Introduction

This sandwich bread recipe yields soft, fluffy loaves perfect for your favorite sandwiches or toast. With a tender crumb and golden crust, it’s a homemade bread that’s both simple to make and delicious to enjoy.

Two golden brown loaves of bread are cooling on a black wire rack placed on a white marbled surface. The loaves have smooth, shiny tops with a slightly crispy texture and soft, light sides. The bread looks freshly baked with a rich, warm color that hints at a soft and fluffy interior. The rack adds a slight contrast to the smooth background, and the image captures the bread up close, showing the fine details of its crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6½ cups bread flour
2 cups lukewarm water (may substitute with 1 cup milk and 1 cup water)
5 tablespoons unsalted butter, softened
2 tablespoons honey
3 teaspoons instant yeast
3 teaspoons sea salt
1 tablespoon unsalted butter for brushing on the bread
1 tablespoon unsalted butter for the loaf tins

Instructions

Step 1: Add the dry ingredients—bread flour, instant yeast, and sea salt—into a stand mixer bowl fitted with a dough hook.
Step 2: With the mixer running on slow speed, slowly add the lukewarm water, honey, and softened butter. Knead for 5-7 minutes until the dough is smooth, tacky but not sticky, and pulls away from the bowl.
Step 3: Shape the dough into a round ball, place it back into the bowl, drizzle lightly with oil, cover with plastic wrap, and let it rise in a warm spot for 2 hours until doubled in size.
Step 4: Butter two 1lb loaf tins thoroughly and set aside.
Step 5: Punch down the dough on a clean surface without adding flour. Divide the dough into two equal pieces, about 670g each.
Step 6: Flatten each piece into a rectangle roughly the width of the loaf tin. Roll the dough from the side closest to you away, then fold the sides inward and continue rolling tightly, sealing the edges gently.
Step 7: Place each dough log seam-side down into the prepared loaf tins. Press gently to release any surface bubbles.
Step 8: Loosely cover with plastic wrap and let rise for 40 minutes to 1 hour until the dough rises above the edges of the tins.
Step 9: Preheat the oven to 350°F (176°C). Remove the plastic wrap and bake the loaves for 40-42 minutes until golden brown and deeply colored.
Step 10: Brush the tops with melted butter (and optional honey) to keep the crust soft. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a kitchen scale for the most accurate measurements, especially with flour, to ensure consistent results.
For a richer flavor, substitute half the water with milk as suggested.
Brushing honey on the crust after baking adds a delicate sweetness and keeps the crust tender.
Oil your hands or fingers when handling sticky dough to make shaping easier.

Storage

Store the sandwich bread wrapped at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container or bag. Reheat slices in a toaster or oven for best texture.

How to Serve

A loaf of golden-brown bread sits on a wooden board on a white marbled surface. The bread is partly sliced into six thick pieces, each slice showing a soft, light beige inside with a slightly chewy texture. A woman's hand holds the loaf steady while the other hand uses a knife to cut the bread. The crust looks crispy but not too dark, with a smooth surface and subtle wrinkles. Crumbs are scattered lightly on the wooden board beneath the bread. The image is bright and clear, showing the detailed texture of the bread and the gentle action of slicing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Bread flour has a higher protein content that helps develop gluten for better texture. Using all-purpose flour will still work but may produce a slightly softer and less chewy loaf.

What if I don’t have instant yeast?

You can substitute active dry yeast, but dissolve it in warm water first and let it activate for 5-10 minutes before adding to the dough. The rising times may be slightly longer.