Sandwich Bread Recipe

Introduction

This sandwich bread recipe yields a soft, fluffy loaf with a tender crumb and golden crust—perfect for any sandwich or toast. With simple ingredients and easy steps, it invites beginner and experienced bakers alike to create homemade bread with delicious results.

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: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, and sea salt.
2. Step 2: With the mixer running on low speed, slowly add the lukewarm water, then the honey, and finally the softened butter. Knead for 5 to 7 minutes until the dough is smooth, tacky but not sticky, and pulls away from the sides of the bowl.
3. Step 3: Remove the dough, form it into a round shape, and place it back into the bowl. Lightly drizzle oil over the dough and the edges of the bowl, then cover with plastic wrap.
4. Step 4: Place the bowl in a warm spot and let the dough rise for about 2 hours, or until it has doubled in size.

Tips & Variations

• For more precise measurements, use a digital kitchen scale when weighing flour and liquids to avoid over-measuring.
• Fluff the flour with a fork and spoon it into the measuring cup before leveling off if you don’t have a scale.
• Brush the top of the loaf with melted butter right after baking for a richer flavor and softer crust.
• Substitute part of the bread flour with whole wheat flour for a nuttier taste and added fiber, but reduce to 6 cups flour total to maintain the right dough consistency.

Storage

Store the sandwich bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices directly from the freezer as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to dissolve active dry yeast in warm water first and let it proof for about 5-10 minutes before adding it to the flour. Instant yeast can be added directly to the dry ingredients.

Why is my dough sticky even after kneading?

A slightly tacky dough is normal, but if it feels overly sticky and hard to handle, try dusting a small amount of flour on your hands or the work surface. Avoid adding too much flour, as it can make the bread dense.

Sandwich Bread Recipe

Print Recipe

★★★★★

4.8 from 73 reviews

This classic sandwich bread recipe produces soft, fluffy, and tender white bread perfect for making delicious sandwiches at home. Its slightly sweet flavor and buttery crust make it a versatile staple suitable for a variety of fillings and spreads. Using a stand mixer for kneading streamlines the process, resulting in a smooth, elastic dough that rises beautifully before baking a golden loaf with a soft crumb.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 2 medium loaves 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 (may substitute with 1 cup of milk and 1 cup of water)
• 5 Tablespoons unsalted butter, softened
• 2 Tablespoons honey

For Baking

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

Instructions

1. Prepare dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, and sea salt thoroughly.
2. Add wet ingredients while mixing: With the mixer on low speed, slowly pour in the lukewarm water followed by honey, and lastly add the softened butter. Continue kneading for 5 to 7 minutes until the dough is smooth, elastic, and pulls from the sides of the bowl. The dough should feel tacky but not sticky; if needed, oil your fingers to handle it easily.
3. First rise: Shape the dough into a round ball and place it back into the mixing bowl. Lightly oil the sides and top of the dough, cover tightly with plastic wrap, and set it in a warm spot to rise for approximately 2 hours or until it doubles in size.
4. Prepare loaf pans: Butter the inside of your loaf tins using 1 tablespoon of unsalted butter to prevent sticking and help form a golden crust.
5. Shape and second rise: After the dough has doubled, gently deflate and divide or shape as needed, then place it into the prepared loaf tins. Cover again and let it rise a second time until nearly doubled, about 45 minutes to 1 hour.
6. Bake the bread: Preheat your oven to 350°F (175°C). Brush the tops of the dough with 1 tablespoon of melted butter for a shiny, soft crust. Bake in the preheated oven for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped.
7. Cool the bread: Remove the bread from the oven and tins, then cool on a wire rack completely before slicing to ensure the best texture.

Notes

• Use a kitchen scale for the most accurate measurement of flour and liquids to ensure consistency.
• If substituting milk, reduce water to 1 cup and add 1 cup of milk for a richer flavor and softer crumb.
• Tacky dough means slightly sticky to the touch but manageable; oiling your hands helps prevent sticking.
• Ensure the rise occurs in a warm draft-free spot to promote optimal yeast activity.
• Butter brushing before baking adds flavor and a tender crust but can be omitted for a crustier loaf.
• Allow bread to cool thoroughly before slicing to maintain structure and prevent squishing.

Keywords: sandwich bread, homemade bread, classic bread, soft bread, bread recipe, easy bread dough