The Best Easy Simple Sandwich Bread Recipe
How to make a simple, yet delicious sandwich bread with minimal ingredients and tools to get the perfect sandwich bread every time.
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If you’re looking for a homemade bread recipe that will give you the best sandwiches every time you’re in the right place. There are many different types of bread such as rye bread, sourdough bread, artisan bread, spelt bread, french bread and potato bread but this is a yeast bread recipe. You do not have to have a bread machine or a mixer with a dough hook for this recipe. This is not a sourdough starter recipe although you can make substitutions and make it a sourdough bread. I know how hard it can be finding the right bread recipe so my hope is that this recipe will be perfect for you and your family.
Over the years I have come to learn that making bread is an art. If you don’t get the perfect soft interior the first time, don’t give up. It took me many tries to get into a groove of making bread but now that I figured it out, I will never go back to grocery store bread.
Equipment
- large bowl
- Wood spoon
- Loaf pan
- Whisk
- Kitchen towel
- Cooling rack
- Measuring cup
- Measuring spoons
Ingredients
- Bread flour – I prefer using bread flour. I find it makes a delicious soft white bread. You can substitute with wheat flour, all purpose, whole wheat flour, or any kind of flour you prefer.
- Yeast – Use active dry yeast, this is the leavening agent.
- Sugar – I use raw cane sugar but any granulated sugar will work. You can substitute for honey or any other sweetener you prefer.
- Salt – I prefer using Redmond Real Salt but any salt will work.
- Olive oil – Extra virgin olive oil gives the best flavor but any oil you have on hand will work.
- Warm water – Not boiling water. Warm water and sugar will be used to activate the yeast.
- Butter – It is not added to the bread. After the bread is baked it will be added to the outside of the bread.
How To Make Sandwich Bread
1. In a mixing bowl combine the warm water, sugar, and yeast. Whisk until it is thoroughly combined. Set the mixture aside for about 5 – 10 minutes or until foam forms on top of the mixture.
2. Once the foam has formed on top of the mixture add in the oil, salt, and ONLY 2 cups of flour. Set aside the remaining 1/4 cup of flour. Stir the mixture together until it is thoroughly combined. It will begin to pull away from the sides of the bowl and form a dough ball.
3. Using the remaining 1/4 cup of flour lightly dust your counter and turn the dough out. Lightly flour the top of the dough and knead 3-4 minutes or until the remaining 1/4 of flour has been thoroughly incorporated. Put the dough in a bowl and cover with a tea towel for one hour or until it has doubled in size.
4. Once the dough has doubled in size punch the dough down. Next, turn the dough out onto your work surface and shape it into a loaf. (You may need to lightly flour your counter and or your hands.) Place the dough into a well-greased loaf pan and set in a warm draft-free space until it doubles in size. Preheat your oven to 350°F.
5. Bake for 30 minutes at 350 °F or until you have a golden brown crust. Immediately remove the bread from the loaf pan and place it on a cooling rack. Butter the top and sides of the bread to prevent the bread from hardening and drying out.
Once the bread is completely cool (it usually takes about an hour) store the bread in a plastic bag. It will keep for about 5 – 7 days.
FAQ’s
Yes, you can use all-purpose flour instead of bread flour. When using all purpose flour or any other kind of flour add the flour slowly. Start with 1½ cups of flour and add additional flour if needed. With all-purpose flour, you will get a soft loaf of bread but it won’t be as fluffy as with bread flour. The taste is still amazing. I have substituted when in a pinch, the loaf will just be more dense.
If the yeast doesn’t get a foamy layer on top of the mixture within 5 – 10 minutes this can be a number of things. First, check the expiration date on your yeast. Out-of-date yeast may not rise properly. If the yeast is not out of date adjust the temperature of water. If you use too hot or too cold of water then it will either kill the yeast or not activate it. Next, ensure that you use the proper amount of sugar. Sugar along with the warm water is what activates the yeast. Without the proper amount of sugar, it may not activate.
When your dough has doubled in size it has risen enough. It can take 30 – 60 minutes dependent upon the room temperature.
You let your dough rise for too long. You can try moving on to the next step but make sure not to let your dough rise so long next time. Sometimes after a dough rises and then falls it will no longer rise properly.
If your dough is stiff more than likely you have added too much flour. Based on what type of flour you use, you will need to alter the amount. Some flours are dryer than others and require less to be used. Instead of starting over completely, you can try adding a teaspoon of water at a time until it feels more like bread dough and is manageable.
Sandwich bread is easy to store. I like to store mine in this plastic bag that comes with bread ties. (Similar to bread bags they come in from the store.) I find these bags to be easier and more convenient than plastic wrap. Keep the bread at room temperature in a climate-controlled area. A bread box or a countertop works just fine.
If stored properly it will last 5 – 7 days.
It sure can! When I double the recipe I like to use one extremely large mixing bowl so I don’t have extra dirty dishes. I keep it in one bowl during the first rise. I even knead the dough together as one loaf. Once the dough is done being kneaded, split the dough into two equal parts and put it into two loaf pans. Bake them at the same time the same you would an individual loaf. Or if you are using a Pullman loaf pan (the size of a store bought loaf of bread) you will need to double the recipe.
You have to remember this is a soft, fluffy loaf of bread. You will need a sharp knife. It doesn’t have to be a bread knife any good, sharp knife will work. Lightly hold your loaf of bread in place with your left hand and use your right hand to hold the knife. Instead of using the knife as a saw and going back and forth and never picking the knife up, you want to make one pass across the bread using steady pressure. After each pass pick up your knife and do it again. With each pass, the knife should be doing the work for you and cutting the bread. It prevents it from getting smashed and leaves you with a soft and fluffy slice of bread.
The Best Sandwich Bread
Equipment
- Loaf pan
- Large bowl
- Wooden spoon
- Whisk
- Kitchen towel
- Cooling rack
- Measuring cup
- Measuring spoons
Ingredients
- 2¼ cups Bread flour
- 1 tbsp Yeast
- 3 tbsp Sugar
- 2 tsp Salt
- 1 tbsp Olive oil
- 1 cup Warm water
- 1 tbsp Butter
Instructions
- In a mixing bowl combine the warm water, sugar, and yeast. Whisk until it is thoroughly combined. Set the mixture aside for about 5 – 10 minutes or until foam forms on top of the mixture.
- Once the foam has formed on top of the mixture add in the oil, salt, and ONLY 2 cups of flour. Set aside the remaining 1/4 cup of flour. Stir the mixture together until it is thoroughly combined. It will begin to pull away from the sides of the bowl and form a dough ball.
- Using the remaining 1/4 cup of flour lightly dust your counter and turn the dough out. Lightly flour the top of the dough and knead 3-4 minutes or until the remaining 1/4 of flour has been thoroughly incorporated. Put the dough in a bowl and cover with a tea towel for one hour or until it has doubled in size.
- Once the dough has doubled in size punch the dough down. Next, turn the dough out onto your work surface and shape it into a loaf. (You may need to lightly flour your counter and or your hands.) Place the dough into a well-greased loaf pan and set in a warm draft-free space until it doubles in size. Preheat your oven to 350°F.
- Bake for 30 minutes at 350 °F or until you have a golden brown crust. Immediately remove the bread from the loaf pan and place it on a cooling rack. Butter the top and sides of the bread to prevent the bread from hardening and drying out.
Notes
Nutrition
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