Homemade Soft Sandwich Bread

finally, a perfect, soft and fluffy loaf of homemade sandwich bread! this is a classic recipe to bookmark and save because you’ll make it again and again.

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I have been working on this perfect Homemade Soft Sandwich Bread for A WHILE. I’ve finally nailed down the proportions and happy to share this foolproof recipe with you, because it turns out INCREDIBLE every single time.

I posted a sneak peek of this loaf on my Instagram stories a couple of weeks ago, and immediately my DMs were flooded with requests for the recipe. Who would have thought that something so simple as sliced soft white sandwich bread would cause such a reaction?

One thing led to another, I’m obsessed with the final recipe, and here we are! I can’t wait to see all of you baking this gorgeous loaf of homemade soft sandwich bread in your own kitchens. Remember me to tag me @lions.bread in your posts, I LOVE to see my creations come to life in your homes.

Want more delicious bread recipes? Check out

Overnight Whole Wheat Sandwich Bread

Seeded Multigrain Sandwich Bread

Rustic French Baguettes

Ingredients

Unbleached All purpose Flour – in this perfect white bread, I love to use unbleached all purpose flour. This is meant to be the best white bread you’ve ever had, and I don’t add any whole wheat to it. Want whole wheat bread, check out Honey Whole Wheat Sandwich Bread.

Yeast – we’re using dry active yeast in this loaf of bread. I let the yeast bloom in the warm water with he sugar for a few minutes before adding the rest of the ingredients.

Sugar – the granulated sugar in this recipe adds a touch a sweetness, but the bread doesn’t read “sweet” at all. The flavor of the crumb is well balanced and delicious.

Water – using warm water helps dissolve the outer coating of the yeasts, and keeps the overall temperature of the dough warm, which encourages rising. I aim for 85-90 degree F water.

Salt – kosher salt or pink Himalayan salt are my go to in the kitchen. Either would work fine here, just stay away from iodized salt.

Melted Butter – the melted butter is the key ingredient to keep this sandwich bread crumb and crust nice and soft. I love using European butter for its higher fat content, and Kerrygold is my go-to for all of my bakes.

How to make Perfect Soft Sandwich Bread at home

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, dry active yeast, and granulated sugar. Whisk to combine, and let rest for 3-5 minutes to allow the yeast to bloom.

• Add the melted butter and the kosher salt to the bowl of the stand mixer. Whisk to combine.

• Slowly add the all purpose flour to the bowl, 1 cup at a time. Allow the mixer to the knead the dough for 3-4 minutes. The dough will still be slightly shaggy.

• Pour the dough out onto a clean work surface, and knead the dough for another 1-2 minutes until it is smooth. Place the dough in a lightly oiled bowl, cover with a clean shower cap or plastic wrap, and let it rise at room temperature for 1 hour or until doubled in size.

• Preheat the oven to 375°F. Lightly spray 2 9×4 pans with nonstick cooking spray, or brush lightly with avocado oil. Pour the dough out onto a lightly floured work surface, and divide the dough into 2 equal pieces. Press the dough out into an even flat rectangle that is the width of the loaf pan, 9 inches. Roll the dough up into a log. and place the dough, seam side down, into the prepared loaf pan. Repeat with the second piece of dough.

• Cover the loaves loosely with a clean kitchen towel, and let rise for another 45-60 minutes at room temperature. The bread is ready to bake when the top of the dough is about 1/2-inch above the rim of the loaf pan.

• Bake the bread for 25-30 minutes, rotating the pans after 15 minutes to ensure even browning. The loaves should be tall and golden brown on top. Let the loaves cool slightly for 5 minutes, and then tip them out of the loaf pan, and allow to cool completely on a wire rack. Slice and enjoy!

   

  

  ingredients

  

  activating/blooming the yeast

  

  slightly shaggy dough

  

  shaped and ready to proof

  

  ready to bake

  

  deeply golden brown – Perfect soft sandwich bread

Helpful Tips from a Pro Baker

1. Check to make sure that your yeast is fresh and active. If it’s been a while since you bought it, or used it, spoon 1/2 teaspoon of yeast in a 1 cup of warm water, whisk, and let it stand at room temperature for 5-7 minutes. It should bubble up and become foamy on top (it’s alive!). If nothing happens, it might be old. Toss it out, and get new yeast!
2. I like to store my yeast in an airtight jar in the fridge to maintain its freshness. 
3. Bought ferments faster in a warm humid kitchen. A colder kitchen (68 or below) slows down fermentation, which makes the bread making process take longer. Turn your oven to preheat to 350 degrees F, and set the timer for ONE MINUTE. Then, turn off the oven. It will be slightly warm and humid, and the perfect environment for fermentation. Then, set your dough into the OFF oven to rise. 
4. Life happens quickly, use a timer on your phone or the oven to keep track of the dough so you don’t forget!
5. Get the right tools for the job! See below.

