Easy and Quick Sandwich Bread for Perfect Toast and Grilled Cheese
Making your own sandwich bread at home is incredibly satisfying, and this recipe is the perfect way to create soft, fluffy bread with minimal effort. Whether you’re preparing sandwiches, French toast, or enjoying a slice of warm buttered bread, this recipe will become your go-to for quick, homemade bread. It’s easy enough to make on a weeknight and produces a beautiful loaf that’s perfect for all your bread needs. Best of all, the recipe uses ingredients you probably already have in your kitchen, making it an affordable and accessible option for anyone looking to elevate their bread game.
Why You Should Try This Sandwich Bread Recipe:
- Perfect Texture: Soft, fluffy crumb with a golden, crisp crust that holds up well for sandwiches or toast.
- No Special Tools Required: You can easily mix and knead the dough with a stand mixer or by hand in a bowl.
- Simple Ingredients: Made with basic pantry staples like all-purpose flour, yeast, and honey.
- Quick and Easy: From start to finish, you’ll have freshly baked bread in just a few hours.
- Sourdough Discard Friendly: If you’re a sourdough baker, this is the perfect way to use up that discard while adding an extra layer of flavor.
Ingredient Breakdown:
- Active Dry Yeast: Essential for leavening the bread, giving it that soft and airy texture.
- Honey: Adds a subtle sweetness and helps activate the yeast.
- Melted Butter: This helps create a soft, rich loaf with a tender crumb.
- Salt: Enhances the bread’s flavor and strengthens the dough’s structure.
- Warm Water: Helps activate the yeast and combine the ingredients.
- All-Purpose Flour: The main ingredient that forms the dough. This recipe uses regular flour, so you don’t need anything special to get great results.
- Sourdough Discard (Optional): Adds a slight tang and extra flavor, making the bread even more interesting.
- Olive Oil: Used for greasing the bowl, this adds flavor and prevents the dough from sticking.
Step-by-Step Instructions:
- Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, add 1 cup of warm water, 1 tablespoon of honey, and 1 tablespoon of active dry yeast. Let it sit for 5 minutes until the mixture becomes bubbly. This process ensures the yeast is activated and will properly leaven the dough.
- Add the Ingredients: Add the melted butter, salt, flour, and sourdough discard (if using). Use a stand mixer or a dough whisk to mix everything together until a smooth dough forms. You want the dough to pull away from the sides of the bowl but still be slightly sticky to the touch.
- First Rise: Once your dough has come together, place it in a bowl greased with olive oil. Cover the bowl with a lid or a damp towel and let the dough rise in a warm place for about 90 minutes or until it has doubled in size. This first rise is key to developing the structure of the bread.
- Shape the Dough: After the dough has risen, turn it out onto a floured surface. Gently stretch it into a large rectangle. If you want to add any mix-ins like herbs or cheese, now is the time to sprinkle them over the dough. Fold the dough into thirds like a letter and then roll it up to form a loaf. Pinch the seams to seal.
- Second Rise: Grease a loaf pan and place the dough in it. Cover with a towel and let the dough rise again for about 30 minutes to 1 hour, or until it doubles in size. The second rise ensures the bread will be light and fluffy.
- Bake the Bread: Preheat your oven to 375°F. Place the loaf pan in the oven and bake the bread for 40 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Butter the Top: Once the bread is done, remove it from the oven and immediately rub the top with a tablespoon of butter while it’s still hot. This step gives the bread a beautiful finish and adds a bit of extra flavor.
- Cool and Slice: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Let it cool completely before slicing. Slicing too soon can cause the bread to become gummy, so patience is key!
Recipe Tips and Variations:
- Using Sourdough Discard: If you have sourdough discard on hand, you can incorporate it into this bread recipe. The sourdough adds a lovely tangy flavor that balances the sweetness from the honey. If you’re not using discard, no worries — the bread will still be perfect without it.
- Flour Substitutions: All-purpose flour works wonderfully in this recipe, but you can also experiment with whole wheat flour or bread flour for a different texture.
- Flavor Add-ins: Customize your bread by adding fresh herbs like rosemary or thyme, or shredded cheese for a savory twist. You can also make this into a sweet loaf by incorporating cinnamon and sugar.
- Storage: This bread stays fresh for about 3-4 days at room temperature. You can also freeze it for longer storage — simply slice the loaf before freezing so you can grab a piece as needed.
Why This Sandwich Bread Is a Must-Try:
Making homemade sandwich bread is a simple yet rewarding experience. With just a few ingredients, you can enjoy soft, flavorful bread that’s perfect for sandwiches, toast, or French toast. Whether you prefer your bread plain or with a little twist, this versatile recipe can be adapted to suit your tastes. Plus, it’s quicker than many other bread recipes, allowing you to enjoy fresh, homemade bread in just a few hours.
This sandwich bread recipe is ideal for beginners and experienced bakers alike. With a little patience for the rises and a bit of care in shaping the dough, you’ll have a perfect loaf to enjoy with your favorite spreads or fillings. Plus, the smell of fresh-baked bread filling your kitchen is a reward in itself!
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Sandwich Bread
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- ¼ cup melted butter
- 2 teaspoons salt
- 1 cup warm water
- 3 ½ cups all purpose flour
- 1 cup sourdough discard optional
- 1 tablespoon olive oil
- 1 tablespoon butter for topping
Instructions
- Add yeast, honey and warm water to the bowl of a stand mixer. Let sit for five minutes until bubbly.
- Add melted butter, salt, flour and sourdough discard (optional).
- Knead on a low speed until the dough is smooth, and pulls away from the sides of the bowl.
- Place the dough in an olive-oil covered bowl with an airtight lid. Let the dough rise for 90 minutes, until the dough doubles in size.
- Lightly dust a counter or cutting board with flour. Turn the dough out onto the floured surface.
- Stretch the dough to a large rectangle, fold the dough into thirds and then roll to create a loaf shape. Pinch the ends closed. Add to a greased loaf pan. Cover with a towel and let it rise a second time for 30 minutes to one hour until it doubles in size.
- Preheat the oven to 375°F.
- Bake the loaf for 40 minutes until golden brown.
- Let the loaf cool for a few minutes. Rub one tablespoon of butter on top of the loaf while warm. Let cool completely before slicing.
