Easy Sandwich Bread Recipe

This homemade bread recipe is a classic, go-to, simple bread recipe meant for any sandwich.

Course Breads

Cuisine American

Keyword basic bread, white bread, yeasted bread

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings slices

Calories 160kcal

Author Katie Cooksey

Ingredients

2 cups warm water aim for 107-110° F
0.5 oz active dry yeast 2 packets
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 slightly cooled
2 tablespoons butter for brushing on top after baking, optional

US Customary - Metric

Instructions

In a liquid measuring cup, stir warm water together with yeast and honey. Set aside 5 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 of the flour mixture and pour in the yeast mixture.
Start mixing using a large spoon until a dough forms. Switch to kneading with your hands, sprinkling 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.
Place dough into a well greased bowl and roll around to coat. Cover with plastic wrap or a clean kitchen towel and rise 1-2 hours or until doubled in size.
Prepare 2 loaf pans by greasing well with butter or nonstick spray.
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 each greased loaf pan. Cover with a kitchen towel and let rise again for about 1 hour or until doubled in size.
After about 45 minutes of rising, preheat oven to 350° F.
Bake loaves for 30-40 minutes or until completely cooked through. Do 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. Store in airtight containers in the refrigerator to keep up to 4 days. OR place into the freezer.

Video

Notes

*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.

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