homemade sandwich bread

This simple, fail-proof homemade white bread recipe turns sandwich suppers, a humble bowl of soup, or a simple piece of toast into a whole new treat.

Simple Homemade White Bread Recipe

active dry yeast

sugar

(approximately) all-purpose flour

salt

Add the milk, yeast and sugar to the...

Add the milk, yeast and sugar to the bowl of a standing mixer and whisk with a fork to blend. Let the mixture rest for about 5 minutes, until the yeast is activated and looks creamy. Whisk in the melted butter.

Fit the mixer with the dough hook and...

Fit the mixer with the dough hook and add 4 cups of flour to the milk and yeast mixture. Turn the mixer to low (speed level 2 on a KitchenAid mixer) and beat to start to bring the dough together. As the dough beats, slowly add enough remaining flour to bring the dough together into a soft, smooth dough. The dough should clean the sides of the bowl, but still stick slightly to the bottom. (*See note.)

With the mixer continuing to knead the dough,...

With the mixer continuing to knead the dough, slowly sprinkle in the salt. Once the salt is incorporated, let the mixer continue to knead the dough for another 5 minutes, until the dough is elastic, smooth and soft.

Spray a bowl large enough to hold double...

Spray a bowl large enough to hold double the amount of dough with non-stick spray, or coat it with a bit of melted butter. Remove the dough from the mixing bowl, shape it into a ball, and plop it down into the greased bowl. Spray a sheet of plastic wrap with non-stick spray, or brush it with a bit of melted butter, and use it to cover the bowl.

Let the dough rest at room temperature until...

Let the dough rest at room temperature until it has doubled in size. Depending on the temperature of the room, this will take between 45 min, and 1 1/2 hours. (*See note below about controling the temperature of the dough.)

Spray two 8 1/2 by 4 1/2 inch...

Spray two 8 1/2 by 4 1/2 inch loaf pans with non-stick spray, or coat with a bit of melted butter. Dump the dough out onto a clean work surface and divide into two pieces. Lift one piece of dough and form it into a ball by using your thumbs to gently stretching the outside of the dough into a ball, pinching the dough together at the bottom. Bring the opposite sides together and pinch together at the bottom. Lay the ball of dough on your work surface, and roll it back and forth a few times to create an oblong ball. Lay the dough, seam side down, into one of the loaf pans. Repeat with the other half of dough.

Spray two sheets of plastic wrap with non-stick...

Spray two sheets of plastic wrap with non-stick spray, or brush them with a bit of melted butter and loosely cover each loaf.

Allow the loaves to rise at room temperature...

Allow the loaves to rise at room temperature until they double in size again, rising over the tops of the pans, 45 minutes - 1 1/2 hours.

While the loaves rise, preheat your oven to...

While the loaves rise, preheat your oven to 375 degrees. When the loaves are fully risen, bake for 35-45 minutes, until they are golden brown and an instant read thermometer plunged into the center of one of the loaves registers between 190 - 200 degrees.

Remove from the oven and use a dish...

Remove from the oven and use a dish towel to grip the top of each loaf to lift it from the pan onto a wire rack. Allow to cool completely.

Once cool, the loaves can be wrapped in...

Once cool, the loaves can be wrapped in plastic and stored for 2-3 days at room temperature. For longer storage, wrap the bread airtight and freeze for up to 1 month. Thaw at room temperature, still wrapped.

This beginner-friendly sandwich bread recipe is so easy, anyone can do it! Make soft, fluffy slices of bread that are perfect for PB&amp;Js or toasting up.

Homemade Sandwich Bread Recipe

(225 grams) hot water (hot from tap, not boiling)

(90 grams) milk,

honey (40 grams) or sugar (20 grams)

(9 grams) active dry yeast

(55 grams) melted butter or vegetable oil

(10 grams) salt

(500 grams) all-purpose flour, whole wheat flour,

Additional oil and flour, for rising and forming the dough

In the bowl of an electric stand mixer...

In the bowl of an electric stand mixer fitted with the dough hook, or in a large mixing bowl if making by hand, combine the hot water, cold milk, and honey or sugar, and whisk until combined. Add in the yeast and whisk until combined. Let sit for five minutes to prove. The mixture is ready when it’s foamy.

Add in the butter or vegetable oil, salt,...

