Homemade Sandwich Bread

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toasted bread with homemade butter

All this cold, wet weather we’ve been having in Boston has put me in a serious mood for comfort food. (I mean, really. Folks in the northeast: Are you ready for spring, or what?)

Freshly baked bread is always near the top of my list of yummy, carb-laden indulgences.

Much like homemade butter, once you make your own sandwich bread, it’s kind of hard to go back to regular ole grocery store white bread.

corner of bread crust

Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There’s very little real hands-on time.

This recipe makes two one-pound (i.e. standard size) loaves of bread. Bake them on Sunday night—along with, say, a Deli-Style Roast Beef—and you’ll have delicious sandwiches all week long.

The crumb is even and light in texture.

slice of bread close up

The crust is soft and just a little bit chewy.

corner of slice of bread

And nothing makes your house smell as wonderful as freshly baked bread.

fresh baked bread

Not to mention, it makes amazing toast.

buttered toast

You don’t need any special equipment to make bread. Just a couple of regular loaf pans (you can get fancy ones, or pick a few up at a well-stocked hardware store).

I usually use my stand mixer (it’s faster) to knead the dough, but you can just as easily (well, almost) do it the old-fashioned way: With your hands and a little elbow grease. There’s actually something really satisfying about kneading bread dough by hand.

Three important things to know about yeast

  1. Keep your yeast cold—It’s a living organism, and too much heat will kill it. (Dead yeast = dough that doesn’t rise.) The fridge or freezer is best.
  2. Measure your yeast by hand—Especially if it comes in those little paper packets. (You know the ones I mean.) The amount in each envelope can vary a fair amount.
  3. Always proof your yeast at the beginning of a recipe—Most recipes will start with something like, “Add your yeast to lukewarm water and let it sit for 10 minutes.” When it bubbles, you know it’s happy and alive. That way, you know if you have a problem with your yeast BEFORE you add all the other ingredients to the dough.

spoon and yeast

I’ve used SAF Instant Yeast for years. (The folks at King Arthur Flour swear by it for reliability.) I keep mine in the freezer in a mason jar.

jar of yeast

Here you go.

Homemade Sandwich Bread

2 cups lukewarm water
2 Tbls. sugar
1 Tbls. dry active yeast
2 Tbls. butter, softened
5 1/2 cups all purpose flour + more for kneading the dough
1 Tbls. kosher salt

Yields 2 standard loaves

Proof the yeast

Put the water and sugar in a large mixing bowl.

Sprinkle the sugar

Whisk vigorously to dissolve the sugar. (Yeast eats sugar, so consider this its appetizer before you add the flour.)

Whisk sugar and water together

Toss in the yeast.

add yeast to the sugar water

Whisk again to dissolve. Walk away from the bowl for 5-10 minutes to give the yeast time to work.

whisk the yeast and sugar water together

After 5-10 minutes, there should be a thick, creamy layer on the surface of the water.

let the yeast bloom

That means the yeast is alive and kicking, so you can keep right on going.

blooming yeast

Make the dough

Toss the flour and salt into the bowl with the yeast.

flour and yeast mixture

Cut your soft butter up into a few pieces (to make it easier to work into the dough evenly).

two tablespoons of butter

Toss the butter in with the flour.

add the butter to the flour

Mix well to combine the ingredients. If you’re using a stand mixer, use the dough hook. (I use a stand mixer to knead my dough, but I always get it started by hand to keep the flour from flying all over the place.)

begin to knead the dough

Knead the dough for 3-5 minutes.

mixer kneading dough

It’s ready when it’s formed a smooth ball that feels elastic-y when you touch it.

bread dough in mixing bowl

Other signs the dough has been kneaded enough: Very little of the dough will stick to the dough hook when you pull it out of the bowl…

clean dough hook

…and there will be very little dough actually sticking to the sides of the bowl.

relatively clean bowl

The first rise

Round the dough up into a ball. Put it in a large, lightly greased bowl.

dough in large bowl

Coat a piece of plastic wrap with a little oil. Loosely cover the bowl with it, oil side down.

bowl covered with plastic wrap

Let it sit in a warm place for about an hour, or until it’s doubled in size. If you check it after about 15 minutes, you should notice that it’s started to grow:

dough in the process of rising

After about an hour, your dough should be doubled in size.

