White sandwich bread

White sandwich bread – probably the simplest bread recipe, soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.

This recipe if part of my monthly partnership with Red Star Yeast.

White sandwich bread from Roxanashomebaking.com Soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.

I could not believe my eyes way back in January when I shared 20 homemade bread recipes and 20 more on my bucket list that I don’t have a recipe for sandwich bread already on the blog. I mean, really, is there a simpler recipe that plain white sandwich bread?

The first bread I tried to bake way bake 4 years ago when I microwaved yeast (don’t laugh, totally did it) was white sandwich bread. Since then I have picked a thing or two about baking with yeast, but I’m mostly thankful for all the lessons and yeast and baking I’ve read on Red Star Yeast site when I was desperate and close to having a panic attack.

White sandwich bread from Roxanashomebaking.com Soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.

Some of you might be wondering “why go through all the trouble of making bread from scratch when it’s easily available at every grocery store?” My dears, the answer it’s simple “because homemade it’s the best!” There’s absolutely nothing more rewarding that knowing what exactly I put in my family meals and baked goodies. Have you read the LONG ingredients list on the store-bought bread? That’s insane! Ingredients that I can’t even pronounce let alone know what they are, are listed as ingredients in that perfectly shaped loaf of bread.

No, thank you. I’d rather bake a not so perfect loaf of bread with accessible ingredients and I’ll feel 10 times better.

White sandwich bread from Roxanashomebaking.com Soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.

 This white sandwich bread recipe come from Red Star Yeast and it’s been my go-to sandwich bread for a while now. It uses both milk and water which leads to a soft chewy crumb and crust. A little bit of butter and an egg is added for richness and that yellowish color with just a touch of sweetness, without being considered a sweet bread.

This bread it’s very easy to make, just follow the basic steps in making bread and you’ll be fine!

White sandwich bread recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

3 hours, 30 minutes

Yield: 1 loaf

White sandwich bread recipe

White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.


  • 1/2 cup lukewarm water
  • 2 tsp active Red Star dry yeast
  • 1 tsp sugar
  • 3 cups (360 grams) all purpose flour
  • 1 egg
  • 1 tsp salt
  • 1 1/2 tbsp sugar
  • 1/4 cup (56 grams) melted butter
  • 1/4 cup milk
  • 1/4 - 1/3 cup (30 - 40 grams) all purpose flour


  1. In a bowl add the water, yeast and teaspoon of sugar. Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.
  2. In a mixing bowl sift the 3 cups of flour and make a well in the middle.
  3. Pour the yeast mixture, add the egg, sugar, salt and melted butter.
  4. With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.
  5. Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
  6. When the dough has risen, punch it down and shape it into a log. Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
  7. In the meantime, heat the oven to 375F.
  8. Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
  9. Leave to cool slightly in the pan before removing it and completely before slicing it.


Recipe adapted from Red Star Yeast


If you enjoyed this white sandwich bread, you may also like

Oatmeal breakfast bread

Braided easy egg bread

Sending love your way,



*Disclaimer – This post is sponsored by Red Star Yeast. Although I have been compensated for my time, opinions are mine and always will be.


Baking bread? Don’t forget to link your recipe to this month #bakeyourownbread round-up

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Kim | a little lunch says

    Homemade bread is so, so good, Roxana, and your “toast” picture is one of my favorite ways to eat it. But it IS sandwich bread, which appeals to the sandwich-loving side of me, too. :) Thanks for a great basic recipe!

  2. zerrin says

    Your bread looks way better than the ones sold at groceries! Homemade foods are absolutely healthier and tastier! Would love to spread butter on it when hot! YUM!

  3. Elizabeth @ Confessions of a Baking Queen says

    Store brought bread- yuck! I bet this loaf is fabulous. Baked goods taste 10X better just knowing what ingredients are in and that you made it with your own hands! :)

  4. Maureen | Orgasmic Chef says

    I wish we had red star yeast down here :) I’d make a wonderful grilled cheese sandwich with that bread.

  5. tanya says

    I love, love, love, homemade bread! And your right, it is pretty simple, just takes time! Your loaf looks absolutely perfect!

