Our Favorite Homemade Sandwich Bread

Homemade Sandwich Bread

Years and years ago, we found this sandwich bread recipe and we have never looked back. We usually bake several loaves in one day and just freeze them, but the bread at it’s freshest is like nothing I’ve ever eaten before. So delicious and soft and perfect. We occasionally pick up a loaf of store bought sandwich bread for a wide variety of reasons, but for the most part, this is the one we stick to – tried and true…. frugal and amazing. You should try it.

Oh, and another “frugal” thing we do is to keep any bread bags and ties we have to store the bread in. It’s a great way to reuse the bags that store bought bread comes in. We do the same thing for our hamburger buns, hotdog buns and bagels which we are now making from scratch. Next, we’ll try English Muffins.

Anyway, let’s move on with the sandwich bread. That’s why you’re here, right?

This is probably the best homemade sandwich bread recipe I have found, and I’ve certainly tried a lot.

The crumb is nice and even, not crumbly at all.

Homemade Sandwich Bread

The crust is actually really soft and even a little chewy in a good way. I am not a huge fan of crust. As a kid I cut it off, as an adult, I eat it, but not a fan. I absolutely adore the crust on this bread. It’s just delicious.  I’ve been known to dip it in soup or spread a little butter on the crust too. Delish! If you’d like a light crust, use a glass loaf pan. For a medium crust, use a metal loaf pan for baking.

Homemade Sandwich Bread

My house still smells amazing from the bread. I love the smell of fresh baked bread. And this sandwich bread is so awesome because you can use it for anything you would use regular store bought sandwich bread for. Yep, that’s right – toast, french toast (heavenly!), bread crumbs, grilled cheese and so on. Assume if you can use regular store bought sandwich bread for something, you can use this homemade sandwich bread – and it will taste better too. I promise.

Baking bread is really easy. This recipe makes two 1 pound loaves of sandwich bread. Warning: If you have a family of seven, they will consume at least a loaf a day.

You will need two loaf pans. I typically use my Pyrex 9×5 inch glass loaf pans, because I prefer a lighter crust on a sandwich bread, but again, use what you prefer.

While many of you probably have stand mixers, and if you do, feel free to use it to mix the ingredients (about five minutes), but I just do it the old fashioned way. There is something very therapeutic about kneading dough. Since I do it the old fashioned way, I usually knead it for about 10 minutes. Oh yeah, and make sure you take off your rings, because otherwise, it’s a lot of fun to try and get the dough out of all the little crevices. Or not.

Update: I have one now. A stand mixer. And I still do it the old fashioned way, but sometimes – if I’m making a lot, it’s nice to have the stand mixer.

A quick repost of my favorite sandwich bread.

You will need:

  • 2 cups warm water
  • 2 Tbs. sugar
  • 1 Tbs. dry active yeast
  • 1 tsp. salt
  • 5 1/2 cups all purpose flour
  • 2 1/2 Tbs. butter, softened (we’ve used margarine, but you will have better results with pure unsalted butter)

Take the time to proof your yeast first. It works better.

In a bowl, pour the water and the sugar. Mix until dissolved. Add the yeast. Again, mix until dissolved.

Set it aside for 10 minutes. When you come back it should have bubbles formed all over the top of it. This is how you know it’s “alive” and ready to go.

Next, throw in the flour and the salt. Then, slice up the butter into smaller pieces and add it. This just makes it easier for it to blend when you’re mixing.

Now comes the fun part. Knead the ingredients together for about 10 minutes by hand, about 5 minutes with a mixer. You can usually tell it’s done when it feels slightly elastic, smooth and isn’t sticking to anything.

Knead the dough into a ball and place it in a clean bowl. Cover it with some plastic wrap that you have sprayed with cooking spray or rubbed with some oil. (believe you me, we have forgotten this step before, and it makes a difference. I have no idea why. It just does. So do it.)  Set the bowl in a warm place. I actually just cover mine with two kitchen towels and put it on the counter in the back out of the way.

Allow it to rise for one hour.

After an hour uncover the dough. It should be pretty big and poofy at this point. Take your hand and punch into it once or twice to get it to push all the air out of it.

Knead it again (you don’t have to take it out of the bowl, I do it right in the bowl) for about a minute or two, forming it into a ball.

Sprinkle flour onto your table or other wooden work surface.

Put the ball in the middle of the work surface.

Cut the ball into two equal pieces using a bencher, or I just use a kitchen knife.

Taking one half of the dough, knead it a little folding it over itself over and over. Create a sort of ovalish shape with it and then place it into your lightly greased loaf dish.

Now repeat everything with the second wedge of dough.

