This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
The Ultimate Versatile Sandwich Bread: Soft, Sturdy, and Fail-Proof
Looking for the perfect everyday loaf? This easy sandwich bread recipe strikes the ideal balance between a pillowy-soft texture and a sturdy crumb that won’t fall apart under the weight of your favorite toppings. By using a strategic mix of bread flour and whole wheat flour, you get that sought-after bakery depth of flavor without the dense, heavy profile of a 100% whole grain loaf.
Whether you’re a beginner or a seasoned baker, this versatile homemade bread is designed to be your new kitchen staple. It toasts beautifully, holds up to thick spreads, and makes the absolute best grilled cheese or club sandwich you’ve ever had.
Never Buy Store Bought Bread Again
When I’m out of sandwich bread at home, it doesn’t even occur to me to run to the store to get some. This particular sandwich bread recipe is so easy and one of the first yeast recipes that I quickly became comfortable baking. Yeast, kneading, proofing and rising were all so intimidating. When covid threw a monkey wrench on my grocery run habits, and my kids wanted bread, I paid a ridiculous amount of money to order yeast online and found a way to make bread at home. And I never looked back.
Let Your Mixer Do All The Kneading
I always use my KitchenAid mixer with the dough attachment for kneading dough. Some people are comfortable kneading by hand but having a mixer just makes it so easy. If you are looking for bread recipes with hand kneading instructions, this isn’t the place for you. There are so many awesome resources elsewhere. If you have a mixer with a dough hook and you want to make awesome bread recipes, I’m glad you came! And I always use instant yeast. It was the only kind of yeast I was able to get my hands on during covid and I’m staying loyal to that. If you want recipes that use other kinds of yeast, again, there are many wonderful resources elsewhere.
The Easiest Bread You Will Ever Make
This is probably the most simple and easy bread recipe you can make. You basically toss all the ingredients together and let the dough hook + time do its thing. I have probably made this bread a few times a month for the last 6 years. It’s so versatile for deli meats, nutella, peanut butter + jelly, and our newest obsession- french butter. You can use just all-purpose flour, all bread flour, or a mix of white flour and whole wheat flour. All bread flour yields the most bouncy, chewy bite and it’s my personal favorite. Bodi loves the mix of bread flour and whole wheat. Blaise will eat anything with french butter on it so I prefer to offer him the healthier version with whole wheat. I keep the hydration level the same no matter what flour I am using and the results have always been great. I hope you try this and never go back to store bought bread.
What’s in this bread?
- bread flour
- whole wheat flour
- instant yeast
- salt
- honey
- olive oil
Easy Soft Sandwich Bread
This easy recipe for a single loaf of homemade bread yields a classic and soft inside with a thin, light, golden brown crust. Perfect for slicing and made healthier with a mix of whole wheat flour and bread flour. This recipe is so versatile, it works well with all-purpose flour, bread flour and whole wheat flour.
Ingredients
- 400 grams of flour (200 grams of bread flour + 200 grams of whole wheat flour)
- 10 grams salt
- 7 grams instant yeast
- 236 grams warm water (95°F)
- 20 grams olive oil
- 16 grams honey
Instructions
- In the bowl of your stand mixer, combine flours, salt and yeast. Add warm water, honey and olive oil and mix together until shaggy.
- Using the dough hook, increase speed to medium and knead for 5 minutes. You may have to scrape the bowl down the sides during the first minute but the dough will turn smooth, soft and elastic. The dough should pull away cleanly from the sides of the bowl.
- Lightly grease a large bowl with a few drops of olive oil and use your fingers to spread it around the bowl. Create a ball with the dough and roll it around the greased bowl so that the dough has a light coating of oil all around. Cover the bowl and let it rise for 1 hour or until doubled in size.
- Prepare a loaf pan by lining it with parchment paper. Gently deflate the dough and stretch it a little bit around the bowl and fold it over on itself a few times. Form a rectangle and roll it into a log that can fit easily into the loaf pan. Place the dough into the loaf pan.
- Cover the loaf pan for the 2nd rise. The dough will rise again, expand to the edges of the pan and will crown the top rim of the pan. This 2nd rise should take about 1 hour.
- With 20 minutes left before the end of the 2nd rise, preheat the oven to 350°F. After the 2nd rise, remove the cover of the loaf pan and score the bread with a sharp knife or lame with a line down the center of the bread.
- Bake for 30 to 35 minutes.
- Cool the bread in a the loaf pan for about 5 minutes. Then lift the parchment paper and remove the bread to continue cooling on a wire rack.
❓ FAQ’s for Easy, Soft Sandwich Bread
Absolutely! All-purpose flour works well in this recipe. Bread flour will give you a slightly chewier, more structured crumb, but all-purpose flour produces a wonderfully soft loaf too.
Yes! You can knead the dough by hand for about 8–10 minutes until it becomes smooth and slightly tacky. It’s a bit of a workout, but totally doable.
A 50/50 blend of bread flour and whole wheat flour works great. You can go up to 100% whole wheat, but the loaf will be denser. For a lighter texture, keep whole wheat at 25–50% of the total flour.
Yes — maple syrup or sugar both work as substitutes. Honey is preferred for flavor and the moisture it adds to the crumb.
You can, but you’ll need to proof the active dry yeast in warm water for about 5–10 minutes before mixing. Instant yeast skips that step entirely, which is why this recipe is so quick.
Store in an airtight bag or container at room temperature for up to 3 days, or slice and freeze for up to 3 months.
The most common culprits are old yeast, dough that didn’t rise long enough, or too much flour. Make sure your yeast is fresh and give the dough a proper rise in a warm spot.
SHOP FOR THIS RECIPE
12.7% protein - a full point more than other national brands, King Arthur flour ensures stronger rise and perfectly textured loaves. This organic unbleached flour is key to achieving beautiful yeasted breads with impressive flavor.
Baking, whipping, mixing, kneading. It's worth the investment.
A kitchen scale is not negotiable. The variation in weight and volume can make or break a recipe.
This is the loaf pan I use for all my bread loaf baking.
Always the Perfect Fit: Stretchy, versatile and ready for everything! With 3 elastic sizes (M: 7–9”, L: 9–11”, XL: 11–13”) you’ll always have the right bread proofing cover at hand! From sourdough Sundays to salad nights, they’ve got your bowls (literally) covered
Great For Bread Proofing & Beyond: Amazing as a bread cover for rising sourdough or other dough, and just as handy for keeping salads, mixing bowls, or leftovers fresh longer - a simple swap that makes your kitchen life smoother, smarter and more organized!
When I went to Amazon to look up the link for this item, it shows my purchase history and I have this exact set of mixing bowls since 2016. I own other sets but this truly is a better quality set. The bowls are thick and the plastic lids are still perfect and snug. I use these daily.
A must for every baker. This fits a half sheet pan perfectly.
Chocolate Ganache Drip Cake
Matcha Green Tea Ice Cream
Easy Flaky Warm Butter Croissants
Tuna Rice Balls
Mochi Berry Trifle
Nutella & Cookie Butter Croissant Babka
Purple Ube Chia Pudding
Matcha Chia Seed Pudding
Balthazar Inspired Salad with Lemon Truffle Dressing
Homemade French Onion Dip
