Make delicious homemade sandwich bread with my easy recipe—perfect structure and flavor for PB&J and chicken salad sandwiches. Learn why all-purpose sugar, egg, and butter make a difference.

this Recipe

When you bake bread for a large family that loves sandwiches like peanut butter and jelly and chicken salad, you need sandwich bread with the perfect structure, texture, and flavor. Especially when spreading homemade peanut butter on it, you need bread that won't fall apart. My favorite sandwich bread recipe checks all these boxes and more.

Why Make Homemade Sandwich Bread with My Favorite Recipe?

Making homemade sandwich bread ensures you control the ingredients, resulting in a healthier, fresher, and tastier loaf. Unlike store-bought bread, homemade bread doesn't contain preservatives or artificial additives, making it a better choice for your family's health.

Ingredients for Homemade Sandwich Bread:

• All-Purpose Flour: It provides a softer crumb, perfect for sandwiches requiring tender bread.
• A Tablespoon of Sugar: This sweet ingredient feeds the yeast, helping the bread to rise correctly, and adds a delightful sweetness to balance the flavors and enhance the bread's taste.
• Egg: The egg adds richness and helps bind the ingredients together, resulting in a softer, more tender crumb. If you have an egg allergy, you can easily omit it when baking.
• Butter Brushed on After Baking: Brushing the crust with melted butter after baking gives the bread a beautiful, shiny finish and adds a rich, buttery flavor.

Taste, Texture, and Convenience of Making Sandwich Bread.

• Taste: This homemade sandwich bread has a rich, buttery flavor with a hint of sweetness from the sugar, making it perfect for both savory and sweet sandwiches.
• Texture: Combining all-purpose flour and bread flour gives this bread a perfect balance of softness and structure. It's sturdy enough to withstand hearty fillings like chicken salad but tender enough to enjoy with a simple butter spread.
• Convenience: Baking homemade bread might seem time-consuming, but the process is straightforward and rewarding. The real power lies in making multiple loaves at once, freezing them, and always having fresh bread on hand. No more last-minute runs to the store; you're in control of your bread supply!

This homemade sandwich bread is perfect for all your sandwich needs. Whether it's a classic PB&J, a chicken salad sandwich, or just a slice of fresh bread with homemade peanut butter, this bread will not disappoint. Its superior taste, texture, and freshness make it a staple in any household, especially for a large family like ours.

Check out my bread recipe collection on the blog for more bread recipes.

Are You New to Baking with Yeast?

If you're new to the world of baking, fear not! "Rise to the Occasion" is your friendly guide, teaching you the basics of yeast, guiding you through the essential tools, and sharing delightful recipes to make your kitchen the heart of your home and saving you thousands of dollars a year when you bake bread from scratch!

Homemade Sandwich Bread Recipe

Heather -Tiny Farm Big Family

Make delicious homemade sandwich bread with my easy recipe—perfect structure and flavor for PB&J and chicken salad sandwiches.

Print Recipe Pin Recipe Share on Facebook

Course Bread

Servings 2 loaves

Ingredients

  

• 6 cups of all-purpose flour or bread flour
• 3 teaspoon of active dry yeast
• 3 cups of warm water
• 1 tablespoon of sugar
• 1 tablespoon of salt
• ¼ cup of butter soft or melted
• 1 egg room temp

Instructions

 

• Add the yeast to a bowl of warm water at least 108° and let it create a raft during blooming. While your yeast is blooming, add to a mixing bowl or kitchen aid with a dough hook) 4 cups of flour*, sugar, and salt.
• Once the yeast has bloomed and created a raft, add to the mixing bowl with dry ingredients, egg, and butter and mix until the dough makes a dough ball. *Then, add the rest of the flour until incorporated gradually.
• Once the flour is fully incorporated and the dough has pulled away from the edges of the bowl, add the dough ball to an oiled bowl with plastic wrap and let it rise in a warm spot for at least 1 hour or until doubled in size.
• Once the dough has had its rise period and doubled in size, preheat the oven to 450°, grease the bread pans, and set to the side. Punch down the dough and flip the dough onto a lightly floured surface. Split the dough in half with a pastry knife, form 2 loaf logs equal in size, and tuck the dough under, creating a seam on the bottom side. Flour all sides of the loaf well, and add to the oiled bread pan at the bottom. Place a towel over them and keep them in a warm spot to rest for 15 minutes.
• Bake for 25 +/- mins, depending on the stove, until golden brown. (It will feel hard once removed from the stove and soften as it cools.) Let cool in pans and release. Once cool, cut and enjoy!

Notes

If your batter is still wet add ¼ cup of flour more until the right dough consistency.  Adjust for higher altitude.

Note: Let bread fully cool in a bread pan before releasing it. Store in a bread bag on the counter for three days or in the fridge if your home or climate is hotter than average.