Easy Homemade Sandwich Bread

I’ve tried a lot of sandwich bread recipes over the years, but this is the one I make over and over again. It’s easy to work with, bakes up soft and fluffy, and holds together well for sandwiches. For a homemade bread, it also keeps surprisingly well, which makes it really practical for everyday use. Did I mention its DELICIOUS?!

Why You’ll Love This Recipe

This is the kind of bread you can rely on. The dough is easy to work with, uses simple ingredients, and bakes up soft and fluffy every time. The slices hold together well for sandwiches, and the process is straightforward enough to make confidently, knowing it will turn out just the way you expect.

Ingredients Needed

• Warm water
• Active dry yeast
• Sugar
• Honey
• Salt
• Butter or oil
• Flour

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough hook
• Clean kitchen towel
• Two loaf pans
• Pastry brush (optional, for buttering the crust)

Instructions

In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about five minutes, until bubbly and active.

Stir in the honey, salt, and butter or oil. Gradually add the flour, mixing until a soft dough forms. Knead for 8–10 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise for about one hour, or until doubled in size.

Divide the dough in half, shape into two loaves, and place into greased loaf pans. Cover and let rise again for about one hour, until the dough reaches the top of the pan or slightly above.

Bake at 350°F for 30 minutes, until golden brown.

Let the loaves rest in the pans for about five minutes before removing. Brush the tops with butter while still warm, if desired.

Tips & Tricks

This dough should feel soft but not overly sticky — add flour gradually and stop once it’s smooth and workable. Adding too much flour will result in a dry loaf. Allowing the dough to fully rise both times helps ensure a lighter loaf. Only let rise until doubled though, if you over proof(rise) the dough will be too fluffy without as much stability and good structure for slicing. Brushing butter on the crust right after baking keeps it soft and adds more flavor!

You can use oil instead of butter(will alter flavor), or swap in some bread flour for a slightly chewier texture.

Storage & Leftovers

Stored at room temperature in a bread bag or tightly wrapped, this bread stays fresh for about five days. I usually store ours bagged in the refrigerator, where it keeps well for up to ten days — if we don’t eat it first.

For longer storage, slice the loaves and freeze for up to three months. Frozen slices can go straight into the toaster, which makes this an especially practical bread to keep on hand.

This is one of those dependable recipes that quietly supports everyday life. It’s not complicated or fussy — just good, reliable bread that serves your home well.

Watch me make this recipe here:

Print