Single Loaf Sandwich Bread Recipe (Stand Mixer)

I’m a bread baking novice, but I’ve practiced this sandwich bread recipe enough to be confident in posting it. I’ve made all of the mistakes. Not mixing enough, not letting it rise enough, not shaping it well. The list goes on and on. I’ve come through to the other side with a respectable sandwich loaf that makes store bought bread obsolete.

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Why You’ll Love this Recipe

• One loaf allows you to enjoy the bread without having to figure out what to do with a second loaf
• You can control the quality of the ingredients
• I’ve worked out as many kinks as I could through trial and error

What You’ll Walk Away Knowing

• How to tell if the dough has risen enough
• How to shape the dough
• How to treat the bread after you’ve baked it so you don’t ruin all of your work

Baking Terms

Hydration: How hydrated the dough is affects that texture and crumb of the dough. We want a soft texture and a tight crumb in sandwich bread. This is a medium-hydration dough (~68-70%); it should be soft and supple, but not sticky or wet like ciabatta. 

Flour takes some time to absorb water. That’s why I wait about 2-5 minutes after the initial mix so the dough has time to absorb. If you don’t, you could end up thinking your dough is too wet and start adding more flour only to later realize that you didn’t need to. 

Too wet looks like a thick pancake batter. It’s not sticking together to form a ball. It just whips around the bottom of the mixing bowl. 

Too dry looks like a loaf way too soon. It forms a craggly ball that isn’t smooth. It has no tack to it. I did this one time when I forgot to add my oil. We want supple dough, not a brick. It will pull apart too easily like Play-dough. 

Gluten Development: Gluten is what gives bread structure. Kneading aligns the gluten strands so they trap gas from the yeast, giving your loaf strength and chew.

Windowpane Test: This is a test where you pull off a chunk of dough and try to stretch it apart. If it doesn’t stretch and just breaks, the gluten isn’t developed enough yet. You should be able to stretch it until the dough is thin enough to stay together and be able to see light through it. I personally never have luck with the windowpane test so I rely on looking at the dough in the bowl and how it’s forming a ball and becoming tacky, not sticky. 

Bench Rest: If your dough is springing back when you try to roll it, let it sit on the counter for 5–10 minutes. It helps relax the gluten so it’s easier to shape.

Oven Spring: This is what happens when you initially put your bread into the oven. The yeast is alive and has made the bread rise. Baking kills the yeast and in a last ditch effort to live, it expands. So your bread will grow larger than it was after it was proofed. I’ve had loaves that only expand a little. And ones that puffed up so large that it was a monster loaf. Pinching the seams can help with this when shaping the dough. 

Equipment

Stand Mixer: I have a KitchenAid stand mixer. I’ve never done this recipe by hand, but I’m sure it can be done. It will just take longer. If you plan to incorporate bread making into your weekly routine, I would invest in a mixer. It’s so helpful. 

Dough Hook: This mixes the dough without getting stuck like the paddle attachment does. 

Bread Pan: I use a glass bread pan that’s 11×5, but I’ve also used a metal 9×5 pan and it’s been great. Take the bread out of the pan immediately after baking to prevent condensation from collecting onto the loaf. 

Wire Cooling Rack: You need air to circulate around the bread when it’s cooling. If you don’t, the condensation trying to escape the bottom will make the bottom of the loaf wet. 

Digital Scale: Optional, but nice to have if you’re getting into baking. I weigh my flour because it’s more accurate than using cups. It also uses less dishes. I can just pour the flour directly into the mixing bowl on the scale and stop when I’ve reached the correct amount. 

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Ingredient List

All Purpose Flour: Easy to work with. Bread flour has more protein and I use it more for baguettes, not sandwich bread. You can use bread flour, but it might be denser. 

Sugar: Adds a bit of flavor to the bread, but it is mostly food for the yeast. The yeast will wake up and start eating the sugar and expelling carbon dioxide, which is what makes bread rise. 

Salt: Salt helps control fermentation and adds flavor. It’s the key to a balanced dough so don’t skip it. Salt kills yeast if it’s directly on it so mix your salt into the flour before adding the yeast mixture

Active Dry Yeast: I’ve never used instant yeast with this recipe so I’m not sure how it would come out

Oil/Butter: You can use either. I tend to use oil more often because you need to soften the butter before mixing and I always forget to do it. 

