Soft Sandwich Bread Recipe

 

Here’s a soft, fluffy sandwich bread recipe that’s easy and reliable—perfect for toast, grilled cheese, or everyday sandwiches 🍞

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Soft Sandwich Bread (1 loaf)

Ingredients

• 3 ½ cups (420 g) all-purpose flour (or bread flour for extra chew)
• 2 ¼ tsp (1 packet) instant or active dry yeast
• 2 tbsp sugar (or honey)
• 1 ¼ cups (300 ml) warm milk (about 110°F / 43°C)
• 3 tbsp butter, melted (or oil)
• 1 tsp salt
• Optional: 2 tbsp milk powder (extra softness)

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Instructions

1. Activate yeast (skip if instant yeast):
   Mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

2. Mix dough:
   In a large bowl, combine flour, salt, and milk powder (if using).
   Add yeast mixture and melted butter. Mix until a soft dough forms.

3. Knead:
   Knead by hand 8–10 minutes (or 5–6 minutes with a mixer) until smooth, elastic, and slightly tacky—not sticky.

4. First rise:
   Place dough in a lightly greased bowl, cover, and let rise 1–1½ hours until doubled.

5. Shape:
   Punch down dough, roll into a rectangle, and tightly roll into a log.
   Place seam-side down in a greased 9×5-inch loaf pan.

6. Second rise:
   Cover and let rise 30–45 minutes, until dough is about 1 inch above the pan.

7. Bake:
   Bake at 350°F (175°C) for 30–35 minutes, until golden brown and sounds hollow when tapped.

8. Finish:
   Brush the top with butter for extra softness. Cool at least 30 minutes before slicing.

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Tips for Extra-Soft Bread

• Use milk instead of water
• Don’t add too much flour—the dough should stay soft
• Cover bread with a towel while cooling to keep crust tender
• Store wrapped at room temperature up to 3 days or freeze slices

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Variations

• Whole Wheat: Replace 1 cup flour with whole wheat flour + add 1 tbsp extra milk
• Honey Bread: Replace sugar with honey
• Dairy-Free: Use plant milk + oil instead of butter

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Q1: How can I make this bread even softer and stay fresh longer?
Adding 1–2 tablespoons of milk powder, using honey instead of sugar, and brushing the loaf with butter after baking all help. Storing the bread wrapped tightly once fully cooled also prevents drying.

Q2: Can I make this sandwich bread without a stand mixer?
Yes! This dough kneads very well by hand. Just knead until it’s smooth and elastic—about 8–10 minutes.

Q3: Can I turn this into dinner rolls instead of a loaf?
Absolutely. Divide the dough into 12–15 pieces, shape into balls, let rise until puffy, and bake at 350°F (175°C) for 18–22 minutes.