Name: Sandwich Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 6½ cups bread flour; 3 teaspoons instant yeast; 3 teaspoons sea salt; 2 cups lukewarm water (or substitute with 1 cup milk and 1 cup water); 2 Tablespoons honey; 5 Tablespoons unsalted butter, softened; 1 Tablespoon unsalted butter for brushing on the bread; 1 Tablespoon unsalted butter for greasing the loaf tins

Jump to Recipe

If you’ve ever dreamed of baking your own soft, fluffy Sandwich Bread at home, this recipe is your golden ticket. There’s something incredibly satisfying about pulling a warm, fragrant loaf from the oven, knowing exactly what went into it. This Sandwich Bread boasts a tender crumb, just enough sweetness from honey, and a buttery finish that makes every slice perfect for sandwiches, toast, or just enjoying on its own. It’s a go-to staple that brings a cozy, homemade touch to any meal.

Ingredients You’ll Need

What makes this Sandwich Bread so special? It’s the simple, high-quality ingredients that come together beautifully to create that perfect texture and flavor. Each one plays a crucial role, whether it’s the bread flour for strength, honey for subtle sweetness, or butter for tenderness.

Bread flour (6½ cups): Provides the gluten structure essential for a chewy, soft bread.
Lukewarm water (2 cups): Hydrates the flour and activates the yeast for a good rise.
Unsalted butter (5 tablespoons, softened): Adds richness and keeps the crumb tender.
Honey (2 tablespoons): A natural sweetener that enhances flavor and helps brown the crust.
Instant yeast (3 teaspoons): Makes the dough rise quickly and evenly.
Sea salt (3 teaspoons): Balances flavor and strengthens the dough.
Unsalted butter for brushing (1 tablespoon): Gives the finished loaf a shiny, soft crust.
Unsalted butter for loaf tins (1 tablespoon): Prevents sticking and adds flavor.

How to Make Sandwich Bread

Step 1: Mix Your Dry Ingredients

Start by adding the bread flour, instant yeast, and sea salt into your stand mixer bowl fitted with the dough hook. Mixing the dry ingredients first ensures even distribution of yeast and salt to promote a uniform rise and flavor.

Step 2: Add Wet Ingredients Slowly

While the mixer runs on slow speed, slowly pour in the lukewarm water, followed by the honey, and finally the softened butter. Knead everything together for 5 to 7 minutes until the dough forms a smooth ball that pulls away from the sides of the bowl. The dough should feel tacky but not sticky—oil your fingers if it feels tricky to handle.

Step 3: First Proofing

Shape the dough into a round, place it back in the bowl, and lightly drizzle both the dough and bowl edges with oil. Cover it tightly with plastic wrap, then set it in a warm spot for 2 hours, or until the dough doubles in size. This first rise is crucial to develop flavor and texture.

Step 4: Shape and Prepare for Baking

After the dough has doubled, gently punch it down to release excess air. Butter your loaf tins generously to prevent sticking. Then, shape the dough to fit the loaf tins snugly but without over-tightening, allowing space for a good rise while baking.

Step 5: Second Proofing and Baking

Cover the shaped dough again and let it rise approximately 45 minutes, until it nearly reaches the top of the tins. Before baking, preheat your oven to 350°F (175°C). Bake the loaves for about 30-35 minutes until golden brown on top and cooked through.

Step 6: Finishing Touches

Right after removing your Sandwich Bread from the oven, brush the tops with a tablespoon of melted unsalted butter. This step adds a soft, shiny crust and makes the bread extra inviting. Let the loaves cool on a rack before slicing to maintain perfect texture.

How to Serve Sandwich Bread

Garnishes

While Sandwich Bread is delightful on its own, a light smear of softened butter or your favorite jam instantly elevates its flavor. Fresh herbs like basil or chives finely chopped also add a fun, fresh twist to your slices, especially when serving with savory toppings.

Side Dishes

This bread pairs exceptionally well with hearty soups like tomato basil or creamy chicken chowder. For a simple lunch, serve alongside crisp salads or roasted veggies to balance the softness of the bread with a fresh crunch. It also works beautifully with charcuterie boards as a gentle base for cheeses and cured meats.

Creative Ways to Present

Don’t stop at sandwiches! Use this Sandwich Bread to make homemade croutons by cubing and toasting it with olive oil and herbs. Or turn it into French toast soaked in cinnamon-spiced eggs for a breakfast treat. The soft texture makes it perfect for both savory and sweet creations.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Sandwich Bread tightly in plastic wrap or keep it in an airtight container to maintain freshness. Stored at room temperature, it stays soft for about 3 to 4 days—perfect for quick sandwiches throughout the week.

