The Best Easy Simple Sandwich Bread Recipe
Discover how to make the perfect homemade sandwich bread with this easy recipe! Soft, fluffy, and delicious, this homemade bread is perfect for sandwiches, toast, and more. Step-by-step instructions included!
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Looking for the best homemade sandwich bread recipe that’s both easy and delicious? Look no further! This soft, fluffy, and perfectly textured bread is everything you need to elevate your sandwiches. Made with simple ingredients and a few easy steps, this homemade sandwich bread will soon become a kitchen staple. Whether you’re making a classic PB&J, a hearty turkey sandwich, or just enjoying it with a bit of butter, this bread brings unbeatable freshness and flavor. Say goodbye to store-bought loaves and discover how to make the perfect homemade bread that will impress your family and friends!
Over the years I have come to learn that making bread is an art. If you don’t get the perfect soft interior the first time, don’t give up. It took me many tries to get into a groove of making bread but now that I figured it out, I will never go back to store bought bread. This is an easy sandwich bread recipe that is perfect for those busy weeknights. It can make the best grilled cheese served with southern chili and paired with old fashioned chocolate chip cookies for desert.
Why You’ll Love This Recipe
- Soft & Fluffy Texture: This homemade sandwich bread has the perfect light and airy texture, making every bite melt in your mouth—ideal for sandwiches or toast.
- Simple Ingredients: With just a few basic ingredients, you can create a delicious loaf from scratch—no special skills or equipment required.
- Fresh, Homemade Flavor: Skip the store-bought bread and enjoy the unbeatable freshness and flavor of homemade bread, made with love and care right in your kitchen.
Equipment
- Loaf pan
A full list of equipment can be found in the recipe card below.
Ingredients
- Bread flour – Bread flour provides higher protein content, which helps create a stronger gluten structure, resulting in a chewier texture and better rise for homemade bread. This gives your loaf the perfect airy, yet sturdy texture ideal for sandwiches. (If you do not have access to bread flour you can substitute for all purpose flour.)
- Yeast – Yeast helps the dough rise by fermenting sugars, producing carbon dioxide gas that creates air pockets, resulting in a light and fluffy texture in the bread.
- Sugar – Sugar feeds the yeast, helping it activate and produce carbon dioxide, while also adding a subtle sweetness and contributing to the bread’s golden-brown crust. (Honey, maple sugar, or any other natural sweetener can be substituted in place of the sugar.)
- Salt – Salt enhances flavor, strengthens the gluten structure, and helps control the fermentation process, ensuring the bread rises properly.
- Olive oil – Olive oil adds moisture, richness, and flavor to the bread, while also contributing to a soft, tender crumb and a slightly crisp crust. (Olive oil can be substituted for melted butter or any other high quality oil such as avocado oil.)
- Warm water – Warm water activates the yeast, helping it dissolve and begin the fermentation process, which is essential for the bread to rise properly. The water is between 100°F – 110°F to ensure it is warm enough but not hot enough to kill the yeast.
- Butter – It is not added to the bread. After the bread is baked it will be added to the outside of the bread to ensure the crust stays soft and moist.
A full list of ingredients with measurements can be found in the recipe card below.
How To Make Sandwich Bread
1. In a mixing bowl combine the warm water, sugar, and yeast. Whisk until it is thoroughly combined. Set the mixture aside for about 5 – 10 minutes or until foam forms on top of the mixture. While the yeast mixture is activating in a separate bowl combine all the dry ingredients. Mix the dry ingredients and set aside.
2. Once the foam has formed on top of the yeast mixture add in the oil, and ONLY 2 cups of flour. Set aside the remaining 1/4 cup of flour. Stir the mixture together until it is thoroughly combined. It will begin to pull away from the sides of the bowl and form a dough ball.
3. Using the remaining 1/4 cup of flour lightly dust your counter and turn the dough out. Lightly flour the top of the dough and knead 3-4 minutes or until the remaining 1/4 of flour has been thoroughly incorporated. Put the dough in a bowl and cover with a tea towel for one hour or until it has doubled in size.
4. Once the dough has doubled in size punch the dough down. Next, turn the dough out onto your work surface and shape it into a loaf. (You may need to lightly flour your counter and or your hands.) Place the dough into a well-greased loaf pan and set in a warm draft-free space until it doubles in size. Preheat your oven to 350°F.
5. Bake for 30 minutes at 350 °F or until you have a golden brown crust. Immediately remove the bread from the loaf pan and place it on a cooling rack. Butter the top and sides of the bread to prevent the bread from hardening and drying out.
Storage
Once the bread is completely cool (it usually takes about an hour) store the bread in a plastic bag. It will keep for about 5 – 7 days.