Put both pans back where you had the bowl for the first rise, but leave them uncovered. For one hour.

Preheat your oven to 350 degrees. When your dough has risen the second time and doubled in size, it’s time to put them in the oven.

Just put ‘em in there for 35-40 minutes. I’m pretty faithful with my 35 minute timing, but it could take more in your neck of the woods.

When they’re done, pull ‘em out of the oven and allow them to sit in the pans for 5 minutes. After the 5 minutes, using a potholder or towel, turn the bread out onto a cooling rack and allow them to cool the rest of the way. Since you’re aiming for sandwich bread, it is better not to cut them until they are completely cooled, otherwise they get a little crumbly.

Once cooled, trim into slices and store at room temperature or in the refrigerator for up to 4 days (if it lasts that long, because we go through one loaf in 1 day!) lol

Homemade Sandwich Bread

Enjoy!!

Homemade Sandwich Bread Printable Recipe

5.0 from 25 reviews
Our Favorite Homemade Sandwich Bread
 
Prep time
Cook time
Total time
 
This is not only a very frugal bread, but it tastes amazing and is a family favorite. We make several loaves a week. Perfect flavor, perfect crumb and perfect recipe!
Author:
Recipe type: Breads
Cuisine: American
Serves: 2 Loaves
Ingredients
  • 2 cups warm water
  • 2 Tbs. sugar
  • 1 Tbs. dry active yeast
  • 1 tsp. salt
  • 5½ cups all purpose flour
  • 2½ Tbs. butter, softened (we’ve used margarine, but you will have better results with pure butter)
Instructions
  1. Take the time to proof your yeast first. In a bowl, pour the water and the sugar. Mix until dissolved. Add the yeast. Again, mix until dissolved. Set it aside for 10 minutes. When you come back it should have bubbles formed all over the top of it. This is how you know it’s “alive” and ready to go.
  2. Next, throw in the flour and the salt. Then, slice up the butter into smaller pieces and add it. This just makes it easier for it to blend when you’re mixing.
  3. Now comes the fun part. Knead the ingredients together for about 10 minutes by hand, about 5 minutes with a mixer. You can usually tell it’s done when it feels slightly elastic, smooth and isn’t sticking to anything.
  4. Knead the dough into a ball and place it in a clean bowl. Cover it with some plastic wrap that you have sprayed with cooking spray or rubbed with some oil. Set the bowl in a warm place. I actually just cover mine with two kitchen towels and put it on the counter in the back out of the way. Allow it to rise for one hour.
  5. After an hour uncover the dough. It should be pretty big and poofy at this point. Take your hand and punch into it once or twice to get it to push all the air out of it.
  6. Knead it again (you don’t have to take it out of the bowl, I do it right in the bowl) for about a minute or so, forming it into a ball.
  7. Sprinkle flour onto your table or other wooden work surface.
  8. Put the ball in the middle of the work surface.
  9. Cut the ball into two equal pieces using a bencher, or I just use a kitchen knife.
  10. Taking one half of the dough, knead it a little folding it over itself over and over. Create a sort of ovalish shape with it and then place it into your lightly greased loaf dish.
  11. Now repeat everything with the second wedge of dough.
  12. Put both pans back where you had the bowl for the first rise, but leave them uncovered. For one hour.
  13. Preheat your oven to 350 degrees. When your dough has risen the second time and doubled in size, it’s time to put them in the oven.
  14. Just put ‘em in there for 35-40 minutes. I’m pretty faithful with my 35 minute timing, but it could take more in your neck of the woods.
  15. When they’re done, pull ‘em out of the oven and allow them to sit in the pans for 5 minutes. After the 5 minutes, using a potholder or towel, turn the bread out onto a cooling rack and allow them to cool the rest of the way. Since you’re aiming for sandwich bread, it is better not to cut them until they are completely cooled, otherwise they get a little crumbly.
  16. Once cooled, trim into slices and store at room temperature or in the refrigerator for up to 4 days (if it lasts that long!)

 

Homemade Sandwich Bread

Do you make your own homemade sandwich bread? If not, you have got to try this recipe. Once is all it will take to get you hooked on the texture, the flavor and the ease. Not to mention the frugality of it all.

Comments

  1. says

    I’ve been looking for one of these too! (3 little boys and a hubby who all LOVE bread) This recipe looks perfect and I love it that you don’t use your mixer cause I usually find reicpes written as if Everyone has them- I don’t! One question- do you punch down the bread loaves the second time they rise before putting them in the oven or just put them in all puffed up? thanks so much! kelli

    • Bonnie says

      DO NOT punch your loaves down before you put it in the oven!!! You want that light and fluffy texture that the raise gives it. :)

      • says

        I came back to make your bread today and noticed your reply. I do love mine. I have been making it for about 5 years. It uses oil instead of butter and it’s double what your amounts are. However, I have your recipe rising on the counter right now, so maybe I will be using yours from now on :-)

  2. says

    Similar to one I have tried before, but like you I have tried many but I haven’t found one that I want to go through the trouble with so I end up getting store bought. I will try this one out though – and great tip about saving the bags. I never know how to store them when I am done!

