Everyday Sandwich Bread

This is just a really great, really easy Everyday Sandwich Bread. I’ve always believed that the simplest baking recipes tend to be the best. You don’t need to fuss too much with them, you don’t need any special appliances, and you can rely on the ingredients in your pantry. That’s my baking philosophy.

This is a staple recipe that already feels like it has the makings of a tried-and-true classic.

It started with wanting to develop a recipe for baked egg cups to feed a crowd. The egg cups are still a work in progress, but this Everyday Sandwich Bread is ready for its moment in the sun. A simple no-knead, pantry staple recipe, it requires just 15 minutes of hands-on prep time.

Using my Honey Whole Wheat Sandwich Bread as a starting point, I wanted a softer loaf with enough structure to still hold up well for sandwiches (and for baking in a muffin tin), but without the pronounced sweetness typically associated with breakfast loaves.

The result is a soft and airy loaf that tastes just like the bread my aunt made when we were kids—most often served with big chunks of cold butter and a drizzle of honey.

Here’s everything you’ll need to make it

• 180 grams (¾ cup) water, room temperature
• 180 grams (¾ cup) milk of your choice, room temperature
• 21 grams (1 tablespoon) honey (optional)
• 6 grams (2 teaspoons) active dry yeast
• 460 grams (about 3½ cups) bread flour
• 9 grams (3 teaspoons) kosher or fine sea salt
• Olive oil for drizzling
• Softened butter for coating the pan

New to working with yeast? Reference my Baking with Active Dry Yeast guide for answers to common FAQ’s.

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Why make this Everyday Sandwich Bread?

If you’re wondering what makes this loaf so practical and reliable, here are a few standout reasons to add it to your baking rotation:

• One-Bowl, One-Pan Simplicity—This bread recipe is as straight-forward as it gets, making it minimal cleanup, maximum reward.
• Balanced Eating—It’s made with high-protein bread flour and a handful of pantry staple ingredients. Unlike its store-bought counterparts, it contains no additives, preservatives, artificial sweeteners or ingredients you can’t pronounce. 
• Minimal hands-on prep time—Most of the work is done during rest time (or when you’re asleep!) and while it bakes. 
• Customizable—Use the measurements as a guide and experiment with your favourite flours, dairy-free milks or seasonings.
• Versatility—This simple, no-knead sandwich bread is great for sandwiches of all kinds, grilling, toasting or as a base for other recipes. Also, great for breadcrumbs.

Tips for making this Everyday Sandwich Bread

Measurements: As always, I recommend using a digital scale to measure your ingredients for accuracy. The one I use is highly rated and reasonably priced, and it really is a foolproof way to ensure your ingredient measurements are correct.

Flour: I make all my breads using high-protein bread flours. Other flours may be substituted with varying results, including good quality, gluten-free bread flour blends.

Yeast: I prefer to bake with active dry yeast. If using instant yeast, add it directly to the dry ingredients. If baking overnight, see note in the recipe card.

Salt: I cook and bake with kosher salt. Diamond Crystal Kosher Salt is my go-to and what I use in almost all my recipes. Fine sea salt is a great alternative. It’s important to note that when cooking or baking with salt the quantity you use will vary depending on type and brand. As a general rule, if using Morton’s kosher salt, which has a coarser texture, double it. If using table salt, reduce by half.

I’ve added an additional step—a simple set of stretch and folds—to the method in this recipe. It helps strengthen the gluten, which results in a stronger, more airy dough with the loftier rise that comes to mind when we think of traditional sandwich breads.

Rise time: Rest times may vary according to room temperature and environmental conditions. With a little practice, you will find the timing that works best for you. 

Hydration: This is an 80% hydration dough. After the first rise, it will be sticky with lots of bubbly fermentation activity. It will stick to your hands and to the sides of the bowl until you turn it out onto a floured surface and start shaping it. That’s good! Rest assured that once you do, it will come together quickly.

Loaf pan: This recipe works perfectly when baked in a 9×5-inch loaf pan like this one.

Bake it in under 5 hours or let it rise overnight: I tend to prefer the ease and fuller flavour that come with an overnight rise. The night before, I usually start around 8 pm, do a quick set of stretch and folds around 9 pm and let it rise on the counter overnight. *See note on yeast in the recipe card if you’d like to do this. 

How to make Everyday Sandwich Bread in 5 steps 

1. Mix dough, cover and set aside for 30 minutes.
2. Perform a set of stretch and folds, cover and let rise for 2 to 3 hours.
3. Shape loaf, transfer to pan and let rise for 1 hour or until it crowns the rim of the pan.
4. Bake for 45 minutes.
5. Transfer to wire cooling rack and let cool completely before slicing.

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This is what it looks like

Whisk together milk, water and honey, sprinkle yeast over top and let sit for 10-12 minutes.

Add flour and salt…

mix again, cover and set aside for 30 minutes.

Next, we’ll do the stretch and folds.

Until the dough has been shaped into a ball.

Then cover and let rise until it has doubled in volume, about 2 hours.

Using either a floured hand or flexible dough scraper, pull the dough out onto a lightly floured surface.

Shape it into a loaf then turn it over and do a letter fold.

Next, turn it seam side down…

…then transfer it to a buttered loaf pan, rub with olive oil, and let it rise for another hour before baking.

This simple, no-knead Everyday Sandwich Bread is soft, tender, slices easily and freezes beautifully.

Try this No-Knead Everyday Artisan Bread or this No-Knead Honey Oat Bread next.

You can find more tips and guidance on baking with bread flour, active dry yeast and kosher salt, including substitutions, in the bread guides here.

*This recipe has been revised and updated since first published May 25, 2025.

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If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!