Sandwich Bread
There are some recipes you make once, think “that was good!” and then completely forget about them…and then there are the recipes that become your recipes. This sandwich bread is definitely one of mine.
I have made this bread dozens and dozens of times over the years, and it has never let me down. It’s soft, fluffy, slices beautifully, and is just an all-around GOOD loaf of homemade bread. We use it for sandwiches, toast, grilled cheese, or honestly just warm slices with butter because obviously that’s the best way to eat homemade bread.
I’ve made it so many times that it has even become one of my favorite things to give away. I’ve wrapped up loaves and given them to neighbors as Christmas gifts, because there’s just something about handing someone a fresh loaf of homemade bread that feels extra cozy.
And if making bread intimidates you, this is such a good place to start. I promise you do not need to be an expert bread maker. This recipe is super beginner friendly, uses simple ingredients, and is pretty forgiving. If you can mix, knead, and have a little patience while your dough rises, you can make this bread.
One of my favorite parts is pulling those golden loaves out of the oven and realizing I MADE THAT. Even after making it as many times as I have, homemade bread still gives me that little moment of pride
If you’ve been wanting to try making your own sandwich bread, start here. This one is tried, true, and made on repeat at our house for a reason. And fair warning…once you’ve had a warm slice straight from the oven with butter, store-bought bread gets a little harder to get excited about.
Sandwich Bread
Course: lunch, dinner, breakfast, brunchDifficulty: Easy3
loaves1
hour30
minutes30
minutesIngredients
2 cups warm water
4 tablespoons sugar
4 1/2 teaspoon active dry yeast
6 cups all purpose flour
4 tablespoon oil
1 1/2 teaspoon salt
Here's how you do it
- Combine warm water with yeast and sugar. Allow to bloom for 10 minutes
- In mixing bowl, combine flour with oil and salt.
- Pour yeast mixture into flour mixture and knead 10 minutes either by hand or with a mixer.
- Remove dough and grease up your bowl. Place dough back into greased bowl and cover tightly. Allow to rise at least 1 hour or until doubled in size (if your home is chilly, it may take up to 90 minutes).
- Remove cover and punch down your dough to show it who's boss. Divide evenly into 3 dough balls. Pat your dough balls out into rectangles and roll them up, tucking in the ends every few rolls.
- After rolling your dough into loaves, place them in loaf pans and cover once again. Allow your loaves to rise an additional 30 minutes.
- Preheat oven to 350* and bake your loaves 30-35 minutes, or until the internal temp is above 190*. Immediately brush the tops with butter and rest for 30 minutes before slicing
Notes
- These loaves freeze wonderfully. Wrap them tightly and freeze for up to 2 months! They defrost on the counter in just a few hours.
- I typically use olive oil in this recipe, but any oil will do 🙂