Foolproof Sandwich Bread
The easiest and only sandwich bread recipe you will ever make. You only need 7 simple ingredients.
Servings Prep Time
1 loaf 3hours
Cook Time
Servings Prep Time
1 loaf 3hours
Cook Time
  • 240 ml waterwarmed to about 43C
  • 60ml milkwarmed to about 43C
  • 7grams yeast
  • 25grams granulated sugar
  • 60grams unsalted butterroom temperature
  • 1 1/2teaspoons salt
  • 440grams all purpose flour
  1. Prepare the dough: Whisk the warm water, milk, yeast, and sugar together in the bowl of a stand mixer fitted with the dough hook. Slightly cover and allow to sit for 5 minutes.
  2. Add the butter, salt, and half of the flour. Beat on low speed for about 30 seconds, scrape down the sides of the bowl with a spatula, then add some more flour. Mix on medium speed until incorporated (there may still be chunks of butter and that’s okay). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
  3. Take the dough out of the mixer and knead by hand on a lightly floured surface for 2 minutes. You can also keep kneading in the mixer but I prefer to do it by hand.
  4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a warm environment for 1-2 hours or until double in size.
  5. Grease a 9×5 inch loaf pan.
  6. Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour your work surface, your hands, and a rolling pin. Roll the dough into a large rectangle, about 8×15 inches. It does not have to be perfect so don’t stress too much. Roll it up into an 8 inch log and place in the prepared loaf pan.
  7. 2nd Rise: Cover the shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour.
  8. Adjust oven rack to a lower position and preheat oven to 177°C.
  9. Bake the bread: Bake for 30-34 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil ( I usually do this at about 20 minutes in). Remove from the oven and allow the bread to cool for a few minutes before slicing and serving.