Add in the butter or vegetable oil, salt, and flour. Mix using the lowest setting on the mixer, or by hand, until it forms a soft and sticky dough, about 3 minutes

Knead by hand on a floured work surface,...

Knead by hand on a floured work surface, or by turning up the mixer to medium-low for 5-7 minutes, or until the dough is smooth and elastic. It will still be slightly sticky.

Oil the inside of a clean medium-sized mixing...

Oil the inside of a clean medium-sized mixing bowl. Place the dough ball in the oiled bowl, rotating to coat in the oil. Cover with plastic wrap, a bowl cover, or a damp tea towel, and set in a warm place to rise until doubled.

Oil the inside of a loaf pan. I...

Oil the inside of a loaf pan. I prefer a 10” x 4 1/2” loaf pan to get very high loaves, but you can also use a standard loaf pan. Set aside.

When the dough has finished its first rise,...

When the dough has finished its first rise, lightly flour a work surface and dump the dough onto it. The dough should appear light, stringy, elastic, and full of air bubbles/holes.

Form into a loaf shape and place in...

Form into a loaf shape and place in the prepared loaf pan. Cover with oiled plastic wrap, a bowl cover, or a damp tea towel, and set to rise in a warm place until it passes the bread proofing poke test—poke in the bread with a knuckle or finger. If the indentation immediately bounces back, the bread needs to rise longer. If the bread collapses, the loaf is over-proofed, and if the indentation slowly fills in, it’s ready to bake! The rise of the bread should also be approximately 1” above the loaf pan.

In the last few minutes of the final...

In the last few minutes of the final proof, preheat the oven to 425°F. When proofing is finished, remove the cover, and place the loaf in the oven. Close the door, and immediately reduce the oven temperature to 375°F.

Bake with the oven door closed for 25-30...

Bake with the oven door closed for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. Remove from the oven and cool for 15 minutes before removing from the loaf pan, and transfer to a wire rack to cool completely before slicing.

https://www.youtube.com/watch?v=5myFdQm3LTA

This beginner-friendly sandwich bread recipe is so easy, anyone can do it! Make soft, fluffy slices of bread that are perfect for PB&Js or toasting up.

GET THE FULL RECIPE: https://wholefully.com/easy-sandwich-bread-recipe/ 

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Making your own bread doesn't have to be overwhelming! This sandwich bread recipe makes a perfectly soft loaf that even baking beginners can achieve. In the full post, you'll find:

—The step-by-step recipe, with photos
—How to tell if the bread has risen properly
—How to soften the crust
—A whole wheat variation on the recipe
—And more!

GET THE FULL RECIPE: https://wholefully.com/easy-sandwich-bread-recipe/

Subscribe to the Wholefully YouTube Channel: https://www.youtube.com/c/wholefully?sub_confirmation=1

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Contact Wholefully: hello@wholefully.com

Easy Homemade Sandwich Bread

Learn How to Make Super Soft No Knead WHOLE WHEAT Sandwich Bread with this easy recipe.

No Knead Whole Wheat Sandwich Bread

All-purpose flour

Whole wheat flour

Fine ground sea salt

Honey, pourable

Butter, melted

Water, warm

Dry yeast, active yeast

Butter, optional (For rubbing on top crust)

Whisk together in a large bowl both flours, salt, and yeast. (If using a dry sugar, add it in now as well.)

Add water, melted butter (or oil if using), and honey to bowl with the flour mixture.

Mix all ingredients until they come together to form a wet, &quot;shaggy&quot; (sticky) dough.

Cover dough with a plastic wrap or a towel dusted with flour (so the dough will not stick to the towel), place the bowl of dough in a warm place (see Baker&#039;s Tip immediately following), and allow the dough to rise for 1 1/2 hours if using instant yeast or 1 3/4 hours if using active yeast.

Baker&#039;s Tip:  A &quot;warm&quot; place in your kitchen can be in an oven that is off but has an electric light or pilot light on.  An alternate warm place can be on top of a refrigerator.

After the rise time, deflate the dough by pressing down on the dough with your hands.  Afterward, divide the dough into two equal portions.  Handling the dough is best done with well-greased hands.

