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A loaf of bread being sliced.

Best Sandwich Bread Recipe (Soft and Easy)

This soft and fluffy homemade sandwich bread is made with simple pantry ingredients and no preservatives. Perfect for sandwiches, toast, and meal prep, this easy recipe creates a tender loaf that slices beautifully every time.
5 from 2 votes
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Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Rising Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 14 slices
Calories: 148kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Mixing Bowl
  • Mixing Spoon
  • Measuring Utensils
  • Bread Pan 9x5"
  • parchment paper optional
  • Tea Towel
  • Grain Mill optional

Ingredients

  • 1 cup warm water between 105°F and 110°F
  • 2 teaspoons active dry yeast
  • 1 Tablespoon honey
  • ½ cup white flour all-purpose or bread flour
  • 1 Tablespoon olive oil or melted butter
  • 2 teaspoons salt
  • 4 cups whole wheat flour you may not use all the flour

Instructions

  • Pour warm water into a large mixing bowl and gently stir in yeast and honey until thoroughly mixed. Let sit for anywhere from 10-30 minutes to proof.
  • In the meantime, measure the rest of your ingredients. 
  • Grease and line your bread pan with parchment paper. 
  • Add olive oil, white flour, and salt to your proofed yeast mixture.
  • Add whole wheat flour slowly until the dough holds together in a ball, is only slightly sticky, and the bowl sides are clean.
  • Knead until smooth, and a small ball of dough passes the window pane test. Homesteading Hack: To perform the window pane test, take a piece of dough and stretch it thin. If the dough tears before it is stretched thin enough for light to pass through, continue to knead and repeat the test again.
  • Put your dough into an oiled bowl (this can be the same bowl you used for mixing). Turn the dough a few times to oil all sides, then cover with a damp tea towel.
  • Let sit in a warm spot, undisturbed, until it appears to have doubled in size. 
  • After the dough rises, punch it down and turn it out onto a floured surface, form it into a ball, and let rest for 5 minutes.
  • Preheat your oven to 400°F.
  • Form your loaf and gently set it into a greased loaf pan.
  • Set the bread pan in a warm place, covered with a light towel, to rise until double.
  • Bake bread at 400°F for approximately 30 minutes, rotating the loaf pan once at about 15 minutes. Bake until it is golden brown and sounds hollow when the loaf is thumped.
  • Cool on a cooling rack, and remove from the pan.

Notes

Tips for the Best Sandwich Bread:
  • Rise Times - Always allow the dough to fully double in size before baking. Room temperature plays a major role in the rise time. Warmer environments speed things up, while cooler rooms slow fermentation.
  • Crust - Brush the loaf with melted butter before baking for a golden finish. For an extra-soft crust, brush again immediately after baking.
  • Prep Your Pan - Grease your loaf pan well or line it with parchment paper to prevent sticking.
  • Proper Cooling -  Let bread cool completely before slicing. Cutting too early releases steam and can ruin the texture of the loaf.
 
Storage Instructions: 
Homemade bread is softer and more flavorful than store-bought, but it requires proper storage.
  • Cooling - Allow bread to cool fully at room temperature before wrapping.
  • Wrapping - Wrap tightly in plastic wrap to keep air out.
  • Short-Term Storage - Store in a bread box or sealed bag for up to several days.
  • Freezing for Long-Term Storage - Slice the loaf, wrap slices individually, and store in a freezer-safe bag. Thaw at room temperature or place directly in the toaster.

Nutrition

Serving: 1slice | Calories: 148kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 134mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
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