Sandwich Bread Recipe

Prep Time 20

Cook Time 35

Proofing 1 20

Total Time 2 15

Course Sandwich, Side Dish

Cuisine American, French

Servings 1 loaf (about 10–12 slices)

Pullman loaf pan with lid This gives the bread its signature square shape and uniform crumb. If you don’t have one, a standard 9x5 loaf pan works, but it won’t have the flat top.
Stand mixer with dough hook Makes kneading effortless, but you can knead by hand if you're up for it.
Digital thermometer To check dough temperature or doneness (optional but helpful).
Pastry Brush For buttering the top after baking.

3 ½ cups bread flour – Bread flour gives the loaf structure and a chewy bite. You can substitute all-purpose flour if needed.
1 tablespoon sugar – Just enough to feed the yeast and give a subtle sweetness.
2 teaspoons salt – Balances the flavor.
2 ¼ teaspoons instant yeast – One packet.
1 cup warm milk around 110°F – Adds richness and helps with a tender crumb.
¼ cup water – For hydrating the dough without making it too heavy.
2 tablespoons unsalted butter softened – Adds flavor and softness.

If using active dry yeast, combine it with the warm milk and sugar and let it sit until foamy, about 5 minutes. If you're using instant yeast, skip this and go straight to mixing.

In a large mixing bowl or stand mixer, combine the flour, sugar, salt, and yeast. Add the milk and water. Mix until a rough dough forms.

Add the softened butter and knead the dough for about 10 minutes until smooth, elastic, and slightly tacky.

Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 hour.

Punch down the dough and shape it into a log that fits snugly into your Pullman pan. Lightly grease the pan and place the dough inside. If using the lid, slide it on loosely but leave it slightly ajar during the rise. Let it rise again until it reaches ¾ up the sides of the pan, about 30 minutes.

Preheat oven to 375°F (190°C). Slide the lid completely closed and bake for 35 minutes. The loaf should sound hollow when tapped and have an internal temperature of 200°F.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Brush with butter if desired. Cool completely before slicing for that perfect, homemade sandwich texture.