  6. The Café Sucre Farine says

    Believe it or not, I grew up on this type of bread and thought it was disgusting. My mom would bake 10 large loaves at a time (with no mixer!). We thought it was the biggest treat if we ever got squishy store-bought bread, I know, go figure! I love this bread now and can’t ever get enough. Yours looks like it has the perfect texture!

  7. Christy says

    Best bread recipe I have ever tried!! I might have to start making my own bread all the time!! Thank you!!

  8. Heather @ Sugar Dish Me says

    This bread is GORGEOUS. Your photos are beautiful!!
    Now I’m TOTALLY bumming you had to drop out as my Leftovers Club pal last month!! Send me bread anytime, miss!

  9. says

    You can’t go wrong with a home-baked loaf of simple white bread. I hope your readers try this and never go back to store bought factory bread. I certainly made the switch!

  10. Lora @cakeduchess says

    This is a lovely white bread, Roxy. So true about all the ingredients. I’d take a slice of this any day for breakfast with my coffee:)

  11. says

    Sometimes, plain ole white bread is what we want at home. It’s the kind of stuff we grew up with, before all these whole wheat and gluten-free ones came to market! White bread with peanut butter or Nutella or a slice of cheese…already in heaven…especially when the bread is homemade!

  12. says

    Hahaha. I love that you microwaved yeast. Just because it makes me feel better about my silliness and failures in the kitchen. Thank you for sharing that. :)

    And this bread looks amazing! So very fluffy. Just like bread should be!

  13. Bryan says

    Hey Roxana,
    I just made this recipe and had the bread with dinner. Excellent recipe! The one thing I have been trying to locate is a recipe that creates a soft crumb similar to the breads in the grocery store. I’m sure they’re using different chemicals to accomplish the softness, but isn’t there certain ingredients that will create a softer crumb that’s healthier than the chemicals they use?
    Thank you,

    • says

      Hi Dallas,
      You can make the dough, let it rise one time and freeze, tightly wrap in plastic. When ready to bake, unwrap and leave at room temperature for about 1 1/2 to 2 hours until thawed.
      Bake as directed.

  14. Arkansas says

    I just finished baking two loaves of this bread! It is delicious. Let it cool and then sliced it with my meat slicer on 10. Perfect for toast or sandwiches. Going to make dough and try freezing it then letting it rise and baking it that way. Thank you so much for the recipe.

  15. Madonna/aka/ Ms. Lemon says

    I want to try this. I stopped buying bread about 4 years ago because it has soy. Because homemade bread has no preservatives it has a short shelf-life. I take the stale bread, cut into cubes, sprinkle with a little olive oil and herbs and make my own croutons. I also make my own breadcrumbs and put them in the freezer, or I will make bread pudding. I never waste bread anymore.

    For the lady that said her bread did not rise above the pan – it may be she used too hot of water that killed her yeast, or the yeast may have been past the expiration date. I would encourage her to keep trying and invest in a thermometer – my thermometer has improved my cooking/baking so much; that and a scale – both are cheap to purchase.

  16. Tehminaaz says

    Thank you Roxanne for sharing the recipe! Tirelessly I have been looking for simple recipes for homemade bread – probably my search would end here. I am going to try this and will definitely share my experience!

  17. Sara says

    Hi Roxana,
    The bread looks so tempt and delicious. I attempted to bake it following your above recipe except that I used DCL instant yeast and kneaded using hand as I dont have a mixer with hook. The dough raised well but after baking the bread split on top as I had some cracks in the dough. The bread also is not very soft inside. It is heavy and lumpy.what according to you has gone wrong? Is it possible to try again with half quantity? How much of 1 egg do I add then? Hoping to hear from you soon.

    • says

      Hi Sara,

      When you knead a dough by hand you have to be gentle and the dough sould be soft and smooth and holds it’s shape. Or you test the dough if it’s done, poke a finger in the dough ball and if it springs right back you’re kneading is done.
      If you overknead the dough, your dough will be taugh and it will tear easily.
      If you want to just half the recipe, add just the yolk.


