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Easy Homemade Sandwich Bread Recipe

Learn How to Make Homemade Sandwich Bread Recipe with only 6 ingredients, made with honey, instant yeast and pantry staples. You don't need any fancy kitchen equipment: no mixer or bread maker required! Doesn't require a starter either. This recipe makes two loaves of the BEST sandwich bread that is kid-approved. Find the recipe below and listen to the episode for step-by-step instructions on how to make this easy bread at home! 

Course Bread
Cuisine American
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 Loaves

Ingredients

  • 2 cups Warm water
  • 1/4 cup Honey (sugar can be used if preferred)
  • 1 1/2 Tbsp Active Dry Yeast
  • 1 1/2 tsp Salt
  • 1/4 cup Avocado Oil
  • 6 cups Bread Flour (or 720 g) I have tried this with all purpose flour and it turned out fine but a little more dense. I prefer using bread flour.

Instructions

  1. In a large bowl, combine water, sugar and yeast. Set aside for 5 minutes or until bubbly.

  2. Add salt and oil and stir. 

  3. Mix in flour 1 cup at a time. (The last few cups will feel like way too much flour or dry. I normally start to knead by this point. Put those muscles to work. It will come together!)

  4. Knead dough on a lightly floured surface until smooth, about 5 minutes. 

  5. Place dough in an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. 

  6. When the dough has doubled in size. Uncover, and punch down the dough.

  7. Lightly flour your surface, tip the dough out of the bowl and onto the surface. Knead for 3 minutes or until smooth.

  8. Divide the dough in half and shape into 2 loaves. 

  9. Place loaves into greased 9” x 5” loaf pans.

  10. Cover and let rise for 45 minutes.

  11. Preheat oven to 350 F

  12. Once the loaves has rised above the top of the pans. Uncover and Bake at 350 F for 30 minutes. 

  13. Remove from pans and let cool for about an hour. Enjoy!

Recipe Notes

**Pro tip: I like to measure my 6 cups into a seperate bowl before I begin so I don't lose track.

**Cutting into the bread before it is cooled down completely can make the bread almost deflate or be kind of doughy like in the middle.  I know it is hard, but let it cool down. You can let it cool in the pan or remove and let it cool on the counter.  Both have worked fine for us. 

**We keep our bread in bread bags in the fridge. They have kept for about a week (we've never not finished before then)