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Sandwich Bread Recipe

Sandwich Bread Recipe
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★★★★★

5.2 from 23 reviews

This classic sandwich bread recipe yields a soft, fluffy, and golden brown loaf perfect for your homemade sandwiches. Made with bread flour, honey, butter, and yeast, this bread balances a slightly sweet flavor with a tender crumb and soft crust. The step-by-step instructions guide you through mixing, proofing, and baking to achieve bakery-quality bread at home.

Ingredients

Scale

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 Greasing and Brushing

  • 1 tablespoon unsalted butter for brushing the tops of the bread
  • 1 tablespoon unsalted butter for greasing the loaf tins

Instructions

  1. Prepare the dry ingredients: Add the bread flour, instant yeast, and sea salt into the bowl of a stand mixer fitted with the dough hook attachment. Mix briefly to combine.
  2. Add wet ingredients gradually: With the mixer on slow speed, slowly pour in the lukewarm water, followed by honey, and finally softened butter. Knead the dough for 5 to 7 minutes until it forms a smooth, tacky but not sticky ball that pulls away from the sides of the bowl. Oil your fingers if dough feels too sticky for easier handling.
  3. Bulk fermentation: Shape the dough into a round, place it back into the mixing bowl lightly drizzled with oil on the edges and dough surface. Cover the bowl tightly with plastic wrap and let it rise in a warm place for about 2 hours or until doubled in size. This allows flavor development and gluten structure formation.
  4. Prepare loaf pans: While the dough is rising, generously butter the inside of two 1-pound loaf tins. Set aside.
  5. Shape the dough: After the dough has doubled, punch it down gently and turn it out onto a clean dry surface. Divide the dough into two equal portions (~670 grams each). Flatten one portion into a rectangle approximately the same width as the loaf tin. Roll from the edge closest to you away, then fold in the sides and continue rolling to form a tight log. Pinch the seam closed. Repeat for the second portion.
  6. Proof the dough: Place each dough log seam side down into the buttered loaf tins. Press lightly on the dough to release any surface bubbles. Loosely cover with plastic wrap and let rise for 40 minutes to 1 hour at room temperature until the dough rises above the edges of the tins.
  7. Preheat and bake: While proofing, preheat the oven to 350°F (176°C). Remove the plastic wrap and place the tins in the oven. Bake for 40 to 42 minutes or until the bread is deeply golden brown on top.
  8. Finish with butter: As soon as you remove the bread from the oven, brush the tops with softened butter to keep the crust soft and add a slight richness. Optionally, brush with honey for a touch of sweetness.
  9. Cool and store: Allow the bread to rest in the loaf tins for at least 10 minutes. Then transfer to a wire rack to cool completely. Slice only when fully cooled for best texture. Store leftover bread at room temperature in an airtight container for up to 3 days.

Notes

  • For best accuracy, weigh ingredients if possible, especially the flour.
  • The first rise is called bulk fermentation, essential for flavor and gluten development.
  • Do not add extra flour when shaping to maintain the bread’s softness.
  • Butter the loaf tins thoroughly to prevent sticking and help with browning.
  • Brushing with butter after baking keeps the crust soft and improves flavor.
  • Slicing bread while warm may lead to a gummy texture; always cool completely before slicing.
  • Store leftover bread at room temperature, wrapped tightly to maintain softness, for up to 3 days.

Nutrition

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

Find it online: https://kitchenbyrita.com/sandwich-bread-recipe/