    • says

      Miranda, I didn’t know what to do with all the bread I was baking for awhile too, and I tried a lot of different things. So when we do on occasion buy store bought bread, I keep everything. For whatever reason, it seems to work. Of course, homemade bread doesn’t last as long as store bought. You know, because of lack of preservatives that are terribly bad for us. ;)

  3. says

    Hi, I’ve been looking for an ‘everyday’ bread recipe that I can use for Cupcake’s packed lunch, that isn’t rammed with preservatives. This looks yummy -I have the yeast and am ready to try it. Thank you! All the best, Kg.

  4. says

    Wow! Can’t wait to try this recipe. While I have a bread recipe that I love for eating with butter and jam, it doesn’t have the right texture for sandwiches. This recipe seems perfect for that! Thanks a billion!

  5. Aprilmarie says

    Nicole… Thank you from my 5 kids to yours…This recipe really does have a great texture..I’ve been searching for awhile…I facebooked it to my friends, so the search for them can be over…Also I do it the old fashioned way to..I also brush the top with butter before and after cooking the bread.. Really really great…Thanks again..

  6. Sarah says

    I made this bread last night and had some when it was still a little warm, and again for breakfast this morning. This is by far the best bread recipe I’ve ever tried. The bread is so moist, and the crust is just delightful! I always used to end up with bread that was a bit dry and a crust that was not edible, but this is completely different. Thank you so much for sharing this recipe. I’m going to throw out all my other sandwich bread recipes and only use this one from now on!

  7. Marie says

    Will it affect the bread if I leave out 1/2 the salt? The bread turned out great, but a little salty for our tastes. Thanks.

    • says

      No, probably not – at least I don’t think it will. I’ve been making this bread for years and I’ve never had it be salty before – that’s weird. If it turned out super salty, then go ahead and cut the salt in half and see what happens.

  8. Tonya J says

    I have been looking for a good sandwich bread recipe for awhile. I have tried many, but none really lived up to my expectations of whatna good sandwich bread should be. This recipe is exactly what I was looking for. It has just the right crumb so that’s it is soft, but doesn’t fall apart when you make a sandwich. Thanks for the great recipe.

  9. Sydney Devon-THECOOLTV says

    So far the smell of the bread is making me smile. :-)

    Only 10 more miss left to bake. I added oats to the outside of my Loaf to give it a gourmet look. I can’t wait to taste it! Thanks for the recipe!

    -Sydney Devon

  10. Daniela says

    I made this recipe, because whe just moved to U.S from Europe and we are not fond of the bread we find generaly in the stores.
    And it is so gooooood.I eat it with plesure.And my husband!It was my first homemade bread!
    I descovered your blog recently and I enjoi it.
    Thank you for sharing your recepis with us!
    Daniela

    • says

      Hi Daniela, first – congratulations on your move – I hope it went well. Next, this bread really is a keeper. It has the perfect crust, the perfect crumb and makes a fantastic sandwich. Plus, I find it to be very easy as long as you follow the directions to a tee. I’m so glad you tried it and enjoyed it.
      P.S. Welcome to the States. Where in Europe were you?

  11. says

    My little one and I made this today! We did trade out the white flour for a mixture of whole wheat and spelt (it would work with all whole wheat, I just ran out). However; it definitely helps to use 1/2 cup less (only 5 cups) on the flour with the whole wheat as it needs a little more moisture. I love, love, love that it is so few basic ingredients… it made it much easier to just make when we needed bread rather than having to run out and get other things for it. Thanks for the yummy recipe!

  12. Misty says

    I used your recipe for the first time today after years of looking for a good sandwich bread recipe to no avail. One loaf is already gone! This is a delicious bread. The crust is yummy and chewy and not at all hard. The texture of this bread is wonderful. It isn’t crumbly, hard, or too dense. It’s just perfect. Thank you from me and my family for sharing this recipe!

    • Susan G says

      I make is bread at least once a week. Luck if the first loaf lasts the afternoon. Today I experimented and made one f the loaves into cinnamon raisin bread. Gently pulled second half of dough into a 9 x approximately 12 inch rectangle. Spread 1/2 cup of sugar mixed with 1 tsp of cinnamon over the dough, added 1/2 cup raisins to 1/2 of loaf ( hubby likes raisins son does not) and then rolled into 9 inch loaf. Let rise for an hour and it came out fantastic !!!!

