Simple Sandwich Loaf

Looking for an easy homemade sandwich bread recipe? This simple sandwich loaf is soft, springy, slightly wheaty, and ready in about 2 hours—no sourdough starter required!

Let's Bake Sandwich Bread at Home!

There’s something deeply satisfying about baking your own sandwich bread—especially when it’s this easy.

I actually made this loaf on a whim after placing a grocery order and intentionally skipping the bread aisle. Lately I’ve been trying to make healthier choices, and I knew I had everything on hand to make my own loaf. Honestly? It made more sense than buying store-bought bread.

One of the hazards of living alone is that I rarely finish an entire loaf of store-bought bread before it goes stale or moldy. So instead of tossing half a loaf later, I decided to make a fresh one myself.

The result was everything I hoped for: a soft, springy homemade sandwich bread with just a touch of whole wheat flavor—light enough for picky eaters, hearty enough to feel more wholesome than plain white bread.

At roughly $2 per loaf and about 2 hours from start to finish, this easy bread recipe proves that homemade bread doesn’t have to be complicated, expensive, or time-consuming.

That’s why I’ve started calling it my $2 / 2-Hour Bread.

Why You’ll Love This Simple Sandwich Loaf

If you’ve ever wanted to make homemade bread without fussing over sourdough starter or waiting overnight for dough to ferment, this is the loaf for you. It’s soft and tender, but not overly fluffy. It slices beautifully, holds its shape well, and has just enough structure to stand up to sandwiches, toast, and grilled cheese.

It also happens to be wonderfully beginner-friendly, which makes it a terrific first loaf if you’re just getting into bread baking. And it tastes absolutely wonderful!

Why I Added Whole Wheat Flour

I didn’t want a heavy whole wheat loaf—but I also didn’t want plain white bread.

I already have a white bread recipe, my Tangzhong loaf. It's light, fluffy, an bright white.

I also have a wheat bread recipe. It's made with equal parts bread flour and wheat flour, with the addition of oats. I've also got a rustic artisan-style wheat bread. It's a bit heavier and has honey in it. This one is different, I promise. It's a true sandwich bread.

What I was looking for this time around was a lighter wheat bread, not as soft as my tangzhong loaf but not as dense as my traditional wheat loaf, either. I was looking for a lovely hybrid.

And I found it!

One never knows, when one makes up a recipe, how things will turn out. But I'm thrilled to say that the balance here is perfect! Adding a small amount of whole wheat flour gives this bread a subtle wheat flavor, a little extra nutrition, and just enough heartiness to make it feel more substantial than basic white sandwich bread.

Think of it as the perfect compromise between fluffy white bread and dense whole wheat bread.

No Sourdough Starter Required

Unlike my sourdough sandwich bread, this recipe uses rapid-rise yeast instead of starter, which means there’s no overnight fermentation and no feeding starter ahead of time.

Sometimes you just want bread today—not tomorrow.

That was certainly the case when I made this loaf. I was out of starter, didn’t feel like waiting overnight, and wanted something I could mix, bake, and eat all in the same day.

Mission accomplished.

Ingredients for Simple Sandwich Loaf

You will find a full printable recipe card at the bottom of this post, but here's a quick peek at what you will need to make this loaf. These are simple ingredients you might already have on hand.

• 1 cup warm water
• ½ cup warm milk
• ¼ cup vegetable oil
• 1 packet rapid rise yeast (2¼ teaspoons)
• 2 tablespoons granulated sugar
• 1 to 1¼ teaspoons salt
• 2½ cups bread flour
• 1 cup whole wheat flour

Bread Flour vs. All-Purpose Flour

I prefer bread flour in this recipe because it gives the loaf a little more structure and chew while helping it rise beautifully. However, if all-purpose flour is what you have on hand, you can certainly substitute it. The loaf may be slightly less lofty, but it should still bake up just fine.

How to Make Simple Sandwich Loaf

In the bowl of a stand mixer fitted with a dough hook, combine the warm water, warm milk, oil, yeast, and sugar. Stir well. Add the bread flour, whole wheat flour, and salt.

Mix until a shaggy dough forms, then knead for 8–10 minutes until the dough becomes smooth, elastic, and tacky. It should feel soft but not overly sticky. (You might be tempted to add more flour, but use caution! This is a soft dough. . .on purpose.)

Transfer the dough to a greased bowl, cover, and allow it to rise in a warm place for 45–60 minutes, or until doubled in size.

Turn the dough onto a lightly floured surface and press it into a rectangle.

Roll it tightly into a loaf, pinch the seam closed, and tuck the ends under. Place the dough seam-side down into a greased loaf pan.

Cover loosely and allow to rise another 30–45 minutes, or until puffy and crowning above the rim of the pan.

(Note: The height of the loaf will be totally dependent on the pan you use. I went with a long, narrow pullman pan, so mine didn't rise all the way to the top. If you're using a standard loaf pan yours will probably rise above the rim.)

Brush the top lightly with milk or cream, if desired.

Bake at 350 degrees Fahrenheit for 30–35 minutes, or until golden brown and the internal temperature reaches 190–200 degrees.

Remove from the pan immediately and cool completely on a wire rack before slicing.

Texture Notes

Once sliced, I knew this loaf was a keeper.

The texture is exactly what I hoped for—springy, sturdy, and beautifully sliceable. It holds its shape without crumbling, yet stays soft enough for everyday sandwiches and toast.

In other words, it lands right in that sweet spot between fluffy white bread and dense bakery wheat bread.

Storage Tips

Because this loaf contains no preservatives, it’s best enjoyed within 2–3 days.

If you don’t plan to finish it quickly, I recommend slicing the loaf and freezing half. Individual slices can be toasted straight from the freezer, making this an especially practical recipe for smaller households.

Ways to Use This Bread

This loaf is wonderful for sandwiches, toast, grilled cheese, and French toast. It would also make an excellent base for bread pudding or French toast casserole if you happen to have leftovers. (Hint: That's what I ended up using most of it for!)

Though if you’re anything like me, your first slice will be eaten warm with butter before it ever makes it to the bread box. Best of all, you won't even have to feel guilty! This $2/2 hour loaf is a healthy and tasty option.

Other Breads from Out of the Box Baking

• If you love bread you'll want to check out my Bread Hub! You'll find amazing recipes there.
• Find all of my yeasted breads here.
• Check out my sourdough recipes here.
• Discover simple quick breads here!

Thanks for stopping by!

If you make this loaf and enjoy it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?

About the Baker

At Out of the Box Baking, I love creating approachable recipes that make homemade baking feel doable—even on busy days. From doctored cake mixes to easy breads like this one, my goal is to help home bakers create delicious treats without stress or fuss.

Now may the Lord of peace himself give you peace at all times in every way. The Lord be with you all.

2 Thessalonians 3:16 ESV