How to Make Sandwich Bread, and where to source it
Water gives you a crusty, open loaf; milk and butter give you a soft, tight crumb that holds a sandwich together. That's the whole difference. The second thing is knowing when it's proved: press a floured finger into the shaped dough and the dent should fill back in slowly and not completely.
The ratio500g flour + 300g warm milk + 50g butter + 10g salt + 7g yeast. Bake at 375°F to 190°F internal.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook3 hours total
Makes1 loaf
CuisineAmerican
Cost$
Vegetarian
Contains dairy · gluten
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for1loaf
Bread flour
500g. The higher protein is what gives it the structure to rise tall and slice clean.
A reasonable little indulgence. · plan ahead — needs marinating, soaking, or resting time
EffortA project
Cook it with
Air fryerSheet pan
The Method
Mix, then add butterFlour, milk, yeast, sugar mixed to a rough dough. Rest ten minutes, then work in the salt and softened butter. It'll look like it's not incorporating, then suddenly does.
Knead to a windowEight to ten minutes. Stretch a piece thin — if light passes through without tearing, the gluten is developed enough to hold a tall loaf.
First riseCovered, warm spot, an hour to ninety minutes, until doubled. Judge by size, not the clock.
Shape tightPress out the gas, flatten to a rectangle, roll it up tightly from the short edge, and seal the seam. A slack roll gives you tunnels in the finished slice.
Second rise, and the poke testSeam-down in a greased tin, covered, forty-five to sixty minutes. Poke it with a floured finger: the dent should spring back slowly and stay slightly visible. Springs back fast, wait; stays fully dented, bake immediately.
Bake to temperature375°F for thirty-five minutes. Colour lies — use a thermometer and pull it at 190°F internal.
Cool completely before slicingOn a rack, at least an hour. Bread is still cooking as it cools, and cutting hot gives you a gummy crumb.
Make it yoursSwap a fifth of the flour for rye or whole wheat. Honey instead of sugar. Rolled oats pressed onto the crust before baking. Cinnamon and turbinado sugar rolled into the shaping step makes cinnamon swirl bread.
Can you make How to Make Sandwich Bread in an air fryer? — Yes
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze How to Make Sandwich Bread? — Yes
Yes — freeze it well-wrapped, then reheat or toast straight from frozen. Frost or glaze after thawing.
Can you make How to Make Sandwich Bread ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is How to Make Sandwich Bread gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is How to Make Sandwich Bread vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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