Easy Sandwich Bread

This Easy Sandwich Bread recipe is incredibly soft and delicious, making it the perfect replacement for shop-bought sliced bread. Made with simple pantry staples, this Easy Sandwich Bread delivers maximum flavour with minimal effort. It’s a beginner-friendly recipe that’s reliable and satisfying.

Whether you’re layering up a classic sandwich, making morning toast, or enjoying a warm slice with butter or homemade jam, this homemade loaf is soft, dependable, and delicious. There’s something special about pulling a freshly baked loaf from the oven, the aroma filling your home with warmth and familiarity.

No more worrying about preservatives, palm oil or additives; just wholesome, natural ingredients coming together in a simple, satisfying way. Once you try this recipe, it’ll become a staple in your baking routine and a reliable choice for family meals, snacks, and everything in between. It’s a recipe you’ll come back to time and time again.

Key Ingredients You’ll Need

Bread Flour

I mainly use strong white bread flour but sometimes mix in a small amount of wholemeal bread flour.

olive oil

A rolling pin or a pasta machine for rolling out the dough, and a sharp knife or a pasta cutter.

fast-action yeast

Fast-action yeast speeds up rising for quicker, fluffier bread.

Salt

Salt enhances flavour and controls the yeast activity.

Easy Sandwich Bread Instructions:

1. Preheat over to 180°C. You will need 2 standard bread tins for this recipe or one very large one (I use a Pullman pan).
2. In this order, add water, olive oil, salt, bread flour, sugar and yeast into a mixer with dough hook attachment. Knead for 6-8 minutes until dough is elastic and passes the window pane test (you can knead by hand if you prefer – knead for around 10 minutes).
3. Shape into a rough ball and put into a lightly oiled bowl. Cover with a tea towel and leave to rise for 60-90 minutes depending on your room temperature.
4. Once doubled in size, push the dough back with fist, split into two and shape or press into the bread tins. If you shape, simply bring the sides into the middle and roll the dough like a sausage making sure the under edges are secure. If you’re unsure on this step, simply press the dough into the bread tin making sure it’s level. It still works this way.
5. Push dough down gently into corners.
6. Cover with a tea towel and leave to rise for another 60 minutes.
7. Put tins into the oven and bake for 30 minutes.
8. Turn bread out onto wire cooling racks once baked.
9. Use a knob of butter to gently rub over hot bread. This will give the crust a buttery taste and lovely glistening crust.
10. If you prefer the crust soft, cover with a tea towel to cool. If you prefer a slightly crustier loaf, leave to cool uncovered on rack, before slicing.

Easy Sandwich Bread

Soft and fluffy sandwich loaf, perfect for toast and for filling with your favourite fillings. Easy, no fuss and perfect for beginner or experienced bakers.

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Prep Time 2 hours hrs 10 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 315 g (1 1/3 cup) warm water
• 75 g (1/3 cup) olive oil
• 2 tsp salt
• 480 g (4 cups) white bread flour
• 1 tbsp sugar
• 3 tsp fast action yeast

Method

 

1. Preheat over to 180°C.
2. In this order, add water, olive oil, salt, bread flour, sugar and yeast into a mixer with dough hook attachment. Knead for 5-7 minutes until dough is elastic and passes the window pane test (you can knead by hand if you prefer – knead for around 10 minutes).
3. Shape into a rough ball and leave to rise in a lightly oiled bowl. Cover with a tea towel and leave for 60-90 minutes depending on your room temperature.
4. Once doubled in size, push the dough back with fist, split into two and shape or press into a bread tins.Push dough down gently into corners. Cover with a tea towel and leave to rise for another 60 minutes.
5. Put tins into the oven and bake for 30 minutes.
6. Once baked, turn bread out onto wire cooling racks.
7. Use a knob of butter to gently rub over hot bread. This will give the crust a buttery taste and lovely glisten.
8. If you prefer a softer crust, cover with a tea towel to cool. If you prefer a slightly crustier loaf, leave to cool uncovered on rack, before slicing.

Notes

1. Flour choice: While I recommend using strong bread flour for better structure and chewiness, plain flour works fine. Expect a slightly softer, fluffier texture perfect for everyday sandwiches.
2. Freezing: This sandwich bread freezes well! Slice, wrap tightly, and freeze for up to 3 months. Toast slices straight from the freezer or thaw at room temperature.
3. Dense bread troubleshooting: Dense bread usually means under-kneading, insufficient rise time, or old yeast. Use fresh yeast, knead dough until smooth and elastic (passes the windowpane test), and allow 60–90 minutes for rising.
4. How to tell when dough has risen: Dough should double in size and slowly spring back when gently pressed. If the indentation stays, it’s fully proofed and ready for shaping or baking.
5. Kneading tip: Proper kneading develops gluten, which gives bread structure. If you’re new, knead by hand for about 10 minutes or use a stand mixer with dough hook for 6-8 minutes.
6. Oven temperature: Preheat your oven fully before baking for best crust and rise.
7. Storage: Keep bread in an airtight container or bread bin at room temperature for up to 3 days for best freshness