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Homemade sandwich bread with a golden crust and soft interior, sliced on a wooden cutting board.
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Homemade Sandwich Bread – Soft and Fluffy

Soft, fluffy homemade sandwich bread with a golden crust and a touch of honey. This simple recipe makes two loaves, perfect for sandwiches, morning toast, and freezing for later.
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Prep Time 20 minutes
Cook Time 35 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings: 24 2 loaves, 12 slices each
Course: Bread, Breakfast
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups warm water 480 ml
  • 1 tablespoon active dry yeast 9 g
  • 1 tablespoon plus 1 teaspoon honey 30 g
  • 2 tablespoons vegetable or sunflower oil 30 ml
  • 2 teaspoons fine salt 12 g
  • 4 –5½ cups all-purpose flour 480–660 g, added gradually

Equipment

  • Large mixing bowl
  • Two 9 × 5-inch loaf pans
  • Wire cooling rack

Method
 

  1. Activate the yeast: Combine the warm water, yeast, and honey in a large mixing bowl. Stir and let stand for 5–10 minutes, until foamy.
  2. Mix the dough: Stir the yeast mixture again, then add the oil, 4 cups of flour, and the salt. Mix until a dough forms, adding more flour gradually as needed.
  3. Knead: Knead by hand for about 8–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky. Add only enough flour to keep it manageable.
  4. First rise: Cover the bowl and leave in a warm spot for about 1 hour, or until the dough has doubled in size.
  5. Shape: Line two 9 × 5-inch loaf pans with parchment paper. Transfer the dough to a lightly floured surface and gently press out the excess air. Divide into two equal portions. Flatten each into a rectangle, roll into a log, and pinch the seam closed. Place seam-side down in the prepared pans.
  6. Second rise: Cover loosely and let rise for about 45 minutes, until noticeably puffy. Toward the end of the rise, preheat the oven to 350°F (180°C).
  7. Bake: Bake for 30–35 minutes, until golden brown and baked through. If the tops brown too quickly, loosely cover with foil.
  8. Cool: Carefully remove the loaves from the pans and transfer to a wire rack. Loosely cover with a clean kitchen towel and let cool completely before slicing each loaf into 12 slices.

Notes

  • Flour: You may not need the full amount. Start with 4 cups and add gradually. Too much flour can make the bread dense and dry.
  • Measuring: The metric amounts use 120 g of flour per cup. For cup measurements, spoon the flour into the cup and level it without packing.
  • Rising: Timing depends on your kitchen temperature. Look for doubled dough during the first rise and puffy loaves during the second.
  • One loaf: Halve all ingredients to make one loaf in a 9 × 5-inch pan. Do not put the full batch into one standard loaf pan.
  • Storage: Cool completely and store in a tightly closed bread bag or airtight container at room temperature for up to 3 days.
  • Freezing: Freeze sliced bread in a freezer-safe bag for up to 3 months for the best quality. Thaw at room temperature or toast from frozen.
 
 

Nutrition per Slice

Calories: 115 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 1.5 g | Saturated Fat: 0.2 g | Fiber: 0.8 g | Sugar: 1 g | Sodium: 195 mg
Estimated using 5½ cups (660 g) of all-purpose flour and 24 equal slices. Excludes toppings and fillings.