Sandwich bread is not exciting. It’s the most basic of breads. I don’t see a loaf and think mmm let me eat a slice of that. But, is it important? Yes. It’s a classic. It’s carrying the load of school lunchboxes and has been for like.. eternity. Also, toast. And probably grilled cheese sandwiches. So, I figured it would be smart to have a recipe in my repertoire. I honestly don’t each much sandwich bread but I do buy it most weeks for my husband. He isn’t a wheat bread fellow so I usually buy like a butter white bread. This honey white sandwich bread is similar, as it also has butter but I love honey wheat so I blended the two. These days there are some pretty good commercial sandwich loaves at the store. But nothing comes close to making your own.
Sandwich bread is not terrible difficult to make when it comes to the bread baking world. It does require kneading and some very basic shaping, but nothing like a babka. Now, I know you’re thinking sandwich bread isn’t expensive, why on Earth would I MAKE it? I get it. I’m not recommending you make this every time you need a loaf of bread. Kudos if you do though. But this would be an excellent idea for when you want to make a meal a little more special. You WILL notice a difference in taste between store bought and homemade. This is not a sweet bread, but there is a hint of sweetness that adds to the flavor. But don’t think you couldn’t then use this for a savory sandwich, you most definitely can.
As far as bread baking, I find this loaf to be on the simpler side. It’s a great loaf to try if you’re just getting started. It doesn’t have a ton of ingredients so the kneading doesn’t take hours. This loaf doesn’t require much shaping, and the shaping you do doesn’t have to be too precise. It’s pretty difficult to mess up, so I know you can do it!
This bread won’t last as long as a store bought loaf. One, because it doesn’t have the same preservatives found in them but two, it will be just too delicious not to devour!
- AP Flour – I actually tested this first with bread flour, and while it was perfectly delicious, I wanted it to be softer and fluffier. AP did the job. So you CAN use bread flour but I recommend all purpose.
- Honey – This bread isn’t sweet, but it does have a slight sweetness thanks to the honey. You can use sugar but honey is going to give you the perfect subtle sweetness, flavor and also help with the beautiful browning.
- Butter – A little bit of softened butter, along with the milk helps tenderize the dough and add a little flavor.
If you’re looking for some help on bread baking or other basic bread loaves to try I’d recommend:
- 400 g AP Flour 3⅓ cup
- 2¼ tsp Instant yeast
- ⅓ cup Whole or 2% milk room temperature
- 3 tbsp Unsalted butter softened/room temperature
- 1½ tsp Sea salt
- 2 tbsp Honey
- Add all ingredients, except for the butter, to the bowl of your stand mixer with dough hook attached. Mix until the dough comes together into a rough/shaggy mix.
- Add softened butter 1 tbsp at a time into the dough, allowing it to be fully incorporated before adding the next.
- Knead/mix the dough on low/medium low until dough is smooth and elastic, clearing the sides of the bowl.
- Place dough in a lightly greased bowl and allow to rise for 90-120 min.
- Line an 8.5×4" loaf pan with parchment and set aside.
- Gently transfer the dough to a lightly greased counter. Pat out the dough into an 8×10" rectangle.
- Roll the dough up on the short side and place into 8.5×4" loaf pan. Cover dough with greased cling wrap or a floured tea towel.
- The dough is ready when the top of the loaf has risen slightly above the edge of the loaf pan. This should take 30-60 min. Preheat oven to 350°F while dough is proofing.
- When bread is ready to bake, bake on center rack for 40 min. The bread will have a nice golden color on top.
- Remove bread from pan to wire cooling rack immediately. Wait until bread has cooled completely before slicing into, this may take a few hours. Enjoy!