dough after first rise

uncovered dough after first rise

dough up close

Form the bread loaves

Punch the dough down. (Basically, just poke it a bunch and smoosh the air out of it.)

punch down the dough

deflated bread dough

Knead it a couple of times (I do this in the bowl) and form it into a neat ball. It should be smooth and tacky, but not sticky.

begin to knead the dough

Sprinkle a little flour on a board. Set the dough ball on the flour.

dough on lightly floured board

Whack the ball in half with a bencher or a large knife. Each half will become one loaf.

divide the dough ball in two

Grab one half of the dough.

one piece of dough

Knead it a few times by folding it in thirds over and over.

fold the dough over

form the bread loaf

dough in loaf form

The second rise

Lightly grease two one-pound loaf pans. Set the formed loaf in one of the pans. Repeat with the other ball of dough.

Set the pans in a warm place, uncovered.

dough in loaf pan

Let the loaves rise like this for about an hour, or until they’ve doubled in size.

About 15 minutes before your hour is up, preheat your oven to 350 degrees.

poofy bread dough

Bake the bread

When your loaves have doubled in size, pop them into your preheated 350-degree oven for 35-40 minutes.

bread baking in oven

When they’re done, the tops should be a nice light brown.

top crust of bread

Yank the pans out of the oven.

bread hot out of the oven

Let them cool for 5 minutes in the pans. Then, with potholders, tip the loaves out of the pans and let them finish cooling on a rack.

(A good tip for checking if your bread is cooked through? Thump on the bottom of the loaf. If it makes a hollow sound, you’re bread is baked through.)

fresh baked bread

If you can bear it, let them cool to room temperature before slicing. When you slice bread that’s hot out of the oven like this, the remaining loaf can get a little gummy.

moist crumb

Bread will keep well, tightly wrapped on the counter or the fridge, for about 4 days. If, of course, it lasts that long.

top of slice of bread

Enjoy!

buttered toast with bite

Homemade Sandwich Bread

Yields 2 sandwich loaves

Save Recipe

Ingredients

2 cups lukewarm water
2 Tbls. sugar
1 Tbls. dry active yeast
2 Tbls. butter, softened
5 1/2 cups all purpose flour + more for kneading the dough
1 Tbls. kosher salt

Instructions

  1. Put the water and sugar in a large mixing bowl. Whisk vigorously to dissolve the sugar.
  2. Toss in the yeast. Whisk again to dissolve. Walk away from the bowl for 5-10 minutes to give the yeast time to work. After 5-10 minutes, there should be a thick, creamy layer on the surface of the water.
  3. Toss the flour and salt into the bowl with the yeast.
  4. Cut your soft butter up into a few pieces and toss it in with the flour.
  5. Knead well for 3-5 minutes to combine the ingredients. If you’re using a stand mixer, use the dough hook. It’s ready when it’s formed a smooth ball that feels elastic-y when you touch it.
  6. Round the dough up into a ball. Put it in a large, lightly greased bowl. Coat a piece of plastic wrap with a little oil. Loosely cover the bowl with it, oil side down.
  7. Let it sit in a warm place for about an hour, or until it’s doubled in size.
  8. Punch the dough down.
  9. Knead it a couple of times and form it into a neat ball.
  10. Sprinkle a little flour on a board. Set the dough ball on the flour.
  11. Whack the ball in half with a bencher or a large knife. Each half will become one loaf.
  12. Grab one half of the dough. Knead it a few times by folding it in thirds over and over.
  13. Lightly grease two one-pound loaf pans. Set the formed loaf in one of the pans. Repeat with the other ball of dough.
  14. Set the pans in a warm place, uncovered. Let the loaves rise like this for about an hour, or until they’ve doubled in size.
  15. About 15 minutes before your hour is up, preheat your oven to 350 degrees.
  16. Pop them into your preheated 350-degree oven for 35-40 minutes. When they’re done, the tops should be a nice light brown.
  17. Yank the pans out of the oven. Let them cool for 5 minutes in the pans. Then, with potholders, tip the loaves out of the pans and let them finish cooling on a rack.
  18. If you can bear it, let them cool to room temperature before slicing. When you slice bread that’s hot out of the oven like this, the remaining loaf can get a little gummy.
  19. Bread will keep well, tightly wrapped on the counter or the fridge, for about 4 days. Enjoy!
http://www.thehungrymouse.com/2010/03/25/homemade-sandwich-bread/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

132 COMMENTS

  1. Homemade bread is so better than any store bought, and so less expensive too! Not to mention the wonderful aroma that permeates the house when fresh bread is baking.

