Description

This Classic Homemade Sandwich Bread recipe delivers a soft, fluffy loaf perfect for sandwiches and toast. With simple ingredients like flour, yeast, sugar, salt, water, and olive oil or butter, this easy-to-follow guide shows you every step—from activating yeast to perfecting dough consistency and baking a golden crust. Enjoy the warm aroma of fresh bread and the satisfying taste of homemade goodness with a light crumb and tender texture.

Ingredients

Scale

Dry Ingredients

3 ½ cups (420g) all-purpose flour (plus extra for dusting)
2 ¼ tsp (7g) active dry yeast (1 packet)
2 tbsp (25g) granulated sugar
1 ½ tsp (9g) salt

Wet Ingredients

1 ¼ cups (300ml) warm water (110°F/45°C)
2 tbsp (30ml) olive oil or melted butter

Instructions

Activate the Yeast: In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves. Sprinkle the yeast on top and let it sit for 5 to 10 minutes until frothy to confirm the yeast is active.
Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Pour in the activated yeast mixture and olive oil or melted butter. Stir until a soft, shaggy dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3 to 5 minutes until the dough passes the windowpane test.
First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until it has doubled in size.
Shape the Dough: Punch down the risen dough to release air. Shape it into a tight loaf and place seam-side down in a greased 9×5-inch loaf pan.
Second Rise: Cover the loaf pan and let the dough rise again for 30 to 45 minutes, until it rises just above the edges of the pan.
Score the Loaf: Before baking, gently score the top of the loaf with a sharp knife or bread lame, making a shallow diagonal cut to allow for expansion and a beautiful crust.
Bake the Bread: Preheat your oven to 375°F (190°C). Optionally, brush the top of the loaf with egg wash for a shiny, golden crust. Bake for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped. The internal temperature should reach 195°F to 200°F (90°C to 93°C).
Cool and Serve: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing to avoid a gummy texture.

Notes

Use warm water (not hot) to activate the yeast for best results, ideally around 110°F (45°C).
For an even softer crust, brush the dough with egg wash before baking.
If using whole wheat flour, increase hydration slightly to achieve the proper dough consistency.
The windowpane test helps ensure sufficient gluten development: stretch a piece of dough gently until it is thin and translucent without tearing.
Store cooled bread in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Remove bread from the pan promptly after baking to prevent a soggy bottom crust.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 56g)
Calories: 150
Sugar: 2g
Sodium: 210mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 5mg

Keywords: sandwich bread recipe, homemade sandwich bread, easy sandwich bread, classic bread recipe, soft sandwich bread, baking bread at home