This simple homemade sandwich bread recipe is easy to make and yields a soft, fluffy loaf that’s perfect for sandwiches, toast, and all your favorite spreads. With basic ingredients and straightforward steps, it’s an ideal recipe for beginner bakers and a great addition to any family meal!
There’s nothing quite like the smell of freshly baked bread wafting through your kitchen. This simple homemade sandwich bread recipe is perfect for beginners and pros alike, using pantry staples to create a soft, fluffy, and delicious loaf that’s versatile and tasty. Ideal for sandwiches, toast, or as an accompaniment to your meals, this bread will become a staple in your home.
Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp active dry yeast
- 1 ½ cups warm water (110°F)
- 3 tbsp butter, melted (plus extra for greasing and brushing)
Instructions
- Activate the Yeast:
- In a small bowl, mix warm water and sugar, then add the active dry yeast. Let sit for about 5 minutes, or until the mixture becomes foamy, indicating that the yeast is active.
- Prepare the Dough:
- In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and melted butter.
- Mix until a dough forms, then knead for about 8-10 minutes by hand (or 5-6 minutes if using a stand mixer) until the dough is smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Dough:
- After the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the pan with a cloth and let it rise for another 30-40 minutes, or until the dough has risen about 1 inch above the top of the pan.
- Bake:
- Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom.
- Cool and Serve:
- Remove the bread from the oven, brush the top with melted butter, and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips and Notes
- Tip for Beginners: Don’t rush the rising time! Allowing the bread to rise properly will result in a softer, fluffier loaf.
- Storage Tip: Store the bread in an airtight container at room temperature for up to 3 days, or freeze it for up to 3 months.
- Variations: Try adding a tablespoon of honey for a touch of sweetness, or substitute half of the all-purpose flour with whole wheat flour for a heartier bread.
Frequently Asked Questions
- Can I use instant yeast instead of active dry yeast?
- Yes, you can use instant yeast, but you can skip the activation step. Just add it directly to the dry ingredients, and proceed with the recipe as usual.
- What if I don’t have a loaf pan?
- You can shape the dough into a round loaf and place it on a baking sheet lined with parchment paper. It will look more like a rustic artisan loaf but will still be delicious.
- How can I make this bread dairy-free?
- Replace the butter with olive oil or a dairy-free butter alternative for a dairy-free version.
- Can I add seeds or nuts to this bread?
- Absolutely! Sprinkle seeds like sesame, poppy, or sunflower seeds on top before baking for added texture and flavor. Note that nuts or seeds will change the texture slightly.
Simple Homemade Sandwich Bread
Learn how to make simple homemade sandwich bread with minimal ingredients and effort. This easy, soft loaf is perfect for sandwiches and toast!
Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp active dry yeast
- 1 ½ cups warm water (110°F)
- 3 tbsp butter, melted (plus extra for greasing and brushing)
Instructions
- In a small bowl, mix warm water and sugar, then add the active dry yeast. Let sit for about 5 minutes, or until the mixture becomes foamy, indicating that the yeast is active.
- In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and melted butter.Mix until a dough forms, then knead for about 8-10 minutes by hand (or 5-6 minutes if using a stand mixer) until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9×5-inch loaf pan.
- Cover the pan with a cloth and let it rise for another 30-40 minutes, or until the dough has risen about 1 inch above the top of the pan.
- Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom.
- Remove the bread from the oven, brush the top with melted butter, and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
Tips and Notes
- Tip for Beginners: Don’t rush the rising time! Allowing the bread to rise properly will result in a softer, fluffier loaf.
- Storage Tip: Store the bread in an airtight container at room temperature for up to 3 days, or freeze it for up to 3 months.
- Variations: Try adding a tablespoon of honey for a touch of sweetness, or substitute half of the all-purpose flour with whole wheat flour for a heartier bread.
