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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 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
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