Sandwich Bread Recipe
This sandwich bread recipe is so simple, moist and delicious, you’ll want to make on repeat! It’s easy to make…
This sandwich bread recipe is so simple, moist and delicious, you’ll want to make on repeat! It’s easy to make at home with no special equipment, and works for sandwiches, toast, and more. It’s so moist and irresistible, it’s quickly become a reader favorite recipe.
Looking for a simple and delicious sandwich bread recipe? Alex and I decided we were ready to stop buying that store-bought stuff (which honestly doesn’t taste that great) and start making sandwich bread on the regular. So Alex came up with this recipe that ticks all the boxes—it’s easy to make, uses simple ingredients, and comes out with a moist texture and irresistible flavor.
When we posted the recipe on Instagram, so many people were excited about the recipe and have been sending us photos of their recipes with rave reviews. So it’s not just us: we know it’s a winner! Here’s our tutorial for how to make homemade sandwich bread.
Featured reader comments
“It’s so yummy! The whole family thinks so! Perfectly fluffy and delicious! Definitely going to make this often to break up having to buy at the store.” -Amanda
“The bread turned out fabulous. I sliced it down and will freeze!” -Mary
“Ok this bread is so so so good. It holds itself wonderfully when cutting into it. And it’s got the best slightly sweet taste. 10/10 from everyone!” -Tanvee
How to make sandwich bread: overview
Before we start a recipe, we like to know how much time is involved. Here’s the basic outline of the tasks for this sandwich bread recipe. The process takes 20 to 30 minutes of hands on time, and about 3 hours total (plus 90 minutes to cool). Here’s an outline of what you’ll have to do:
Mix and shape into a boule 15 minutes Proof 1 1 hour (hands off) Shape into loaf 5 minutes Proof 2 1 hour (hands off) Bake 35 minutes, hands off Cool 90 minutes, hands off
Tools and ingredient notes
Making sandwich bread requires only a few tools and ingredients you probably already have on hand! It’s so simple to whip up. Here’s what you’ll need:
- 8 or 9-inch (1 pound) loaf pan: All you need is a standard loaf pan. We used this 1 pound loaf pan from Williams Sonoma (since a few readers have asked!).
- Kitchen scale: The best way to make bread is weighing the dry ingredients, which makes the most accurate measurements (we use this kitchen scale).
- All purpose flour and whole wheat flour: Using both flours makes a robust flavor.
- Butter and milk: Butter and milk help to create the perfect soft texture: this is called an enriched dough. For a dairy-free dough, you can use vegan butter and oat milk.
- Honey: Honey adds a subtle sweetness to the flavor.
- Instant or active dry yeast: Yeast acts as the leavener to make the bread fluffy.
- Oats: Adding chopped rolled oats to the top of the bread adds texture.
Loaf shaping instructions
Shaping the loaf for sandwich bread is simple, but it’s easiest to explain through photos and videos. Make a rectangle shape that matches the width of the pan, then roll it up. You can also watch the video below to see it in action.
Why make homemade bread?
We love making homemade sandwich bread because it tastes so much better than purchased bread—and because it has less additives and preservatives. Because it is homemade, we consider it a healthy choice that is part of the Mediterranean diet.
Storing leftovers
Storing sandwich bread is different from store-bought bread, since it has no preservatives. It’s also different from crusty artisan bread (like sourdough or olive bread), where you want to maintain a crispy crust. For sandwich bread, here’s how to keep it moist and supple:
- Store in plastic! Placing homemade sandwich bread in plastic helps it to retain moisture. Use a plastic bag or you can even re-use a store-bought sandwich bread bag.
- Store at room temperature 5 days: It does become slightly drier over time, but it still tastes good (on the later days, you may want to lightly toast it).
- Or, freeze up to 3 months: You can also freeze sandwich bread. It’s easy to cut your bread in half and freeze half of it! Let it cool to room temperature, then cut it into slices and place it into a sealed bag or container.
Dietary notes
This sandwich bread recipe is vegetarian. For a vegan sandwich bread, use vegan butter, oat milk, and maple syrup. It’s not quite the same as the dairy-based version but still very delicious.
More easy bread recipes
If you love this sandwich bread, we also recommend trying our olive bread, focaccia bread, and no knead bread recipes. For a more advanced recipe, you can also try this sourdough bread recipe.
Sandwich Bread
Print RecipeThis sandwich bread recipe is so simple, moist and delicious, you’ll want to make on repeat! It’s easy to make at home with no special equipment, and works for sandwiches, toast, and more. It’s so moist and irresistible, it’s quickly become a reader favorite recipe.
- Prep Time: 30 minutes
- Rest Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 14 slices
- Category: Bread
- Method: Baked
- Cuisine: Bread
- Diet: Vegetarian
Ingredients
- 3 tablespoons unsalted butter, melted (45 grams); see Notes
- ½ cup milk (118 grams)
- 2 tablespoons honey (40 grams)
- 2/3 cups warm water (157 grams)
- 2 teaspoons instant or active dry yeast (8 grams)
- ½ cup whole wheat flour (70 grams)
- 2 ½ cups all purpose flour (350 grams)
- 1 ½ teaspoons kosher salt (8 grams)
- 2 tablespoons rolled oats, roughly chopped, for topping
Instructions
- Mix the ingredients: In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm. In the bowl of your stand mixer (or a large bowl), combine the melted butter and milk with the honey, warm water, and yeast and mix until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, and kosher salt. Add dry ingredients to the wet and stir until just combined.
- Knead the dough: Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes. (Alternatively: knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading.)
- Shape into boule: After kneading, using floured hands, gently shape into a boule (ball shape) by folding the dough under itself.
- Proof 1: Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand at room temperature for 1 hour, until risen and puffy.
- Shape into loaf (see loaf shaping photos above): Grease an 8-inch or 9-inch loaf pan. Turn the dough onto a lightly floured counter and gently press the dough into a large rectangle about 1/2-inch thick. The short side of the rectangle should be about the width of the long edge of the loaf pan. Roll the dough into a log (the width of the loaf pan). Pinch the seams on the sides and bottom of the roll and then place it into the greased pan seam-side down. Gently press the dough to fill the shape of the pan.
- Proof 2: Cover the bread pan with a clean dish towel and allow to proof at room temperature for 1 hour, until risen and puffy.
- Preheat: Meanwhile, preheat the oven to 350°F with the rack in the lower third of the oven.
- Bake: After the second rise, brush the top of the loaf with water. If desired, sprinkle the chopped oats on top. Bake for 35 to 37 minutes. The bread is done when the top is golden brown and the inside of the bread reaches 190°F on an instant read thermometer. Remove the bread to a cooling rack and cool completely, at least 90 minutes. (However tempting, cutting the bread while warm will ruin its texture!)
- Slice: Once cooled, use a serrated knife to slice the bread and serve (if you have an electric knife, it makes it even easier!). Store the bread at room temperature for 3 to 5 days wrapped in plastic (we use an old store bought bread bag). The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.
Notes
For a vegan sandwich bread, use vegan butter, oat milk, and maple syrup. It’s not quite the same as the dairy-based version but still very delicious.
The bread becomes slightly drier towards the end of the storage time, so you may want to lightly toast it on days 4 to 5.
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