    Bon appetite!
    CCR
    =:~)

  2. Wonderful step-by-step tutorial! There’s nothing like the smell and taste of fresh, hot, homemade bread….Saf instant yeast is great… but it is different than Active Dry yeast. It is more concentrated and you will need to use 25% less for recipes that call for active dry yeast.

  3. Do you notice a difference when using a glass loaf pan versus a metal one?

  4. Don’t take this the wrong way, but I was kind of excited to see that the loaf on the left is falling over the pan a bit. Only because I made Portuguese Sweet Bread the other day, and it was too humid and the dough was more like a batter, but I stupidly soldiered on and it VOMITED over the side of my pans, so badly that the top of one of the loaves came off when I took out the bread. It was still good, just really ugly! Oh well, lesson learned.

    Also, I have to try this recipe! It’s been so gross and rainy here (and I am kind of terrified that our street will flood again) that I need to do some comfort baking.

    • Ha! Yeah, bread can be funny. I’m pretty consistent with my baking, and all my loaves still turn out a little different.

      I’m with you on the gross and rainy. Boston is waterlogged and I’m totally over it. It’s definitely comfort food weather!

      +Jessie

  5. I found you on the sour cream website and had to come look at your blog. Thank you for this step by step with pictures. I have never made bread before and I don’t have a stand mixer, but it was rainy outside and I had the day off, so I gave it a shot. It was pretty simple. I don’t think that I kneeded it enough, but it still came out really good. My daughter was so surprised when she came home to it that she immediately wanted some toast. It was really good and I think that I will definitely be making this again. I just can’t wait to get my mixer. Thanks!

    • Oh my goodness, yay! You totally made my day. This is exactly why I run this website: So it’s easy for folks to figure out how to make things they’ve never tried before.

      And yeah, kneading by hand is definitely a good workout for your arms. 😉

      Cheers!
      +Jessie

  6. Thanks for the recipe! It inspired me to give it a try. My attempt last week was surprisingly easy and turned out pretty great! It didn’t rise as high as yours on the second rise, but was still delicious. I am trying it again today with more kneading. Any more tips for a higher rise? Thanks again–your site is fantastic!

    • Invest in some wheat gluten flour. It adds more protein (end product: elasticity and lift). Replace 1 tbsp of gluten flour to 1 tbsp of bread or AP flour. Makes a HUGE difference!

  7. Do you ever allow the dough to rise the first time in the bowl you mixed it in (assuming it’s metal)? If not, is there a reason you couldn’t do this to eliminate more dirty dishes?

    • Hey Jenny!

      I do, actually! I do that all the time, in fact. I’m sorry, I should have noted that. I switched bowls here simply because I only have one bowl for my stand mixer, and I needed it to make something else. You can totally let it rise in the same bowl.

      Cheers!
      +Jessie

      • Thank you so much for this awesome recipe and for responding to my question (sorry for not thanking you earlier). We LOVE this bread!

  8. I found you on the sour cream website too. I’ve tried many bread recipes and I have yet to fine the right one! I want to try yours! Have you ever tried rolls with this recipe? If so, how were they? Thanks for all the detailed pictures and tips. They really help. There is always something someone else knows that you’ve never thought of, like not slicing the bread right out of the oven..:) Thank You!

  9. What do you consider a “one-pound loaf pan”? I’ve looked online and seen a wide variety of dimensions. I have an assortment here, but I don’t know which is best to use. Thanks.

  10. Thanks Jessie!
    That is the size pan I have, but a different recipe recently referred to a slightly smaller pan as a 2-lb loaf pan, so I’ve been very confused. I will have to make some more bread later this week and try your recipe.

  11. I was wondering if you have the weights (in grams preferably) for the ingredients. I like using weights because its more exact.

