simply easy homemade sandwich bread recipe

Nothing beats the aroma of freshly baked homemade sandwich bread!

This simple, foolproof recipe creates soft, fluffy slices with a golden crust—perfect for sandwiches, toast, or slathering with butter.

Made with basic pantry staples, it’s irresistibly fresh and delicious.

Say goodbye to store-bought loaves and enjoy warm, homemade goodness straight from your oven!

Homemade Soft Sandwich Bread

Imagine biting into a homemade sandwich bread so light and airy, yet incredibly soft, that stays fresh for days.

This recipe is a must-have in your kitchen, making its way onto your weekly menu, or lunch boxes with ease.

More than just a base for spreading your butter and strawberry jam, this bread is perfect for gourmet sandwiches like a classic croque monsieur, or simply paired with cheese and crisp lettuce for a satisfying bite.

At home, we love baking from scratch. Whether it’s for breakfast or an afternoon snack, there’s always something fresh on hand—be it a soft brioche, an oatmeal sandwich loaf, or this irresistible homemade bread that has become my personal favorite.

I first spotted this recipe from a friend and knew I had to try it.

The ingredients were simple, pantry staples found in every home. As I was reading the recipe, I knew this bread would be the perfect balance—halfway between a rich brioche and a classic sandwich loaf.

My husband thought I had simply reshaped a traditional khobz dar, an Algerian homemade bread usually shaped as flat bread.

Originally, this recipe used only egg whites, but I opted for a whole egg and an extra yolk, making it even more tender and golden.

Ingredients to make this Easy White Sandwich Bread

– For the Dough:

• 330 g all-purpose flour – The base of the bread, providing structure while keeping it light and tender.
• 15 g caster sugar – Adds a hint of sweetness, balancing flavors and helping with browning.
• 1 tsp salt – Enhances taste and strengthens the dough’s texture.
• 1 tbsp instant baker’s yeast – Ensures a perfect rise, creating a soft, airy crumb.
• 130 g warm semi-skimmed milk – Activates the yeast and adds moisture for a soft, fluffy texture.
• 2 egg whites (or 1 whole egg + 1 egg white) – Contributes to the bread’s tenderness and enhances its structure.
• 30 g butter – Adds richness, improving softness and flavor.

– For the Egg Wash :

• 1 egg yolk – Gives the crust a beautiful golden color and slight sheen.
• 1 tsp milk – Helps loosen the egg yolk, making it easier to brush evenly over the dough.

Step-by-step to make a flufy and soft sandwich broad loaf

I made this recipe using my Thermomix, which makes kneading effortless and incredibly efficient.

However, you can absolutely make it by hand or in a stand mixer. I

f kneading by hand, be prepared for a slightly sticky dough—it requires a bit of patience and love!

Pro Tip: If you want to avoid direct contact with the dough, try kneading it in a large freezer bag or a kneading bag! This trick works wonderfully, just like when making apple fritters.

Step-by-Step Instructions:

1- Activate the Yeast : Dissolve the instant yeast in warm milk with a some sugar. Let it sit until it becomes foamy—this step ensures a good rise.

2- Incorporate the Eggs : Lightly whisk the egg whites (or a whole egg + one egg white, as I did) before adding them to the yeast mixture.

3- Mix the Dry Ingredients : Sift together the flour and salt, then gradually add them into the wet ingredients while kneading to form a soft, cohesive dough.

4- Add the Butter : Slowly incorporate soft, room-temperature butter, kneading continuously until the dough becomes smooth and elastic.

5- First Rise : Shape the dough into a ball and place it in a buttered bowl. Cover with cling film and let it rest in a warm place (such as a turned-off oven). Allow the dough to double or even triple in size.

6- Shape the Dough : Once risen, gently deflate the dough and divide it into three equal portions. Shape each into a smooth ball.

7- Prepare the Pan : Butter a 26 cm loaf tin (or a large sandwich bread pan). Arrange the dough balls inside—when placed, they should fill no more than half the height of the pan to allow room for expansion.

8- Second Rise : Brush the dough with milk or an egg yolk-milk mixture. Let it rise again in a turned-off oven for at least 1 hour, until doubled in size.

9- Bake to Perfection : Preheat the oven to 180°C (356°F). Bake for 18–20 minutes, or until the bread is beautifully golden and fully cooked.

10- Baking Tip: Even with a fan-assisted oven, I prefer using the “bake” setting with static heat from below. This method naturally gives the bread a golden crust without needing top heat.

Once baked, let the bread cool slightly before slicing. Enjoy its soft, airy texture in sandwiches, toast, or simply warm with butter!

how to store homemade sandwich white bread ?

To keep your homemade white sandwich bread fresh, follow these storage tips:

Short-Term Storage (1–3 Days)

• Room Temperature: Store in a bread box or wrap in a clean kitchen towel inside a paper bag. This keeps the crust slightly crisp while maintaining moisture inside.
• Plastic Wrap or Ziplock Bag: For a softer crust, wrap the bread in plastic wrap or place it in an airtight container.

Medium-Term Storage (3–5 Days)

• Refrigeration (Not Recommended): The fridge can dry out bread quickly. Only refrigerate if your kitchen is very humid or warm. Wrap it well in plastic or a ziplock bag.

Long-Term Storage (Up to 3 Months)

• Freezing: Slice the bread before freezing for easy use. Wrap slices or the whole loaf tightly in plastic wrap, then place in a freezer bag.
• Thawing: Let frozen slices sit at room temperature for 10–15 minutes or toast them directly. For a whole loaf, thaw overnight in the fridge or at room temperature.

Other homemade breads recipe

• Rosemary and onion Focaccia Bread
• Homemade cheese naan bread
• Soft dinner rolls recipe
• King’s Cake brioche from Provence-brioche des rois recipe
• French bakery beignets filled with jam