  13. Martin says

    Sounds great! Looking forward to making some. Quick question, do you think using bread flour will make a large difference? I’m running low on AP, but have extra bread flour.

    • says

      You could use bread flour to make this bread, however your results will be much different. The bread will be a little chewier and tougher than the soft crumb and bite it has with the regular flour. The flavor should remain the same. I hope that helps.

  14. Keri says

    I made this today. Followed to the T and it came out so good. I then made it again but used bread flour and it came out even better. I recommended bread flour.

  15. Andi says

    Maybe I’m doing something wrong…but when I split it in half on the counter for 2 loaves and let it rise in the two pans, it doesn’t rise enough to become a loaf of bread I’d use for a sandwich. What could be the problem?

    • says

      Hi Andi,
      Well, there’s a few things that can be wrong – one, make sure your yeast is ‘active’ and not dead. You might try it with freshly bought dry active yeast and see if the results are better. Another problem could be that you are not kneading the dough enough either of the two times you need to do it. Are you having good results with the first rise? It might be the second rise that’s the problem? Perhaps try kneading it just a bit longer (add an extra minute or two on – weather and altitude can matter). Also when you leave the second rise uncovered, be sure that your dough is sitting in a warm spot, you don’t want it to get chilled.
      These are the most common problems. I have only had one batch ever not come out right, and it was due to the yeast being ‘dead’. I’d try that and then make sure you knead enough. It should double in size on that second rise, if it’s doing that, and then you bake it – it should come out fine.
      Good luck!

  16. Roger says

    Similar to the bread I have been making…i like a chewy bread, so I crack an egg into it. The flour also makes a big difference. Good Bread Miss! =)

  17. Victoria says

    I just pulled them from the oven. I’ve never made bread before and I’m so excited, I can hardly wait to let them cool.

  18. Sandy says

    Hi Nicole. I made this bread yesterday. It turned out super and delicious too!!!! I made a slight alteration. I got help to half the recipe. Then I added some graham flour and fresh herbs. It was so easy to bake this bread and fast too!!!! Thanks for a great recipe. : ))
    My recipe was
    2 and 2/4 cup flour
    1/4 cup graham flour
    1 cup warm water
    1 tablespoon sugar
    1 teaspoon salt
    Slightly above 1/2 teaspoon yeast
    1 and 1/2 tablespoon butter
    Fresh Rosemary and Thyme
    When I was kneading the dough, I added a fist of warm water and continued kneading the old fashion way.

  19. Becki says

    I’ve made this recipe several times – it is indeed a Great sandwich bread!! Once it is fully cooled, it does slice easily and hold together well. Thank you so much for sharing. We found it also makes an excellent French Toast bread. Thanks again!

    • says

      We’ve found that it actually works with anything you’d make with regular sandwich bread – grilled cheese, french toast and so on. Love love it! :) Thank you for trying it and stopping by to let me know you did and that you enjoyed it! :)

  20. TA says

    My bread came out salty as well:( Other than that it was good though. The next time I use this recipe I will cut the salt in half. Thanks!

  21. Sandy says

    Hi Nicole. Thanks a million. I made Olive Bread with this recipe. Its a sure keeper. Its so versatile. This time I used EVOO instead of butter. It turned out delicious.

  22. Allison says

    Hi! I am going to try to bake bread for the first time soon, and I can’t wait to try this recipe! I was wondering if anyone had tried using Whole Wheat flour, or at least doing one of the 5.5 cups of white flour Wheat. Does it still work out ok?

    Also, I live in WY, and its cold and a higher altitude….any suggestions (longer kneed time, etc?)

    Thank you! :)

  23. Kim says

    I like to use yeast cakes so if I am using that how much would I use? I just decided recently to get back to the basics and making my own bread is priority. I once found a loaf of store bought bread that was a month past it’s expiration date that had no mold or anything. What is that doing to our insides?

    Thanks!

  24. Mary Ellen says

    This was really easy and is absolutely delicious. We eat very little salt so I was a bit worried about the amount of salt called for but added it anyway and found it just a bit too salty, so will cut the amount in half next time. From everything I have read, it is actually not necessary to add any salt at all when making bread so reducing the amount should not affect the results-only the taste. I normally knead by hand but was in a hurry so used my KitchenAid dough hook for 5 minutes and everything worked perfectly. It slices beautifully and can even be sliced quite thin with a good bread knife. It has a wonderful crumb and, as you say – a lovely, chewy crust. Can’t wait to try some variations. Thanks so much for this recipe. It will definitely be my go-to for sandwiches.