Take two well-buttered loaf pans and transfer equal portions of dough into each loaf pan.  Even out the dough into the corners of the pans using well-greased hands.  (The dough will be very sticky.) This is a very important step.  Make sure that the loaf pans are VERY well-buttered (or oiled if using butter alternative).  This will ensure that the exterior sides and bottom of the bread will be soft.

Preheat the oven to 375°F with oven rack in the middle position.

As the oven is preheating, leave the dough in the loaf pans, uncovered, and allow to rise in a warm place for approximately 20-40 minutes until the dough is even with the rim of the loaf pan. (Rise time will depend on the temperature in your kitchen.)

Place loaf pans on the middle rack in the oven, and allow the dough to bake for approximately 40 minutes until the top crust is golden brown. (See Baker&#039;s Tip immediately following.)  When you tap the top of the loaf, it should sound hollow.

Baker&#039;s Tip: Every oven is different and whole wheat can often brown more quickly than all-purpose flour.  If you are making this bread for the first time, check it at 30 minutes to make sure it is not over browning.  If it is over browning, but is not yet fully baked (when you tap the top, it does not sound hollow), then cover the loaf pans with aluminum foil and allow to continue baking for an additional 5-10 minutes.

Using pot holders, remove the loaf pans from the oven and place the pans on a cooling rack.  Immediately rub each top crust with butter.  Once the loaf pans can be handled comfortably, remove the bread from the loaf pans and transfer the bread onto the cooling rack.

Allow the bread to cool completely before slicing.

Bread can be stored at room temperature in a bread box or cloth bag.  It will stay fresh for 2-3 days.  Bread can also be stored in the refrigerator, well-wrapped (such as in a plastic storage bag) in the refrigerator. It will stay fresh for up to 1 week. Bread may also be frozen.  Wrap well in plastic wrap and then aluminum foil and then place it into a plastic freezer bag.  Bread will stay fresh and free of freezer burn for 2-3 months.

https://www.youtube.com/watch?v=nrdiSkVjmQQ

Today, I'm sharing How to Make No Knead WHOLE WHEAT Sandwich Bread. This is a No Knead Bread Recipe for making Super Soft Homemade Bread. It's the perfect bread to bake for transitioning from a processed foods kitchen to a Traditional Foods Kitchen.⬇︎⬇︎⬇︎Click "Show More" or Video Title for Additional Info.⬇︎⬇︎⬇︎

❤️If you enjoy learning how to make TRADITIONAL "Nutrient Dense" FOODS, including BONE BROTH, FERMENTS, SOURDOUGH, AND MORE…click the SUBSCRIBE BUTTON above…and TAP THE BELL🔔…so you will be notified each time I upload a new video! THANKS!  ➡️ https://YouTube.com/MarysNest

➡️FOR THE PRINTABLE RECIPE plus FREE eGUIDE Visit:
https://marysnest.com/no-knead-whole-wheat-sandwich-bread/

➡️Join our Traditional Foods Community. It's FREE! ➡️ https://marysnest.com/join-traditional-foods-community/  Receive a free eGuide and periodic emails about Traditional “Nutrient Dense” Foods, including printable recipes and more!

➡️WATCH RELATED VIDEOS:
▶️NO KNEAD BREAD SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
▶️SOURDOUGH BREAD SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y

Some of my links below are affiliate links, which means if you make a purchase, I make a small commission at no extra cost to you. :-)

✳️MARY'S NEST AMAZON SHOP:  
➡️Visit https://www.amazon.com/shop/marysnest and find everything you need to equip your TRADITIONAL FOODS KITCHEN for making Nutrient Dense Meals, including curated lists for Bone Broth Making Supplies and Much More!

✳️FAVORITE BREAD MAKING SUPPLIES:
➡️Baking Apron: https://amzn.to/2SxuYBZ
➡️10-Piece Glass Bowl Set: https://amzn.to/38F7Ffu
➡️Danish Dough Whisk: https://amzn.to/2u7RMiw
➡️Wooden Scraping Spoon: https://amzn.to/39DoGGFSpatula
➡️Plastic Bench Scrape: https://amzn.to/3bSxhHI
➡️Metal Bench Scrape: https://amzn.to/2SW2fpM
➡️Metal Loaf Pans: https://amzn.to/2PHWxXJ
➡️Glass Loaf Pans: https://amzn.to/2TzoP7L
➡️Cast-Iron Dutch Oven: https://amzn.to/326ILCP
➡️SAF Instant Yeast: https://amzn.to/2vHNfU8
➡️SAF Premium Instant Yeast: https://amzn.to/2OXv57G
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➡️Red Star Active Dry Yeast: https://amzn.to/2Hv7B5P
➡️Fleischmann's Active Dry Yeast: https://amzn.to/2Ht2vHj
➡️Bob's Red Mill GLUTEN FREE Active Dry Yeast: https://amzn.to/2UWQFxa

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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shows How to Make WHOLE WHEAT Sandwich Bread with this No Knead Bread Recipe for Making Soft Homemade Bread.