  12. Can you replace the flour in this recipe with all whole wheat flour?? t Or least some (maybe alot actually :))
    I am new this year to the homemade bread scene and I still have not been able to find that perfect sandwich bread recipe. I would like it to be whole wheat.

    • I did it! Used all the same ingredients as in the recipe, excepting replacing whole wheat flour for white flour. It came out just fine! I think next time I might do half and half, though.

  13. Ok, so your bread looks beautiful… mine not so much. The yeast proofed okay, but I had problems as soon as I began. (I had a packet of rapid rise yeast which came out to a little under a TB.) I poured in the flour and butter (a little extra) but it was hard as a rock. i finally added a little water and milk to make it pliable but it is a really heavy, firm ball. now thats its rising a little (not that much after an hour) it is a play-do type consistency.

    what am i doing wrong? this is failed attempt # 3 to make bread!

  14. Hmm, I tried this twice. Turned out yummy but did not rise even half as tall as yours although it doubled both times? Not high enough for a good sandwich. What am I doing wrong!?

  15. This bread is absolutely wonderful! I have decided to not buy sandwich bread from the grocery store anymore, this bread is my new go to loaf! I’m even going to use it for my stuffing on Thanksgiving next week!

  16. MY mom has been baking this bread and it’s delicious ! She is making it right know and she is trying whole wheat and white flour. I can’t wait to taste it!

    ~kacie~

  17. …so I’ve been trying different recipes over the last 3 days…some with my bread machine, some in the oven. All of the recipes failed..some fell, some had a crazy hard crust etc…I have hopes for this one today, but I have a huge question; I live at 6000 ft…should I make adjustments? If I have to throw one more loaf away Im gonna give up and buy that gross stuff at the market 😉

  18. I’ve tried to make my own bread for years and gave up until I came across your recipe. I made it during the snowstorm yesterday and I ate the entire loaf! Crusts and all, and I NEVER eat the crusts! It was 100% due to your site, particularly the pictures, that made me realize that every time I’ve tried to make it in the past I probably had dead yeast. I followed your directions to the t (except I added a little flax seed), and using the KitchenAid 6-quart mixer I got for Christmas, sat and read a magazine while it was mixing. I just wanted to say I’m so thankful for what you’ve done with this website (I’ve tried a few other recipes also)- your directions make understanding the recipe so simple to follow, coupled with the really fantastic pictures, you have become my new Bon Appetit! By the way, it’d be really nice to have a clotted cream recipe to go along with my new bread… 😉

  19. I just made this bread and – WOW! – I am so amazed at how fabulous it is! I am taking pictures as proof that I actually made this myself. I am definitely not an experienced baker but I’m trying to get there. This just made my day!

  20. Hi there! I was just wondering how you keep your bread? I’ve made homemade bread before and it always goes hard before i can use it all. Thanks!

    • I wrap my loaf in plastic wrap and keep it in the fridge (this also makes it easier to slice). I also double wrap the second loaf in plastic wrap and keep it in the freezer until we need it. This way I can have a crazy baking day and have 1 loaf to use right away and 3 in the freezer to use as we need them without risking them going stale.

  21. I LOVE this recipe! I have started making it weekly for myself and my husband:) He is a very happy man- This is the simplest and most delicious recipe I have ever used and it has become a staple in my house. This is a wonderful site and thanks so much for posting the step by step, illustrated instructions- it makes a huge difference:)

  22. I have made this bread for the last three weeks. It is really good. But, I am not getting the height. Any thoughts?

    • I am having the same problem. I LOVE the taste of this bread but mine never rises as high as hers and today it barely reached the top of the loaf pan. I am baking it anyway it just wont be used for sandwiches which makes me sad.

  23. Hi, this recipe looks awesome. I make dinner rolls and such from scratch. I am having my girls (age 8 & 6) make this with me. It will be fun to do together on a regular basis…they will love to brag about it when they bring their sandwhiches to school!! Will let you know how it goes! Thank you again!!

  24. I was looking for a good quick and easy sandwich bread recipe and stumbled upon this one. I was so excited to try it!! I woke up this morning and got right on it for our family Sunday Brunch. OMG it is AWESOME!! My 18 month old will not eat bread at all but……..he devoured a slice of this with butter on it! I was so happy!! We will end our search for sandwich or any bread recipe with this one! Thank you very much!!!