  25. Mary Ellen says

    This was really easy and is absolutely delicious. We eat very little salt so I was a bit worried about the amount of salt called for but added it anyway and found it just a bit too salty, so will cut the amount in half next time. From everything I have read, it is actually not necessary to add any salt at all when making bread so reducing the amount should not affect the results-only the taste. I normally knead by hand but was in a hurry so used my KitchenAid dough hook for 5 minutes and everything worked perfectly. It slices beautifully and can even be sliced quite thin with a good bread knife. It has a wonderful crumb and, as you say – a lovely, chewy crust. Can’t wait to try some variations. Thanks so much for this recipe. It will definitely be my go-to for sandwiches.

  26. Chris says

    Best bread recipe I’ve tried so far. I haven’t attempted bread in awhile because all the other times I’ve tried the crumb came out too dense, but this was exactly what I was looking for. Light, soft, and fluffy but still sturdy enough not to be too flimsy. This will definitely be my go-to recipe from now on.

  27. Matt says

    I love this white bread!
    also…

    I just made Cinnamon Raisin bread using this basic recipe. I added a tsp of ground cinnamon to the existing dough recipe and kneaded as directed. One the dough ball was formed I rolled out using a rolling pin spread an additional 3 tbsp of butter sprinkled with a cinnamon sugar mix and rolled back up tucking in the ends. It came out wonderful!

    • says

      Matt, that sounds amazing! I am so glad you love this bread – we sure do. I will be trying out your Cinnamon Raisin bread recipe now. We’ve added other stuff, but never gone the cinnamon raisin route, and now I think it’s time! :) Thank you for letting me know you tried it and about your changes!

  28. Lynne says

    I am trying to learn to more self-sufficent. And have been looking forever for a sandwich bread recipe. All the other breads I have made just don’t hold up to sandwich-making. I tried this bread last week and my husband & I were looking for different sandwiches to try, just so we could eat the bread. Thanks for sharing it. We have definately found the bread we will always want to make. Also, I am going to give the cinnamon & raisin addition a try. Sounds yummy

  29. Leah Fox says

    I tried making bread for the first time, using your recipe. It tastes wonderful! I don’t have a mixer, so I just kneaded all by hand for 15 minutes and only had a cast iron loaf pan. My crust was crunchy on the top. I also applied olive oil to the top while it was rising. Could those differences be why mu crust wasn’t soft?

  30. Stephanie says

    I made this bread the other day. Very easy recipe and really yummy! However, it turned out way too crumbly. I waited for the bread to cool completely before slicing it, but now it’s falling apart even more as the days pass. (I made it 2 days ago) The only things I changed were using honey instead of sugar to sweeten the bread and using Organic Unbleached flour. I’m thinking of using an egg next time to see if it will “stick” together better. Any ideas why my bread is falling apart?

    • says

      I really cannot answer that. Baking anything requires a pretty precise process and sometimes even changing up the type of flour or the sweetner used can change the texture and crumb of the bread. I am so sorry that happened.

  31. Heather says

    Awesome recipe! Found this yesterday and made it last night. Both my husband and my 7yr old son were begging me to pack their lunches today! :) Followed your recipe exactly, using organic everything, and it came out perfect. Thank you so much for posting this. I am new to bread making (and homemade anything) and was starting to get discouraged at not finding a good sandwich bread recipe. Now I am looking forward to cooking other stuff!!

  32. catherine says

    Thanks for the recipe. I have a great white bread recipe for rolls and such but it is too crumbly for sandwich bread. This one is rising and seems much denser! My only problem with the recipe is that I had to add more water (1 cup). Any thoughts on this?

    • says

      I am not an expert bread maker by any stretch of the imagination. We make this bread all the time, so the recipe I shared is what works for us. With that said, what I’ve learned in trying other recipes and working with people that do bake a lot of different breads, is that altitude and humidity level (or lack there of) can both affect a recipe. Please do let me know your results with adding another cup of water to the dough.

      • catherine says

        It worked great. This is by far the best loaf bread I’ve made in terms of density. My kids said it was a little bland but I think a little bit of sugar would fix that (if I care enough to appease them).

    • says

      I am not sure about that, I feel like someone else did that and possibly had good results. I have a big family so we actually double the recipe everytime I make it so I’m actually adding more yeast. The yeast is what I worry about.

    • Alex C says

      I had the same problem, only one bread pan. I ended up making the full recipe and using the other half to make a round loaf (or cut it into smaller round loaves) for soups and chili etc. I just did everything the same but baked it on a cookie sheet. I did have to shape it back into a round loaf after the second rise though and lost some of the rise, but they turned out just as delicious if a bit denser.

