Homemade Sandwich Bread
Make soft homemade bread by hand with active dry yeast, two rises, and a golden crust. Learn how to knead the dough and tell when it has risen enough.
- Total time 2 h 45 min
- Prep time 30 min
- Oven time 35 min
- Rest or chill time 1 h 40 min
- Temperature 355 °F (180 °C)
- Makes 1 loaf, about 12 slices
- Difficulty Intermediate
Bread is flour, water, yeast, and salt; everything else takes time. As you knead, proteins in the flour form gluten, an elastic network that traps the gas produced by the yeast. That’s why well-kneaded dough feels smooth and stretches without tearing.
This recipe has two rises: the first, with the whole dough in a bowl, develops flavor; the second, after shaping the dough in the pan, determines the final loaf size. A little oil and sugar make the crumb soft, like bread from a neighborhood bakery.
Ingredients
Amounts for 12 servings (1 loaf, about 12 slices).
Equipment
- Large bowl
- Rectangular baking pan
Instructions
-
Step 1 Dissolve the yeast
In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes, until foamy.
- 1 1/4 cups warm water
- 1 package of active dry yeast
- 1 tablespoon sugar
About 5 min
-
Step 2 Make the dough
Stir in the oil and salt, then gradually add the flour, mixing by hand until the dough pulls away from the sides of the bowl. Depending on the brand, you may need a little more or less flour.
- 1/4 cup oil
- 2 teaspoons salt
- 4 cups all-purpose flour
-
Step 3 Knead
On a floured counter, knead for 10 minutes: push the dough with the heel of your hand, fold it, and turn it. It’s ready when smooth and when a piece stretched between your fingers forms a thin windowpane without tearing.
About 10 min
-
Step 4 First rise
Return the dough to the bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size. Press a finger into the dough: if the indentation springs back slowly, it’s ready.
About 1 h
-
Step 5 Shape and place in the pan
Grease the pan with oil. Press the dough to release the air, flatten it into a rectangle, roll it up like a jelly roll, and place it in the pan seam-side down.
- 1 teaspoon oil for greasing the pan
-
Step 6 Second rise
Cover and let rise for another 40 minutes, until the dough is just above the rim of the pan. During the last 15 minutes, preheat the oven to 350°F.
About 40 min
-
Step 7 Bake
Bake for 30 to 35 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom. Remove it from the pan and let it cool on a wire rack before slicing.
About 35 min
Tips for success
- On cold days, let the dough rise in the oven with the light on and the oven turned off.
- Brush the top with milk before baking for a softer, more golden crust.
- Slicing the bread while it’s hot can compress the crumb. Wait at least 30 minutes.
Substitutions
- All-purpose flour
- Replace up to one-third of the flour with whole wheat flour and add a little extra water.
- Active dry yeast
- 1 oz fresh yeast, crumbled into the warm water.
How to store
Keeps for 3 days at room temperature in a sealed bag. Slice and freeze for up to 2 months, then toast straight from the freezer.
Allergens
Contains: gluten.
Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.
Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.