  25. Jessie, I wanted to tell ya that my daughters and I indeed made some bread…and they (we LOVED it) pictures on facebook made our friends and family afar very jealous. The house smelled AMAZING as it baked. This is definitely going to be a weekly ritual (instead of buying bread from the stores.) Some friends are actually asking for me to bake them a loaf or two lol. I am soon to try out the Chocolate Pudding on here. Thank you for the wonderful site!! xoxo

  26. Im on a budget and I loved the recipe I make everything from scratch pizza noodles tortillas should I use mu pizza stone under it or no

  27. Thank you so much for this tutorial! I am a novice cook and baker and my bread came out wonderful! Congrats on your book, I looooove your site and I’m no foodie by far but it ALL looks DELISH! I wish only good things for your future! Thanks again!

  28. All i can say is YUM! 🙂 My husband wanted me to make some homemade sandwich bread and found your recipe. I looked it over and baked two loafs today and wow! It turned out great and was super easy. Thanks!

  29. I have made 3 batches in the last 4 days (since finding your website!). I love the fact that it makes 2 loaves – one for keeping, and one for giving.
    Aside from specialty, dessert breads, this is the ONLY recipe I’ve tested where the bread does *exactly* what it is supposed and looks exactly like the pictures at *every* stage in the process. I am still speechless.

  30. never made home made bread before. my husband bought me a bread maker but every time i use it the bread falls flat. im going to try and make this tonight!

  31. […] *Homemade Sandwich Bread: If you are looking for a go-to bread recipe, look no more, this is the ONE! The Hungry Mouse gives a fantastic step by step blog post on how to make this bread that it is almost error-proof. I’ve been meaning to substitute whole wheat flour for at least half of the white flour, but I haven’t been willing to sacrifice that oh so yummy slice of white bread fresh from the oven. I’ll let you know how it fares.. […]

  32. I just wanted to thank you! I made this bread and it came out perfect!! I was my first attempt at homemade bread and I couldn’t be more pleased. I passed the recipe onto my sister and she is trying it today too. I took a couple pics, but don’t see a place to upload…. but thanks again!

  33. The biggest challenge I have is letting it cool before cutting (and eating) all of it! Wonderfully clear presentation. Thanks for sharing.

  34. For those not getting rise, letting your dough rise in a warm place is important… I am usually baking several things at once, so I let stuff rise on the stove while something else is cooking in the oven… I’ve even put my (metal) bowl on the stove after I have cooked something there while it is still warm (but I have a flat stovetop)… I will also sometimes drape a towel over the bowl and over the front of the oven at the same time (like a tent)

    ive heard that you can put rising dough in a warmed, but turned off, oven – only tried that once without success, but I don’t think it was the method, I think my dough had been in the fridge too long..

    anyways, I’m just sharing – I havent made *This* recipe yet – trying it today – so it could be a bit different and need some other “rising” tips.

    I’m looking forward to it!!

    • re: “ive heard that you can put rising dough in a warmed, but turned off, oven – only tried that once without success,”

      I have an old old trick for making a warm oven for rising bread dough. Turn on the oven light while proofing the yeast and mixing the dough if it is an electric oven. For a gas oven the pilot light will keep the oven warm also. Both ways will keep the oven at roughly 90 degrees f.
      Hope this helps.

  35. I have been baking bread for a few months now your pictures are fantastic! Your pictures really capture the textures of the dough and bread really well.

  36. wonderful! fabulous! amazing!

    and we havent even tasted it yet… but every time my hunny passed them cooling on the counter, he pretended to eat them simply because they smelled and looked so good.

    I wanted to pass along my experience though. I made the dough and split it pretty even steven right down the middle. but one of my pans was wider than the other… and the dough in that pan didn’t rise as HIGH as the other. the narrower pan rose to a perfect height… the wider pan rose, but it will definitely make smaller sandwiches – or toast… no biggie for us, but it lets me know which pan to use to get real sandwich bread…and might prompt me to buy another one like it – I could probably use that anyways!

