It’s simple. It’s easy. It’s wonderful. It’s… Homemade white bread, and it only took a few minutes of actual work to make perfectly the very first time. Trust me folks, if I can do this, so can you! if you’ve got a stand mixer with a dough hook this is as simple as it gets, it contains no preservatives and it stores well. (The loaf pictured above spent a week in the fridge… It’s still wonderful and will be finished off tonight.)
This is probably one of the tastiest bread recipes I’ve come across for everyday use. The recipe makes two full-sized loaves and my kids think it’s got the over the counter stuff beat by miles when it comes to a good PB&J. If you figure up the cost to make it, it’s about 1/4 the price of any loaf at your local market, but twice as good, so even the tiny bit of effort required makes this cost effective as well as delicious.
Another plus of this recipe over other is that it’s a very firm crumb and easily handles duty as a sandwich bread. I’ve tried several recipes that simply could not hold up to the role of sandwich bread. This loaf does not disappoint in that regard. It’s soft enough to be enjoyable, but firm enough to stand up to everything from peanut butter to hot roast beef without crumbling or turning to mush. In short, it’s the perfect alternative to store-bought sandwich bread. Give it a try, you’ll like it!
And if your wondering if this is the perfect bread to make your family his Thanksgiving or Christmas, the answer is YES! It’ll make wonderful Turkey Sandwiches!
Sandwich Bread Recipe for Stand Mixers
Ingredients
Instructions
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving: Calories: 101Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 584mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 3g
What I would have done Differently had I thought of it at the time:
More Honey! Yep, way more honey.
Links to other recipes like this:
- Easy Basic White Sandwich Bread, from A Year In Bread
- Amish White Bread, from Tammy’s Recipes
Lovely bread! I like the touch of honey.
Thanks for this recipe, I’ll give this a try on the weekend. I do find though that everytime I make homemade bread, it becomes hard pretty fast even when I put it in the fridge!
This bread was fresh baked soft 2 days, then just slightly less then that for the next 3 days. On day 6, I put in the freezer to toast for stuffing next week.(today) I am getting ready to make it again today. Thats how much we liked it. Try it! You will be pleasantly surprised.
You have a lovely site ..and lot of exciting recipes.I will be visiting often and try some of your great recipes.
This recipe is most welcome. I’ve decided to give up expensive store bought bread that’s full of chemicals and make my own from now on.
I don’t have a good mixer with a dough hook, but I’ve been using my bread machine on the dough only setting and then baking the bread in regular loaf pans with good results.
OOh I’m trying this today! Thanks!
And thanks for the copycat baking mix, too. I’ve been wondering about something like that….
This is a great recipe for stand mixers. Thanks for sharing! I am a beginner when it comes to bread making and this is the first recipe I’ve tried with great results.
Wonderful ..thank you for sharing
Love this bread recipe!! I split the dough in half and made one loaf and four round mini-loaves or giant rolls (just cooked them on a cookie sheet and the shape held up perfectly). The rolls were great for hamburgers!
Here are a few changes I made:
-occasionally have to add more flour as it “kneads” in the mixer because it’s too wet some days
-before baking I brush the top with a melted butter/honey mixture
-after baking I brush the top with the melted butter/honey mixture again
-I’m at a slightly higher elevation (about 3000 feet) and this bread cooks in about 20-25 minutes for me
Question: I’m at 8500 ft elevation. Any adjustments in ingredients or process?
I recently bought a stand mixer and I just used this recipe to try my first loaf of bread using the mixer.
It turned out perfectly! I followed the directions as stated – it was very easy.
I did make one ingredient change: I replaced half of the water with 2% milk. I’m not sure how the original loaf would have been, but my loaf is not too dry/not too wet and is a little chewy (in a good way) with a slightly crispy crust. Excellent!
I also used a glass pan and found that the loaf stuck to the sides a tiny bit, but after going around with a knife, I got the loaf to pop out. I wonder if greasing the pan slightly would help.
Thanks for the easy recipe!
I am about to make my second attempt at this recipe. The first one was so good the bread only lasted a day or so! Thanks for uploading this!
Thanks! It’s a great recipe. We actually just finished off a batch and I’m making more today
Hi Jerry,
Thanks to this recipe I am no longer purchasing bread but making my own. This is now a weekly if not bi weekly activity! Can’t wait to try more of your ideas!
Cheers,
John
Tried this today, first time ever making brad. Was easy and the bread is delicious! I love wheat bread, would wheat flour work with this too!
Thanks for the recipe! I am on my way to the store for honey – when you say “shape into loaves” – do I have to roll them out with a rolling pin or just shape them with my hands? Thank you!
Either, actually. you can roll it out and then roll up the dough if you prefer to, but I usually just shape it into a ball by hand and then roll that out with the palms of my hands until it’s the right sie for my loaf pan.
Thank you so much for the quick reply Jerry! I am going to try making this in just a bit and am so thankful for your information. Happy new Year!
Thank you so much for the quick reply Jerry – I am going to make this bread in just a bit and am thankful for the information. Happy New Year!
I shaped with my hands, worked just fine
I made this bread tonight, just as it was posted, and it was delicious! Very moist, yet I know it would hold up to any sandwich ingredient I’d throw onto it. It’s “sturdy”, for lack of a better word. I just ate a slice of it dry when it had cooled a bit and was sold. I’m making veggie paninis with it tomorrow. We’ll definitely be keeping this recipe handy!
p.s. My Boston Terrier is my little taste-tester in the kitchen and you’ve gotten her seal of approval too!
