This Soft White Sandwich Bread Recipe is a classic, go-to, simple white bread recipe meant for any sandwich. Also makes amazing toast and is easily adaptable into honey whole wheat loaves.
Today I’m sharing one of those recipes I make all the time that I haven’t ever posted to the blog! I have several of these sorts of recipes that I’ll try to share in the near future 🙂
The last 4 or 5 weeks in a row, I’ve been making this soft sandwich bread, mostly on Sundays so my husband has something homemade to take back with him to DC. Sandwiches made with fresh bread are pretty much the best kind of sandwiches. I’ve tested this recipe at least 6 times, trying to get it right where I want it and we are finally there! So here is this recipe for you all to enjoy.
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 its worth it!! Plus 2 hours is just waiting for it to rise, so it’s really not so bad!
Tips for making sandwich bread
First things first is check your yeast. Make sure it is fresh and not past it’s 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.
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.
I’ve typed out the variation for honey whole wheat bread in the recipe card, if that’s your thing. Same tips apply, you’ll just use less flour.
Anyways, with Fall right on our doorsteps, I thought homemade bread would be the perfect accompaniment for all those soups and stews we’re bound to make 😉
Be sure to grab the printable recipe below and save for later because this is a good one!
Have a great day, friends!
Soft White Sandwich Bread
A classic, go-to, simple white bread recipe meant for any sandwich. Also makes amazing toast and is easily adaptable into honey whole wheat loaves.
- 2 cups warm water
- 2-0.25 oz. packets active dry yeast
- 1/4 cup honey
- 6-7 1/2 cups all purpose flour unbleached
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1/4 cup melted butter
In a liquid measuring cup, stir warm water together with yeast and honey. Set aside 10 minutes to proof and bubble up*.
In a large bowl, add 4 cups all purpose flour, sugar, salt and melted butter. Stir together gently. Create a well in the middle and pour in the yeast mixture.
Start mixing using a large spoon until a dough forms. Switch to kneading with your hands, sprinkling 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.
Place dough into a well greased bowl and roll around to coat. Cover gently with a clean kitchen towel and rise 1 hour or until doubled in size.
Remove dough from bowl and divide into two even amounts. Gently press into two rectangles the width of your loaf pans. Roll up to form a log and place into greased loaf pan. Cover and rise again for about 45 minutes or until doubled in size.
After about 30 minutes or rising, preheat oven to 350 degrees.
Bake loaves for 30-40 minutes or until completely cooked through. Try to not over bake!
Optional step: when bread is removed from the oven and still hot, rub the tops with butter.
Cool 20 minutes in pans before removing to cooling racks. Cool completely before cutting into slices. Store in airtight containers in the refrigerator to keep up to 4 days. OR place into the freezer.
For Honey Whole Wheat Bread: you will use 3 cups all purpose flour and 2 1/2 cups to 3 1/2 cups whole wheat flour. In step 2, add 3 cups all purpose flour and 1 cup whole wheat flour to the bowl with the other ingredients. Then as you knead, you will sprinkle in whole wheat flour as needed. (You will not need or use as much whole wheat flour as you would all purpose because the whole wheat flour soaks up more liquid.) The rest of the directions remain the same.