A beautiful homemade sandwich bread recipe, with a touch of extra flavor from the buttermilk. This soft, fluffy bread is fantastic for sandwiches, toasting, or right out of the oven.
With an added ingredient to make it stay fresh longer!
Step-by-step photos and instructions are below!
I love to make white sandwich bread at home, there’s just something about the smell of it baking and that first slice, slathered with butter… ohhh yes. Store-bought bread is wonderful and convenient, but you just can’t beat the taste of homemade!
It is really easy to make this bread using stand mixer to do the heavy lifting (bread machine instructions are also included in the recipe card below), but you can definitely knead the dough by hand. Just check out the pictures so you can see what the dough should look like at each stage.
I love having my own bread available for whenever I need some vegemite on toast (much more often than you’d think), and I like to make this recipe and freeze slices for whenever I need them. Good white bread is awesome for French Toast, too!
If you have leftover buttermilk, use it as a brine for oven fried chicken or make buttermilk biscuits, or buttermilk pie.
Hot Tip
The “problem” with homemade breads is they don’t seem to stay fresh long. To combat that, I add a little powdered ginger to this dough – and I get a good 5 days of freshness out of my loaves. You can’t taste the ginger, but because it has astringent properties it also helps keep the bread fresher longer and it deters mold and bacterial growth.
What you’ll find in this post:
Is there ANYTHING quite like soft white bread? If you ask my younger son, C – the answer is no. C has discerning tastes when it comes to his sandwiches, and prefers his daily almond butter with strawberry jam to be made on homemade bread. Spoiled much?
Why you’ll love this recipe:
- This recipe makes two loaves. One for now, one for later. Or, you can make bread to share with a friend.
- Easy to make using a mixer or bread machine, but you can absolutely try this recipe without either of those, and knead by hand.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Instant yeast can be added directly to the dry ingredients without proofing, whereas active dry yeast should be dissolved in water first.
How long should I knead the dough?
Kneading typically takes about 12-15 minutes by hand or 8-10 minutes in a stand mixer. The dough should become smooth and elastic.
How do I know when the dough is properly kneaded?
The dough should be smooth and elastic and pass the “windowpane test,” where a small piece of dough can be stretched thin enough to let light pass through without tearing.
How do I prevent my bread from sticking to the pan?
Grease the pan thoroughly with butter or oil, or use parchment paper. Non-stick spray can also be effective.
Can I add seeds, nuts, or dried fruit to my sandwich bread?
Yes, this is a great recipe to customize! Try adding seeds, nuts, or dried fruit. Add these ingredients during the last few minutes of kneading to distribute them evenly throughout the dough.
Why did my bread not rise properly?
Bread may not rise due to inactive yeast, too cold or too hot water, or insufficient rising time. Ensure the yeast is fresh and the dough is kept in a warm, draft-free place.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Yeast. I use bread machine yeast or RapidRise Yeast, also known as active dry yeast.
- Powdered ginger. This is my secret ingredient for preserving your loaves for longer.
- Granulated white sugar. Plain white sugar.
- Buttermilk. This gives the bread a lovely flavor.
- Honey. Also adds flavor.
- Baking soda. I add the baking soda to make the bread less tangy (from the buttermilk) – but you can leave it out, easily.
- Bread flour. I use bread flour, which is a high gluten flour that will give you soft, fluffy bread. You can use 25% whole wheat flour, but the bread loaf will be more dense. You can also use all-purpose flour if that is what you have on hand.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- USING A BREAD MACHINE. You will need a 2lb loaf capacity bread machine to make this dough. Or, simply halve the recipe to suit your needs.
- USING A STAND MIXER. You’ll need an electric stand mixer fitted with a dough hook.
- Bread Pans. I use a 9.5-5 inch loaf pan for each loaf (affiliate link)
How to make Homemade Sandwich Bread
Make the bread dough
In an electric stand mixer fitted with the dough hook, combine the yeast, ginger, sugar, and warm water. The water should heated to be between 105°F and 110°F.
Using a thermometer is the most accurate way to ensure the correct water temperature. If you don’t have a thermometer, the water should feel warm to the touch but not hot.
Allow to get puffed up and foamy (about 5 minutes).
Combine the buttermilk, honey, salt and baking soda together, then add it to the yeast mixture.
Add 3 cups of the flour and mix until smooth.
With the mixer on low, add the melted butter and remaining flour.
Knead on low until the dough becomes smooth and elastic, about 8-10 minutes.
