This Is the New Way I Make Sandwich Bread (And It’s Way Better)

This is the new way I make sandwich bread—and I think you’re going to love it. 🍞

A while back, I shared my sandwich bread recipe as part of a three-part DIY sandwich series. Since then, I’ve picked up a few new tips, tricks, and techniques that totally changed the game for me in the kitchen. In today’s video, I’m showing you a brand new bread recipe that’s become my go-to dough—not just for sandwich loaves, but for buns, rolls, and more.

This dough is incredibly soft, easy to work with, and super versatile—perfect for home bakers who want something simple, reliable, and delicious.

👇 Get the full recipe + tools I use below.

🧼 Cast Iron Loaf Pan: https://amzn.to/3RDnJGJ
🌡️ Instant Read Thermometer: https://amzn.to/3GasIfj

🍞 Ingredients

1 cup warm water (100–110°F), plus up to 2 tablespoons more if needed
1 tablespoon white sugar
2¼ teaspoons active dry yeast (1 standard packet)
3 cups bread flour
2 teaspoons kosher salt
1 tablespoon olive oil (or melted butter, same amount)

Optional for topping:

1 egg + 1 teaspoon water for egg wash

🧑‍🍳 Instructions

Activate the yeast
1) In a mixing bowl, whisk together warm water, sugar, and yeast. Let it bloom for 5–10 minutes, until foamy.

Mix the dough
2) Add 1 cup of flour, the salt, and the olive oil. Mix on low until combined. Add the second cup of flour, then the third.
– If the dough looks too dry or isn’t picking up all the flour from the bottom of the bowl, add a splash (up to 2 tablespoons) of water, one teaspoon at a time, just until it fully comes together.
Knead on medium-low speed (or by hand) for 5–6 minutes, until the dough is soft and smooth. It should pull away from the bowl and not feel sticky.

First rise
3) Shape into a ball, cover with a clean towel, and let rise in a greased bowl at room temperature for 60–90 minutes, until doubled in size.

Shape the loaf
4) On a lightly floured surface, gently stretch the dough into a rectangle (about the length of your loaf pan). Fold it into a log, tucking and sealing the ends. Place in a greased loaf tin (I use cast iron).

Second rise
5) Cover and let rise again until the dough has risen about ½ inch above the top of the pan (45–60 minutes).

Bake
6) Preheat oven to 350°F. Optional: Brush the top with egg wash for a golden crust. Bake for 30–35 minutes, or until the internal temperature reaches 190–200°F. I pull mine at 195°F using an instant-read thermometer.

Cool & store
7) Let cool on a wire rack for 1 hour before slicing. Store unsliced in a sealed bag with a piece of parchment paper to help reduce moisture and prevent mold.

Thanks for being here! If you try this recipe, drop me a comment and let me know how it went.
Let’s get cookin’! 🔥

0:00 Intro
0:37 Why This Is My Go-To Dough
0:57 Proofing the Yeast
2:23 Mixing and Kneading the Dough
7:51 First Rise & Shaping The Dough
11:33 Second Rise, Baking Tips & More
13:52 Checking Temp & Adjusting Time
14:36 Summary of What We've Done!
15:48 Sandwich Assembly & Thank You!