I’m glad that you and your recipe tester liked it!
I had purchased a bread machine after I broke my wrist and could not knead properly… and have been disappointed in the texture -not really sandwich material… then I remembered that my Kitchenaid had a dough hook and I could make bread that way… so I searched and found your recipe for sandwich bread and tried it last night… it’s the perfect texture and it’s delicious! Thank you!
This is the best.ii wasn’t sure I was going to like it as sandwich bread because it seemed so dense but it made the sandwich absolutely delicious. I did use bread flour so I had to add extra water bread flour is a finer flour. I’ll never buy bread again. This makes peanut and jelly gourmet.
I was very disappointed in this bread. I’ve never made bread before where you don’t ‘bloom’ the yeast before hand until this recipe. The dough wasn’t sticky, but very dry, I did add a little milk to try and soften it up, but the loaves turned out very crumby with little flavor. I won’t be trying this again, but revert back to my grandad’s recipe and hand knead. I wanted to try my stand mixer at the bread, but the recipe isn’t at all what I’m looking for.
I’m sorry to hear that the recipe didn’t work out for you! It would be helpful to know if you’re cooking at altitude and what type of flour you used. We’ve never had a problem with this recipe, and make it quite often with good results.
YUM! These look so good and easy to do at home. I’ll follow and try to do it at the weekend. Thanks for your guide.
This is a great recipe, but I found I needed much longer rise times than the 1 hour first and 45 minute second rises to get the texture I wanted.
I tried with the rise times listed in the recipe the first few times (and ensuring the dough had increased to double size) and it was good, but a bit dense, very good toasted or for a grilled cheese sandwich but not so much to eat un-heated.
Last night we were going to a movie and would be getting back too late to start the recipe, but needed bread, so I left it in the first rise for about 3 hours while we were at the movie, then about an hour for the second rise, and the difference in texture is amazing, it’s much springier and has larger air bubbles (and looks more like the picture accompanying this recipe). Something-something-gluten-development?
Either way, great recipe, thanks!
Hi there, just wondering if there is a substitute acceptable for the honey?
Erica,
Yes! just use a Tablespoon of sugar dissolved in warm water, or a Tablespoon of light corn syrup. (I’m not sure if artificial sweeteners will work here, but you could try.)
Jerry, are you using Instant or regular yeast in this recipe?
Wayne,
I’m using instant yeast, but active will work just as wall.
Have been using this recipe for a while but today I had to leave on counter longer than the advised time. When we got home the dough rose and stuck to the plastic wrap cover and my daughter excitedly punched it down. I was ready to put in the oven and hoped it might rise in the oven but it didn’t. Did I miss my chance at a nice tall loaf? Or could I have waited again for it to rise, then put it in the oven later? Thanks.
Janette,
Just let it rise again, and all should be good with the world!
Hello Jerry , Must I use a loaf pan ? I wanted to try placing dough in bannetons and then turn onto a heated baking steel. Any thoughts about my intent ? Thank you
Thomas,
That should work as well. It’s bread dough. Form it however you like, and let us know how it turns out!
Jerry , Thank you for your very prompt reply. I’ll try it and let you know.
I thought that 5-1/2cups was five half cups added more flour must see how it turns out
Just found this recipe today and made it! We live off of the grid and we are trying to phase out of buying “grocery store” (processed) foods. My first attempt (4 years ago) at homemade bread was atrocious. It smelled and tasted of STRONG yeast. In turn, I haven’t tried again, until now! It is absolutely wonderful! I will add more honey next time. It holds up as sandwich bread, but is tender and moist! Yummm!!!
Megan,
So glad it turned out well for you! I’d love to hear if your next batch goes just as well.
What size loaf pan do you recommend?
Theresa,
I use standard loaf pans that you can pick up anywhere, but with a bit of trial and error, I’m sure this bread recipe would work in any size loaf pan.
Thanks! So many different sizes! I used 9×5. It didn’t rise to make a perfectly shaped loaf as pictured, but its tasty and not too dense. For my very first try I’m not displeased!
What size loaf pan?
I use whatever the “standard” bread pans sold in most grocery stores are. But you can use any size you like.
I’d like to use sourdough starter. Do you think that would work!
Amy,
I assume that it would, but I’ve never tried it myself, so cannot give any suggestions on rise times or method.
Having said that though, Good luck!
I made the bread using 1 cup of sourdough starter instead of yeast and 12ounces of water instead of 16. The first rise took about 3 hours and after shaping the bread I left it in the loaf pans overnight to rise. The loaves turned out delicious!
Amy,
So glad to hear it worked out well for you!
Thank you so much for this Delicious Bread Recipe.
I made it yesterday, had to substitute Honey, so I put in 4 1/2 tablespoons of brown sugar, mixed with the warm water.
Turned out Perfect!
Making more Bread today!
Hi Jerry, making the bread for the first time! Looking yummy! I would like to use this recipe and add cranberries and nuts, when would I add them?
Also I have just bought my First stand mixer and would like more recipes! Do you have another site for that?
Thanks again!
Wenda
Can I use canola oil
Yep, you can use any neutral oil
I made this recipe last night as I was out of bread…. wow!!! such an easy bread to make and turn out so good. I’m so impressed… I will definitely make it again.
Carole,
So glad you enjoyed it!
Can O leave out the honey and any other sweetener? Regards Robin