Favorite Soft Homemade Sandwich Bread Recipe
There’s nothing quite like the smell of homemade bread baking on a Sunday afternoon. For years now, this go-to sandwich bread has been a staple in my home, giving my family soft, delicious slices that hold together perfectly—unlike other recipes that tends to fall apart when sliced. This bread is sturdy, making it the ideal choice for sandwiches that won’t crumble, no matter how you slice them.
I’ve been sending my husband to work with sandwiches made from this bread for over five years now, and it’s never let us down. Baking this bread is part of my regular Sunday routine, right along with refreshing my sourdough starter, prepping my milk and water kefir, and organizing meals for the week ahead.
Why I Love This Recipe:
- Reliable and Sturdy: Unlike some bread recipes that can be crumbly, this one produces two loaves of bread that holds up to cutting and making sandwiches—no more sandwich disasters in lunchboxes!
- Soft yet Durable: The perfect white bread texture with a soft crumb but sturdy enough for sandwiches, French toast, or peanut butter slathered on top.
- A Sunday Tradition: Baking bread while I refresh my sourdough starter, grab meat out of the freezer for our weekly dinners, and clean the house creates a cozy and productive start to the week.
Note on Choosing the Right Flour:
When it comes to making homemade sandwich bread, the quality of your flour makes a big difference. I recommend using a high-quality white flour with a higher protein content. A flour with at least 11% protein is ideal, as this helps create a strong gluten network that gives your bread better structure and a chewy, yet soft crumb.
While it’s not a dealbreaker if you can’t find higher protein flour, aim for at least 4% protein. For the best results, try to use organic, unbleached white flour if possible. Organic flour tends to have fewer additives, while unbleached flour maintains a more natural taste and texture in your loaf of bread. I love shopping at Costco for their 2 pack of organic white flour at 4% or shopping from Azure where they offer flours at 11%.
Why This Homemade Sandwich Bread is Perfect for Sandwiches:
One of the reasons I keep coming back to this recipe is how well the bread holds together. Unlike other bread recipes that often fall apart when cutting, this bread holds firm, making it perfect for sandwiches. It never fails to deliver soft, fluffy slices that don’t crumble or break apart.
Pro Tips for Perfect Sandwich Bread Results:
- Adjusting Flour: Depending on the time of year, you may need to adjust the flour. Add just enough flour until the dough cleans the sides of the bowl and is soft yet springy to the touch.
- For a Soft Crust: Brush the tops of the loaves with melted butter right after removing them from the oven. This helps keep the crust soft and flavorful.
- Storage: Freeze your extra loaf in a plastic bag to keep it fresh. Just thaw it at room temperature when you’re ready to use it.
- Bread Machine Option: If you prefer, with this easy recipe you can make this bread in a bread maker for even quicker prep!
Baking homemade sandwich bread is one of my favorite weekly traditions. This easy sandwich bread recipe produces sturdy, soft loaves perfect for sandwiches, toast, and even French toast. With simple ingredients like olive oil, active dry yeast, and all-purpose flour, you can have fresh, delicious bread on hand every week. Plus, this recipe gives you sturdy loaves that won’t fall apart when slicing or making sandwiches—perfect for packing in lunchboxes! Whether you’re a first-time baker or a seasoned pro, this recipe will become a staple in your kitchen.
And if you want to try whipping up some homemade fresh butter to go with your bread, check out this post detailing the step by step instructions for making butter from cream like our great grandmas did!
Favorite Soft Sandwich Bread
Ingredients
- 2 tablespoons active dry yeast or instant yeast
- ½ cup warm water 110°F
- 3 Tablespoons sugar
- 2 cups additional warm water
- 2 ½ teaspoons salt
- ⅓ cup high-quality olive oil or avocado oil
- 6 ½ cups all-purpose flour or bread flour adjust as needed
Instructions
- Activate the Yeast:
Begin by dissolving the active dry yeast in ½ cup warm water and the 3 Tbsp sugar. Let the yeast mixture sit for 10-15 minutes until it becomes foamy, showing that your yeast is alive and ready to make the dough rise. - Prepare the Dough:
After the yeast mixture is foamy, add 2 cups of warm water (hot water will kill the yeast), salt, and olive oil. Slowly mix in 6 ½ cups of flour, one cup of flour at a time, until the dough begins to clean the sides of the bowl. Depending on your kitchen environment, you may need to add a little more or a little less flour.Tip for the best results: Keep a kitchen scale handy for more precise flour measurements, especially if using different types of flour like bread flour or whole wheat flour. - Knead the Dough:
Knead the bread dough in the bowl of your stand mixer using the dough hook attachment on low speed for about 3 minutes. The dough should be soft, elastic, and not too sticky. - First Rise:
Place the dough in a large bowl that’s been lightly greased with olive oil. Cover the top of the dough with plastic wrap or a damp kitchen towel and let it rest in a warm place for 45 minutes or until it has doubled in size. - Shape the Loaves:
After the first rise, punch the dough down and turn it out onto a lightly floured surface or work surface. Divide the dough into two equal portions. Flatten each portion into a rectangle, roll it up tightly, and pinch the edges to seal. Place each loaf into a bread pan lined with parchment paper. - Second Rise:
Let the loaves rise again for 30 minutes. Meanwhile, preheat your oven to 375°F (190°C). This second rise helps give the bread a light, fluffy texture without collapsing during baking. - Bake:
Bake the loaves for 30 minutes, or until the tops are golden brown and the internal temperature of the bread reaches 190°F. Let the loaves cool for 5-10 minutes in the bread pan, then transfer them to a wire rack or cooling rack to cool completely.
Notes
For the best results, let the loaves sit at room temperature for 12 hours before storing them in an airtight container or plastic bag. You can keep one loaf in the bread box and store the second in the freezer for the next day or week.
Happy baking! If you’re looking for more bread recipes, make sure to check out my sourdough discard Graham Cracker Recipe, and Apple Cinnamon Bread for more delicious homemade recipes. Want more day in the life and new recipes as they come out? Make sure to follow me over on Instagram.
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Yes! Thank you so much for sharing this recipe! This was my third attempt at sandwich bread. The other recipes I tried were either so dry, or way too crusty. I wanted a nice soft sandwich bread loaf to make our sandwiches with. This recipe is full proof! It is reminiscent of Sister Schubert rolls as far as taste goes. I will definitely be making this again! Thank you so much for sharing.
Lisa, you just made my day with this comment! I’m so happy the recipe finally gave you the sandwich bread you were hoping for. And comparing it to Sister Schubert rolls? That’s the highest compliment! Thank you for taking the time to share — it means so much. xoxo – Eryn 🙂