One hour start to finish is all you need to make the World’s Easiest Homemade Sandwich Bread. Don’t have a stand mixer? No problem! Just knead by hand in a couple minutes. With only 5 pantry ingredients, this recipe is so easy and thrifty, resulting in soft tender loaves of bread every time!
My friend Rebecca from Foodie with Family wrote another cookbook, this one called “Ready, Set, Dough!” all about easy bread making, and it’s amazing. If you’re someone who is bread-baking challenged or just simply afraid to use yeast, get your hands on this book and it will change your life.
This homemade sandwich bread recipe of hers is gold. I knew I would love it, because it’s really similar to my quick and easy pizza dough, in ingredients and simplicity. The process is just different, but with excellent results every time.
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I’ve made this bread on so many occasions and figured now was the perfect time to share it with you, in case you’re having trouble locating bread at your local markets! Even if you
How many sandwiches in a loaf of bread? Each loaf of bread will get you about 16 slices, which can make 8 sandwiches. Since this recipe is for 2 loaves, you can make 16 sandwiches total.
I am not a gluten free baker and this recipe has not been tested as such, but the general rule for converting regular bread to gluten free bread is such:
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There is just nothing like freshly baked bread right from the oven! Unfortunately, bread really shouldn’t be left out for an extended period of time, because it gets stale. But you’ve got options for storing it.
I can’t say enough about how easy and wonderful this bread is – and nobody says you have to use it just for sandwiches. Right out of the oven with a slab of butter is out of this world!
You can buy Rebecca’s awesome book here! (<< affiliate link) And you should. You will use it all the time, I swear!
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I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook, Instagram, Pinterest, andYouTube!
Calories: 104 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 219 mg | Potassium: 27 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 4 mg | Iron: 1 mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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Subscribe for free to receive new weekly recipes and instantly get 7 Easy Family Meals for under $15 each! A week's worth of dinners that won't break your pocket book.There are few things in life that are more rewarding than slicing into a loaf of bread that you made at home. A loaf from the store just can’t replicate the smell, texture, and heavenly taste of homemade bread—and feeling a good dose of pride because of your beautiful creation doesn’t hurt either.
Making your own sandwich bread is an easy, beginner-friendly entry point into working with yeast and making breads. Being able to make your own bread is a wonderful tool to put in your self-reliance toolkit—if the stores are out of bread or you can’t get to the store, no problem! You can whip up your own loaf in just a few hours. Below, you’ll find a complete visual step-by-step tutorial to walk you through the process, so let’s get baking!
Making yeast bread is one of those things that intimidates a lot of home cooks (it did me for a while), but it’s actually incredibly simple. Let’s walk you through the basic steps to making this sandwich bread:
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In the bowl of a stand mixer, or a large mixing bowl if mixing by hand, combine hot tap water, cold milk, honey or sugar, and dry active yeast. Yeast likes warm, but not too hot, water to activate it, so we find that combining hot tap water and cold milk makes a temperature that yeast is very happy with! Set this mixture aside to activate (or “proof”) the yeast. After about 5 minutes, the mixture should look nice and foamy—like the head of a beer. This is how you know your yeast is alive and ready to go!
If your yeast doesn’t foam up after five minutes, it might just be that it needs a few more minutes to do its thing. If you still don’t see any activity after 10 minutes, your yeast might be old or dead, and it’s time to invest in fresh yeast.
Some bread recipes skip the step of proofing the yeast, but I find that I get better, quicker results by activating the yeast first—plus, it helps me know early on if my yeast is sluggish. No wasting precious ingredients later on just to find out your yeast isn’t active!
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Now that your yeast is raring to go, it’s time to make the dough by stirring in the remaining ingredients: melted butter or oil, salt, and flour.
You can then stir by hand or in a stand mixer fitted with a dough hook. Mix until it comes together to form a sticky, loose dough.
Kneading dough is how you activate the gluten in the flour to make the dough smooth and elastic. To knead dough, you push, stretch, and pull the dough until it turns smooth and easy to work with. You can either knead the dough by hand on a lightly floured surface, or you can do it in a stand mixer fitted with a dough hook on medium-low. Either way, you’ll need to knead for about 7-10 minutes to get the desired smoothness. When it’s ready, the dough will be a smooth ball and lose almost all of its stickiness.
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The next step is to do the first of two rising periods—this is where you let the dough sit in a warm area (room temp or slightly above) to let the yeast activate and multiply. This gives the bread its yeasty flavor, but also helps give the bread its fluffy, soft texture.
Grab a clean, medium-size bowl, and add about a tablespoon of vegetable oil (olive oil and avocado oil both work), place the dough in the oil, and then rotate the dough around so it’s all covered in oil.
Cover the dough to keep in moisture—you can use plastic wrap, a damp kitchen towel, bowl covers, or even plastic shower caps! Place it in a warm place to rise.
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The first rise is finished when your dough ball has roughly doubled in size. The time on this will vary wildly based on the activity of your yeast and the warmth of your kitchen—so we can’t give you an exact time frame. But when the dough looks roughly double the size, you’re ready to move on to the next step. If you are having a hard time estimating what “double the size” looks like, they sell bulk fermentation containers that are clear and have lines on the outside so you can easily tell when you’ve reached the double mark.
Once your dough has doubled in size, lightly flour a work surface, and dump the whole bowl of fluffy dough out. When you pour it out, the mixture should look fluffy, stringy, elastic, and be full of tiny bubbles/holes. Yay! You’ve successfully completed your first rise. There is no need to “punch” down the dough as you see on TV a lot—the process of shaping the loaf will deflate it enough, and punching it down might remove too much air and make for a denser loaf.
Using floured hands, quickly form the dough into a loaf shape. You really don’t have to worry about it being too perfect or fancy because we’re going to do a second rise that’ll smooth out most of the bumps and imperfections. Transfer the loaf into a greased loaf pan (a bench scraper makes moving the soft dough into the loaf pan easier, but it definitely isn’t necessary).
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Once the loaf is shaped and in the pan, it’s time to let it rise again. You’ll want to cover the loaf pan again to prevent drying out, but this time, I recommend using something that can give the dough some space to rise. I like using either oiled plastic wrap (it’ll rise with the dough and be easy to remove later), or a plastic storage bin turned upside-down over top of the dough. This second rise time will go quite quickly, so it’s not absolutely necessary to cover the dough at this stage, but doing so will keep your crust softer.
For this rise, you’re looking for two landmarks to tell you your dough is ready to bake. First up, you want it to pass the poke test. Using the knuckle of your pointer finger, press into the dough about 1/2″.
A second indicator is that the bread rises about 1″ over the side
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