Foolproof Homemade Sandwich Bread

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

4.56 from 18 votes

Prep Time: 3 20

Cook Time: 35

Total Time: 3 55

Servings: servings

Author: Shannon Stonger

Ingredients

6 - 7 cups bread flour divided
2 tablespoons instant yeast
4 teaspoons salt
2 cups water
3 tablespoons honey
3 large eggs
3 tablespoons coconut oil or butter melted

Instructions

Combine 6 cups of the flour with the instant yeast and salt in a large mixing bowl.
6 - 7 cups bread flour, 2 tablespoons instant yeast
Once the dry ingredients are well combined, make a well in the middle of the flour. Pour in the water, oil, honey, salt, and eggs. Beat together the liquid ingredients and then begin pulling the dry ingredients into the wet.
2 cups water, 3 tablespoons honey, 3 large eggs, 3 tablespoons coconut oil or butter, 4 teaspoons salt
Mix into a shaggy dough and then transfer to a floured work surface.
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 large bowl. Move the dough around to coat the top in oil and then turn it over. This prevents sticking.
Cover with a damp towel and place in a warm spot to rise one to two hours, or until doubled in volume.
Grease two 9x5 inch loaf 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, seam sides down, and repeat with second loaf.
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.
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.
Allow the fresh loaf of bread to cool for at least 30 minutes before slicing.

Notes

You can substitute up to 50% of the flour volume with whole wheat with little to no change in texture.
To use active dry yeast in this recipe, mix 2-1/4 teaspoons (one envelope) active dry yeast with 1/4 cup warm water in a small bowl. Allow to proof for 10 minutes or until yeast becomes bubbly. Add with the liquid ingredients. Be sure to reduce the remaining amount of water to 1-3/4 cups.
If you prefer, you can knead this easy white bread recipe with a stand mixer equipped with a dough hook.

Nutrition

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