  33. says

    I have been trying various bread recipes the past few years and recently made my own sourdough starter but still can’t make anything resembling store bought. I tried your recipe today and WOW!! I did cut it in half because of the bad luck I have with bred but it turned out beautiful. My husband even asked for more which is unheard of! Thank you for sharing your recipe and I may be sharing your recipe on my blog the next time I post. All credit to you of course:-)

  34. Misty Wiser says

    Thank you so much for this recipe! I’ve been wanting to make homemade bread for my kids, but it seemed all recipes made a dense bread. Which is still good, but for everyday sandwiches I needed something light that my kids could spread PB&J on. This is it!! I love the double recipe. It’s easy, but we go through a loaf a day, so only doing it every other day is perfect. No more bread from the store! My kids school friends are jealous! LOL so happy to get them away from all those preservatives! Thank you!

  35. Sara says

    I’ve been looking forever for a good sandwich bread, but every recipe I’ve found is too crumby for sandwiches, and my kiddos complain! I think yours will be the perfect solution! Before I go crazy I was wondering if this freezes well? I’m asking mostly because I like to make a week’s worth of sandwiches for my girls’ school lunches, and then put them in the freezer, then in the morning when I pack their lunches I only have to throw everything together instead of making sandwiches and cutting fruit or veggies.

    • says

      I can’t really answer that. I’ve frozen the bread as a whole and then used it for such things as French Toast and it was still good, but I haven’t frozen the bread in so long and never for a sandwich that I don’t feel great telling you an answer to that. IF you do make it and freeze it, just freeze one sandwich and see how it comes out.
      Please let me know the results, as I’m curious. Thanks!

  36. says

    So I made this yesterday. I woke up this morning to my husband asking me to make some more. We had grilled cheese and tomato soup last night for dinner using this bread, the random slice here & there, my husband’s lunch sandwiches today, and my son ate the remaining bread this morning. When my son ate the last piece he said “OH NO MOMMY! It’s all gone? Can we make some more please?” So…. Our second batch is rising. Hopefully this batch will last longer. I’m making cinnamon bread with half of it so we shall see! Thank you so much for a wonderful recipe! I’ve been looking for a good sandwich bread for years.

  37. John says

    Got hooked on baking bread with the Jim Lahey no-knead dutch oven recipe and after a year decided to try a white sandwich bread. Your recipe came out fantastic–beautiful loaves, nice crumb and consistency and good flavor. And not having to plan ahead 15 hours is a plus. Doing a second batch now. Really enjoying the magic of the rise. Thanks!

  38. Uma says

    I have made bread using your recipe several times and we absolutely love it. I was curious if I can turn the dough into rolls instead of loaves.
    Thanks

  39. emmie Collier says

    I like the recipe, but my bread doesn’t brown. I tried baking it for 5 more minutes, but it is still too light. I don’t want to dry it out. Any suggestions?

    • Angi M says

      Mine doesn’t seem to brown either, but the taste is still amazing! I read through the reasons it doesn’t brown, and figured it tastes great, I can get over lighter crusts. Plus it isn’t as obvious to my sons that the bread has crusts with it so light, they don’t pull it off! This recipe is absolutely amazing and I really appreciate you sharing it.

  40. says

    So..I stumbled upon this recipe. I have been playing around with bread recipes for a while now. This is by far the best I have found for a good, everyday, make a sandwich, grab a snack kinda bread. The taste is amazing, like a good country white bread, the texture is chewy and dense, and the crust…don’t get me started on the crust! This one is a keeper and will be my bread every day. I also used this to make pizza crust and my other non-loaf variety breads, and it works. Every. single. time. That says a lot because I have ruined some dough in my day! Thank you for sharing such an awesome recipe.

  41. Margo Chicosky says

    Thank you, Thank you, Thank you!! For this recipe. My son is allergic to corn and soy among many other things and it is so difficult to find bread that does not have either of those ingredients or artificial colors or preservatives. Plus he is a picky eater and doesn’t care much for the breads we have tried. However, this bread is perfect, outstanding, delicious, and has solved all my bread problems!!!!! He loves it and I’m surprised how simple and easy it is to make. Thank you again.

  42. Brightstarr says

    Love the bread!!! My hubby was like “and why have you not ever made this bf?” At first attempt I had the water too hot so my yeast did not rise but my second time it came out perfect. Thank you for great directions.

  43. Kendra says

    I’ve made this bread a few times now and really like it. But it keeps sinking in the middle. It looks so fluffy and tall when I put it in the oven then a few minutes later I check it and the top is deflated. It tastes good but the loaf ends up being short. What could I be doing wrong?

