The Pantry
American

Sandwich bread

A soft, lightly enriched sandwich loaf with a thin crust and fine crumb, sized for 1 standard 8.5 x 4.5-inch loaf or about 12 slices. Warm milk, butter, and a little sugar help the dough rise evenly and stay tender, while a short knead and two proofing stages build enough structure for clean slicing without a chewy artisan crust.

Prep 20 minCook 35 minRest 2 hr 25 minAdjust servings ↓
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Sandwich bread
~140 calper person · ~1680 total
~$2.35meal total · ~$0.20 per person

Estimated calories and US ingredient costs.

For best results, keep the same flour-to-liquid ratio and use a loaf pan that matches the batch size. This formula fits one 8.5 x 4.5-inch pan; for a taller, less wide loaf, use a 9 x 5-inch pan and watch the second proof and bake color rather than changing the oven temperature.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 12 people.

Step timeline

Cooking order

12 left
Step 1

Warm the liquid and start the dough

~5 min

Warm the liquid and start the dough.

In a large bowl, whisk together 3/4 cup warm water, 1/4 cup whole milk, 2 tbsp granulated sugar, 2 1/4 tsp instant yeast, and 1 1/4 tsp fine salt.

Stir in 2 cups of the bread flour with a wooden spoon until a shaggy dough forms.

Add the remaining 1 cup bread flour and 2 tbsp softened unsalted butter, then mix until no dry patches remain.

Ingredients
  • 2 cups + 1 cupBread flour
  • 3/4 cupWarm water
  • 1/4 cupWhole milk
  • 2 tbspGranulated sugar
  • 2 1/4 tspInstant yeast
  • 1 1/4 tspFine salt
  • 2 tbspUnsalted butter, softened
Step 2

Knead until elastic

~10 min

Knead until elastic.

Turn the dough onto a lightly floured counter with about 1 tbsp all-purpose flour for dusting.

Knead for 8 to 10 minutes, folding, pressing, and rotating until the dough is smooth, stretchy, and only faintly tacky.

If it sticks hard to the counter, dust the surface sparingly rather than adding extra flour to the dough.

Step 3

First rise in a covered bowl

~75 min cook

First rise in a covered bowl.

Shape the dough into a ball and place it in a lightly greased bowl.

Cover and let it rise in a warm spot for 60 to 75 minutes, until it has doubled in size and springs back slowly when pressed.

This first rise builds flavor and keeps the crumb even.

Step 4

Check the dish

After ~75 min

Check Sandwich bread and continue when ready.

Step 5

Shape for the loaf pan

~1 min

Shape for the loaf pan.

Grease an 8.5 x 4.5-inch loaf pan.

Gently deflate the dough, press it into a rough rectangle, and roll it up tightly from a short side into a log that matches the pan length.

Pinch the seam closed and place the loaf seam-side down in the pan.

Step 6

Second proof until the dough crowns the pan

~40 min cook

Second proof until the dough crowns the pan.

Cover the pan loosely and let the loaf rise for 30 to 40 minutes, until the dough domes about 1 inch above the rim of the pan.

If it rises much higher than that before baking, it can collapse; if it barely reaches the rim, give it a few more minutes.

Step 7

Check the dish

After ~40 min

Check Sandwich bread and continue when ready.

Step 8

Bake until deep golden

~35 min cook

Bake until deep golden.

While the loaf proofs, heat the oven to 375 F.

Bake the bread for 32 to 35 minutes, rotating the pan once halfway through for even color.

The top should be deep golden brown and the loaf should sound hollow when tapped on the bottom after unmolding; the internal temperature should reach about 190 F to 195 F.

Step 9

Check the dish

After ~35 min

Check Sandwich bread and continue when ready.

Step 10

Cool completely before slicing

~30 min cook

Cool completely before slicing.

Turn the loaf out of the pan right away and cool it on a rack for at least 30 minutes before slicing.

Cutting too early compresses the crumb and can make the center seem gummy, even when it is fully baked

Step 11

Slice with a serrated knife

After ~30 min

Slice with a serrated knife

Step 12

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Sandwich bread: serve plain, toasted, or as sandwich bread.

