Best Sandwich Bread Recipe

From kneading the dough to watching it rise, I discovered the secret to creating Homemade Sandwich Bread. Making bread from scratch has always felt invigorating and this recipe delivers the perfect chewy texture when paired with any filling. I invite you to uncover this recipe that transforms bread-making into art.

I’ve been experimenting with making bread for a while now and every once in a while I stumble on something that really takes the sandwich game to the next level. This Best Sandwich Bread Recipe is one of those finds.

It all starts with a few basic ingredients that you probably have lying around – like 3 cups of bread flour, a cup of warm water around 110°F, and 2 1/4 teaspoons of active dry yeast. Toss in 2 tablespoons of granulated sugar, a teaspoon of salt, plus 2 tablespoons of melted unsalted butter and a lightly beaten egg, and you’re all set to begin.

I love this recipe coz it’s straightforward but delivers that perfect chewy, soft texture that holds up to any filling you throw between its slices. It reminds me of some simple, basic homemade bread techniques while still keeping it easy peasy for a beginner like me.

Enjoy trying it out!

Why I Like this Recipe

I really love making my own bread since it gives me a chance to experiment in the kitchen and see how simple ingredients can turn into something awesome. Its cool how the recipe only uses a few basic things like bread flour, warm water, yeast, sugar, salt, butter, and an egg. Even though the instructions seem a bit old fashioned at times, the whole process feels really real to me. I love watching the dough come together, being slightly sticky at first, then slowly transforming as I knead it until it’s smooth and elastic. After letting it rise, the whole transformation into a golden, soft loaf is super satisfying. Here are a few reasons why I really like this recipe:

1. I enjoy the sense of accomplishment from making something from scratch that tastes fresh and homemade.
2. I love the texture of the finished bread; its the perfect balance of chewy and soft that holds up with any sandwich filling.
3. I appreciate that it’s easy to follow, and the steps, like seeing the dough rise, makes the whole process feel interactive and fun.
4. I feel proud because every time I make it, I feel like im learning a real skill that gives me more control over what I eat.

It’s a simple recipe, but it really works and gives me a good feeling every time I bake a loaf.

Ingredients

• Bread flour supplies structure, carbs and protein and develops gluten for a chewier texture.
• Warm water awakens yeast and creates an ideal, smooth dough environment for rising.
• Active dry yeast bumps up the rise by fermenting sugars into bubbles and flavor.
• Sugar sweetens the loaf and energizes the yeast with a bit of crisp texture.
• Salt adds essential flavor balance, tightens gluten and prevents overly frothy dough composition.
• Melted butter lends a rich taste and tenderizes the bread by coating gluten strands.
• Egg enriches the dough, adding moisture and binding ingredients for a soft texture.

Ingredient Quantities

• 3 cups bread flour
• 1 cup warm water (around 110°F)
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten

How to Make this

1. In a small bowl, combine the warm water, sugar and active dry yeast. Stir lightly and let sit for 5-10 minutes until it starts to foam. If it doesn’t foam then your yeast may be old.

2. In a large bowl, mix the bread flour and salt together until evenly combined.

3. Make a little well in the center of the flour mix and pour in the melted butter, lightly beaten egg, and the yeast mixture.

4. Stir everything together until it forms a rough dough. It can look a bit sticky now, so don’t worry.

5. Dust a clean surface with some flour and turn the dough out. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

6. Form the dough into a ball and put it in a greased bowl. Cover it with a damp cloth and let it rest in a warm area for about 1 hour or until it has doubled in size.

7. Once the dough has doubled, punch it down gently to remove the air. Shape it into a loaf form that will fit a greased sandwich loaf pan.

8. Place the shaped dough into the loaf pan, cover it again and let it rise for another 30 minutes until it puffs up a bit more.

9. While the dough is having its final rest, preheat your oven to 375°F. Then bake the loaf for about 25-30 minutes until the top turns a nice golden brown.

10. Take the loaf out of the oven and let it cool on a rack for at least 15 minutes before slicing. Enjoy your homemade sandwich bread that holds up perfectly with any sandwich filling!

Equipment Needed

1. Small bowl for mixing the warm water with sugar and yeast
2. Large bowl for combining the flour and salt
3. Measuring cups and spoons to get the right amounts
4. A whisk or spoon for stirring
5. A clean, floured surface for kneading the dough
6. Dough scraper or spatula for transferring sticky dough if needed
7. A greased sandwich loaf pan for shaping the dough
8. A damp cloth to cover the dough during rising
9. Oven preheated to 375°F for baking the loaf
10. Cooling rack to let the bread cool before slicing

FAQ

Best Sandwich Bread Recipe Substitutions and Variations

• If you dont have bread flour you can use all-purpose flour instead, though your bread might end up a bit less chewy and you might need to adjust the water
• Active dry yeast can be swapped with instant yeast using about the same measurement, but keep an eye on how fast your dough rises
• If granulated sugar runs out, you can try using honey instead – just use a little less since it’s sweeter than sugar
• Need a substitute for unsalted butter? Margarine or coconut oil will work fine, though they can add a slight flavor change
• Instead of water heated to 110°F, you can use lukewarm water as long as its not too hot to kill the yeast

Pro Tips

1. Make sure your water is really around 110°F because if its too hot the yeast can die and if its too cool the mix might not foam up properly, so double check it with a thermometer if you can.

2. When you’re kneading the dough, don’t go overboard with the flour. A light dusting is enough so the dough stays soft and doesn’t turn tough—too much flour will toughen up your final bread.

3. Give your dough lots of time to rise. If you’re in a cooler room, cover the bowl with a towel and maybe even move it near a warm spot like the top of your fridge or next to the oven to help it double in size.

4. Be gentle when you punch the dough down after its first rise. Rough handling can knock out too many air bubbles, but if you’re careful it retains more of that light, fluffy texture after baking.