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Homemade Sandwich Bread is an easy way to make your sandwiches extra fresh and extra tasty! This easy homemade bread recipe is simple enough to make every week. It's perfect for sandwiches, toast, or anything else you need bread for!

Homemade Sandwich Bread - No Knead Bread

Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 140kcal
Homemade Sandwich Bread is an easy way to make your sandwiches extra fresh and extra tasty! This easy homemade bread recipe is simple enough to make every week. It's perfect for sandwiches, toast, or anything else you need bread for!
Print Recipe

Ingredients

  • 2 cups bread flour (11 ounces)
  • 6 tablespoons whole-wheat flour (2 ounces)
  • teaspoons instant or rapid-rise yeast
  • cups plus 2 tablespoons warm water 120°F
  • 4 tablespoons unsalted butter melted, divided
  • 4 teaspoons honey
  • 1 teaspoon salt
  • 1 large egg lightly beaten with 1 teaspoon water and pinch of salt

Instructions

  • Read ALL notes before beginning.
  • Spray a rubber spatula with cooking spray. Butter a large mixing bowl and set aside.
  • Spray a 8½x4½-inch loaf pan with cooking spray.
  • Fit a stand mixer with the paddle attachment. In the bowl of the mixer, whisk bread flour, whole-wheat flour and yeast.
  • Add the warm water, 3 tablespoons melted butter and honey.
  • Mix on low 1 minute.
  • Increase the speed to medium and mix 2 more minutes. Scrape down the dough from the bowl and the paddle with the prepared spatula and mix 2 more minutes.
  • Transfer the dough to the buttered bowl and rotate it so all sides of the dough are buttered. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size (20-30 minutes).
  • Place oven rack to lower-middle position and heat oven to 375°F.
  • Dissolve salt in 2 tablespoons warm water and set aside.
  • When dough has doubled in size, transfer the dough to the mixer bowl, and reattach the mixer bowl to the mixer stand. Add the salt-water mixture, and mix on low just until water is incorporated (about 45 seconds).
  • Increase speed to medium and mix 1 minute, scraping down the sides of the bowl and the paddle when necessary.
  • Transfer the batter to the prepared pan and smooth out the surface with the greased spatula.
  • Cover with damp light-weight, kitchen towel and place in a warm place until dough rises to ½-inch below edge of the pan (about 15 minutes).
  • Uncover and let rise arise another 5-10 minutes or until the center of the batter is even with the edge of the pan.
  • Carefully brush the top of the loaf (after is has risen) with the egg mixture.
  • Bake until golden brown and/or the internal temperature registers 208-210 degrees Fahrenheit on an instant-read thermometer, 35-45 minutes.
  • After removing bread from the oven, carefully invert it onto a wire cooling rack. Turn it upright and brush the top and sides with 1 tablespoon melted butter.
  • Cool completely before slicing.
  • Enjoy!

Video

Notes

Yield: 1 loaf
Recipe adapted from Cook’s Illustrated Easy Sandwich Bread
*To keep the loaf from deflating as it rises, place the dough in a large enough bowl to keep it from touching the plastic wrap.
**If using a glass pan, reduce heat to 350°F.
***Bread is best eaten the day of baking. It will keep, at room temperature, up to two days, if kept in an airtight container or frozen up to one month.

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 201mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Calcium: 7mg | Iron: 0.4mg