Easy Homemade Sandwich Bread Recipe

Introduction

This classic sandwich bread is soft, fluffy, and perfect for everyday use. Made with simple ingredients and a straightforward method, it yields two loaves that are ideal for sandwiches, toast, or just enjoying fresh.

Ingredients

• 6½ cups bread flour
• 2 cups lukewarm water (or substitute with 1 cup milk and 1 cup water)
• 5 tablespoons unsalted butter, softened
• 2 tablespoons honey
• 3 teaspoons instant yeast
• 3 teaspoons sea salt
• 1 tablespoon unsalted butter (for brushing on the bread)
• 1 tablespoon unsalted butter (for greasing the loaf tins)

Instructions

1. Step 1: Add the bread flour, instant yeast, and sea salt into the bowl of a stand mixer fitted with a dough hook.
2. Step 2: While the mixer is running on low speed, slowly pour in the lukewarm water, then add the honey and softened butter. Knead for 5–7 minutes until the dough is smooth, tacky but not sticky, and pulls away from the bowl sides.
3. Step 3: Shape the dough into a round ball, place it back into the bowl, lightly oil the dough and bowl edges, cover with plastic wrap, and let rise in a warm spot for 2 hours, or until doubled in size.
4. Step 4: Prepare two 1 lb. loaf tins by spreading softened butter on all inside surfaces and set aside.
5. Step 5: Punch down the risen dough and transfer to a clean, dry surface. Divide it evenly in half (about 670g each). Handle one half at a time, flatten it gently into a rectangle about the width of your loaf tin.
6. Step 6: Roll the dough from the side closest to you away, then fold the sides inward and continue rolling tightly into a log. Pinch the seam to seal.
7. Step 7: Place the dough logs seam-side down into the prepared loaf tins, gently pressing to release any surface bubbles.
8. Step 8: Loosely cover with plastic wrap and let the dough rise for 40 minutes to 1 hour, until it rises above the edges of the tins.
9. Step 9: Preheat your oven to 350°F (176°C).
10. Step 10: Remove the plastic wrap and bake the loaves for 40–42 minutes, until golden brown and deeply colored on top.
11. Step 11: Brush the tops with softened butter (and honey, if desired) while hot to keep the crust soft and add a touch of sweetness. Leave the bread in the tins for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Weighing ingredients using a kitchen scale ensures the most accurate results, especially for the flour.
• If you don’t have bread flour, all-purpose flour can be used but may result in a slightly less chewy texture.
• Substitute half the water with milk for a richer dough and softer crumb.
• For a slightly sweeter loaf, brush the baked bread with honey-butter as suggested.
• Oiling your fingers when handling the dough makes shaping easier and prevents sticking.

Storage

Store the bread at room temperature in a bread box or wrapped in a clean kitchen towel for up to 3 days. To refresh the crust, warm slices briefly in the oven or toaster. For longer storage, slice and freeze the bread; toast slices directly from the freezer when needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast; just dissolve it in the lukewarm water first and let it proof until foamy before adding to the flour.

Why does the dough need to be tacky but not sticky?

A tacky dough indicates proper hydration and gluten development, making it easier to knead and shape without sticking excessively to your hands or surfaces.

Easy Homemade Sandwich Bread Recipe

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★★★★★

4.9 from 60 reviews

A soft, fluffy homemade sandwich bread recipe perfect for classic sandwiches, featuring a tender crumb and golden crust. This easy-to-make bread uses simple ingredients including bread flour, yeast, honey, and butter, with step-by-step instructions for kneading, rising, shaping, and baking to achieve a delicious loaf.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 40-42 minutes
• Total Time: 3 hours (including 2 hours bulk fermentation and 40-60 minutes proofing)
• Yield: 2 loaves of 1lb each 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 6½ cups bread flour
• 3 teaspoons instant yeast
• 3 teaspoons sea salt

Wet Ingredients

• 2 cups lukewarm water (or substitute with 1 cup milk and 1 cup water)
• 5 Tablespoons unsalted butter, softened
• 2 Tablespoons honey

For Preparation and Finishing

• 1 Tablespoon unsalted butter for brushing on the bread
• 1 Tablespoon unsalted butter for greasing the loaf tins

Instructions

1. Mix dry ingredients: Add the bread flour, instant yeast, and sea salt into the bowl of a stand mixer fitted with a dough hook.
2. Add wet ingredients while mixing: With the mixer on slow speed, slowly pour in the lukewarm water, then add honey, and lastly softened butter. Knead the dough for 5-7 minutes until the dough is smooth, tacky but not sticky, and pulls away from the bowl sides.
3. First rise (bulk fermentation): Form the dough into a round ball, place back into the bowl, lightly oil the dough and bowl edges, cover with plastic wrap, and leave in a warm spot for 2 hours until doubled in size.
4. Prepare loaf tins: Spread softened butter evenly inside two 1lb. loaf tins and set aside.
5. Shape the dough: Punch down the dough and transfer to a clean surface without adding flour. Divide dough equally into two portions (~670g each). Flatten one piece into a rectangle about the width of the loaf tin, roll it tightly away from you into a log, fold the sides toward the center as you roll, pinch edges to seal. Repeat with second piece.
6. Second rise (proofing): Place each shaped dough log seam side down in prepared loaf tins, gently press to remove air bubbles, cover loosely with plastic wrap, and let rise 40-60 minutes until dough rises above the tin edges.
7. Preheat oven: While proofing, preheat the oven to 350°F (176°C).
8. Bake the bread: Remove plastic wrap and bake the loaves in the preheated oven for 40-42 minutes until deeply golden brown on top.
9. Brush with butter and cool: Immediately brush the tops with melted butter (optional honey glaze) after baking, then allow bread to cool in the tins for at least 10 minutes before transferring to a wire rack to cool completely.
10. Serve and store: Slice the bread only when completely cooled. Store leftover bread at room temperature for up to 3 days.

Notes

• Use metric weights and a kitchen scale for best accuracy when measuring ingredients.
• Do not pack or scoop flour; use a fork to fluff and spoon into measuring cups if needed.
• The first rise is called bulk fermentation and develops flavor and gluten structure.
• The second rise (proofing) after shaping helps develop volume and structure.
• Oil your fingers to handle tacky dough easier without sticking.
• Brushing butter and honey on top after baking keeps crust soft and adds flavor.
• Allow bread to cool completely before slicing for best texture.

Keywords: sandwich bread, homemade bread, white bread, soft bread, easy bread recipe, yeast bread