Favorite Simple Honey White Sandwich Bread

This simple honey white sandwich bread is one recipe that I make over and over again for my family. It is made with a few staple pantry ingredients, making it easy to whip up with little preparation. Soft and fluffy with just a hint of sweetness thanks to the honey, this foolproof recipe is a definite winner!

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When I first started trying to make bread myself at home, this was the first recipe I came up with. I have since ventured out into the world of sourdough, creating sourdough sandwich bread and even sandwich bread with fresh milled flour (one of my favorites).

That being said, though, this is still a great recipe. This bread is soft and pillowy, made with only a handful of ingredients, and always gets eaten up quickly.

This recipe is similar to many other yeast breads in that it is fairly and simple and straightforward, it just takes time.

Quick Recipe Snapshot

TOTAL TIME: About 3 hours, start to finish. Remember good things come to those who wait 🙂
YIELD: 1 sandwich loaf.
STORAGE: Leftovers will store well in an airtight container for up to 5 days.
BEST SERVED: Warm from the oven with a slab of butter. We also like it toasted with strawberry jam.

Step by Step Instructions

1. Activate the yeast: In the bowl of your stand mixer fitted with a dough hook attachment, add the warm water, warm milk, yeast, and honey. Whisk together and let it sit for 5 minutes or until the yeast gets foamy (if using instant yeast, skip this step and go ahead and begin adding all the ingredients to the bowl).
2. Once the yeast has activated, begin adding in the rest of the ingredients.
3. With the mixer on low speed, add in 2 tbsp softened butter followed by the dry ingredients, starting with salt and 1 cup of flour. Gradually add in the remaining flour until the dough begins to pull away from the sides of the bowl and forms a ball. The dough should still be slightly sticky to the touch. Add in up to an extra 1/4 cup of flour to the dough if needed. Be careful adding too much flour, you don’t want your dough to be dry! Knead mixture on medium speed for 5-7 minutes.
4. Place dough into a lightly oiled bowl (I use avocado oil or olive oil) and cover with a clean kitchen towel or plastic wrap to begin the first rise. Let the dough rise in a warm place until it is doubled in size, about 1-2 hours.
5. Once the dough has completed the first rise, turn it out onto a lightly floured surface and punch it down to release any air.

Shape, Rise (Again!) and Bake

1. Begin shaping the bread into a loaf. To do this, roll it out into a rough rectangle shape. Starting on the shorter end, roll the dough tightly until you have a roll to fit into your prepared loaf pan.
2. Set the dough aside to rise a second time, about an hour. It should continue to grow in size. I usually look for it to be about 1 inch above the edge of the pan.
3. Towards the end of the second rise, preheat your oven to 350 degrees.
4. Bake the bread in the preheated oven for 30-35 minutes or until lightly golden brown on the top.
5. Remove from the oven and brush 1 tbsp of melted butter over the top of the bread while it is still warm.
6. Allow bread to cool before removing from the pan and slicing (or don’t…warm bread is delicious!)

Recipe Ideas for Sandwich Bread

Sandwich bread is extremely versatile for use in a variety of recipes. It makes a great sandwich when topped with homemade avocado oil mayo and your favorite toppings. Toast it and and serve with a generous slab of butter and strawberry jam for an easy breakfast.

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Honey White Sandwich Bread

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• Author: Rachael
• Total Time: 3 hours 5 minutes
• Yield: 1 loaf 1x

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Description

This simple honey white sandwich bread is one recipe that I make over and over again for my family. It is made with a few staple pantry ingredients, making it easy to whip up with little preparation. Soft and fluffy with just a hint of sweetness thanks to the honey, this foolproof recipe is a definite winner!

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Ingredients

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• 2 1/4 tsp or 1 packet of dry active yeast
• 1/2 cup milk (warmed to 110 degrees)
• 1/2 cup water (warmed to 110 degrees)
• 3 tablespoons honey
• 420 grams bread flour ((about 3 cups))
• 1 1/2 tsp salt
• 2 tablespoons of very soft butter + 1 tablespoon melted to brush on the top

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Instructions

1. Activate the yeast: In the bowl of your stand mixer fitted with a dough hook attachment, add the warm water, warm milk, yeast, and honey. Whisk together and let it sit for 5 minutes or until the yeast gets foamy (if using instant yeast, skip this step and go ahead and begin adding all the ingredients to the bowl).
2. Once the yeast has activated, begin adding in the rest of the ingredients.
3. With the mixer on low speed, add in 2 tbsp softened butter followed by the dry ingredients, starting with salt and 1 cup of flour. Gradually add in the remaining flour until the dough begins to pull away from the sides of the bowl and forms a ball. The dough should still be slightly sticky to the touch. Add in up to an extra 1/4 cup of flour to the dough if needed. Be careful adding too much flour, you don't want your dough to be dry! Knead mixture on medium speed for 5-7 minutes.
4. Knead the dough for 6-8 minutes. You can either do this by hand or using the dough hook attachment of your stand mixer.
5. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise!
6. Lightly grease a small bowl with oil (I use avocado oil) and add your dough, rolling it around in the oil so that it is coated. Let sit to rise for 1-2 hours. I usually cover mine with a tea towel and leave it sitting out on the counter to rise.
7. After the first rise, punch down the dough to release any air. Then shape into a loaf and place in a greased loaf pan. Cover shaped loaf with plastic wrap or a kitchen towel. Allow it to rise until it's about 1 inch above the pan, around one hour.
8. Preheat oven to 350 degrees and bake bread for 30-35 minutes or until the top is golden brown. If you notice the top is getting too brown too quickly, you can loosely tent the pan with aluminum foil until the bread is done baking.
9. Remove from oven and brush the top with the remaining one tablespoon of melted butter. Allow to cool a few minutes before removing from the pan and slicing. Enjoy!

Notes

• • I highly recommend using a food scale to measure out the flour. Inexpensive and worthwhile! The precise measurement it provides makes a huge difference in obtaining the right texture for bread.

• • Ingredient Temperature: I use a food thermometer to measure the temperature of the liquids. Ideally, you want the temperature around 110 degrees. This means the liquid is warm enough to activate the yeast, but not so hot that it will kill it. If the liquid is too hot, let it sit on the counter for a couple minutes to cool down before measuring again.

• • Rise Time: The rise time of your bread can vary depend on the temperature of your kitchen.

• • Baking: Lower the oven rack to a lower position when baking the bread. This will prevent the top from browning too quickly while baking.
  • Storage: Cover the bread tightly with plastic wrap and store in a Ziploc bag at room temperature for up to 5 days. Bread will keep longer when stored in the fridge- up to 10 days.
  • Freezing Instructions: Allow the bread to cool completely. Wrap tightly in plastic wrap or aluminum foil, and then store in a freezer safe zip topped bag. It will store well in the freezer for up to 3 months. Let it thaw in the fridge or on the counter and then reheat as desired.

• Prep Time: 2 hours 30 minutes
• Cook Time: 35 minutes
• Category: Bread Recipes

If you try this recipe for soft sandwich bread at home and love it, come back and leave a comment and a 5 star rating. I would love to know how it turned out for you!

Tag me on Instagram with your creations @ourhandcraftedhomeblog.

Rachael