  18. courtney says

    Looks great in the pics. I am currently making it as I am typing this. I am to the last kneading stage and it seems a bit dry to me and hard to get to stick to itself …?I have made other breads that were more of a moist dough. We shall see how it bakes.

    • says

      Hi Courtney,
      The dough should be soft and elastic, not at all dry. Sometimes the humidity in the air may play a role or if you’re using a flour from a bag opened a while bag (loses some of the humidity)
      Please come back and let me know how it turned out.


  19. says

    Your sandwich bread looks awesome. You are right, after making your own bread you wouldn’t want to buy bread from the grocery or supermarket. We enjoy our homemade bread for many months now. I have bookmarked a few of your bread and right now I am going to make this sandwich bread. Wish me luck!

  20. Amanda Dowler says

    I really want to try this recipe but I don’t have a dough hook for my mixer right now. Is there any way I can make it using my bread maker?

  21. Anelisa says

    hi Roxan! I just wanted to say thank you for sharing your wonderful gift of baking with us through these recipes. Namaste. :)

  22. Claudia says

    I made this bread last week and my family loved it. I am making two loaf today, however, I ran out of my Red Star active dry yeast…I have another brand of active dry yeast, can I use that one or do I have to use the Red Star brand? Will the yeast measurement be the same regardless of yeast brand? Thanks!

    • says

      Hi Claudia,
      So happy to hear you enjoyed the bread! It’s one of my favorites
      I prefer Red Star Yeast but you can certainly use whatever brand you have on hand.
      An envelope usually weights 7 grams.

    • says

      Hi Shelly,

      I have never tried to double this particular recipe, but I have doubled other bread recipe with the same successful results.

      Please come back and let us know how it turns out.


    • Diane says

      I tripled the recipe. Formed the loaves. Then wrapped 2 in lightly oiled plastic wrap, placed them in a freezer bag for use later. Will let you know how they come out. The loaf I just baked is great. My hubby loves white sandwich bread and homemade is so much better than store bought. :-)

    • says

      Hi Jennifer,
      I don’t have a bread machine so I cant tell you if you can make this recipe using a machine, but I suppose it will work. Just follow the basic instructions according to your bread machine.
      Please come back and let us know how it turned out


  23. Peggie Sue Jackson says

    Hi thanks for the great recipe! And delicious picture!!

    Could you share with us (me) the best way to store the bread and how long it will last – that is if my dear hubby & I don’t eat it all as soon as it’s outta the oven!!

    • says

      Hi Peggie,
      I usually store the bread in a brown paper bag on the counter for 1-2 days. If needed longer, I slice the entire loaf of bread and store it in the freezer, taking out slices as I need them.

  24. Rachel W says

    Just made this. Absolutely spot on, almost a brioche in flavour. Next time I will reduce the sugar I think. I like my bread salty!
    The crumb is perfect, and the crust perfectly soft. Slices well, if you cool it completely, don’t forget!!!
    This would make an amazing baked croque Monsieur.
    Very excited about this recipe.
    Thank you!
    If you find it didn’t rise, I can only assume your tin was too big or it wasn’t proved long enough! :)

  25. Ellen B says

    Have you made this with white whole wheat flour? I’m desperately trying to find a recipe that can be made with whole wheat (that actually tastes good and doesn’t turn out like a rock 😉
    Thank you!

    • says

      Hi Ellen,

      No I have not, but if you’re planning to use just whole wheat flour, you have to keep in mind it has more gluten than all purpose flour and you need to add more liquid or use a little less flour.


  26. Melanie M says

    I am a BIG fan of homemade bread and am looking forward to trying your recipe with one major substitution – honey. I buy various local honey flavors (sourwood and cotton blossom are particular favorites) which lend a mild, delightful perfume to the bread.

  27. Chryso says

    Omg! I just made it and it came out super fluffy! I never imagined I could make a bread like that! Thank u!

    If I add more sugar will it become like a greek tsoureki?

