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Sandwich Bread Recipe

Sandwich Bread Recipe

Finally sharing my super easy sandwich bread recipe! 5 Ingredients you probably already have, a few hours (mostly hands-off) and you have bread that’s perfect for any occasion and so much better than anything you can buy at the store! 
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Prep Time 20 minutes
Cook Time 2 hours
Course bread
Cuisine American
Servings 12 slices
Calories 183 kcal

Equipment

  • Dutch oven
  • pot
  • cups
  • Large mixing bowl

Ingredients
  

  • 1 1/4 cup warm water
  • 1-2 tbsp honey or sugar
  • 2 1/4 tbsp instant yeast or active dry yeast*
  • 4 tbsp all-purpose flour or bread flour spooned and leveled
  • 2 tbsp  salted butter softened, OR oil
  • 1 tbsp sea a salt

Instructions
 

  • Place the warm water in the bowl of a stand mixer with the honey.10 oz (1 1/4 cup/300mL) warm water,25 grams (1-2 Tbsp) honey
  • If using active dry yeast, add that, mix and allow it to rest for 10 minutes. If using instant or rapid rise yeast, skip the resting time.
  • Add flour, salt, and softened butter. Use a dough hook to mix on low speed until it comes together.500 grams (4 cups + 2 Tbsp) all-purpose flour or bread flour,20 grams (1 Tbsp sea salt,28 grams (2 Tbsp) salted butter
  • Use the dough hook to knead on low (speed 2 kitchen aid) for about 10 minutes. Every 3ish minutes, I take the dough off the hook, reposition it and continue kneading.
    Grease the edge of the bowl and cover. Rest in a warm place for about 1 hour. The dough should double in size.
  • Meanwhile, grease and line a 9×5 inch loaf pan with baking spray (or oil/ butter) and parchment paper. I like to use two binder clips to secure the parchment. Punch the dough down, and stretch it out into a rectangle, the width of the loaf pan. Roll it up into a log and place it in the loaf pan.
  • Loosely cover with plastic wrap and rest in a warm place for another hour.Preheat the oven to 425F (218C) and remove the plastic wrap from the bread. *optional, brush with egg wash or butter or oil (can also top with seeds, flakey salt, etc.)
  • Bake for about 20 minutes, the top should be lightly browned (darker if you use an egg wash) and the loaf will feel light when you take it out of the oven. Internal temp must be at least 195F(91C) if you check that.
  • Allow to cool for at least 30-60 minutes before slicing.

Notes

How to serve sandwich bread 

My favorite way to eat any bread is warm with European butter and flakey sea salt. I could live off that alone. 
I’ve also used this bread to make the absolute best grilled cheese sandwiches and my kids love it for peanut butter and jelly sandwiches. 
I use it for avocado toast in the morning as well. However, it is softer so I recommend toasting it well if you’re going to put something like avocados, eggs, etc. so it’s a little more firm. 
 

How to store sandwich bread

Bread is always best fresh cuz there’s nothing like a warm slice of bread. However, this sandwich bread keeps well! I leave it on the counter in a ziplock bag for 4-5 days and if it hasn’t gotten eaten by then, I refrigerate it for up to a week or freeze it for longer.
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