The Best Sandwich Bread Recipe

Name: Soft Buttermilk Sandwich Bread
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Ingredients: 1 tablespoon rapid rise yeast (I use bread machine yeast); ½ teaspoon powdered ginger; 1 teaspoon white sugar; 1/4 cup water (warm); 2 cups buttermilk (warm ); 1/3 cup honey; 1 teaspoon salt; 1 teaspoon baking soda; 6 cups bread flour (divided); 1/4 cup butter (melted); extra butter ( for brushing on baked loaves)

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A beautiful homemade sandwich bread recipe, with a touch of extra flavor from the buttermilk. This soft, fluffy bread is fantastic for sandwiches, toasting, or right out of the oven.

With an added ingredient to make it stay fresh longer!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

A wooden cutting board with four slices of sandwich bread, a loaf in the background, and a small wooden knife spread with butter nearby.

I love to make white sandwich bread at home, there’s just something about the smell of it baking and that first slice, slathered with butter… ohhh yes. Store-bought bread is wonderful and convenient, but you just can’t beat the taste of homemade!

It is really easy to make this bread using stand mixer to do the heavy lifting (bread machine instructions are also included in the recipe card below), but you can definitely knead the dough by hand. Just check out the pictures so you can see what the dough should look like at each stage.

I love having my own bread available for whenever I need some vegemite on toast (much more often than you’d think), and I like to make this recipe and freeze slices for whenever I need them. Good white bread is awesome for French Toast, too!

If you have leftover buttermilk, use it as a brine for oven fried chicken or make buttermilk biscuits, or buttermilk pie.

Hot Tip

The “problem” with homemade breads is they don’t seem to stay fresh long. To combat that, I add a little powdered ginger to this dough – and I get a good 5 days of freshness out of my loaves. You can’t taste the ginger, but because it has astringent properties it also helps keep the bread fresher longer and it deters mold and bacterial growth.

Why you’ll love this

This recipe makes two loaves. One for now, one for later. Or, you can make bread to share with a friend.
Easy to make using a mixer or bread machine, but you can absolutely try this recipe without either of those, and knead by hand.

Is there ANYTHING quite like soft white bread? If you ask my younger son, C – the answer is no. C has discerning tastes when it comes to his sandwiches, and prefers his daily almond butter with strawberry jam to be made on homemade bread. Spoiled much?

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

A loaf of sandwich bread partially sliced on a wooden cutting board, with slices fanned out and a striped cloth in the background.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Yeast. I use bread machine yeast or RapidRise Yeast, also known as active dry yeast.
Powdered ginger. This is my secret ingredient for preserving your loaves for longer.
Granulated white sugar. Plain white sugar.
Buttermilk. This gives the bread a lovely flavor.
Honey. Also adds flavor.
Baking soda. I add the baking soda to make the bread less tangy (from the buttermilk) – but you can leave it out, easily.
Bread flour. I use bread flour, which is a high gluten flour that will give you soft, fluffy bread. You can use 25% whole wheat flour, but the bread loaf will be more dense. You can also use all-purpose flour if that is what you have on hand.

A collection of labeled ingredients, perfect for your next sandwich bread project, including flour, buttermilk, yeast, salt and ginger, sugar, butter, honey, and water placed in bowls and jars on a white surface.

Recommended Equipment/Tools

(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)

USING A BREAD MACHINE. You will need a 2lb loaf capacity bread machine to make this dough. Or, simply halve the recipe to suit your needs.
USING A STAND MIXER. You’ll need an electric stand mixer fitted with a dough hook.
Bread Pans. I use a 9.5-5 inch loaf pan for each loaf (affiliate link)

How to make Homemade Sandwich Bread

Make the bread dough

In an electric stand mixer fitted with the dough hook, combine the yeast, ginger, sugar, and warm water. The water should heated to be between 105°F and 110°F.

Using a thermometer is the most accurate way to ensure the correct water temperature. If you don’t have a thermometer, the water should feel warm to the touch but not hot.

Allow to get puffed up and foamy (about 5 minutes).

Combine the buttermilk, honey, salt and baking soda together, then add it to the yeast mixture.

A large mixing bowl contains yeast and ginger, essential for sandwich bread. Next to it are bowls with flour, sugar, water, and measuring spoons. An instruction reading "Combine the yeast, ginger, sugar, and warm water" is at the top.

A mixing bowl with yeast mixture sits on a counter surrounded by flour, honey, salt, measuring spoons, and a blue checkered cloth. Text overlay reads, "Allow to get puffed up and foamy (about 5 minutes) for perfect sandwich bread.

Add 3 cups of the flour and mix until smooth.

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With the mixer on low, add the melted butter and remaining flour.

Knead on low until the dough becomes smooth and elastic, about 8-10 minutes.

A mixing bowl with flour and a measuring cup pouring additional flour. The text above instructs to add 3 cups of flour and mix until smooth for perfect sandwich bread. Wooden measuring spoons are in the background.

A dough mixer bowl with dough, a dough hook attachment, and a checked cloth nearby. The text reads, "Add the melted butter and remaining flour and knead until smooth and elastic for perfect sandwich bread".

