Easy Sandwich Bread Recipe

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There’s nothing quite like the smell of fresh bread baking in your kitchen, and this Easy Sandwich Bread Recipe delivers a soft, fluffy loaf that’s perfect for sandwiches, toast, or just enjoying with a smear of honey butter. Made with simple ingredients this recipe is easy to follow, even if it’s your first time making bread. Say goodbye to store-bought bread and hello to your new go-to recipe for homemade sandwich bread.

Why You’ll Love this Homemade Bread Recipe

This easy sandwich bread recipe is perfect for beginners and experienced bakers alike, thanks to its simple ingredients and straightforward instructions. You don’t need any fancy equipment—just a large bowl, a wooden spoon, and a little time. The result is a fluffy, versatile loaf that’s ideal for sandwiches, toast, or enjoying fresh out of the oven with butter. Plus, it’s much tastier and more affordable than store-bought bread, making it a great choice for anyone who loves the flavor and satisfaction of homemade bread. This bread recipe is perfect turned into grilled cheese or served alongside chili or soup.

In order to have success, I’m going to write out everything I can possibly think of so you can have some amazing bread to show for the 3+ hours of work. Bread making IS work, but relatively easy work that is so so worth it!! Plus 2 hours is just waiting for it to rise, so it’s really not so bad!

Ingredients Needed for this Basic Bread Recipe

For ANY bread recipe, you will use the same basic ingredients. Whether it’s for crescent rolls, pizza dough or even cinnamon rolls, the ingredients generally are the same. Most of these items should be easy to find, if not already in your pantry!

Pro Tip: Be sure to double check your yeast to ensure it’s not expired.

• Warm Water – to proof the yeast, you stir it together with warm water. If the water is too hot, you will kill your yeast. Aim for 107-110° F.
• Active Dry Yeast. I buy the packets of yeast for ease, but any kind or brand of active dry yeast is fine. Just make sure it’s not expired. I like keeping my yeast in the fridge.
• Honey. I dissolve the honey into the warm water to act as food for the yeast to help it proof quicker.
• All Purpose Flour. For two white loaves of bread, I use unbleached all-purpose flour.
• Granulated Sugar. I like my bread on the slightly sweeter side, so I add in 1/4 cup (which equates to 2 tablespoons per loaf…so not *that* sweet overall).
• Salt. Do not forget the salt! This makes an enormous difference in the finished product.
• Melted Butter. Adds flavor and the fat adds texture too.

Bread Variations

• Whole Wheat Bread: Swap out some all-purpose flour with whole wheat flour for a heartier loaf.
• Sourdough Starter: Incorporate a sourdough starter for a tangy flavor profile.
• Olive Oil Substitute: Replace melted butter with olive oil for a lighter bread.
• Instant Yeast: You can use instant yeast instead of Active dry yeast, just be aware that it works more quickly, which reduces the rise times.
• Egg Wash: Brush the top of the dough with egg wash before baking for a shiny, golden brown crust.

Scared to Work With Yeast? Read This First!

Nervous to work with yeast? Scared this bread recipe won’t work for you? RELAX! This whole bread making process is much easier than you think. Take a breath and read my best tips for beginners:

• First things first is check your yeast. Make sure it is fresh and not past its expiration date. This recipe calls for active dry yeast, not fast acting, quick rise yeast (though that would totally work in a pinch).
• Use warm water and honey to activate your yeast. If you are concerned about killing your yeast by using water that is too hot, err on the side of too cold. You’re looking for lukewarm water, the temperature baby bath water would be. Use an instant read thermometer and aim for 107-110° F.
• You’ll know your yeast is activated if you see foam and small bubbles forming at the top of your water-yeast mixture after 5-10 minutes.
• If you don’t see any bubbles or any sign that your yeast is alive, throw it out and start again. You get soft and airy bread from yeast that creates air bubbles as it rises and then bakes.
• I recommend kneading by hand because you are much less likely to over-knead and add too much flour. If you are using a stand mixer, you’ll have to watch it carefully to ensure you get the right texture. You’re looking for a slightly tacky, smooth dough that doesn’t stick to your hands.

