Classic Homemade Sandwich Bread
Can’t go wrong with this classic homemade sandwich bread! It always comes out fluffy and toasts perfectly.
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!