  44. Angie says

    Made this tonight. Oh my goodness, so good!! My kids and husband loved it as much as I did. We are a family of 6 and one loaf is now gone. I expect the rest will be gone tomorrow as I am planning to make french toast out of it in the morning. Thank you for a simple recipe for PERFECT homemade sandwich bread!

    • says

      I believe somewhere in the post up there, I did mention using my Pyrex 9×5 inch glass loaf pans. It will be your choice in whether you’d like a lighter crust (comes from the glass) or a little darker (use metal). When we first made this bread, I just use the loaf pan I had at home, so that wound up being the 9×5 inch one that came with my pyrex set.

  45. Sandi says

    Love this bread! I have never tried baking bread without a mixer. This bread is soooo easy for even a novice like me to make. Prevent when I mess up the directions ( yeah, I said I was a novice right!.p?!). It still comes out yummy. Maybe not pretty, but still yummy. My sandwich loving hubby loves it as well as my bread loving 3 year old son. Can’t say enough good things about this recipe!!!

  46. CHELSEA says

    I so wish you had the whole wheat version of this! I love the simplicity of your recipe, and the texture of your bread… but I try to stick to whole wheat whenever possible. If you have any tips on making the switch, let me know. Otherwise I’ll experiment on my own and see how it goes.

  47. says

    I love making bread with my Compact Bosch and had to write to tell you that I really love this recipe. Made it and it turned out beautiful. We were looking for a bread that we could use for French Toast. This bread is great for that. Thanks for posting it and sure glad that I ran across this.

  48. says

    OH MY GOSH, this bread is AMAZING! I made a double batch, and split it between 3 – 15″ loaf pans, so hopefully it will last a little longer. It was so simple to make, too. I went ahead and used my stand mixer just long enough to get everything combined, then pulled it out and kneaded it by hand (I find this to be rather cathartic) for about 10 minutes. When they came out of the oven, they were so beautiful I had to take a picture. And they taste even better than they look!

    This just became a staple in my house :)

  49. says

    ok… so i decided that i needed to see if it really IS more cost-effective to back my own bread. here’s a breakdown of what i pay for ingredients:

    jar of yeast: $7.19 (the jar is 4 oz; that’s 10 TBSP)
    flour by the pound: $0.33 (i use unbleaced flour)
    butter by the pound: +/- $3.00
    sugar by the pound: $0.55
    salt by the pound: $0.55

    per batch, here’s what it costs:
    yeast: 1 TBSP @ $0.79
    flour: +/- 2 lbs @ $0.66
    butter: 2.5 TBSP @ +/- $0.25
    sugar: 2 TBSP – cost is negligible
    salt: 1 tsp – cost is negligible

    total per batch: $1.70
    i double my recipe, which yields 3 – 15″ (2-lb) loaves.
    cost per loaf: approximately $1.13
    i figure by the time i factor in the cost of my utilities (water, gas, electric), i’m STILL at around $1.50/loaf.

    CHEAP bread loaded with preservatives runs at least $1.20/loaf; this is a 5-ingredient recipe, so you know exactly what you’re eating. so yeah, i think it really IS worth it! especially since i can stock up on the ingredients when i have extra $$, make the bread, and then freeze it. since i have a vacuum sealer, i can freeze my bread almost indefinitely (if you have one, too, just make sure freeze your bread SOLID before you try to vacuum-pack it. otherwise you suck the bread flat ) one jar of yeast yields 30 – 15″ loaves of bread…

  50. Van says

    Thank you SO MUCH! I baked this yesterday. OUTSTANDING. I have been trying recipe after recipe and my children have complained about the taste, texture, hardness of the crust.

    I asked them to rate this bread: Everyone from preschooler to almost-adult gave it 5 STARS AND 2 THUMBS UP!!

    It truly is very good. Much better than store bought. It even sliced better the second day.

    Thank you for sharing this recipe. YEAH!!! By the way, it is all gone already.

  51. Tiffany says

    I have been looking for a recipe I can use for my sons sandwich bread (he can’t have dairy or soy) and I don’t have a mixer! So by substituting Earth Balance dairy and soy free butter he can have sandwiches!! I am making this today! Thanks for posting :-)

  52. Rachel says

    I just made this bread yesterday, it is great! I replaced the butter with coconut oil, as my youngest has a dairy allergy, and it worked perfectly! Thanks for sharing! :)

  53. Melissa B says

    I just made a loaf today and it looks beautiful. Smells good and tastes amazing, too. Thank you so much. My search for the perfect white bread has ended!