  37. thank you so much. everything i was doing was wrong! can’t wait to try your recipe. and i love the step by stop pictures. you’re such a sweetie!! thanks!!!!

  38. I LOVE this recipe. I make this on a weekly basis (because that’s how quick it flies once it’s made lol) I also have added garlic, parmesan and parsley into the flour. Made for yummy garlic bread, (yummy w/ sandwiches or toasted w/ butter and mozzerlla for garlic bread) Thank you for this recipe. I no longer buy commercial bread. My kids will ONLY eat my homemade bread, not just because I say it’s better but because the LOVE it so much more than the stuff in the store!! Thank you again!!!!

  39. love how simple your steps are, just tried this recipe, dough is on its second rise seems to be going well so for, my six year old cant wait to taste it!

  40. For those having problems with rising. I made this recipe for the first time today. Excellent sandwich bread.
    I usually always let my dough rise in the oven.
    The oven is completely cool, I put a metal 9×9 pan on the bottom shelf, put 2 cups of water that I microwave for 2 minutes just to get it steamy, put it in the pan.
    Let your dough rise on the shelf above that pan for 1 hour it gets really happy and fluffy.

  41. This looks like a really great recipe and I can’t wait to try it! However, I don’t have any loaf pans. Would it be possible to adapt this to a bread machine that can make up to a 1.5 pound loaf? If so, any tips? Thank you!!

  42. I really enjoy baking this bread, and when baking it for the first time so appreciated the step by step pictures. Have you ever substituted honey for the sugar? Would it make a huge difference? Thanks so much! And thanks for having such a wonderful website!

  43. I’ve been in a bread baking slump lately and your bread recipe brought me right out of it! I now have the confidence I need to continue bread baking, thank you for a great recipe. These babies rose big and tall are absolutely delicious. Thanks 🙂

  44. I didn’t know you could freeze yeast! brilliant! How long will it last in the freezer? I bought the 2 bricks of yeast at Sam’s club for about $6 Best deal I’ve seen. Can’t use it up though cause it’s too much. Freezing will be a great help to me. Thanks
    Oh and I made your butter recipes. There easy and oh so great. Can you freeze that butter too? 🙂

  45. I’ve made this three times. First time, my dough didn’t rise. At all. Second time, hardly rised. Third time – yea baby, I got some bread! This is the most tastiest bread I’ve ever had.

  46. I love these instructions! Simplified and easy to follow and the fact that one loaf is a little off shape tells me it’s OK if it doesn’t look like store bought. Love it. Thank you so much!!!

  47. Not that I imagine anyone is going to scroll all the way down to my comment – but I make this recipe ever few days or so, and I’ve found that the best way to do this bread is actually 2.5 cups of whole wheat flour, and 2 cups of unbleached bread flour, with 3/4 cup of wildflower honey. You get these gorgeous loaves with this rich brown crust….

    Also, before you do the second rise, after you divide the dough, I’ve found that if I make mushroom cap shaped parts, making a quarter turn every time I fold the dough inward, you get this fantastic rise in the middle as it tapers off…great recipe indeed!

  48. Would you post a bread recipe using sprouted wheat? I also like them rolled in seeds, but that I know how to do. Baste the bread with some milk and sprinkle them on top. 🙂

  49. Just found your recipes, and I am already in love and can’t wait to try these! Do you have a simply way to turn this recipes into a wheat sandwich bread?

  50. This bread is wonderful! Thanks so much for an easy, delicious recipe!

    For those of you having a hard time getting a good rise, a few tips.

    Water temp is REALLY important. Anything over 110 degrees kills the yeast. If you stick your wrist in the water and it feels comfortable on your skin (not cool not warm) its about perfect.
    If the yeast is really good, it should almost foam on top. You should be able to skim fluffy/creamy stuff off the surface. If that doesn’t happen after 5-10 your yeast is probably not good.
    Butter should be room temp, as should everything else. If you cold store your flour let it warm before making bread.
    Over mixing. One of the most common mistakes to making bread is over kneading the dough. The ingredients should be just incorporated, the dough should be tacky but easy to remove from the bowl.

