Easy Sandwich Bread Recipe
This quick and simple recipe is perfect for those just getting started in the kitchen. Unlike my traditional sourdough bread, this recipe uses yeast to create a light, fluffy loaf in less than four hours—perfect for busy families or last-minute baking.
My kids love this bread, and its versatility is a bonus! Whether you shape it into sandwich loaves, dinner rolls, or something in between, this recipe invites you to explore your creativity in the kitchen. There’s nothing quite like the aroma of fresh, homemade bread, and once you try it, store-bought bread won’t compare.
Let’s get baking and discover the joy of warm, freshly made bread!
Dawn Donalson
Shag Valley Farms and Retreat
Servings: 2 Loafs
Notes
Easy Sandwich Bread Recipe
Equipment:
- 2 Loaf Pans (approximately 8 1/2" X 4 1/2")
Ingredients:
- 6 cups all-purpose flour
- 1 tablespoon Fine ground sea salt
- 1 tablespoon Honey or Maple Syrup
- 1/4 stick Butter, melted (1/4 stick butter = 2 tablespoons. Oil such as coconut oil, avocado oil, or olive oil can be substituted. Avoid highly processed vegetable oils such as canola oil or corn oil.)
- 3 cups Water, warm (Temperature should be 110°F if using active yeast, up to 130°F if using instant yeast. Warm to touch is sufficient.)
- 2 1/4 teaspoons Dry yeast, active or instant (Equivalent to one 1/4-ounce packet of yeast.)
Instructions:
-
Combine Dry Ingredients:
Whisk the flour, salt, sugar, and yeast in a large bowl. -
Add Wet Ingredients:
Add the warm water and melted butter (or oil) to the bowl with the flour mixture. -
Mix Dough:
Mix all ingredients until they come together to form a wet, "shaggy" (sticky) dough. -
First Rise:
Cover the dough with plastic wrap or a towel dusted with flour (so the dough will not stick to the towel). Place the bowl of dough in a warm place and allow it to rise for 1 1/2 hours if using instant yeast, or 1 3/4 hours if using active yeast.
Baker's Tip: A "warm" place can be an oven that is off but has an electric light or pilot light on. An alternate warm place can be on top of a refrigerator. -
Deflate and Divide:
After the rise time, deflate the dough by pressing down on it with your hands. Divide the dough into two equal portions. Tip: Handling the dough is best done with well-greased hands. -
Prepare Loaf Pans:
Take two well-buttered loaf pans and transfer equal portions of dough into each pan. Even out the dough into the corners using well-greased hands. (The dough will be very sticky.)
Important: Ensure the loaf pans are VERY well-buttered (or oiled if using a butter alternative). This ensures the sides and bottom of the bread remain soft. -
Second Rise:
Leave the dough in the loaf pans, uncovered, and allow to rise in a warm place for approximately 40 minutes (as the oven is pre-heating) until the dough is even with the rim of the loaf pans. In a warm kitchen, this rise may take less than 40 minutes. -
Bake:
Preheat the oven to 375°F with the oven rack in the middle position. Place the loaf pans on the rack and bake for approximately 40 minutes until the top crust is golden brown. When you tap the top of the loaf, it should sound hollow. -
Cool:
Using pot holders, remove the loaf pans from the oven and place them on a cooling rack. Immediately brush each top crust with butter. Then, remove the bread from the loaf pans and transfer the bread onto the cooling rack. -
Slice and Store:
Allow the bread to cool completely before slicing. Store at room temperature in a bread box or cloth bag for 2-3 days. Bread can also be refrigerated, and well-wrapped, for up to 1 week.