This made from scratch sandwich bread is made with freshly milled flour, giving it a naturally rich flavor and soft, fluffy texture. It’s perfect served warm with butter and jam or used to make delicious, bakery-style sandwiches that everyone will love. In fact, it’s so good, people may think you bought it from a bakery!
One tip—never make just one loaf! My daughter and youngest son always come home and take some, so it disappears fast. Thankfully, this bread also freezes beautifully, making it easy to bake extra and enjoy later.
If you’re new to baking with yeast, this recipe might feel a little intimidating at first—but don’t worry. By carefully following the directions, you can achieve reliable, bakery-quality results every time. I only started baking with yeast about a year and a half ago, and before that, I was so bad at it that my oldest son would make the yeast rolls for holidays… and maybe I should have never told him I know how to bake with yeast now!
With practice, I finally got the hang of it and took the plunge by investing in a Bosch mixer and a grain mill. Those tools have made a big difference, allowing me to bake fresh milled flour bread regularly—and they’ve been well worth the investment.
If you’re looking to elevate your homemade bread baking, this recipe is a great place to start.
Made From Scratch Sandwich Bread
Soft, fluffy sandwich bread made simple using 100% fresh‑milled wheat.
This beginner‑friendly recipe guides you step by step through milling your flour, mixing the dough, shaping, and baking the perfect everyday loaf. No experience needed, just delicious, wholesome results.
Perfect for: sandwiches, toast, and meal prep
24
servings30
minutes30
minutes200
kcal50–70
minutes2
hoursKeep the screen of your device on
Ingredients
2 l arge eggs
1 tablespoon salt
1000 grams freshly milled hard white wheat flour
1/3 cup olive oil
1 1/2 tablespoons active dry yeast
1/3 cup sugar (or substitute honey)
2 1/2 cups warm milk (110°F)
Directions
- Mill the Flour
Mill 1000 grams of hard white wheat into fresh flour. - Activate the Yeast
Warm the milk to 110°F.
Pour into a large mixing bowl and whisk in the sugar and yeast.
Let sit for 5–10 minutes, until foamy. - Mix the Dough
Add the olive oil, eggs, and salt. Mix until combined.
Add the freshly milled flour and mix until a shaggy dough forms. - Knead
Knead until smooth and elastic, about 10–15 minutes in a stand mixer (or by hand). - First Rise
Shape dough into a ball and place in a greased bowl.
Cover and let rise 30–40 minutes, or until doubled in size. - Shape
Divide the dough in half.
Shape into loaves and place into greased loaf pans. - Second Rise
Let rise until the dough crowns about 1 inch above the pan, about 20–30 minutes. - Bake
Preheat oven to 350°F.
Bake for 30–35 minutes, until golden brown and internal temperature reaches 200°F. - Cool
Remove from pans and cool completely before slicing.
Recipe Video
Thank you
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@Southernspoon
Had a great time with this one, we hope you try it!
Mary
@southerspoon
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