Simple Ingredients Homemade Sandwich Bread Recipe
Classic homemade sandwich bread using only 6 simple ingredients. Taste of comfort without the artificial additives at the store.
Sweetened with honey, this homemade sandwich bread recipe is a favorite in our house! Cheaper and healthier than store bought bread with little effort.
Simple Ingredients Homemade Sandwich Bread Recipe
Taking two and a half hours to make from start to finish, you could surprise the family with a homemade loaf of bread for dinner tonight!
The best part? You already have the ingredients in your panty. Happy baking!
Why You Should Make My Simple Ingredients Homemade Sandwich Bread Recipe
- No Junk Ingredients – You’ll feel a little less guilty eating another slice of these carbs!
- Pantry Staples – You can make this on a whim when you know all 6 ingredients are panty staple items!
- From Scratch – Nothing tops the flavor of homemade bread!
- Versatile – This classic loaf recipe is easy to use with a variety of recipes!
Make a loaf for kids’ lunches tomorrow, spread with butter as a side to soup tonight at supper or toast with a dollop of jam for the comforting breakfast!
What You’ll Need to Make Simple Ingredients Homemade Sandwich Bread Recipe
With only 6 pantry-staple ingredients, you can make this recipe on a whim! They’re a budget friendly option and super simple to make!
Ingredients You’ll Need
- 1 cup warm water
- 2–3 Tbsp honey
- 2 tsp active dry yeast
- 3 cups bread flour
- 1½ tsp salt
- ¼ cup melted butter
Tools You’ll Need
- Oven
- Small Bowl
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Loaf Pan
How will I know when this bread is ready?
My easy trick: tap the top of the loaf – if it sounds hollow, it’s ready to come out of the oven!
Step By Step Directions For Simple Ingredients Homemade Sandwich Bread Recipe
Preheat The Oven
First, I preheat the oven to 350 degrees.
Let the Yeast Bloom
In a small bowl or measuring cup, combine warm water, honey, and yeast. Stir and let bloom for about 10 minutes.
Prep the Dry Ingredients
In a stand mixer bowl, add bread flour and salt.
Ready to Mix
Once yeast mixture is bubbly, turn mixer on low and slowly pour it in.
Add melted butter and knead on low speed for 5–10 minutes, until dough is smooth and elastic.
First Rest
Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
Punch it!
Punch down the dough, shape into a loaf, and place in a greased bread pan.
Let rise again for another hour.
Time to Bake
Bake at 350°F for 30–35 minutes, until golden and sounds hollow when tapped.
For best results, let cool before slicing. Enjoy!
Printable Recipe Here
Simple Ingredients Homemade Sandwich Bread Recipe
Classic homemade sandwich bread using only 6 simple ingredients. Taste of comfort without the artificial additives at the store.
Ingredients
- 1 cup warm water
- 2–3 Tbsp honey
- 2 tsp active dry yeast
- 3 cups bread flour
- 1½ tsp salt
- ¼ cup melted butter
Instructions
In a small bowl or measuring cup, combine warm water, honey, and yeast.
Stir and let bloom for about 10 minutes.
In a stand mixer bowl, add bread flour and salt.
Once yeast mixture is bubbly, turn mixer on low and slowly pour it in.
Add melted butter and knead on low speed for 5–10 minutes, until dough is smooth and elastic.
Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
Punch down the dough, shape into a loaf, and place in a greased bread pan.
Let rise again for another hour.
Bake at 350°F for 30–35 minutes, until golden and sounds hollow when tapped.
Let cool before slicing. Enjoy!
Notes
My easy trick for testing the bake time: tap the top of the loaf - if it sounds hollow, it's ready to come out of the oven!
Always slice the loaf once it has had time to cool. This will prevent smooshing of the loaf and result in pretty, soft and even slices. I use a large chef knife, but serrated bread knives are great too!
FAQs
Breakfast: Toast with jam, breakfast sandwiches, egg in hole toast!
Lunch: Classic cold cuts, grilled cheese, tuna sandwich!
Dinner: Side with soup, paninis, leftover turkey sandwiches after Thanksgiving!
Short-term (2–3 days):
Store at room temperature in a bread box, paper bag, or wrapped loosely in a clean kitchen towel.
Avoid plastic bags if possible—they trap moisture and make the crust soggy.
Medium-term (up to 1 week):
Wrap the loaf tightly in plastic wrap or beeswax wrap, then place in a sealed plastic bag or bread box.
Keep at room temperature (never in the fridge—it dries bread out faster).
Long-term (weeks to months):
Slice the loaf before freezing.
Wrap slices or halves tightly in plastic wrap or foil, then place in a freezer-safe bag.
Freeze up to 3 months.
Thaw slices at room temp or toast straight from frozen.
Tips
Always slice the loaf once it has had time to cool. This will prevent smooshing of the loaf and result in pretty, soft and even slices. I use a large chef knife, but serrated bread knives are great too!