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Ingredients

For 12 people

  • 3 cups bread flour
  • 3/4 cup warm water
  • 1/4 cup whole milk
  • 2 tbsp granulated sugar
  • 2 1/4 tsp instant yeast
  • 1 1/4 tsp fine salt
  • 2 tbsp unsalted butter, softened
  • 1 tbsp all-purpose flour, for dusting

Method

  1. Warm the liquid and start the doughIn a large bowl, whisk together 3/4 cup warm water, 1/4 cup whole milk, 2 tbsp granulated sugar, 2 1/4 tsp instant yeast, and 1 1/4 tsp fine salt. Stir in 2 cups of the bread flour with a wooden spoon until a shaggy dough forms. Add the remaining 1 cup bread flour and 2 tbsp softened unsalted butter, then mix until no dry patches remain.
  2. Knead until elasticTurn the dough onto a lightly floured counter with about 1 tbsp all-purpose flour for dusting. Knead for 8 to 10 minutes, folding, pressing, and rotating until the dough is smooth, stretchy, and only faintly tacky. If it sticks hard to the counter, dust the surface sparingly rather than adding extra flour to the dough.
  3. First rise in a covered bowlShape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot for 60 to 75 minutes, until it has doubled in size and springs back slowly when pressed. This first rise builds flavor and keeps the crumb even.
  4. Shape for the loaf panGrease an 8.5 x 4.5-inch loaf pan. Gently deflate the dough, press it into a rough rectangle, and roll it up tightly from a short side into a log that matches the pan length. Pinch the seam closed and place the loaf seam-side down in the pan.
  5. Second proof until the dough crowns the panCover the pan loosely and let the loaf rise for 30 to 40 minutes, until the dough domes about 1 inch above the rim of the pan. If it rises much higher than that before baking, it can collapse; if it barely reaches the rim, give it a few more minutes.
  6. Bake until deep goldenWhile the loaf proofs, heat the oven to 375 F. Bake the bread for 32 to 35 minutes, rotating the pan once halfway through for even color. The top should be deep golden brown and the loaf should sound hollow when tapped on the bottom after unmolding; the internal temperature should reach about 190 F to 195 F.
  7. Cool completely before slicingTurn the loaf out of the pan right away and cool it on a rack for at least 30 minutes before slicing. Cutting too early compresses the crumb and can make the center seem gummy, even when it is fully baked. Slice with a serrated knife and serve plain, toasted, or as sandwich bread.

Before you cook

What to get ready

Mixing bowl, dough scraper, the specified loaf pan, griddle or covered baking pot, and cooling rack.

Use softened butter and warm, not hot, liquids; prepare a greased loaf pan before shaping.

If something needs adjusting

Loaf tears sharply at the side

Allow the shaped dough to finish proofing before baking; a rushed rise can cause uneven expansion.

Dough rises slower than expected

Judge expansion and feel rather than the clock alone. A cool room slows fermentation; very hot liquid can damage yeast.

Store for later

Cool completely before wrapping. Keep plain bread covered for short-term use and freeze sliced portions for longer storage; discard moldy bread rather than trimming the spot.

Make the ingredients go further

Freeze slices for grilled cheese and sandwiches rather than refrigerating the loaf.

Next use for your ingredients: Grilled cheese sandwich →

Calculate this meal with your own prices →

How to Tell When Dough Has Risen →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the softest sandwich crumb, keep the dough slightly tacky and avoid adding lots of bench flour during kneading. If the crust browns too quickly, tent the loaf loosely with foil for the last 10 minutes of baking so the center can finish without over-darkening the top.

Make it work for you

If you want a richer loaf, replace the 1/4 cup milk with the same amount of warm water and increase the butter to 3 tbsp; the bread will still rise well but the crumb will be a little less tender. If you use active dry yeast instead of instant, dissolve it in the warm liquid for 5 to 10 minutes before mixing.

Use more of your bread flour and whole milk in english muffins.

Why did my sandwich bread turn out dense?

Dense sandwich bread usually means the dough was under-kneaded, under-proofed, or loaded with too much extra flour during shaping. The dough should feel soft and elastic, the first rise should truly double, and the second rise should bring the loaf just above the pan rim. Bake only after that second proof is complete.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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