Easy Soft Sandwich Bread

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Delicious easy soft sandwich bread recipe. Fluffy and easy to slice making it great for sandwiches, toast, or anything you want it for!

Sometimes you need a good quick and easy soft sandwich bread recipe on hand so you can have fresh bread in the house at all times. Store bread doesn’t compare to homemade bread and once you start making your own it’s hard to go back! Not to mention it’s free of preservatives and you get to control the quality of the ingredients.

Over the years I have tried a lot of different sandwich bread recipes. This is the one recipe I find myself always going to again and again when I need a quick bread for the week and don’t have time to make sourdough. It’s soft and closed crumb making it easy to slice and great for recipes like grilled cheese, peanut butter and jelly, ham and cheese sandwiches, toast, slathered insome homemade gravy for breakfast, or even with some butter and honey and have for an afternoon snack. Speaking of snacks, you can check out a list of wholesome snack ideas for kids and adults here.

TIPS

When it comes to making yeast bread, these are some of the most common questions people have:

1. Why didn’t my dough rise?
   • This is probably one of the most common questions. Several things could be causing this, such as expired yeast, your water temperature is too hot or too cold, not enough kneading, or a drafty environment during the rising process.
2. How can I tell if the yeast is still active?
   • You hate to spend the time whipping up a loaf of homemade bread only to find you yeast isn’t good anymore. There is a simple way to check this! Proof your yeast with the water and honey for 5 mins before adding the rest of the ingredients. If the mixture becomes foamy your yeast is active and ready to use.
3. My dough is too sticky/dry. What should I do?
   • This can be a little tricky at first but the more you make bread you will start to become familiar with whats a good consistency for your dough. You want a dough that isn’t too dry but also doesnt stick all over your hand when you touch it. If the dough is too sticky, you can gradually add more flour, a little at a time, until it reaches the desired consistency. On the other hand if it’s too dry, you can gradually incorporate more water.
4. How long should I knead the dough?
   • Kneading develops the gluten in the dough, which gives bread its structure and texture. Typically, you should knead the dough for about 8-10 minutes by hand or 5-7 minutes with a stand mixer, until it’s smooth and elastic.
5. How long should I let the dough rise?
   • The rising time can vary depending on factors like room temperature, yeast activity, and the recipe. Generally, the dough should double in size during the first rise, which can take anywhere from 1 to 2 hours. The second rise is usually shorter, around 30 minutes to 1 hour.
6. Can I let the dough rise overnight in the refrigerator?
   • Yes, refrigerating the dough overnight for a slow rise is a common technique that can enhance flavor and texture. Simply cover the dough tightly and place it in the refrigerator for 8-12 hours, then allow it to come to room temperature before shaping and baking.
7. How do I know when the bread is done baking?
   • A properly baked loaf of bread should sound hollow when tapped on the bottom. I like to use a kitchen thermometer to check the internal temperature, It should be around 190°F for yeast bread and 210°F for sourdough bread.
8. Why did my bread deflate after baking?
   • Bread may deflate if it’s overproofed during the rising stages or if the oven temperature is too high, causing the crust to set before the interior has finished rising. It can also happen if the dough is handled too roughly when shaping.

Ingredients

Yeast. I use this one.

Warm Water

Honey

Unbleached All Purpose Flour. I like this one.

Salted Butter

Sea Salt. I like this one.

Instructions

1.) Combine yeast, warm water, and honey in a bowl or the bowl of your stand mixer. Stir to combine and let it sit for 5 minutes until top is frothy. The frothy top is how you know your yeast is still active.

*while waiting melt butter on the stove or in the microwave for 25 seconds and allow to cool.

2.) Add 5 cups of flour, melted butter, and salt. Start mixer on low speed to incorporate all the ingredients together. Slowly add in more flour if needed until the dough is no longer sticking to the sides and only slightly on the bottom. Knead on medium speed for five minutes.

3.) Once kneading is done cover and let sit for about 1 hour until doubled in size. This may happen faster or take longer depending on the temperature in your home. Bread tends to rise faster in a warmer environment. If in a hurry I will set my oven to proof and allow the dough to rise in there to speed up the process.

4.) Grease two loaf pans. You can use butter or olive oil. Be sure to oil the bottom and sides really well to prevent sticking. Set Aside.

5.) Once doubled punch the dough down and dump on to the counter. I do not use any flour for this part.

6.) Split dough into two equal pieces, stretch out into a rectangle, fold in half vertically, and roll each section into a loaf.

6.) Place dough into two greased pans, cover, and let rise for an additional 30 minutes to 1 hour until doubled in size.

7.) While dough is rising preheat over to 360 degrees F. Once dough is doubled bake for 40 mins until internal temperature is 190 degrees F.

8.) Use a butter knife to ensure bread isn’t sticking to the sides then dump bread onto a cooling rack. Allow to cool for at least 30 minutes. (if you can help yourself!) Slice and enjoy a warm piece of soft sandwich bread!

If you try this recipe and like it I would love if you would leave a review and share it on social media!