Sandwich Bread Recipe

5 from 9 votes

This easy sandwich bread recipe makes a soft, fluffy homemade loaf with one main rise. It is perfect for sandwiches, toast, soups, and freezing for later.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Breakfast, Side Dish

Cuisine: Mediterranean

Diet: Halal, Low Salt, Vegetarian

Servings: slices

Calories: 130kcal

Author: Ayla Clulee

Ingredients

4 ¼ cups bread flour (half white, half wholemeal) (500 grams/17½ oz)
1 ¼ cups tepid water (300 ml/10 fl oz)
1 ½ teaspoon salt (10 grams/⅓ oz)
¾ tablespoon honey (15 grams/½ oz)
1 tablespoon unsalted butter (15 grams/½ oz)
2 teaspoon fast action dry yeast (7 grams/¼ oz)

US Customary - Metric

Instructions

Place the flour, warm water, salt, honey, butter, and yeast in the bowl of a stand mixer.
Mix with the dough hook on medium speed for 7 to 8 minutes, or until the dough looks smooth and pulls away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead it by hand for 2 to 3 minutes.
Shape the dough into a ball, cover it with a clean kitchen towel, and let it rest for 15 minutes. This makes the dough easier to roll and shape.
Lightly flour your work surface and roll the dough into a rectangle, about 10 x 14 inches, or 25 x 35 cm.
Starting from one of the shorter sides, roll the dough up tightly into a log. Pinch the seam closed and tuck the ends slightly underneath.
Lightly oil a 5 x 10 inch, or 12 x 25 cm, loaf pan.
Place the dough into the loaf pan with the seam side facing down. Cover with a damp kitchen towel or lightly oiled plastic wrap.
Let the dough rise in a warm place for 1 to 1½ hours, or until it is tall, puffy, and well risen above the rim of the pan.
Preheat your fan oven to 390°F, or 200°C. For a conventional oven, use 400°F, or 205°C.
Bake the bread for 15 minutes, then lower the oven temperature to 360°F, or 180°C. Bake for another 15 minutes.
Remove the pan from the oven and let the bread cool in the pan for 5 minutes.
Transfer the loaf to a wire rack and let it cool completely before slicing.

Video

Notes

Use warm water around 105°F to 110°F, or 40°C to 43°C. It should feel warm, not hot.
The dough should be soft and slightly tacky. Avoid adding too much flour.
If the dough does not roll easily, cover it and let it rest for another 5 minutes.
This recipe makes about 14 thick slices, 16 medium slices, or 18 thin slices.
For neat slices, cool the loaf completely before cutting. You can also chill it in the freezer for about 1 hour until slightly firm, then slice with a serrated bread knife.
Store at room temperature for up to 3 days, or freeze sliced bread for up to 3 months.
Frozen slices can go straight into the toaster.
You can add poppy seeds, sesame seeds, sunflower seeds, or oats on top before baking.
For fresh yeast, use 15 g / ½ oz fresh yeast. Mix it with the warm water and honey first, then leave it for about 10 minutes before adding it to the flour.
To double the recipe, double the flour, water, salt, and yeast. Use about 20 g / ¾ oz of honey and 20 g / ¾ oz of unsalted butter for two loaves.

Nutrition