Introduction

Making your own sandwich bread at home is easier than you might think, and the results are wonderfully fresh and flavorful. This classic homemade sandwich bread recipe guides you through each step to create a soft, tender loaf perfect for any sandwich.

Classic Homemade Sandwich Bread Recipe - Recipe Image

Ingredients

3 ½ cups (420g) all-purpose flour (plus extra for dusting)
2 ¼ tsp (7g) active dry yeast (1 packet)
1 ¼ cups (300ml) warm water (110°F/45°C)
2 tbsp (25g) granulated sugar
1 ½ tsp (9g) salt
2 tbsp (30ml) olive oil or melted butter

Instructions

Step 1: In a small bowl, combine warm water and sugar. Stir until the sugar dissolves, then sprinkle the yeast on top. Let it sit for 5–10 minutes until frothy.
Step 2: In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix until a soft dough forms.
Step 3: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Step 4: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
Step 5: Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
Step 6: Cover the loaf pan and let the dough rise again for 30–45 minutes, until it rises slightly above the pan.
Step 7: Preheat the oven to 375°F (190°C). Bake the bread for 25–30 minutes, or until golden brown and sounds hollow when tapped.
Step 8: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

For a softer crust, brush the loaf with melted butter right after baking.
Try substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor.
Adding herbs like rosemary or thyme into the dough can give your bread a savory twist.
If you don’t have olive oil, melted butter works just as well and adds richness.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. To reheat, toast slices directly or warm the whole loaf in a 350°F (175°C) oven for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If using instant yeast, mix it directly with the dry ingredients without activating it in water first. Adjust rising times as needed since instant yeast acts faster.

Why did my bread not rise properly?

Common reasons include using water that is too hot or cold when activating yeast, expired yeast, or placing the dough in a cold environment for rising. Ensure the water is warm (about 110°F/45°C), use fresh yeast, and provide a warm, draft-free space for rising.

Classic Homemade Sandwich Bread Recipe

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4.7 from 106 reviews

This Classic Homemade Sandwich Bread recipe guides you through making a soft, fluffy loaf with a golden crust using simple ingredients and straightforward baking techniques. Perfect for sandwiches and toast, this bread features a tender crumb achieved through proper yeast activation, kneading, and rising times.

Author: Bella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 25 minutes
Yield: 1 loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 ½ cups (420g) all-purpose flour (plus extra for dusting)
2 ¼ tsp (7g) active dry yeast (1 packet)
2 tbsp (25g) granulated sugar
1 ½ tsp (9g) salt

Wet Ingredients

1 ¼ cups (300ml) warm water (110°F/45°C)
2 tbsp (30ml) olive oil or melted butter

Instructions

Activate the Yeast: In a small bowl, combine warm water and sugar. Stir until the sugar dissolves, then sprinkle the yeast on top. Let it sit for 5–10 minutes until frothy, indicating the yeast is active and ready to use.
Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil or melted butter. Mix the ingredients together until a soft, shaggy dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and springs back when pressed.
First Rise: Place the kneaded dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Shape the Dough: Punch down the risen dough gently to release gases. Shape it into a loaf by rolling or forming it into a tight cylinder and place it in a greased 9×5-inch loaf pan.
Second Rise: Cover the loaf pan and let the dough rise again for 30–45 minutes, until it rises slightly above the edges of the pan, indicating it is ready to bake.
Bake the Bread: Preheat your oven to 375°F (190°C). Bake the bread for 25–30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, confirming it is fully baked.
Cool and Serve: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing to preserve texture and avoid sogginess.

Notes

Use lukewarm water (110°F or 45°C) to properly activate the yeast without killing it.
Kneading develops gluten, important for good bread structure.
Make sure dough doubles in rise for a light, airy loaf.
Letting the bread cool completely before slicing prevents crumb from becoming gummy.
You can substitute olive oil with melted butter for a richer flavor.

Keywords: homemade bread, sandwich bread, yeast bread, easy bread recipe, classic bread, baking bread