❤️THANKS FOR WATCHING!❤️

#MarysNest #NoKneadSandwichBread #NoKneadWholeWheatBread

▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

No Knead WHOLE WHEAT Sandwich Bread - No Knead Bread Recipe for Making Super Soft Homemade Bread

Learn How to Make Super Soft No Knead Sandwich Bread with this easy recipe.

No Knead Sandwich Bread

White sugar (Can substitute alternative sugars

Butter,

Whisk together in a large bowl flour, salt, sugar, and yeast.

Add water and melted butter (or oil if using) to bowl with flour mixture.

Cover dough with a plastic wrap or a towel dusted with flour (so the dough will not stick to the towel), place the bowl of dough in a warm place, and allow the dough to rise for 1 1/2 hours if using instant yeast or 1 3/4 hours if using active yeast.  Baker&#039;s Tip:  A &quot;warm&quot; place in your kitchen can be in an oven that is off but has an electric light or pilot light on.  An alternate warm place can be on top of a refrigerator. (Watch the video for additional tips on how to keep your dough warm as it rises.)

Pre-heat the oven to 375°F with oven rack in the middle position.

Leave the dough in the loaf pans, uncovered, and allow to rise in a warm place for approximately 40 minutes (as the oven is pre-heating) until the dough is even with the rim of the loaf pan. In a warm kitchen, this rise can take less than 40 minutes.

Place loaf pans on a rack in the oven, and allow to the dough to bake for approximately 40 minutes until the top crust is golden brown.  When you tap the top of the loaf, it should sound hollow.

Using pot holders, remove the loaf pans from the oven and place the pans on a cooling rack.  Immediately brush each top crust with butter.  Then, remove the bread from the loaf pans and transfer the bread onto the cooling rack.

Bread can be stored at room temperature in a bread box or cloth bag.  It will stay fresh for 2-3 days.  Bread can also be stored in the refrigerator, well-wrapped (such as in a plastic storage bag), in the refrigerator. It will stay fresh for up to 1 week.

I just discovered your channel and absolutely love it. I tried this bread recipe and is now a weekly thing at our house.  We love it!

I am new to this and find your explanations very informative and i need it to learn. Thank you for all you do.

I have made this bread many times and it always turns out perfectly!! I've made multiple batches and popped the cooled loafs into the freezer, happened to have one that was almost a year old sliced it up tasted wonderful! 
Mary I was wondering how would I go about making large dough batches and storing just the dough in either the fridge or the freezer? We love making small batch daily breads but don't have the time for the prep.

Hello, sweet friend! Thank you for all of your hard work on the website and videos. This recipe is amazing!

Wonderful recipe...I just tweaked the salt...used 1 tsp instead and followed your very detailed instructions... came out beautifully...😊

I would like to try making a sweet bread with some fruit, spices and of course more sugar using this recipe as my base... what do you think Mary?

Also want to thank you for your kindness and generosity of spirit, it shines through all that you say and do. Blessings...

Mine didn’t rise as much as Mary’s either.   Inks it be the difference in the temp in the house.  It raised on my stove while the oven was heating. It is good though.  It’s soft.  Mine fell a little.  I let it raise up to the rim.