Baking Timeline

Kneading: 5-8 minutes

First rise: 1 hour

Shaping: 5 minutes

Second rise: 30-40 minutes

Baking: 45-55 minutes

Cooling: 1 hour

Signs Your Dough is Ready at Each Stage

After kneading: smooth, elastic, tacky, but not sticky
After first rise: doubled in size, puffy, slight bounce when poked
After shaping & second rise: loaf fills pan, domes slightly over top
After baking: deep golden brown, hollow when tapped, 190–200°F
After cooling: firm crust, crumb sets, no gummy texture

How to Make Sandwich Bread

1. Bloom the yeast: Add sugar to warm water (100-110°F) and stir to dissolve
2. Add the yeast and stir
3. Let sit for 5-10 minutes to foam. If it doesn’t foam, your yeast isn’t active
   1. It could be that the water was too cold, too hot, or your yeast is dead. Start again and troubleshoot

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4. Add flour and salt to stand mixer with the dough hook attachment 
5. Mix it to incorporate the salt for 5 seconds
6. Add oil to flour mixture and stir in for about 10 seconds
7. Pour the water and yeast mixture into the flour and mix on 2 for about 2 minutes to let the water incorporate. Turn off the mixer and let the dough sit for 5 minutes to incorporate. Don’t add any more flour or water until it’s had at least 5 minutes for the water to hydrate the flour. 
8. Mix the dough on speed 4 or 6 for 3 minutes
9. Assess the dough. If it looks to dry, add 1 tablespoon of water and mix again
10. If it’s too wet, add a tablespoon of flour
11. Continue to mix for at least 2 more minutes, your dough should come together and look smooth.

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12. Let the dough rise for an hour (this is called the bulk fermentation) with a damp towel over the mixing bowl
    1. I don’t put my dough in another bowl. I keep it in the same bowl.
13. After an hour and it’s doubled in size, mix again for about 10 seconds to knock the air out.

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14. Spray your bread pan 
15. Turn dough out onto a lightly floured work surface and dust your hands with flour
16. Push down into a rectangle. If it springs back, give it a bench rest
17. Roll it into a cylinder and pinch the bottom to seal it closed
18. Place in oiled bread pan

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19. Cover the loaf lightly with a damp towel or greased plastic wrap while it rises in the pan to prevent it from drying out
20. Let it rise again in the pan (that’s the final proof) for another 30-40 minutes until doubled
21. While the dough is rising, preheat oven to 375°F 
22. If you want a shiny crust, you can optionally add an egg wash onto the top. Mix an egg with a tablespoon of water and brush lightly on the top of the dough right before baking. 

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23. Once doubled, bake for 15 minutes on the center rack
24. After 15 minutes, turn the oven temperature down to 350°F and bake for another 30-40 minutes
25. Check for doneness by tapping on the top of the loaf. If it sounds hollow it is done. The internal temperature should be 190-200°F with a meat thermometer. 
26. Remove from the oven and set on a wire cooling rack 
27. Let cool for at least an hour before slicing to avoid gummy bread 

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Tips from Someone Who Has Made ALL of These Mistakes

1. You can proof the dough in the same bowl that you mixed it in. I don’t like creating a bunch of unnecessary dishes. After mixing, you can just let it rise in the mixing bowl. Before you shape it, mix it for 10 seconds to collect the puffed dough into a ball. It will knock the air out and be easy to remove from the bowl.
2. Make sure to let it proof enough. I used to bake too early and have dense loaves. If in doubt, poke the dough gently with a floured fingertip—if it springs back slowly and leaves a slight dent, it’s ready. Imagine a pregnant woman’s stomach. We don’t want to shape while it still looks like a tight bump. That may seem like doubled in size but it’s fooling you. Wait until you lift the damp towel and go “oh whoa”. When the dough looks like a woman about to pop. The skin is tight and you can see the fight between the skin and the baby inside pushing out and pulling in. You want the dough to look like the yeast is pushing out and about to burst through the dough. Pretty graphic right?
3. Roll your bread like a cylinder and pinch the seam shut. The bread can unfurl in the oven because of the yeast if you don’t and it can make a giant loaf. Trust me, I’ve done it before. 
4. If you check your bread and it’s browning too quickly, tent aluminum foil on top. 
5. Let it cool completely before slicing. This was always my first mistake. My first forays into baking involved reading The Little Red Hen. She cuts right into that bread and slathers it with butter so I thought I could do the same. If you do, your bread will end up gummy as it cools. I used to think I had messed something up while mixing or baking, but it turns out it was because I lacked patience during the cooling process. 
6. Adjust your expectations. This bread is homemade. It’s not going to be a perfect loaf like in the grocery store. It’s okay if it looks a little funny. It’ll still taste great and you can work to perfect it in time. This bread has a tighter crumb than store bought. That’s normal. It’s perfect for toasting and sturdy sandwiches.

How to Use Sandwich Bread

This loaf is perfect for sandwiches and French toast. Any bread that gets too stale can be used to make bread crumbs or croutons. 

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Storage

This sandwich loaf doesn’t have any preservatives in it so it’s not going to stay soft as long as conventional bread does. Mine is usually soft for 2-3 days. Store in a bread box or a plastic bag. 

It freezes well. Slice the bread first and then wrap and freeze. It’ll be good for up to 3 months. 

FAQs

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This is one of my first recipes that I ever felt like I learn more every time I make it. I’m finally getting more confident in making bread. If this is your first time making bread, let me know what you thought. I would love to answer any questions you have to help you on this journey. It’s so empowering to know how to make a nice loaf of sandwich bread.