Super Simple 6 Ingredient Sandwich Bread Recipe

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Sure sourdough loaves are beautiful and add a special something to your table whenever you serve them, but sometimes you kist need a simple sandwich bread that you can toss together in a hurry to make sure your family’s bellies are full. This is where this recipe comes in. The mornings we finish a loaf at breakfast and I need more in the pantry by lunch, or I just want to stock the freezer with some loaves for just in case, this is the recipe I turn to.

Bread is such a staple I our home. Whether it’s toasted with butter for breakfast, sopping up soup for lunch, or cubed to stuff our Christmas turkey, it is rare that there isn’t at lease a loaf of two sitting on our counter. Because of this, a super simple sandwich bread is essential for when we start to run low.

Bread Making FAQs

Does making bread from scratch take up a lot of time?

Although it can be several hours between the time you proof the yeast and when you finally pull the loaves out of the oven, bread making does not take up a lot of time. Active work for most loaves is perhaps 10-20 minutes depending on the recipe and type of bread. The rest of the time the bread is just left to rise.

What’s the difference between yeast breads and sourdough breads?

Yeast breads use a factory made yeast, that has been developed to be consisted every time. Sourdough on the other hand uses wild yeasts found in the flour and air, but both these yeasts are used as learners to raise the bread and make it light and fluffy.

Why does the dough need to be kneaded?

Kneading develops the gluten in the dough, which is essential for the structure and texture of the bread. Gluten gives the bread its elasticity and strength. Proper kneading helps create a uniform crumb structure and ensures that the dough rises properly during proofing.


  • Allow the yeast to proof before adding the flour to make sure that it is active
  • Grease the proofing bowl with olive oil or nonstick spray to keep the dough from sticking to the sides
  • Weigh the dough before the final proofing to make sure the loaves are as even as possible to ensure that they finish baking at the same time.
  • To avoid over proofing, if you have to pause the process, put the dough in the fridge.

Tools you might need

Timeline to Make Fresh Bread (by lunchtime)

8:30 am: Proof yeast and add remaining ingredients to stand mixer

8:40 am: Mix for 10 minutes

8:50 am: Transfer dough to a greased bowl and allow to rise for 90 minutes or until doubled in size

10:20 am: Gently divide dough and form into two loaves in loaf pans

10:30 am: Allow the loaves to rise again for 45 minutes, or the dough has risen over the top of the pans

11:15 am: Preheat oven to 350F

11:30 am: Bake for 30-35 minutes

12:00 pm: Allow to cool (if you can) before slicing.

Timeline for Bread By Bedtime

5:30 pm: Proof yeast and add remaining ingredients to stand mixer

5:40 pm: Mix for 10 minutes

5:50 pm: Transfer dough to a greased bowl and allow to rise for 90 minutes or until doubled in size

7:20 pm: Gently divide dough and form into two loaves in loaf pans

7:30 pm: Allow the loaves to rise again for 45 minutes, or the dough has risen over the top of the pans

8:15 pm: Preheat oven to 350F

8:30 pm: Bake for 30-35 minutes

9:00 pm: Allow to cool (if you can) before slicing.

Full Recipe

Yield: 2 loaves

Super Simple Loaf Bread

Super Simple Loaf Bread
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 tablespoon yeast
  • 2 cups water
  • 1/4 cup honey
  • 1/4 cup oil
  • 1 tsp salt
  • 4-5 cups flour


  1. Combine water and yeast in the bowl of the stand mixer and allow to proof for 2-5 minutes
  2. Add honey, oil, and salt abd begin mixing with the dough hook
  3. Add flour one cup at a time, adding 1/4 cup at a time after the 4th cup until the dough forms a ball, pulling from the sides of the bowl.
  4. Allow the dough hook to knead the dough for 10 minutes.
  5. Allow the dough to rise in a warm place, in a greased bowl for 90 miuntes.
  6. Gently divide the dough in two and form loaves and allow to rise 45 minutes.
  7. Preheat oven to 350F
  8. Bake bread for 30-35 minutes, until golden brown.

Did you make this recipe?

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Let’s get Baking!

Here are some other breads you might enjoy:


  1. Love to make this

    1. I hope you do! let me know how you like it

  2. Never made bread before and would like to try. What type of flour?

    1. all purpose or bread flour work great

  3. Your bread looks delicious! What size loaf pans do you use and do you prep the pans with oil or flour? Thank you!

    1. I use 9×5 pans and I either spray the pans with a nonstick spray or a light coating of olive oil and flour. Both work well, I just use what I have on hand

  4. What kind of yeast you use, thank you

    1. active dry yeast but instant can work as well

  5. How do you store the loaves after baking?

    1. If I make a large batch I freeze them double bagged and take them out the night before to thaw (Still in the bag) overnight

  6. Great recipe, l love it!! and who says bread is hard to make, SO much better than any store bread for sure!!

    1. Thank you, and you are right. Homemade has something special to it

  7. So do you just use regular flour?

    1. yes All Purpose (AP) or Bread flour Both work

    2. What do you mean when you say proof yeast

      1. Just allow the yeast to sit in the water and get foamy before adding other ingredients. This is important to know because if the yeast doesn’t activate your bread will not rise

  8. Can you replace the honey with anything? I’d love to make this for my nine month old, but no honey before one! 😭

    1. YES YOU CAN! Honey and white sugar swap perfectly for one another and don’t impact the taste. If you want to stay away from white sugar maple syrup is an option as well but you will get the maple flavour and I would probably put half as much.

    2. I made this today and it was easy and turned out well…I just find it’s low on flavour….any suggestions?

      1. I would probably play with the salt and the honey, maybe try a different flour or oil. Now that you have made the bread you will know the consistency so playing with things like that you will be able to find a formula that works best for you

  9. Can I scale it down to make 1 loaf to try it out . Ingredients are not cheap nowadays .

    1. yes definitely. Just be careful when adding the flour that you don’t add too much and end up with a crumbly loaf

  10. I do not have a stand mixer, would I still be able to make the bread?

    1. yes you can, you would just start in a bowl and mix with your hands or spoon and then knead on the counter

  11. What weight do you cut yours into before putting in the pans

    1. They are usually around the 900g-1kg weight but I believe that is with the pan

  12. I doubled this recipe and it came out really soupy. I ended up adding 3 more cups of flour before it formed a ball and pulled from the sides. Waiting on the final rise but it looks amazing already. I can’t wait to try it!!

  13. New to bread making. How do I know if my yeast is active?

    1. Great question! It will start to foam after a couple of minutes in the water.

      1. Can I use whole wheat flour?

        1. you can, you just need to adjust the flour so it may need more or less depending on the flour. Add the flour slowly and watch the dough closely so you don’t add too much.

      2. We love it!! My first batch turned out so yummy. M making my second batch right now and am going to use ½ of the dough to try homemade cinnamon rolls.

    2. The package label tells you!

  14. I am wanting to try this recipe! I only have glass pans. Do I need to do anything differently?

    1. You will want to decrease the cooking temp about 25 degrees and the crust will be soft instead of crispy

  15. Do you cover the loaf pans for the 2nd rise? I did and when it raised, it got stuck to the saran wrap and wouldn’t come off. Any suggestions?

    1. If you cover the bread for the second rise with Saran Wrap give it a little spray with oil and that should help.

  16. Can any oil work? Or even butter? Beef tallow?

    1. yes, any oil can work it may impact the taste a little but not the final product. If using a fat that is solid at room temp measure after melting otherwise it could impact how much flour you need in then end

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