Tools I use to make Homemade Soft Sandwich Bread

KitchenAid Stand Mixer (click to SHOP)– this machine is a workhorse in my kitchen, and I use it for everything from bread baking, cinnamon rolls, cookies, to pies and tarts.

Metal Bench Scraper – this is such a helpful tool for dividing and shaping dough, and cleaning your work space. The bench scraper is also super helpful in transferring ingredients from one place to another. Thank me later!

9×4 loaf pans – get at least 2, and use them for bread, coffee cakes, tea cakes, they’re my favorite!

Dough bowl Shower Caps – the shower cap eliminates the need for single use plastic, and it leaves enough room for the dough to rise. I use them ALL THE TIME.

Rubber Spatulas – you need them, you’ll use them 1,654,768 times day, make sure you get the good ones that will last.

Substitutions

When it comes to the core of this recipe, follow it exactly how it is written if you want to achieve the same results. Th only substitution that will work is subbing the melted butter for avocado oil if you’d prefer to make the bread vegan.

I have several other recipes that call for whole grain flours, seeds, nuts etc. This isn’t her. She’s perfect exactly as she is.

That being said, I often use this recipe as a base for delicious homemade cinnamon raisin bread. You can add to it, but keep the core the same. 

How to Store Homemade Sandwich Bread

This Perfect Soft Sandwich Bread can be store at room temperature for up to 3 days in an airtight container/bag. 

Also, this homemade bread can be sliced thinly and frozen for up to 1 month in an airtight bag. To thaw the bread, pull out a couple slices, and pop them directly into the toaster, and they are perfect every time.

If you do make this Perfect Soft Sandwich Bread (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making!

Let’s stay in touch! Sign up for my Newsletter here, don’t worry – I’m not spammy, I promise!

xo LeAnne

5 from 2 votes

Print

Perfect Soft Sandwich Bread

the best loaf of homemade white sandwich bread ever! So simple, the process takes about 3 hours from start to finish

Course bread

Cuisine American

Keyword easy bread, sandwich bread, white bread

Prep Time 10 minutes

Cook Time 30 minutes

proof time 2 hours

Servings 2 9x5 loaves

Author LeAnne

Ingredients

• 2 cups warm water, 85-90° F 440g
• 1/2 cup granulated sugar 100g
• 1½ tablespoons dry active yeast 16g
• ¼ cup unsalted butter, melted 56g
• 1 tablespoon kosher salt 20g
• 6 cups unbleached all purpose flour 875g

Instructions

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, dry active yeast, and granulated sugar. Whisk to combine, and let rest for 3-5 minutes to allow the yeast to bloom.

2. Add the melted butter and the kosher salt to the bowl of the stand mixer. Whisk to combine.

3. Slowly add the all purpose flour to the bowl, 1 cup at a time. Allow the mixer to the knead the dough for 3-4 minutes. The dough will still be slightly shaggy.

4. Pour the dough out onto a clean work surface, and knead the dough for another 1-2 minutes until it is smooth. Place the dough in a lightly oiled bowl, cover with a clean shower cap or plastic wrap, and let rise at room temperature for 1 hour or until doubled in size.

5. Preheat the oven to 375°F. Lightly spray 2 9x4 pans with nonstick cooking spray, or brush lightly with avocado oil. Pour the dough out onto a lightly floured work surface, and divide the dough into 2 equal pieces. Press the dough out into an even flat rectangle that is the width of the loaf pan, 9 inches. Roll the dough up into a log. and place the dough, seam side down, into the prepared loaf pan. Repeat with the second piece of dough.

6. Cover the loaves loosely with a clean kitchen towel, and let rise for another 45-60 minutes at room temperature. The bread is ready to bake when the top of the dough is about 1/2-inch above the rim of the loaf pan.

7. Bake the bread for 25-30 minutes, rotating the pans after 15 minutes to ensure even browning. The loaves should be tall and golden brown on top. Let the loaves cool slightly for 5 minutes, and then tip them out of the loaf pan, and allow to cool completely on a wire rack. Slice and enjoy!

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