1st Rise
Remove from mixer and turn out onto a floured surface. Grease a large bowl and add the dough to the bowl. Cover, and rise for 1.5 hours (it needs to double in size)
Punch down and shape
Punch down and divide into 2. Shape into loaves, and add to 2 buttered bread tins (or glass pans).
2nd Rise
Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes.
Bake the bread
Preheat the oven to 400°F.
Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes. Remove the foil toward the end, and your loaves will be golden brown.
Remove the loaves from the oven and brush the top of the loaf with the extra butter (if using)
Cool, Slice, Devour
Allow to cool completely on a wire rack (covered with a kitchen towel). Slice and devour.
Kylee’s Notes
This recipe as written makes 2 full loaves of white bread. I also included instructions for those of you who use a bread machine for bread making!
Don’t forget to butter your tin!
Before baking, cover the loaves with tinfoil – the tops may burn before your bread bakes fully.
Don’t sub milk for buttermilk – the buttermilk is what helps the bread to be so soft and squishy and yummy!
Make sure there is no rack above your bread – this is a tall bread, and it will touch the top! Put these loaves in the middle of the oven.
For a soft crust, brush melted butter over the loaves shortly after they come out of the oven.
What to do with leftovers
Store at room temperature in an airtight container or bag for up to 5 days.
Freezing instructions
Cut the loaf of bread into slices. Wrap the entire loaf in foil, then wrap in plastic wrap or use a freezer bag. Remove slices from the freezer as needed.
More delicious recipes:
- Homemade Bagels (just 4 ingredients) – Fresh, warm and chewy, topped with whatever you fancy – these homemade bagels are easy to make and absolutely delicious!
- Naan Bread – a great beginner recipe! This Naan bread recipe is so easy to make, and super yummy! We use yogurt to make this Indian style flatbread soft and fluffy, and it’s done in just a few hours.
- Whole Wheat Dinner Rolls. Quick and easy to make, these deliciously soft Whole Wheat Dinner Rolls make the perfect amount for your family! They make a hearty side to any dinner. Yum!
- Homemade Hamburger Buns. These soft rolls are so easy to make, taste amazing and go perfectly with burgers! Make these ahead for burger night!
- 30 Minute Dinner Rolls – Make these dinner rolls from scratch in just about 30 minutes!! These are great for holidays, weeknights, basically – any time you need them. Using a stand mixer and simple ingredients, you can have these homemade rolls on the table FAST!!
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Soft Buttermilk Sandwich Bread
Ingredients
- 1 tablespoon rapid rise yeast (I use bread machine yeast)
- ½ teaspoon powdered ginger
- 1 teaspoon granulated white sugar
- 1/4 cup water (warm)
- 2 cups buttermilk (warm )
- 1/3 cup honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 6 cups bread flour (divided)
- 1/4 cup butter (melted)
OPTIONAL
- extra butter ( for brushing on baked loaves)
Directions
STAND MIXER
Make the dough
- In an electric stand mixer fitted with the dough hook, combine the yeast, ginger, sugar, and warm water.
- Allow to get puffed up and foamy (about 5 minutes).
- Combine the buttermilk, honey, salt and baking soda together, then add it to the yeast mixture.
- Add 3 cups of the flour and mix until smooth.
- With the mixer on low, add the melted butter and remaining flour.
- Knead on low until the dough becomes smooth and elastic, about 8-10 minutes.
Rise
- Remove from mixer and turn out onto a floured surface.
- Grease a large bowl and add the dough to the bowl.
- Cover, and rise for 1.5 hours (it needs to double in size)
Punch down and shape
- Punch down and divide into 2.
- Shape into loaves, and add to 2 buttered bread tins (or glass pans).
2nd Rise
- Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes.
Bake
- Preheat the oven to 400F.
- Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes.
- Remove the loaves from the oven and brush with the extra butter (if using)
Cool, Slice, Devour
- Allow to cool completely on a wire rack (covered with a kitchen towel)
- Slice and devour
Notes
Bread Machine:
Make the dough Add the yeast, ginger, sugar and water to the bowl of your bread machine. Combine the buttermilk, honey, salt and baking soda together and add to the bread machine. Add 3 cups of the flour, and put the machine on the “dough” cycle” Add the melted butter and the remaining flour. Let the machine complete the cycle. Punch down and shape Remove dough from machine, punch down and divide into 2. Shape into loaves and add to 2 buttered bread tins (or glass pans). Rise Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes. Bake Preheat the oven to 400F. Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes. Cool, slice, devour Remove the loaves from the oven and brush with the extra butter (if using) Allow to cool completely on a wire rack (covered with a kitchen towel). Slice, devour.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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