Welcome to my cottage! Here is my trusted homemade recipe for sandwich bread that makes two loaves. You will mix your dough and bake all on the same day, so not need to wait overnight. This gives you some flexibility if you run out of bread, you can mix up a batch.
Why I love this Sandwich Bread Recipe
This is one of my most frequently baked bread recipes. My young children enjoy sandwiches and they are great for packing for nature play time or beach outings. However, what I do not like is the processing and ingredients in common supermarket brands. Instead, my preference is to pick the flour I am comfortable with and bake my own bread!
Other Reasons You’ll Love this Recipe
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It makes two loaves. One you can eat immediately, the other you might like to slice the loaf and place in the freezer for quick and easy bread to defrost slices as you go.
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Same-day baking. Many recipes require an overnight ferment, this is just a couple hours. If you start in the morning, you’ll have bread ready for lunch!
In Closing
Thank you very much for stopping by! Stay around for seasonal living and recipes. For your next baking idea, you might like to try my onion and cheese soft pretzels (they are a hit for visitors!).
Let me know in the comments below if you baked the sandwich bread.
Rachael x
Soft Sandwich Bread Recipe
Ingredients
Method
- Bloom yeast: Combine honey, yeast and warm water. Allow to rest for around 10 minutes while you mix your other ingredients. The sweetness from honey helps to give the yeast a bloom and encourages a lovely rise in your loaf.
- Mix dough: Combine the flour and salt together. Mix in the olive oil and egg. Next, mix in the combined honey, water and yeast. Knead together with your hands so it combines into one dough ball. If it is too sticky once well combined, you may add in a little bit of flour.
- Rise: Transfer your sandwich dough back to a mixing bowl and cover with a damp tea towel. Place your bowl someplace warm and allow to rise for 1 hour or until it has doubled in size. This timing will vary depending on what season you are in, the humidity and other factors. You might like to take a photo of your dough at the start to compare the rise to know for sure when it has doubled.
- Shape your dough: On a floured surface, divide your two into two equal sizes. Stretch both dough into a flat rectangle shape. Fold the dough in half lengthways, and then roll the dough into a rectangle shape the same length as your pans.
- Baking pans: Line your two baking pans with parchment / baking paper.
- Second rise: Place your shaped dough into the baking pans with the top side up. Cover with a tea towel and put some place warm to rise for another 1 hour, or until the dough is above the edges of the pan.
- Preheat the oven: once your dough has risen, preheat your oven to 190°C / 374 °F.
- Bake: Bake for 25 minutes on a lower shelf or until the top of your loaves are golden brown. Remove from oven and allow to rest and cool for 1 hour before slicing. This helps to minimise crumbling.
- Butter glaze (optional): If you like to glaze in my photo, use a brush to paint the top of the loaves with butter. Gives a delicious crust and finish!
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