Classic Sandwich Bread

You can’t make a great sandwich without the perfect bread! Our classic recipe takes the mystery out of bread-making so you can enjoy the comforting aroma and incredible taste of homemade bread anytime. It’s like serving love by the slice.

Prep Time
25 minutes
approximately 1.5 hours of rising time
Cook Time
30 to 35 minutes
A partially sliced loaf of bread on a cutting board, with a bread knife and one slice buttered on a plate
Loaf Pan
Loaf Pan
2 9-inch loaves
  • 2 cups (500 ml) water, warmed (110°F or 43°C), divided
  • ¼ cup (50 g) Redpath® Granulated Sugar, divided
  • 4 tsp (14 g) instant yeast
  • ⅔ cup (167 ml) milk, warmed (110°F or 43°C)
  • 3 tbsp (45 ml) canola or vegetable oil
  • 8⅓ cups (1000 g) bread flour, divided
  • 1 tbsp (18 g) salt

Step 1

In the bowl of a stand mixer, stir 1 teaspoon (4 g) Redpath® Granulated Sugar into ½ cup (125 ml) warm water. Sprinkle in the instant yeast and stir to dissolve. Let sit until mixture is foamy; 5 to 10 minutes.

Step 2

Step 3

Step 4

Continue to knead the dough until dough begins to come away from the sides of the bowl and forms a ball; 8 to 10 minutes. This part can also be done by hand.

Step 5

Turn dough out onto a lightly floured work surface. Knead until it forms a soft, smooth, supple ball of dough that holds its shape when held in the palm of your hand; 10 to 15 minutes.

Step 6

Lightly oil a large bowl. Place the dough rounded side down first, and flip it over to ensure the dough is lightly greased; this prevents the dough from sticking to the plastic wrap or damp, lint-free kitchen towel placed over the bowl. Place the covered bowl in a warm, draft-free location to rise until doubled in size; about 45 minutes.  

Step 7

Step 8

Turn the dough out onto a lightly floured work surface. Gently flatten the dough to redistribute the gasses in the dough. Divide the dough in half (approximately 876 grams). Pat each half of the dough into a rectangle (9 x 16 inch).

Step 9

Starting from one of the shorter ends (9-inch side), firmly roll up the dough. Seal the seam and ends, by pinching the dough together. Place into the prepared loaf pan, seam side down.

Step 10

Step 11

While the bread is proofing, preheat the oven to 375°F (191°C).

Step 12

Loaves are ready to be baked when the indentation from a gentle poke with a finger slowly fills back. If poked and the indentation fills in immediately, the dough needs more proofing time.

Step 13

Place the loaves into the preheated oven and bake for 30 to 35 minutes or until a thermometer inserted in the center of the loaf registers 190°F (88°C).

Step 14

Let cool slightly in the pan; 10 minutes. Turn out loaves and cool completely on a wire cooling rack before slicing. Completely cooled loaves can be placed into a resealable plastic bag or wrapped in plastic wrap for up to 4 days at room temperature, or can be wrapped in plastic wrap, placed into a freezer safe bag and frozen up to 6 months.

Sandwich Bread