!!!! GIRL!!!! Wooooo!!!! It turned out GREAT!!!!! I have never had any luck with homemade bread. But your recipes are down to earth and real. Im a country girl. Raised in southeastern North Carolina. Thank you for your videos and recipes!!!!!
Taeler
First of my loaf turned out so pretty and so tasty, thank you for this recipe! Second, have you tried adding cheese or jalapeños? I was thinking when I roll it into a square and before I start rolling it into a loaf I could add cheese & jalapeños then roll it into the loaf pan, or even adding sausage and cheese? Thoughts?
Thank you!
lilyloutay
Definitely try it out and let me know how it tastes!
Taeler
It worked!!
Lily
I have a breadmaker and have found that the final product is fine, but never what I want. I was so excited to try this recipe, so I ignored my to-do list and gave it a shot. So worth it!! I added rosemary and thyme - my kitchen has never smelled so amazing.
I must admit that I ate the entire loaf for dinner with olive oil and balsamic (and a glass of wine) 😉
Thank you for sharing this recipe and, more importantly, thank you for sharing your passion and joy with us!
Dayna
I use this recipe WEEKLY if not twice a week! We won’t buy bread anymore because this tastes so so good, is extremely easy, and all simple ingredients. The best!! I do use my stand mixer since it’s hard to get the hands dirty chasing/holding a very energetic and curious baby 🤣😅 love this recipe and all the others!