Hi Mary. I'm wondering if she has a microwave oven that can be used as a microwave OR a convection oven? My regular oven is broken, so I use a tabletop convection oven for all my baking. When I bake bread, (including your delicious recipes) I simply reduce the oven temperature 25°, and check the bread about 10 minutes early. I use an instant read thermometer, and bring out the bread when it registers 200°F in the center. But the tapping test works, too.  Always comes out perfect!

https://www.youtube.com/watch?v=NvnQemlD_5c

Today, I'm sharing How to Make No Knead Sandwich Bread. This is a No Knead Bread Recipe for making a Super Soft Homemade Bread. This is the perfect bread to make for transitioning from a processed foods kitchen to a Traditional Foods Kitchen. ⬇︎⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇︎

❤️If you enjoy learning how to make TRADITIONAL "Nutrient Dense" FOODS, including BONE BROTH, FERMENTS, SOURDOUGH, AND MORE…click the SUBSCRIBE BUTTON above…and TAP THE BELL🔔…so you will be notified each time I upload a new video! THANKS!  ➡️ https://YouTube.com/MarysNest

➡️FOR THE PRINTABLE RECIPE plus FREE eGUIDE Visit:
https://marysnest.com/no-knead-sandwich-bread/

➡️Join our Traditional Foods Community. It's FREE! ➡️ https://marysnest.com/join-traditional-foods-community/  and receive a free Traditional Foods eGuide.

➡️WATCH RELATED VIDEOS:
▶️NO KNEAD BREAD SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
▶️SOURDOUGH BREAD SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
▶️Visit ARTISAN BREAD with STEVE:  https://youtu.be/PQtsvPlE7w8

Some of my links below are affiliate links, which means if you make a purchase, I make a small commission at no extra cost to you. :-)

✳️MARY'S NEST AMAZON SHOP:  
➡️Visit https://www.amazon.com/shop/marysnest and find everything you need to equip your TRADITIONAL FOODS KITCHEN for making Nutrient Dense Meals, including curated lists for Bone Broth Making Supplies and Much More!

✳️FAVORITE BREAD MAKING SUPPLIES:
➡️Baking Apron: https://amzn.to/2SxuYBZ
➡️10-Piece Glass Bowl Set: https://amzn.to/38F7Ffu
➡️Danish Dough Whisk: https://amzn.to/2u7RMiw
➡️Wooden Scraping Spoon: https://amzn.to/39DoGGFSpatula
➡️Plastic Bench Scrape: https://amzn.to/3bSxhHI
➡️Metal Bench Scrape: https://amzn.to/2SW2fpM
➡️Metal Loaf Pans: https://amzn.to/2PHWxXJ
➡️Glass Loaf Pans: https://amzn.to/2TzoP7L
➡️Cast-Iron Dutch Oven: https://amzn.to/326ILCP
➡️SAF Instant Yeast: https://amzn.to/2vHNfU8
➡️SAF Premium Instant Yeast: https://amzn.to/2OXv57G
➡️SAF Gold Instant Yeast: https://amzn.to/2vCNBeT
➡️Red Star Active Dry Yeast: https://amzn.to/2Hv7B5P
➡️Fleischmann's Active Dry Yeast: https://amzn.to/2Ht2vHj
➡️Bob's Red Mill GLUTEN FREE Active Dry Yeast: https://amzn.to/2UWQFxa

✳️RECOMMENDED READING:
➡️Nourishing Traditions: https://amzn.to/2PLIXTG
➡️Nourishing Broth: https://amzn.to/2ShtUm4
➡️Nourishing Fats: https://amzn.to/2ZUogbt
➡️Nourishing Diets: https://amzn.to/35oe5x2

✳️15% OFF PROMO CODE FOR GRASS-FED BEEF BONES:
➡️Use this US Wellness Meats link:  https://grasslandbeef.com?affId=212406 and Promo Code MARYNEST for 15% off your order of regular-priced items.

✳️15% OFF PROMO CODE FOR MASONTOPS AND BREADSMART:
➡️Use the Amazon link https://www.amazon.com/stores/Masontops/node/9997824011?ie=UTF8&tag=marysnest-20 and promo code MARYSNST.

✳️60 DAY FREE TRIAL WITH PLAN TO EAT MEAL PLANNER:
➡️Use this Plan to Eat link https://www.plantoeat.com/hi/MarysNest and start your FREE trial today!

✳️SPECIAL DISCOUNTS FOR MARY'S NEST VISITORS:
➡️Visit https://marysnest.com/shopping-guide/ to learn how to get DISCOUNTS on Beef Bones, Wild-Caught Fish, Sprouted Grains, Fermentation Equipment, Baking Supplies, Meal Planners, and more!