How to Make Homemade Sandwich Bread

If you’re new to this process, I’d recommend making this by hand and forgoing the stand mixer. You want to be able to feel the dough and not accidentally over-knead it (which can be easy to do when using a machine). All increments and specific instructions are located in the actual bread recipe card at the bottom of this post.

1. Proof Yeast

Stir warm water, active dry yeast and honey together until dissolved. Set aside 5-10 minutes to bubble and foam. It should start creating bubbles within 5 minutes. If it doesn’t seem to be doing anything, your water may have been too hot OR the yeast is expired. Throw away and try again with fresh yeast.

2. Form the Bread Dough

In a large bowl, add 4 cups of the all purpose flour, sugar, salt and melted butter. Stir together gently. (Or use a stand mixer with the dough hook attachment.) Create a well in the middle and pour in the yeast mixture.

As you mix, it should be a thick batter. Switch to kneading with your hands. As you knead, sprinkle the remaining flour* into the dough until it is smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes.

*DO NOT pour entire amount of flour onto dough and try to knead it in. YOU WILL get a tough, dry dough. Just go little by little to get the texture you’re looking for. You may have leftover flour due to many different reasons (humidity, flour brand, the way you measure the flour) and that’s completely normal.

Pro Tip: The “windowpane test” is a good indicator to see if your dough has been kneaded enough. Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded.

3. Rise, Form into Loaves, Rise Again

Place dough into a clean, well greased bowl. Cover with plastic wrap or a clean kitchen towel. Let dough rise in a warm place for 1-2 hours or until it has doubled in size.

Pro Tip: If your kitchen is on the cooler side, try placing the dough into your oven with just the light on.

Prepare 2 loaf pans (I used 1-pound loaf pans. 8 1/2″ x 4 1/2″ x 2 3/4” high) by greasing well with butter or nonstick spray.

On a lightly floured work surface, divide dough into two, form into loaves and place into loaf pans. Cover with a kitchen towel and let rise again for about 1 hour or until doubled in size.

4. Bake Your Bread & Enjoy!

After about 45 minutes of rising, preheat oven to 350° F. Bake 30-40 minutes, keeping a close eye to not over bake. When bread is removed from the oven and still hot, brush the tops with butter.

Cool 20 minutes in pans before removing to cooling racks. Cool completely before cutting into slices.

Storage Directions for Sandwich Bread

The options are just about endless when it comes to storing this white sandwich bread. The best way to store this bread is in an airtight container or plastic bag in the fridge. While it’s fine to keep on the counter or in the cupboard at room temperature, you will definitely notice mold a lot sooner than if kept in the fridge. Shelf life on the counter is about 3 days. Shelf life in the refrigerator is 5 days. See notes below on freezing.

When and How to Freeze Bread

There are two options for freezing this bread: before baking and after baking.

Freezing Before Baking

To freeze this bread before baking, make the recipe as listed. After the first rise, form into loaves, place into loaf pans (I’d recommend the disposable ones) and immediately cover well and freeze. To bake, remove from the freezer, defrost and rise (should take 6-8 hours on the counter). Then bake according to recipe directions. Unbaked dough will last in the freezer for up to 4 months.

Freezing After Baking

To freeze this bread after baking, make recipe in entirety. After the loaves have cooled completely, place into an airtight container or bag and freeze. Will last in the freezer for up to 3 months. To defrost, simply transfer bread from freezer to fridge until its fully defrosted. If you’re wanting to use this bread for sandwiches, I recommend cutting into slices before freezing.

More Bread Recipes you will Love:

• Bread Bowl Recipe
• Hot Cross Buns
• Homemade Pizza Dough
• Dinner Rolls
• Soft Zucchini Bread
• Banana Nut Bread

Simple, homemade sandwich bread that’s soft, fluffy, and perfect for just about anything is right at your fingertips. Plus, there’s something so satisfying about pulling a warm, freshly baked loaf out of your own oven. Once you try it, you might never go back to store-bought again! The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.