Easy Homemade Sandwich Bread Recipe (fluffy + soft loaf)
Looking for a simple and delicious homemade bread recipe? Look no further! This easy sandwich bread recipe requires minimal ingredients and yields a soft and fluffy loaf that’s perfect for sandwiches.
Beginner bread bakers, rejoice! Discover just how easy it is to make your own sandwich bread at home!
Recipe Snapshot
EASE: Super easy & perfect for beginners.
PROS: It’s so much better from scratch!
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? We make this bread every single week!
Easy sandwich loaf bread
Buttery crust, soft and fluffy loaf, this bread is a must make for your family & loved ones. It is so incredibly versatile too!
This is a family favorite recipe that we’ve been making for years and bake up at least once per week! And it’s so simple, my 10 year old can make it!
What you’ll love about this recipe:
Substitutions
- this recipe works well with both all-purpose flour and bread flour.
- you can substitute the olive oil for avocado oil or melted coconut oil. I’ve used both in this recipe and they work well.
- substitute the honey for maple syrup, coconut sugar, or cane sugar if preferred.
Instructions
Learn how to make delicious and fluffy sandwich bread right in your own kitchen! This simple & classic white sandwich bread will have you saying goodbye to store-bought bread for good.
Some tips for making this recipe
- In a saucepan, warm the water and milk between 100-110° F, but no higher than 110° F, any higher will kill the yeast. Use a thermometer if needed (highly recommend).
- Dissolve honey in water & milk mixture in the bowl of a stand mixer. Whisk in the yeast and set aside for about 5-10 minutes or until the top looks foamy.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Whisk in the olive oil and salt. Turn the mixer on low with the dough hook attachment, and begin adding flour, one cup of flour at a time until the dough pulls away from the sides of the bowl. Continue kneading in the bowl of your stand mixer for about 5 minutes.
First rise: Oil a large glass bowl or large mixing bowl and place the dough inside, cover with a tea towel, then place in a warm place such as on top of the stove for about an hour, or until it has doubled in bulk.
Second rise: On a lightly floured surface, divide the dough in half and shape into loaves. Add to a greased loaf pan, seam side down, and allow to rest until doubled. Brush melted butter to the top of the dough and let rise for 30 minutes or until the dough has risen an inch or so above the edge of the pan.
Bake in preheated oven until golden brown as instructed below. Remove from the bread pans and allow to cool on a cooling rack or other wire rack.
Cool before slicing for best results.
Our Favorite
Bread Recipes
How to store homemade bread
Store bread at room temperature for up to 4-5 days in a bread bag, plastic wrap, or other airtight container.
FAQ (frequently asked questions)
100% yes! It is super satisfying to bake up a fresh loaf of bread, it’s healthier, and budget friendly too!
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Easy Sandwich Bread Recipe
Equipment
Ingredients
- 1 cup water 110℉
- 1 cup milk 110℉
- ⅔ cup honey
- 1 ½ tablespoons active dry yeast
- ¼ cup olive oil
- 2 teaspoons sea salt
- 6 cups all purpose flour
Instructions
- Grease the bread pans lightly with butter and set aside.
- In a saucepan, warm the water and milk between 100-110° F, but no higher than 110° F, any higher will kill the yeast. Use a thermometer if needed (highly recommend).
- Dissolve honey in the water and milk mixture in the bowl of a stand mixer. Whisk in the yeast and set aside for about 5-10 minutes or until the top looks foamy.
- Whisk in the olive oil and salt. Turn the mixer on low with the dough hook attachment, and begin adding flour, one cup at a time until the dough pulls away from the sides of the bowl. Continue kneading for about 5 minutes.
- First rise: Oil a large glass bowl or large mixing bowl and place the dough inside, cover with a tea towel, then place in a warm place such as on top of the stove for about an hour, or until it has doubled in bulk.
- Punch down the dough, then knead for a few minutes and divide the dough in half using a bench scraper or sharp knife. Form each half into a ball, cover with the tea towel and let rest for about five minutes.
- Shape each ball into a loaf and place into 9×5 greased loaf pans. Brush the tops of each loaf with melted butter and let rise for 30 minutes or until the dough has risen an inch or so above the pans.
- Bake at 350°F for 30 minutes, or until loaves sound hollow when the bottoms are tapped. Cover the loaves with a clean tea towel and allow them to cool for a while, and then serve or store.
Notes
- this recipe works well with both all-purpose flour and bread flour.
- you can substitute the olive oil for avocado oil or melted coconut oil. I’ve used both in this recipe and they work well.
- substitute the honey for maple syrup, coconut sugar, or cane sugar if preferred.