✳️VIDEO GEAR AND SERVICES:
➡️The video gear and services I use: https://marysnest.com/video-gear-and-services/ 

❤️SOCIALIZE WITH ME:
➡️Facebook: https://facebook.com/marysnest 
➡️Facebook Private Group: https://www.facebook.com/groups/171869080205145
➡️Instagram: https://instagram.com/marysnest
➡️Pinterest: https://pinterest.com/marysnest
➡️Twitter: https://twitter.com/marysnest

📬EMAIL: https://marysnest.com/contact/ 

📬MAILING ADDRESS:
Mary's Nest
P.O. Box 342001
Austin, Texas 78734

❤️THANKS FOR WATCHING!❤️

#MarysNest #NoKneadSandwichBread #NoKneadBread

▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

No Knead Sandwich Bread - No Knead Bread Recipe for Making Super Soft Homemade Bread

This homemade sandwich bread made with just 5 ingredients is exceptionally tender and pillowy! The process is so simple and easy to follow, you will never want to buy sandwich bread at the store again!

Homemade Sandwich Bread (Super Tender!)

bread flour

water

g bread flour

g instant yeast

g sugar

210 ml water (at room temperature)

52 ml oil

g salt

Add the flour and the water to a saucepan. Heat over low-medium heat, constantly whisking, until it reaches a temperature of 150°F (65°C). Note: If you don&#39;t have a thermometer, remove from the heat as soon as the flour mixture has thickened.

Transfer to a small bowl and cover with plastic wrap. Let it sit at room temperature for 2 hours or overnight in the refrigerator.

Tangzhong

Knead: Add the bread flour, instant yeast, and sugar to the bowl of a stand mixer fitted with the dough hook. Add the prepared Tangzhong, water, oil, and salt.

Knead on medium speed for about 5 minutes or until the dough is smooth. Be aware that the dough will be very soft; this is normal. Do not add more flour.

First rise: Lightly grease a glass bowl with oil. Transfer the dough to the bowl and cover it with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour or until it has doubled in volume.

Lightly grease a 1 Pound Pullman Loaf Pan with oil (or line it with parchment paper).

Once the dough has risen, punch it down to release the air inside. On a well-floured surface, shape the ball into a log the size of your loaf pan. Transfer the dough to the prepared loaf pan and close with the lid.

Second rise: Let the dough rise a second time for 45-60 minutes in a warm environment (you can place it in the oven with the light on). Do not try to open the lid.

Bake: Near the end of the rising time, preheat the oven to 355°F (180°C). Bake the loaf for 30 minutes. Remove the pan from the oven and let it cool for 15 minutes before opening the lid.

Transfer the sandwich bread to a cooling rack to cool completely. Store the sandwich bread wrapped for up to 5 days at room temperature or 7 days in the refrigerator.

Bread

Thanks! I will do that now as I am just beginning that portion. This is a great recipe and my go-to sandwich bread.

Recipe is great. I halved the sugar as 50g seemed excessive for one loaf.  Also would suggest listing the water and oil in grams as everything else is listed that way.

OK, this will sound stupid: I'm careful about not over proofing for the second rise, but when I baked it, dough oozed out. Weird. Any suggestions? Once when I let it rise in my oven it also oozed out (before baking). What a mess, but bread turned out fine. Just wondering how to not let this happen. But the bread tastes great!

Just made this today! Fabulous recipe. Tastes delicious, great texture. Question--how about using some whole wheat flour? How can that be accomplished and still turn out a decent loaf?

Thanks a bunch for the recipe! It really did work. My first loaf of this recipe came out tender and moist, the way I had expected it. I had left my Tangzhong in a jar (I had made it in a microwave to save time stirring on a stove) overnight, and it really helped tenderize the bread in this recipe. I used my left-over spelt and oat flour, and melted vegan butter for oil, and it also worked.

I purchased the Pullman loaf pan, tried the recipe, and it was delicious, and really came out perfect and was a hit with my family.  
I’d like to check with you about measurements:    
I weighed everything as suggested, but had trouble measuring the 52 mil of oil, please tell me what you used to measure it.  I think my conversion was 3.5 US tablespoons.  Thank you so much!

I just tried this recipe and it turned out perfect! I wrapped the loaf in cling film, so I will see how long it stays tender. Thank you for sharing Thomas!