FAQs
Can I use all purpose flour instead of bread flour?
Yes, you can use all-purpose flour instead of bread flour. When using all purpose flour or any other kind of flour add the flour slowly. Start with 1½ cups of flour and add additional flour if needed. With all-purpose flour, you will get a soft loaf of bread but it won’t be as fluffy as with bread flour. The taste is still amazing. I have substituted when in a pinch, the loaf will just be more dense.
Why doesn’t my yeast get foamy?
If the yeast doesn’t get a foamy layer on top of the mixture within 5 – 10 minutes this can be a number of things. First, check the expiration date on your yeast. Out-of-date yeast may not rise properly. If the yeast is not out of date adjust the temperature of water. If you use too hot or too cold of water then it will either kill the yeast or not activate it. Next, ensure that you use the proper amount of sugar. Sugar along with the warm water is what activates the yeast. Without the proper amount of sugar, it may not activate.
How do I know when my dough has risen enough?
When your dough has doubled in size it has risen enough. It can take 30 – 60 minutes dependent upon the room temperature.
Why did my dough rise and then fall?
You let your dough rise for too long. You can try moving on to the next step but make sure not to let your dough rise so long next time. Sometimes after a dough rises and then falls it will no longer rise properly.
Why is my bread dough stiff?
If your dough is stiff more than likely you have added too much flour. Based on what type of flour you use, you will need to alter the amount. Some flours are dryer than others and require less to be used. Instead of starting over completely, you can try adding a teaspoon of water at a time until it feels more like bread dough and is manageable.
How to properly store sandwich bread?
Sandwich bread is easy to store. I like to store mine in this plastic bag that comes with bread ties. (Similar to bread bags they come in from the store.) I find these bags to be easier and more convenient than plastic wrap. Keep the bread at room temperature in a climate-controlled area. A bread box or a countertop works just fine.
Can the recipe be doubled?
It sure can! When I double the recipe I like to use one extremely large mixing bowl so I don’t have extra dirty dishes. I keep it in one bowl during the first rise. I even knead the dough together as one loaf. Once the dough is done being kneaded, split the dough into two equal parts and put it into two loaf pans. Bake them at the same time the same you would an individual loaf. Or if you are using a Pullman loaf pan (the size of a store bought loaf of bread) you will need to double the recipe.
How to cut bread without smashing it?
You have to remember this is a soft, fluffy loaf of bread. You will need a sharp knife. It doesn’t have to be a bread knife any good, sharp knife will work. Lightly hold your loaf of bread in place with your left hand and use your right hand to hold the knife. Instead of using the knife as a saw and going back and forth and never picking the knife up, you want to make one pass across the bread using steady pressure. After each pass pick up your knife and do it again. With each pass, the knife should be doing the work for you and cutting the bread. It prevents it from getting smashed and leaves you with a soft and fluffy slice of bread.
If you have any questions or comments feel free to leave them below. I would love if you left a star rating or a written review below. I love hearing your feedback!
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I’m curious about the bread pan you are using, what size is it? Bread looks delicious, thanks for sharing!
Ha ha you already linked it, thanks…
This is the best sandwich bread and so easy to make! Thank you!
I’m so glad you enjoyed it!
Took me a couple times making, but I got it!! Best and easiest homemade sandwich bread I’ve ever made. Thanks for sharing your recipe ❤
Yay! I’m so happy you were able to get it! Thanks so much for trying it! ❤️
Just to verify….the recipe should be doubled for the 13 inch Pullman pan ?
Thanks!
Yes, that is correct.
You’re welcome!
My family has been making homemade bread for generations and this recipe is my favorite. I double the recipe and make a loaf of bread and cinnamon rolls every week. Light, fluffy and still holds together for peanut butter and jelly.
I am so glad to hear you like it!!
Easiest and softest sandwich bread I’ve made so far. I’ve shared this recipe with many of my friends and they all love it too.
This makes me so happy to hear! I am so glad you like it!
This is the easiest and tastiest sandwich bread I’ve made and it is my new “go to”! I was concerned when it very very loose and shaggy the first time I made it but it turned out great and has been great every time since! Look no further! This is the bread you have been searching for!
I am so glad you are enjoying it! Thank you so much for leaving a review!
The yeast measurement has changed from when the recipe was first posted. May I ask why?
It was a typo and I didn’t catch it until recently. The recipe will turn out the exact same with the new yeast measurement. Sorry for any confusion!
Your previous recipe was identical except it required 2 Tablespoons yeast. Have you reduced the amount of yeast or was there a typo??
I’m so sorry about that! It was a typo and by the time I noticed it the recipe had been up awhile.