The Best Homemade Sandwich Bread

Have you been wondering how to make the best homemade sandwich bread that is soft and not so dry and crumbly? Well let me tell you, I have just the right recipe for you. This homemade sandwich bread recipe will be exactly what you’re looking for.

I used to think I would not find homemade sandwich bread that would be good enough for my kids. They are quite picky with all their food. Yet here I am with the perfect recipe for our family. I took ideas from different recipes and combined them until I found what was right for my family. My boys thoroughly enjoy it.

I do the first steps in my bread machine. This homemade sandwich bread you can do with a dough hook and a stand mixer as well.

INGREDIENTS FOR SANDWICH BREAD

• White milk- Warmed up to 105-110
• Water- warmed up to 105-110
• Honey or Sugar- I use honey unless I’m out then I will use sugar.
• Oil- This can be vegetable oil but I use extra virgin olive oil.
• Salt- I use Mortons Sea Salt (fine)
• Flour- I use King Arthur Bread Flour Non GMO. You can use all purpose flour as well.
• Instant Yeast- I use the Fleischmann’s BreadMachine Instant Yeast (this can also be used without a bread machine. And you can also use Active Dry yeast. Just make sure to allow it to activate if you are not using a bread machine. I will list the steps down below.
• ****Please note if you are using a Bread machine you need to use this order of ingredients. The wet ingredients are first, then the dry and Yeast last. I make a little “pond” in my flour for the yeast.

TOOLS FOR MAKING AND BAKING

• BREAD MACHINE
• FOOD THERMOMETER
• METAL DOUGH SCAPER
• 9X5 LOAF PAN
• SILICONE BAKING MAT
• LIGHTWEIGHT KITCHEN TOWEL

HOW TO MAKE THE BEST HOMEMADE SANDWICH BREAD

These steps are for bread machine

• I use a bread machine most of the time for my sandwich bread. I try to remember to use cooking spray to coat the bread machine container before I put anything else in.
• Pour in each of the wet ingredients as I mentioned above in the order that I gave.
• Once I put the flour in I make a little dip or “pond” and place the yeast there.
• I put it on the dough setting and hit start. This takes 1hour and 30 min.
• Once the timer goes off on your machine, remove the dough onto a silicone baking mat or a lightly floured surface.
• Punch the dough lightly to remove air from it.
• Cut the dough in half and Roll them up tightly into two logs.
• Spray your 9×4 bread pans.
• Place in sprayed 9×4 bread pans and cover with a lightweight (clean) kitchen towel for 1 hour. NOTE: The longer you leave the bread, the bigger and fluffier it will get. So if you want yours bigger, add time to the hour.
• Also note: If your house is colder than 69 degrees, your bread may not rise properly, and it may take a very long time.
• Preheat oven at 350 when your hour is getting close to being done.
• I place each loaf in by itself. I’m sure you can put them in together but I do one at a time for approximately 20-25 minutes. Make sure to rotate the pan half way through your time so the top will be evenly browned.
• Ovens can vary so you will have to try the time and add to or back off depending on how light you like your bread. We love ours light!!
• You can let the bread sit for a few minutes then place it on a wire rack to cool. I butter the top of mine while its warm. * this is a preference that not everyone will care for because it makes the top a little messy to put in the bags later.
• Once its cooled enough slice and enjoy the yummy goodness. My kids hardly let it get out of the oven before they are begging for a piece.

Steps Without Bread Machine

• In a stand mixer bowl, with the dough hook on, combine instant yeast, warm water, milk (both approximately 105 degrees). Let it sit for 5 min until foamy. Allow 15 minutes if you are using active dry yeast.
• Mix in honey (or sugar), oil, salt, and four and a half cups of flour.
• Knead this at low speed so you don’t bog down the mixer.
• Knead until the dough comes together and is no longer sticky. Add in the remaining flour slowly until it is the desired consistency. Then allow the mixer to knead another 5 -7 minutes until dough pulls away from the sides and is smooth.
• Grease a bowl and transfer the dough to the bowl. Cover this with a towel and allow to sit and double approximately for 1.5 hours in a warm spot.
• After it has doubled punch down dough and turn out onto a lightly floured surface or a silicone mat.
• Divide the dough into two equal portions. Knead out any air bubbles. Then roll up into a log. Make sure this is a very tight roll because you don’t want any air bubbles.
• I tuck the ends of my roll in.
• Place into a well greased bread pan and cover for 1 hour to rise. Once again in a warm spot. Then bake at 350.
• Once baked turn the bread out onto a wire cooling rack. Slice when cooled and enjoy.

PIN IT FOR LATER

EXTRA NOTES AND TIPS

I use this knife to slice the homemade bread but it is super sharp so be careful. I also use these bags to store the bread. It works perfectly for us because it helps keep the bread fresh and doesn’t dry it out.

If you do not eat the bread fast enough you could store in the freezer and pull it out when ready for another loaf.

Be careful not to move your loaf pans to firmly or set them down in the oven too rough. I’ve had my beautiful puffy loaf fall before because I wasn’t careful.

If your house is colder than 69 degrees, you may try to find the warmest spot in your house and place your pans there if possible.

Comments and Feedback

If you tried this recipe, please feel free to comment with feedback and let me know how you like it.