  54. Asma AlKetbi says

    Fingers crossed for me as I’m trying your recipe for the first time. This is my third time ever to bake bread and the first two were very VERY unsuccessful *sighs*

    I have a question about the oven temperature, is it in Celsius or Fahrenheit? Also I will only be needing to make one loaf at a time cuz we’re a family of two only. Should I freeze the unbaked bough or store it in the fridge?

    Thanks!

    • says

      Hi Asma, the temperature is in Fahrenheit. I am unsure about freezing the dough. I have never done that. You might want to check out a bread making website for tips. I am not a bread maker at all, and with our large family we can go through a whole loaf in a day, so definitely no need to freeze anything. haha Sorry I couldn’t be more help.

  55. Mary Beasley says

    Amazing! I was pretty lazy with it and didn’t knead much, and yet it still turned out amazing on the first try! I glazed the crust with butter right out of the oven. I tend to prefer rustic, coarse wholewheat breads, but my husband enjoys fluffy white bread for his sandwiches, so this fit the bill. It sliced like a dream, which is very rare for me, so I’m very excited about that (a bread that can *actually* be sliced for sandwich use yay!). Will be making again, thank you!

  56. Elizabeth C. says

    Just tried baking this bread this morning and couldn’t wait for the loaf to cool before cutting into it haha! The smell was to die for and it tasted great! I’m new to this but right now I’m thinking why on earth did I wait so long to bake my own bread??? This is too fun and too good to go back to the store-bought bread. This is a great recipe, easy enough, I will try it again for sure, maybe with cheddar cheese or olives or dried tomatoes next time. Should I just mix it with the dough while kneading or roll the dough in a rectangle, sprinkle toppings of choice, then roll into loaf and let rise?

    I think our flour here in Canada (I live in Quebec) may be different because it’s the third bread recipe I’m trying and each time I need less flour than what the recipe calls for. I don’t know if it’s the temperature, the flour itself or whatever, but I start with 3 to 4 cups at first then add on as I’m kneading and stop adding when I feel the dough is right.

    Thanks again! I’ll definitely try other repices on your blog soon!

  57. says

    I don’t know if I’ve commented on this recipe before but I just have to say, THIS IS THE BEST sandwich bread recipe I’ve found. Of course it usually gets eaten before I can turn it into sandwiches! The texture is perfect. The crust, perfect. And it’s simple enough that I’m teaching my kids (ages 5-13) to make bread using THIS recipe.

    One note: halve the recipe before using in a standard size bread machine. It does say two loaves, after all. Lesson learned (smacks forehead).

    • says

      Kristin,

      Did you use a bread machine to bake your bread? I have one that I haven’t used forever and I would love to make this bread but if I don’t use my machine my honey (who bought it for me because I INSISTED I HAD to have it) will kill me :)

      If you did use a bread machine can you tell me what setting and at what point you put the dough in the machine?

      I would greatly appreciate any advice you might have on making this recipe in a bread machine instead of a loaf pan.

      Thanks,
      Cindy

  58. melissa says

    I had been eyeballing this recipe all week and finally made it last night…. WHAT AMAZING BREAD!!! I started the whole process after dinner (crazy) and so the loafs finally came out of the oven around midnight lol my husband and I were definitely having warm bread and jam at 1am!! I sliced it up and took some in for my coworkers this morning and it is a huge success!!

    Thank you for sharing.

    p.s. I stored them in ziplock bags and noticed that there is condensation inside… any idea that might happen? How do you recommend I store the loaves?

    • Alex C says

      Were they completely cool when you put them in the bags? If so I would recommend using a bag from a store-bought loaf.

  59. Jen says

    Just coming back to this page for the millionth time to get the recipe again… although I mostly have it memorized.

    I have been using this for sandwiches for the past four months or so… this is my go to recipe. it is so good.

    Two small changes that I make are to replace 1/3 of the flour with whole wheat, and use honey instead of sugar.

    thanks so much for this great recipe!

  60. says

    Yum. Made your recipe earlier this evening, had it chillin’ on the counter, sliced it up before heading up for the night and had to try a bite. It’s perfect: chewy crust, buttery smell, light and amazing texture. Can’t wait for actual food (you know, grilled cheese, and Nutella sandwiches) with it!

  61. Robyn says

    I made this twice, once using coconut oil instead of butter and then the second time using EVOO. Both times were fantastic but I liked the EVOO best. That batch I made one loaf and one pan of buns and my husband said those were the best buns ever. The bread is easy to cut and use which I really appreciate since my goal is to get us out of buying cheap, commercial bread products.

    Thanks!

    • says

      Hi Robyn, Thank you for your sweet words. I am so glad you liked the recipe and I absolutely love seeing what others do to tweak it and make it their own. Enjoy!

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