Freezing

If you want to keep your loaf fresh for longer, freeze it whole or sliced in a freezer-safe bag. This way, you can pull out just a slice or two as needed without worrying about staleness. Sandwich Bread freezes wonderfully and keeps its texture once thawed.

Reheating

To wake up your frozen or leftover bread, toast slices directly in the toaster or warm the whole loaf briefly in the oven at 350°F until just heated through. Brushing with a bit of butter before warming adds extra moisture and flavor.

FAQs

Can I use all-purpose flour instead of bread flour?

While all-purpose flour can work in a pinch, bread flour is preferred for Sandwich Bread because it has a higher protein content that provides better gluten development and a chewier texture.

Why do I need to use lukewarm water?

Lukewarm water activates the yeast without harming it. Too hot, and the yeast could die; too cold and it won’t activate properly, resulting in a dense bread.

How important is the second rise?

The second proofing lets the shaped dough expand once again to ensure your Sandwich Bread is light and fluffy. Skipping it would result in a denser, less tender crumb.

Can I substitute honey with sugar?

Yes, you can swap honey for granulated sugar. Use about 1 tablespoon for every 2 tablespoons of honey. Keep in mind honey adds a subtle floral flavor and extra moisture that sugar doesn’t provide.

What if I don’t have a stand mixer?

No stand mixer? No problem! You can knead this dough by hand on a lightly floured surface—it may take a bit more time and elbow grease, but the result is just as delicious.

Final Thoughts

I’m so excited for you to try this Sandwich Bread recipe because it truly brings the warmth and comfort of homemade baking right into your kitchen. There’s nothing quite like slicing your own fresh bread and knowing it was made with love and simple, wholesome ingredients. Whether you use it for a classic sandwich, a decadent toast, or a creative dish, this bread will quickly become one of your kitchen favorites!

Sandwich Bread Recipe

★★★★★

4.9 from 24 reviews

Author: Rafael
Total Time: 3 hours 55 minutes
Yield: 2 large sandwich loaves 1x
Diet: Vegetarian

Print Recipe

Description

This classic sandwich bread recipe yields a soft, fluffy loaf perfect for any sandwich. Made with simple ingredients like bread flour, yeast, honey, and butter, it produces a tender crumb with a slightly sweet flavor. The dough is easy to prepare in a stand mixer and requires a couple of rises to develop structure and taste. Ideal for homemade sandwiches, toast, or just enjoying fresh with butter.

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)
2 Tablespoons honey
5 Tablespoons unsalted butter, softened

For Preparation and Baking

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

Instructions

Prepare Your Ingredients: Gather all ingredients. For best accuracy, weigh dry and wet ingredients using a kitchen scale. If using cups, fluff the flour before measuring and do not pack it.
Mix Dry Ingredients: Add the bread flour, instant yeast, and sea salt into the bowl of a stand mixer fitted with a dough hook.
Add Wet Ingredients Slowly: Turn the mixer on low speed. Gradually pour in lukewarm water, then honey, and finally the softened butter. Continue kneading on slow speed for 5-7 minutes until the dough is smooth, tacky but not sticky, and starts pulling away from the bowl’s sides.
First Rise: Remove the dough from the bowl edges and shape it into a round ball. Lightly oil the inside of the bowl and the dough surface to prevent drying. Cover tightly with plastic wrap and let it rise in a warm spot for about 2 hours or until doubled in size.
Prepare Loaf Tins: Generously butter your loaf tins to prevent sticking and set aside.
Shape the Loaf: After the dough has doubled, gently punch it down to release gas. Shape the dough to fit into the prepared loaf tins evenly.
Second Rise: Cover tins with a clean kitchen towel or plastic wrap and allow the dough to rise until puffy and nearly doubled, about 1 hour.
Preheat Oven: Preheat your oven to 375°F (190°C) while the dough is completing its second rise.
Bake the Bread: Brush the tops of the dough with 1 tablespoon of melted butter. Place the tins in the oven and bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Cool: Remove the bread from the oven and brush again with melted butter for a soft crust. Cool on a wire rack completely before slicing.

Notes

Using a digital scale for measuring ingredients gives the best accuracy for consistent results.
If you don’t have bread flour, all-purpose flour can be used but the texture may be less chewy.
Ensure water is lukewarm (around 100-110°F / 38-43°C) to activate yeast without killing it.
You may substitute some or all of the water with milk for a richer bread.
The dough will be tacky but should not stick heavily to your fingers; oil your hands to handle more easily.
Allow bread to cool completely to avoid a gummy texture while slicing.
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American