1st Rise

Remove from mixer and turn out onto a floured surface. Grease a large bowl and add the dough to the bowl. Cover, and rise for 1.5 hours (it needs to double in size)

A ball of dough rests in a large glass bowl on a marble surface, with wooden measuring spoons and a checked cloth nearby. Text at the top reads, "Grease a large bowl, and add the dough for sandwich bread to the bowl".

A bowl of bread dough, meant for sandwich bread, is placed on a countertop beside measuring spoons, a loaf pan, a kitchen towel, and some flour. Text on the image instructs to cover and let rise for 1.5 hours until it doubles in size".

Punch down and shape

Punch down and divide into 2. Shape into loaves, and add to 2 buttered bread tins (or glass pans).

A hand is punching down dough in a clear bowl on a marble surface with a text overlay saying "Punch down and divide into 2."

Two unbaked bread loaves in buttered bread tins. Text instructs to shape the dough into loaves and place them in the tins.

2nd Rise

Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes.

Two bread dough loaves in pans with a towel and utensils on a countertop. A caption above reads "Leave somewhere warm for about 30 minutes to rise again".

Bake the bread

Preheat the oven to 400°F. Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes. Remove the foil toward the end, and your loaves will be golden brown. Remove the loaves from the oven and brush the top of the loaf with the extra butter (if using)

Two loaf pans covered with aluminum foil are on a white surface.

Two loaves of freshly baked bread in pans on a cooling rack. Wooden kitchen tools, a jar of honey, and a blue cloth are beside them. The text "Bake 30 minutes" is displayed at the top.

Cool, Slice, Devour

Allow to cool completely on a wire rack (covered with a kitchen towel). Slice and devour.

A freshly baked loaf of sandwich bread cooling on a wire rack is accompanied by a honey dipper with honey and a checked cloth in the foreground. Another loaf can be seen in the background.

Kylee’s Notes

This recipe as written makes 2 full loaves of white bread. I also included instructions for those of you who use a bread machine for bread making!

Don’t forget to butter your tin!

Before baking, cover the loaves with tinfoil – the tops may burn before your bread bakes fully.

Don’t sub milk for buttermilk – the buttermilk is what helps the bread to be so soft and squishy and yummy!

Make sure there is no rack above your bread – this is a tall bread, and it will touch the top! Put these loaves in the middle of the oven.

For a soft crust, brush melted butter over the loaves shortly after they come out of the oven.

What to do with leftovers

Store at room temperature in an airtight container or bag for up to 5 days.

Freezing instructions

This recipe can be frozen before baking.

Make the rolls to the step where you have rolled and cut them, and place them in the freezer before you allow them to rise.

I put them on a baking sheet and freeze separately from each other until solid (flash freezing), then put them in a ziplock bag and freeze.

On the day you want to serve, take as many rolls as you’d like to serve, and add them to a baking dish brushed with olive oil or butter. Allow to thaw/rise for 4-5 hours and bake as written.

Cut the loaf of bread into slices. Wrap the entire loaf in foil, then wrap in plastic wrap or use a freezer bag. Remove slices from the freezer as needed.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Instant yeast can be added directly to the dry ingredients without proofing, whereas active dry yeast should be dissolved in water first.

How long should I knead the dough?

Kneading typically takes about 12-15 minutes by hand or 8-10 minutes in a stand mixer. The dough should become smooth and elastic.

How do I know when the dough is properly kneaded?

The dough should be smooth and elastic and pass the u0022windowpane test,u0022 where a small piece of dough can be stretched thin enough to let light pass through without tearing.

How do I prevent my bread from sticking to the pan?

Grease the pan thoroughly with butter or oil, or use parchment paper. Non-stick spray can also be effective.

Can I add seeds, nuts, or dried fruit to my sandwich bread?

Yes, this is a great recipe to customize! Try adding seeds, nuts, or dried fruit. Add these ingredients during the last few minutes of kneading to distribute them evenly throughout the dough.

Why did my bread not rise properly?

Bread may not rise due to inactive yeast, too cold or too hot water, or insufficient rising time. Ensure the yeast is fresh and the dough is kept in a warm, draft-free place.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

4.73 from 11 votes (4 ratings without comment)

29 Comments

Donna says:

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Do you think you could halve the ingredients so you could mix, rise, and bake it in a bread maker?

1. Kylee says:
  
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  I haven’t tried it! If you do, let me know how it works out?
ROSINA JACKSON says:

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I really want to try your recipe it seems doable. My one concern is in regard to using commercial buttermilk which sickens me. What do you think of using the lemon/vinegar add-in to milk?

1. Kylee says:
  
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  Hi Rosina – I like the flavor of the buttermilk, so you could certainly substitute for the milk/vinegar or lemon juice.
Stella says:

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I like making bread by hand ,I’m not into the machine thing I enjoy doing things the long time way.

Danielle says:

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I need a bread machine…I’m sure of it now. I love fresh bread, but bread baking has never been my thing. I need to work on it I guess. The bread machine would sure make it easier! I never knew ginger would help bread keep longer, that’s such an interesting fact! I think I will make a 2018 goal to start making bread.

Kate says:

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I am definitely trying that ginger trick!