Honey White Sandwich Bread

A soft, delicious homemade honey, white bread that's simple to make and perfect for sandwiches and toast.  

While practicing social distancing and staying home as much as possible, I've been baking up a storm. Currently I'm baking my own bread and this homemade one is amazing. You really must try it! I think everyone needs to know how to make homemade bread and it's a lot easier than you think. 

This homemade bread recipe makes a deliciously soft honey, white bread that's perfect for sandwiches! I haven't tried a whole wheat version using this recipe, but nothing beats plain old soft and chewy white bread. This sandwich bread makes the best peanut butter and jelly sandwiches, grilled cheese or toasted with butter and jelly. 

The recipe yields one loaf of bread, but I highly recommend doubling the recipe to make two. My family always finishes off the first loaf in a day or two, so you'll definitely need a second or even a third loaf  to freeze. You can use water or milk in this recipe, but I prefer to use milk because it makes a richer, softer loaf of bread that browns up beautifully.  

Our local grocery store has flour and yeast in stock, so hopefully it's accessible to you as well. I normally keep yeast on hand and store it in the freezer. Then when I'm ready to bake bread, I just pull it out and bring the yeast to room temperature and then begin the bread preparation. I hope our favorite homemade sandwich bread will quickly become your favorite too!  Let's get started. 

In a large stand mixer using a glass bowl or kitchen aid mixer bowl, add the dry ingredients then add the wet ingredients.

Mix to combine on medium speed until you get a nice soft, but sticky dough that pulls away from the sides of the bowl. 

When you get to this consistency, set the mixer on low and knead the dough for 5 minutes; the dough should be a bit sticky and pliable when pulled or pinched. Remove dough from dough hook. 

Shape the dough into a ball and tuck the ends under the bottom. 

Coat a bowl with oil and turn the dough ball over once to coat the dough. If using rapid rise yeast see note at the end of this post. If using Instant or Active dry yeast, cover the bowl with a dishtowel or plastic wrap that has been sprayed with non-stick spray. Let the dough rise on the counter or in the oven on the OFF setting until it double in size about 1 hour. If rising in the oven, place a bowl of hot water into the oven to create steam which will help the dough rise and keep it moist.

Cover the bowl with a light dish towel or plastic wrap and let the dough rise until double in size (about 1 hour). The steam from the water helps the bread stay moist and creates steam which helps the dough rise. I doubled this recipe so that is why you see two bowls.  

Remove the bowl and punch the dough down, remove from bowl and place on a floured work surface. Using a rolling pin or your hands, shape the dough into a rectangle almost the length of the bread pan. 

Roll dough up jelly roll style and pinch off seams and ends of dough. Place the dough into a metal sandwich style bread pan or a 9 x 5 inch bread pan that has been greased with non stick spray. 

Place bread pan into the oven with the bowl of hot water (this creates steam). and let the dough rise until about 1/2 inch above the bread pan. Remove the loaf pans and pre heat the oven to 350 degrees. Bake bread for 20-25 minutes or until golden brown.

Remove from oven and check the bottom and sides of the bread by sliding the bread out of the pan just a bit. If it is still not golden brown place the bread back into the bread pan and back in the oven and bake for an additional 5 - 10 minutes. Remove from oven and while the bread is still hot, coat the top of the bread with butter and then remove the bread from the pan. Lay the bread loaf on its side on a baking rack to cool completely (laying the bread on its side helps hold the shape of the bread).

Bread must be cooled completely  before slicing. Use a GOOD bread knife for slicing homemade bread. I have a Kai bread knife, but any good serrated bread knife will work. Here is a great tutorial on how to slice homemade bread. Store sliced sandwich bread in a bread container or bread bag for up to 4 - 5 days or freeze for longer storage.

 

Which Type of Yeast Do I Use?  

Instant Yeast - is made to be added or mixed directly into the dry ingredients, so there is no proofing (mixing with warm water) to be done.  Your dough will need to rise twice (once in a bowl until double in size then a second time once shaped into loaves.

Active Dry Yeast - needs to be added to liquid to proof first before using. In this case you would add the active dry yeast to the amount of lukewarm water (110 - 115 degrees) called for in this recipe. Then it is added to the dry ingredients.  Your dough will need to rise twice (once in a bowl to double in size then a second time once shaped into loaves). 

Rapid Rise Yeast - Rapid or quick rise yeast can be added directly into the dry ingredients and does not need to do a first rise. With rapid or quick rise yeast you can skip the first rise and just mix all of the ingredients into a large glass bowl or kitchen aid mixer bowl. Let the dough rest for about 10 minutes (the dough will not rise in this step). After the 10 minutes, remove the dough from the bowl, knead until no longer sticky, shape and place into prepared loaf pan. Cover with plastic wrap and let the dough rise until about 1/2 inch above the bread pan and bake. 

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