Classic Homemade Sandwich Bread Recipe
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.
- 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