 🥪❤️🙌 This sandwich bread is soft, fluffy, and light. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! It’s the perfect bread for a PB&amp;J or grilled cheese sandwich!

Soft and Fluffy Sandwich Bread

oats

flour flour

water (from the tap, not hot and not cold)

canola or vegetable oil

brown sugar (packed)

yeast

Boil

In a small bowl, pour boiling water over oatmeal, stir to combine. Set aside and let cool until temperature reaches about 130F, about 15 minutes. (I use Red Star Platinum Yeast which necessitates this temperature; allow mixture to cool to the ~100F range for other types of instant dry yeast, or to package directions).

Combine

To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, 1/4 cup water, oil, brown sugar, instant dry yeast, and cooled oatmeal.

Knead

Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is fairly moist and sticky, but resist the temptation to add additional flour, unless it's so moist that it won't combine. Conversely, if it's too dry, add up to one-quarter cup water. Erring on the side of too moist is always preferable to dry in bread-making.

Rise

After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 90 minutes, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.

Shape

After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. With your fingers, shape it into a 10-inch by 6-inch rectangle, just eyeball it. The long side should be slightly longer than the baking pan. Then, fold the short sides in so that dough is about 8 inches in length. Roll to form a tight cylinder. There's not much to roll, about 3 turns. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger. Or go savory with dill, chives, or thyme.

Spray an 8-by-4-inch loaf pan with floured cooking spray (or grease and flour the pan) and place the cylinder in the pan, seam side down. Cover with plasticwrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes.

Bake

In the last minutes of rising, preheat oven to 350F. Bake for about 30 minutes or until domed, golden, and puffy. When tapped, it should sound hollow. The internal temperature should reach 210F. Let bread cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.

Hi Averie,
Had the same problem that a lot of people seemed to have. Followed directions down to the platinum yeast. Everything looked good...1st and second rose. But then I put it in oven and it never rose at all. Brown up nice and smelled good but is heavy. I will let it cool some and see if it is eatable.

It&#039;s an important skill to be able to make your own bread, but how do you get that same chewy, soft texture that you need to make a great sandwich? You just need a few extra but easy steps for homemade sandwich bread that holds up well with any kind of sandwich filling. Let me show you how!

Best Sandwich Bread

Cup Warm Water

Cup Warm Milk

Sugar

Tbsp. Brown Sugar

tsp Active Dry Yeast (or one packet)

Tbs Olive Oil

Salt

Cups Flour

In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast, white sugar, and brown sugar in warm water and warm milk.

Allow to stand for 5 minutes.

Add the salt, olive oil, and the flour.

Begin at a low speed to bring the dough together. You can see in the pictures the progression of what the dough looks like as it kneads.

Knead dough at a medium speed for 5 minutes. After 5 minutes, your dough should look like picture 8. You can see that while the dough is not sticking to the sides of the bowl, it is still sticky.

Cover the mixing bowl with a light towel for the first rise.

As the dough rises over the next hour, you are going to knead it 3 or 4 times every 10 minutes. This is important because it continues to work the gluten in the dough for a chewy bread.

After that hour, cover the dough and allow it to rise until doubled (about 45 minutes).

NOTE - You can bake this bread in a regular loaf pan; however, for an authentic loaf, you&#39;ll want to order these long sandwich loaf pans.

Dump the risen dough onto a lightly floured surface, shape it into a long loaf, and place it in a sandwich loaf pan that has been sprayed with non-stick cooking spray.

Cover and let rise until the edges of the loaf are about a 1/2 inch above the edges of the pan. (35-45 minutes)

Preheat the oven to 350 degrees when the loaf has risen halfway.

Bake the bread in the center of the preheated oven for 25 minutes.

Cool this delicious bread on a wire rack before slicing it or putting it in a bread bag.

Super easy! First bread recipe I was successful at making 
Thank you!

This is delicious! Thank you for sharing. Have you doubled this to make 2 at a time?

Excellent sandwich bread.   Used the recipe first time today.  I’ve been very disappointed in the many other loaf breads I’ve tried due to dry, coarse, and dense outcomes but not with this one.  This is the only sandwich bread recipe I will be using from now on.  Bravo Mindee for finally a bread recipe with spot on results.

This is just as good as bread from the store, better actually. Thanks Mindee!!

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