  28. Ingrid says

    Trying out this recipe as we speak! Attempted another one yesterday and it came out hard as a rock, but, based on the comments here, this one seems like a winner. Fingers crossed :)

  29. Connie says

    Good heavens, Roxana. I lost this recipe I’d printed out and had a spaz attack (lol) trying to find your blog again. Thank you so much for this great recipe for white bread. I am a bread baker and well known for it, but I’m picky about what breads I’ll eat myself. This is my favorite, by far.

    Oh, and this time, “bookmarked”. :)

  30. says

    Thank you so much for the recipe! So thanks to you I’ve just made and pulled my first ever homemade loaf of bread out of the oven! It smells fantastic, but I have a question. How would you suggest storing this? Thanks in advance!

    • says

      Hi Kerry,
      Yay! So happy to hear that! I love making my own bread! It’s so much better than the store bought one and the smell of fresh baked bread is intoxicating!
      To store the bread, I use paper bags and keep the loaf at room temperature. For longer storage, I slice the entire bag and place it in a freezer bag and take out how many slices I need.

  31. iris says

    hi. i tried your recipe and i failed. my dough didnt rise. where did i got wrong? please help i really wanted to learn this coz my son loves bread…

    • says

      Hi Iris,

      could you please be more specific?
      You say the dough did not rise. Did the yeast proof? Did you leave the dough to rise at room temperature for at least 1 hour? I’d be more than happy to help you if you give me more details

  32. Joy says

    I make this bread recipe at least 3 times a week, don’t even buy bread anymore. So easy…so delicious. Thank you.

  33. Heather says

    What can I use to substitute the egg? My daughter has a severe egg allergy and I am on a mission to get a good bread she can eat. This looks wonderful!

    • says

      Hi Heather,

      There’s no substitute for the egg in this recipe, but you can leave it out completely. The egg brings in richness but you can certainly make bread without it. Remember to keep an eye on the dough once you add the remaining flour. Without an egg, adding the entire amount of flour will make the dough dry and heavy and not soft and elastic as it should be.

  34. Esther says

    The recipe was very easy to follow, and the bread came out really nice and fluffy. No more store bought bread for me. Thank you very much.

  35. Kasia says

    I love this bread. I’ve made it a dozen times since finding it. I triple the recipe, too. It is delicious, doesn’t crumble everywhere like other bread recipes I’ve tried, and did I mention how good it is. My family eats it like cake.

    Yesterday I decided to substitute white whole wheat flour for half of the ap flour. It changed the flavor and density of the bread, but it still doesn’t crumble to bits like so many other whole wheat bread recipes do. Which is awesome. I was surprised at how much sweeter the bread was with the wheat flour and will probably decrease sugar and increase the salt next time.

    As is, this is the best bread recipe ever. I love that it holds up with whole wheat flour, too

    • says

      Hi Kasia,

      Thanks for your advice. I have made the bread so many times as well but have not tried it with whole wheat flour. Thanks for the suggestion. I was expecting the bread to turn out nutty, quite a surprise to hear you think the bread is sweeter. Now you made me curious!

  36. Susan says

    I made this yesterday, it turned out great! Perfectly simple white bread. I don’t have a mixer or bread machine so all was done by hand and baked in my toaster oven :-) {tiny house life does not allow for a lot of machinery 😉 }Thanks for the inspiration!

  37. says

    love the color of your bread. I used the recipe in my bread machine yesterday and it was good. Definitely better than what prepared bread I found in the store.

  38. Laura Griffiths says

    Hey just made this and it turned out awesome ! One thing I noticed though was I did not need to add the extra flour at the end. My dough didn’t raise as much as I would have liked but that’s okay because it is super tastey!
    Just wondering, if I left it longer than 30 minutes to raise after I punched it if it would have been softer/risen more?
    Thanks in advanced for any imput! :)

    • says

      Hi Laura,

      so happy to hear you enjoyed this bread! The rising time it depends from kitchen to kitchen and from dough to dough. Not two doughs are alike :)
      To answer your question, yes, your bread might have turned a little softer if you let it rise longer, but you have to keep in mind, it can also collapse in the oven or create a huge air bubble inside the bread if left to rise too much.


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