    One other note- I use a flour sack towel to cover my bread while it rises that way it gets air but doesn’t get hard 🙂

  51. I absolutely LOVE this recipe! The BEST bread recipe I’ve found online and it was very simple to make. My kids and husband ate almost two loaves in less than 24 hrs! lol

  52. Thank you. Thank you. Thank you.
    My first bread baking efforts began about two years ago. I decided it was time to bake bread again but could not find my recipe.
    YEAH! I found yours. My family loves it. Even my finnicky 15 year old likes it (ends only please :)). I am looking forward to not buying anymore bread and experimenting with rosemary and garlic butter. 🙂

  53. I just had to drop by and say thank you for posting this recipe. This is the only bread I’ve made perfectly without the yeasty smell… PERFECT!!! By the way i made a batch of loaf and dinner rolls yummy! Thank you from my heart! 🙂

  54. I revisited this bread after a few months of a hiatus with MUCH success!
    Before, I hadn’t let it cool long enough, and I had a poor knife to cut it with. This time around, I let it cool for a few hours and then used the electric knife I picked up at a garage sale. PERFECT! I love it. Thank you SO MUCH!

  55. Thank you! Thank you! Thank you! I followed the recipe step by step and my loaf of bred turned out fabulous. Thanks for keeping so it simple.

  56. I have made this recipe several times and it has always come out YUMMY! This was my first recipe making bread so I was a bit nervous but it was super easy .. If I can make this anyone can!

  57. I made this this evening. Using white whole wheat flour. Everything started off good but ended not so good.. Last time I made bread I didn’t let it rise long enough. So on the second rise I let this loaf rise an extra hour. End product is a dense, dry, about two inch tall loaf.. I’m disappointed 🙁 & I’m sure it’s not the recipe I think I just can’t make bread to save my life. 🙁

  58. I made this my family loved it! It so freakin unbelievable that I made this! Making it for the second time today. We ate it all week, and no one bloated up from it like we do when we eat the store bought.

  59. I made this recipe, substituting a little less than half of the white flour for rye and it was AMAZING! Any suggestions on how to turn this recipe into a cinnamon-raisin bread? I’ve seen other recipes, but this bread is just so good, I’d prefer to stick with this bread recipe. Thanks!

  60. Thank you, thank you! I now make sandwich bread for my family. This is such an easy recipe to follow. I use my oven for my dough to rise. I keep the oven light on and it seems to work out just fine. I’m on my second batch and well I know for a fact this will be an on going thing in this house! Thank you again.

  61. This has become my go to sandwich bread recipe. I’ve used it for two years now, and it is internalized into my psyche so that I can edit it at will. One note: My results are vastly better if I use high gluten flour instead of all purpose. Thanks for this recipe! It has changed our sandwich life forever!

  62. I am very new to making bread…like today-is-my-first-time-ever new! Let me tell ya, so far so good! Everything has worked beautifully! I just have one question though. If you want to make 1 loaf at a time, can the dough or actual loaf be frozen? My mamaw freezes her store bought bread if she finds it on sale. She’ll buy 2-3 loaves, put one out to eat, and then puts the others in the freezer. When they are done with the first loaf they will grab one out of the freezer and just put it on the counter to thaw. Is it possible to do this with this recipe? This time, we will definitely be eating both loaves! I was just wondering for future baking! Thanks for such an AWESOME recipe! I am so step-by-step it’s not even funny! Everything was understandable which is perfect for us newbies! 🙂

  63. I was always intimidated about making bread. Until now…I thought I would give this recipe a try because the ingredients were super simple and the step by step directions are awesome! I was looking for a bread recipe because we moved to a home out in the country, and only go to the store every two weeks. Buying two weeks worth of bread at the store was just not working. Plus, we wanted to release some of our dependency on such things that we can easily make ourselves. The whole family loves the bread! I cannot say the same for some of the bread we had gotten at the store in recent days. Thank you so much for sharing this! Many more loaves to come!

  64. Yay, Great Recipe! Thank you for sharing. I have two loaves sitting on my cooling rack now.
    I am about to make another batch and try them in Muffin tins. Bread Muffin’s with Rosemary and Feta..yeah that sounds about right!
    Thank you! 🙂

  65. I’ve made this a couple times and it’s turned out great everytime! Once I didn’t have any sugar on hand so I used honey instead and it turned out normal.

