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There’s something undeniably comforting about the smell of fresh bread baking in your own kitchen. It feels like a warm hug. Homemade sandwich bread isn’t just more delicious than store-bought; it’s also a simple way to bring wholesome, nourishing ingredients into your everyday meals.
Whether you’re layering it with deli meats, slathering it with peanut butter, or toasting it for breakfast, this homemade sandwich bread is a versatile staple that elevates even the simplest sandwich. Let’s walk through the process of making soft, fluffy sandwich bread from scratch!
Once you’re done, pair it with this delicious homemade butter or ricotta cheese!
Here’s what you’ll need:
· Stand mixer (e.g., KitchenAid stand mixer) – for kneading dough effortlessly
· Mixing bowls – stainless steel, glass, or ceramic sets
· Loaf pans – standard 8.5” x 4.5” or 9” x 5” bread pans
· Bench scraper – for cutting handling dough, also helps with cleanup
· Kitchen thermometer – to ensure accurate temperatures for yeast and baking
· Cooling wire rack – to cool bread evenly after baking
Nice to have, but not needed:
· Digital kitchen scale – for precise ingredient measurements
· Dough whisk or wooden spoon – for mixing by hand
· Bread knife – for clean, easy slicing
· Bread box or bread bag – to keep homemade bread fresh
· Bread slicer guide – for even slices every time
Classic Homemade Sandwich Bread
Equipment
- Stand mixer – for kneading dough effortlessly No mixer? No problem. Just use your hands!
- Mixing bowls – stainless steel, glass, or ceramic sets
- Loaf pans – standard 8.5” x 4.5” or 9” x 5” bread pans
- Bench scraper – for cutting handling dough, also helps with cleanup
- Oven thermometer – to ensure accurate temperatures for yeast and baking
- Cooling wire rack – to cool bread evenly after baking
Ingredients
- 4 cups all-purpose or bread flour
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water 105-110°F (40–43°C)
- 1 tbsp sugar or honey
- 1 1/2 tsp salt
- 2 tbsp olive oil or melted butter
Instructions
- In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy. Make sure the water is about 105–110°F (40–43°C) to activate the yeast without killing it.
- Mix flour and salt in a large bowl. Add yeast mixture and olive oil. Stir until a shaggy dough forms, then begin incorporating the flour fully with your hands or a dough hook, or use your mixer.
- Knead for about 10 minutes until dough is smooth and elastic. The dough should be slightly tacky but not sticky. If using a mixer, knead for about 5 minutes.
- Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size. Keep the bowl in a warm, draft-free spot to encourage steady rising.
- Punch down the dough and flatten into a rectangle on a clean surface (dust with flour if needed). Then roll it up tightly tucking the ends underneath and place in a greased loaf pan.
- Let it rise again for 30–45 minutes.
- Bake at 375°F (190°C) for 30–35 minutes until golden brown.
- Cool on a wire rack to prevent a soggy bottom, then slice and enjoy!
