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This is the best and most simple white Sandwich Bread you’ll ever make! It is surprisingly easy to make and is perfect for making sandwiches and toast with. It’s chewy on the outside and oh so soft on it inside.
Have you ever made your own loaf of sandwich bread? It’s surprisingly easy to do and I feel like it’s a much tastier alternative as well as being healthier! It’s made with just seven simple ingredients and comes together rather easily. It has such a beautiful golden crust and the whole house smells amazing as it comes out of the oven.
Jump to Section
- Why You’ll Love Making Sandwich Bread at Home
- What You’ll Need to Make a Homemade Sandwich Loaf
- How to Make This Sandwich Bread
- Is this Freezer Friendly?
- Can I Make This Ahead of Time?
- Do I Need a Mixer?
- What to Do with Leftover Sandwich Bread?
- More Tips and Tricks
- More Bread Recipes You Might Like
- Sandwich Bread Recipe
Why You’ll Love Making Sandwich Bread at Home
- It’s cheap. While at first it might not seem cheap, if you use up all the ingredients making multiple loaves of bread, it comes out to cost less per homemade loaf than store-bought! And if you’re a family that goes through bread quickly, this is a much more budget friendly option.
- You know what’s in it. There’s no extra sugars or preservatives added to this homemade sandwich loaf.
- It’s simple. If you’ve got a mixer, it does all the work for you!
What You’ll Need to Make a Homemade Sandwich Loaf
- Warm milk – no more than 110F.
- Active dry yeast
- Honey
- All purpose flour
- Salt
- Unsalted butter, melted
- Egg
How to Make This Sandwich Bread
Bloom the yeast – In a bowl, combine warm milk and yeast and let it stand for about 10 minutes.
Start the dough – In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour and salt. Gradually add in the yeast mixture and honey to the flour mixture, mixing until just combined. Add in melted butter and egg. Beat at medium speed until the dough is smooth and has passed the window pane test.
Let rise – Grease a large bowl with some oil and place the dough in the bowl. Let it rise in a warm, draft free area until dough is doubled in size, roughly about 1 hour. Once risen, lightly punch the dough down.
Shape the dough – On a lightly floured surface, turn the dough out and divide it into 3 equal pieces. Roll each piece into a ball and let them rest for 15 minutes. For each ball, flatten the dough into an oval-like shape. Fold in the sides to the center and roll it up. Place the rolled up dough into a greased 8×4 inch loaf pan.
Let rise again – Cover and let the dough rise the 2nd time in a warm, draft free area, until the dough have puffed up (about 40 minutes)
Prepare to bake the sandwich bread – Preheat oven to 375F. In a bowl, whisk an egg and lightly brush the rolls using the egg mixture. Bake the loaf until golden brown, about 20-22 minutes.
Let cool and enjoy – After 10 minutes, remove the bread from the loaf pan and place it on a cooling rack until the bread is completely cooled to room temperature. Slice them up and enjoy it with some jam/butter or build your own sandwich.
Is this Freezer Friendly?
Yes – you can freeze this homemade sandwich bread just like any other bread. You can wrap it up in plastic wrap and transfer it to an airtight container or freezer bag.I would suggest you slice the bread first before freezing so you can pull out slices as needed.
Can I Make This Ahead of Time?
You can definitely make this sandwich bread ahead of time. Simply follow all the steps up to the second rise and cover and place it in the fridge the night before. The next day, bring the loaf out from the fridge and let it come to room temperature and rise before brushing with egg and baking!
Do I Need a Mixer?
You can knead this sandwich bread dough by hand if you don’t have a mixer with a dough hook attachment. It’ll just take a little bit longer if mixing it manually.
What to Do with Leftover Sandwich Bread?
If you’ve got leftover bread, and don’t feel like making any sandwiches, here are some ideas for it:
- Make breadcrumbs
- Make croutons
- Make bread pudding
- Make french toast
- Freeze it for later
- Make stuffing
- Make a strata
More Tips and Tricks
- Be sure to tightly roll the dough when placing it into the loaf pan. This helps trap the gases in your bread dough while it bakes, giving you a nice airy crumb!
- While I give an approximate time for your rise time, keep in mind that temperature affects it. If by 1 hour your dough hasn’t doubled, allow it to continue to rise until it has. The temperature of our kitchens vary so you might have a slower or quicker rise.
- If you want to double the batch, I suggest making the two batches separately for the best results. If you must make it all in one batch, remember that you do not have to double the amount of yeast when doubling bread ingredients.
- Make sure when you bloom the yeast, you aren’t using scalding hot milk as that’ll kill the yeast. When you combine the yeast, milk, and sugar, make sure the milk is warm, around 100 to 110F. If it is too cool, the yeast may not activate.
More Bread Recipes You Might Like
I hope you enjoy all the recipes I share with you, including this delicious Sandwich Bread recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Sandwich Bread
Ingredients
- 100 g warm milk, ¼ cup + 2 ½ tbsp milk
- 1¾ tsp active dry yeast
- 15 g honey, 1 ½ tbsp honey
- 225 g all purpose flour, 1 ½ cups flour
- ¼ tsp salt
- 25 g unsalted butter, 1 ¾ tbsp. melted butter
- 1 medium sized egg
Instructions
- In a bowl, combine warm milk and yeast and let it stand for about 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour and salt.
- Gradually add in the yeast mixture and honey to the flour mixture, mixing until just combined. Add in melted butter and egg. Beat at medium speed until the dough is smooth and has pass the window pane test.
- Grease a large bowl with some oil and place the dough in the bowl. Let it rise in a warm, draft free area until dough is doubled in size, roughly about 1 hour.
- Once risen, lightly punch the dough down.
- On a lightly floured surface, turn the dough out and divide it into 3 equal pieces. Roll each piece into a ball and let them rest for 15 minutes.
- For each ball, flatten the dough into an oval-liked shape. Fold in the sides to the center and roll it up. Place the rolled up dough into a greased 8×4 inch loaf pan.
- Cover and let the dough rise the 2nd time in a warm, draft free area, until the dough have puffed up (about 40 minutes)
- Preheat oven to 375F
- In a bowl, whisk an egg and lightly brush the rolls using the egg mixture.
- Bake the loaf until golden brown, about 20-22 minutes.
- After 10 minutes, remove the bread from the loaf pan and place it on a cooling rack until the bread is completely cooled to room temperature. Slice them up and enjoy it with some jam/butter or build your own sandwich.
