As a stay at home mom with two kiddos who love to eat, I have quickly found a passion for being in the kitchen. Anything that can push me out of comfort zone and help me delve in to my baking skills makes me fall more in love with the art of food.

One item that has continuously beaten me has been sandwich bread. I have made multiple recipes and, although they taste good, they are too dense or don’t rise. Whether they’ve been bread machine or hand kneaded, I couldn’t get it to work time and time again. However, as Edison said “I have not failed, I just found 10,000 ways that won’t work.”

Here is my official go to recipe for sandwich bread found on Brown Eyed Baker.

Sandwich Bread

Prep Time 20 minutes
Cook Time 30 minutes
Total Rise Time 1 hour 45 minutes
Total Time 2 hours 35 minutes


  • 4 1/2 Tsp. Instant Yeast
  • 3/4 C. Warm Water (+2 2/3 C.)
  • 1/4 C. Granulated Sugar
  • 1 Tbsp. Salt
  • 3 Tbsp. Unsalted Butter at room temperature
  • 9-10 C. All Purpose Flour depends on brands and quality of flour
  • 3 Tbsp. Unsalted Butter melted (for brushing)


  1. In your stand mixer, add yeast and 3/4 cup of warm water. Stir and let sit for 5 minutes or until yeast foams. (Depends on temperature of water.)

  2. Add remaining water, sugar, salt, 3 tbsp. of room temperature butter & FIVE cups of flour. Use dough hook on low to incorporate ingredients.

  3. Slowly start adding the rest of the flour until dough is soft and tacky (not sticky!) You may not use all of the flour. Continue mixing with dough hook until a soft dough is formed and the sides of the bowl are clear. (7-10 minutes)

  4. Place dough in a lightly greased bowl. (You may use the one from the mixer, just lightly grease it.) Brush or turn dough so that is completely coated. This helps when you need to remove it after rising. Cover with plastic wrap and place in a warm, draft free area until doubled in size (about one hour).

  5. Place on lightly floured surface and gently press to remove any air pockets. Divide the dough in two and gently pat one piece at a time in to a 9" x 12" rectangle. Roll the dough, starting with the shorter end (like you would for cinnamon rolls). Pinch all seams and tuck the ends. Place in 9 inch loaf pans. Cover loosely and let it double in size one more time. (about 45 min.)

  6. With your rack on the lowest position, preheat your oven to 400 degrees. Brush loaves with melted butter. (You should have some remaining to brush both when finished baking.) Make sure you leave plenty of room above loaves for them to rise in the oven.

  7. Bake for 30 - 35 minutes, rotating half way through for even baking. Tops should be golden brown when finished. Immediately brush with any remaining melted butter for a gorgeous crust.

  8. Allow them to cool for 10-15 minutes and finish cooling on baking rack. Make sure they are cooled completely before slicing or bagging. They should last about 1 one in an airtight container or can be frozen.


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