  66. Does anybody know if you can freeze the dough? At which step should I stick it in the freezer? I want to have fresh baked bread without having to make fresh dough each time. Any ideas?

    • You don’t need to do 2 rises with her method, since the yeast is being dissolved it only needs the rise after the shaping of the loaf. I have read (though I have not done it myself) if you up the yeast a little bit you can freeze the dough after you shape it, then let it rise when you take it out to thaw. Let it rise in the fridge overnight. If you go into the freezer section you’ll see Rhodes makes loaves of white bread dough, I have bought it many times in the past and it always worked out nice. I haven’t bought it in a few years but that is how I remember it.

  67. I made this bread today but I replaced 1.75c of white flour with freshly ground Spelt flour, added 2T of gluten and instead of butter I used Spectrum organic butter flavor shortening to make it non dairy and it was so good! It was a nice change from the 100% whole wheat bread that I have been making for the past 2 years (have not bought sandwich bread for 2 years). Of course with the white flour how can it not be good! Atleast switching out a little bit for whole wheat flour makes me feel a little bit better. I honestly try not to eat much bread, it is a problem for me…I LOVE IT and have little self control.

  68. Wow what an amazing recipe I’ve been looking for a simple recipe for a newbie like me to bake delicious bread after avoiding it for so long. Reason trying to avoid the shop made full of preservatives loaves and vegetable oils, wonder if you could substitute the sugar for rice malt syrup? I have my two loaves rising now in the tins. I can’t wait to bake these! Mine haven’t risen over the sides like the pictures though, still another half hour of riding left. We’ll see if I can master this 😉

  69. Amazing! I made my first two loafs last night and my family of four needed me to make two more loafs today! Everyone in my house loves it! Bye bye store bought bread!

  70. Spectacular. I get it in my head to find a recipe for bread – and I don’t know why I googled when I can find it right here.

    I think tonight is baking night.

  71. amazing bread!! I have tried sooo many recipes over the years looking for a certain texture and crust…. this is it!!! I love the dense chewy bread, and the perfect crisp crust! yumm! I have now made 6 loaves of this and each one turned out perfect thank you!!

  72. I am new to baking homemade bread. I’ve made a few other recipes, but most of them had really crumbly crust and the inside was very dense. Your sandwich bread recipe was so simple and made a very nice, light bread, perfect for slicing for sandwiches. I will not be buying anymore bread from the store. My kids and husband all liked this bread. So thank you for sharing your recipe.

  73. Hi your bread recipe is amazing!!! I have made this 4 times in the last 2 weeks, with both white and brown flour and it was perfect every time. My husband and inlaws all really loved it. Thanks a lot and keep it up ;)))))

  74. Wow, I just pulled my two loaves out of the oven. I couldn’t wait for it to cool down, I had to try it. It was incredible. My very picky 8 year old son loved it too. No more buying bread at the store, this is the best tasting bread I’ve made yet! Thank you!

  75. Hi, my son is allergic to any kind of dairy products and egg. He cant even eat butter since it comes from milk. Can I use coconut oil or vegetable oil instead of butter?

  76. […] This bread is such a crowd pleaser.  What I find with store bought bread is that the crust is crumbly and not appetizing.  That is not the case with this bread.  The crust has almost a concentrated flavor of the bread, and the bread itself is soft and light.  My favorite way to eat it is toasted with peanut butter.  Get the recipe HERE. […]

  77. For those of you not getting a good first rise; the weather can wreak havoc on bread bakers especially in the winter. The other reason is usually bad yeast. You should always make sure you have fresh yeast. If you don’t get the foamy stuff when your yeast is proofing then your yeast is not “active” and you won’t get a good dough rise.

    My Grams always used to put plastic over her bowl and then get a kitchen towel wet under a hot, hot tap. She’d wring out the towel and then place it over the bowl the dough was in. When the towel got really cool again; she’d repeat the process.

    On cold days; I always do it Grams way. I’ve also put my dough in a warm oven (turn it off after it gets warm) in order to get a good rise.

  78. Dear Mouse,
    Thank you for keeping this up after all these years. Lost this and searched but it was really gone. Found you again and moments later it’s in the bread machine. Thanks a ton.

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