homemade sandwich bread with a red checked tablecloth

Foolproof Homemade Sandwich Bread

Yeast bread may seem intimidating at first, but this recipe will walk you through the basics.

Course Side Dish
Cuisine American
Keyword homemade sandwich bread recipe, how to bake bread
Prep Time 3 hours 20 minutes
Cook Time 35 minutes
Total Time 3 hours 55 minutes
Servings 16 servings
Calories 185 kcal
Author Shannon Stonger


  • 6-7 cups bread flour, divided
  • 2 T. active dry yeast
  • 4 tsp. sea salt
  • 2 cups water
  • 3 T. melted coconut oil or butter
  • 3 T. honey
  • 3 large eggs


  1. Combine 6 cups of the bread flour with the instant yeast and salt in a large mixing bowl. 

  2. Once the dry ingredients are well combined, make a well in the middle of the flour. Pour in the water, oil, honey, and eggs. Beat together the liquid ingredients and then begin pulling the dry ingredients into the wet.

  3. Mix into a shaggy dough and then transfer to a floured work surface.
    shaggy sandwich bread dough
  4. Knead the dough five minutes, adding flour as needed to prevent sticking. Allow dough to rest on bench for five minutes, covered with a damp towel. Return to the dough and knead two minutes. Allow dough to rest two minutes. Knead dough one more minute, form into a smooth round ball, and then flip the smooth side of the dough over, placing it into a well-oiled bowl. Move the dough around to coat the top in oil and then turn it over. This prevents sticking.
  5. Cover with a damp towel and place in a warm spot to rise one to two hours, or until doubled in volume.
  6. Grease two 9x5" bread pans using either butter or coconut oil. Uncover the dough and cut into two equal pieces. Punch down the first dough ball and place on a clean work surface (the dough should be oily so no need to use flour). Press dough into a rectangle and roll into a loaf shape, pinching the seams shut. Transfer to bread pan and repeat with second loaf.
  7. Cover the bread pans loosely with a damp towel and allow to rise in a warm space for an additional 45-90 minutes or until dough is approximately 1/2" above the rim of the pan. Preheat the oven to 350 degrees.
  8. Once the oven is hot, transfer the loaves to the oven and bake 30-35 minutes or until golden brown. You can be sure it is baked through by removing the loaf from the pan and thumping the bottom. If it sounds hollow, it is done.
  9. Allow the fresh loaf of bread to cool for at least 30 minutes before slicing.

Recipe Notes

You can substitute up to 50% of the flour volume with whole wheat with little to no change in texture.