Honey White Sandwich Bread

This is my favorite, basic white sandwich bread. I've made it so many times. Recently I posted some shots of the process and the finished loaf on my Instagram stories and you all went WILD. So, here it is. The super simple, always reliable recipe for Honey White Sandwich Bread with step-by-step photos.

This is the loaf I make for toast, grilled cheese, french toast, and sandwiches. Basically all the good things! I've recently gotten into the world of sourdough, and I love it, but sometimes you just want a basic sandwich loaf with a fluffy, tender crumb. This is that bread.

This sandwich bread recipe evolved from a french bread recipe I used to make a lot with my grandma. It was an old magazine clipping that she had stuck to the fridge with a magnet. We'd mix up and proof the dough in her breadmaker and then bake the loaves in the oven for a french loaf shape. I tinkered with the recipe and turned it into a sandwich loaf with a few small adjustments. There is nothing like the smell of this bread coming out of the oven. It makes the best toast. A thick slice, lightly toasted, lots of salted butter. The. Best.

And don't even get me started on a fresh, summertime tomato sandwich on this bread. Lightly toasted, thick-sliced bread, mayo, fresh-from-the-garden tomato, salt: Truly one of life's greatest pleasures.

Here's what you'll need for Honey White Sandwich Bread

• Active Dry Yeast
• Warm water
• Honey
• Butter (for dough and for brushing loaves and pans)
• All Purpose Flour
• Kosher Salt

Stand Mixer Method

First, you will bloom the yeast in warm water and honey - I do this right in the bowl of my stand mixer. Then, dump all the other ingredients in and let it mix with a dough hook for about 7 minutes. After the dough is kneaded, you have two choices:

You can either cover it and let it rise for 60 - 90 minutes until doubled in size.

Or, you can leave it in the mixer, covered with a damp towel, and every 15 minutes give it a quick 10-15 second mix. You will repeat this process every 15 minutes for 90 minutes - so 6 times total. I learned this rising method from Mel's Kitchen and it has become one of my favorite methods for all kinds of doughs.

Hand Kneading Method

You can do this recipe by hand too, and it's very therapeutic. Just follow the same instructions for blooming yeast and adding ingredients, and when the dough comes together in the bowl, dump onto a lightly floured surface and knead for about 10 minutes until you have a nice, smooth, moist but not sticky dough. You'll then place it in a large, greased bowl and let rise in a warm place for 60-90 minutes.

Kneading Dough Tips

• If your dough feels tight while kneading, let it rest for several minutes before continuing to knead.
• Check to see if the dough is fully kneaded by performing the 'windowpane' test: take a golf ball-sized portion of the dough and gently stretch it apart. If the dough is properly kneaded, it will be elastic and form a thin membrane that you can see light through. If it is not fully kneaded or over-kneaded, the dough will break apart.
• One of the benefits to kneading by hand is that you're less likely to over-knead your dough.

Here is a great video from Nielsen-Massey on the various hand-kneading techniques: How to Knead Dough by Hand

Shaping & Baking Your Honey White Sandwich Bread Loaves

Once dough has doubled in size, dump it out onto a lightly floured surface and divide evenly in half. Press each half into a rough oval/rectangular shape that is a little shorter than the loaf pan. Fold one short end into the center and press down gently. Next, fold in the edges and press down gently. Repeat the first fold and press gently and then once more to seal. See photos for reference and here is a great video tutorial from King Arthur Flour: How to shape a sandwich loaf. I like to roll the loaf back and forth on my work surface at this point to make it nice and smooth and taut. Then place seam side down in greased loaf pan. Give the loaves a firm press with the palm of your hand to evenly distribute in the loaf pans.

Cover and let rise again for about an hour until bulked but not more than 1 inch above loaf pan.

Then just brush with melted butter, bake, and brush with MORE butter! Yes!

Vanilla Bean Honey Butter

For an extra special treat, if you want to make the vanilla bean honey butter pictured here, simply mix 1 stick of softened butter with 1 tablespoon honey and 1 teaspoon pure vanilla extract. If you have a vanilla bean, scrape the beautiful little seeds in there - or use vanilla bean paste. Just mix it well with a spoon or rubber spatula and enjoy! It is so good on this white sandwich bread! A huge thanks to Nielsen-Massey for sending me this bottle and for asking me to participate in their Better Your Bake Campaign. Hop over to their website for more useful videos and tips.

That's it! Now get baking!

As with all recipes, I encourage you to read through the entire recipe before starting. Like most yeast breads, this one takes time, but it is not difficult. Let me know if you make it! I'd love if you could leave a comment and rating as it really helps my recipes and my blog. Also, come hang out on Instagram @wild.thistle.kitchen -  We always have a good time! xo - Anita

Honey White Sandwich Bread

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★★★★★

5 from 5 reviews

• Author: anita | wild thistle kitchen
• Prep Time: 15 minutes plus rising
• Cook Time: 35 minutes
• Total Time: 2 ½ - 3 hours total
• Yield: 2 loaves 1x

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Description

Soft, fluffy, tender white bread scented with honey and butter. The BEST toast you will ever taste!

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Ingredients

Scale 1x2x3x

• 1 ½ tablespoons Active Dry Yeast (I have made this with Fleischmanns and Saf-Instant)
• 2 cups warm water
• ¼ cup honey (I use a pure, raw honey that is solid at room temp. It dissolves in the warm water.)
• ¼ cup butter, room temperature (I always use salted butter, but feel free to use unsalted)
• 5 ½ - 6 cups All Purpose Flour
• 1 tablespoon Kosher Salt
• ¼ cup butter, melted for brushing risen loaves before baking and then again after baking

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Instructions

butter or spray 2 9x5 inch loaf pans and set aside

Stand Mixer Method

1. Place warm water, yeast, and honey in the bowl of your stand mixer. Stir to combine and allow to sit for 5 or so minutes until foamy.
2. Next, add all the other ingredients in and let it mix with a dough hook for about 7 minutes.
3. After the dough is kneaded, you can either let it rise for 60 - 90 minutes until doubled in size ( I do this right in the mixing bowl)
4. or you can leave it in the mixer, covered with a damp towel, and every 15 minutes give it a quick 10-15 second mix. You will repeat this process every 15 minutes for 90 minutes - so 6 times total. I learned this rising method from Mel's Kitchen and it has become one of my favorite methods. If I have other things to do though, I just cover the dough and forget about it.

Hand Kneading Method

1. In a large bowl, follow the same instructions for blooming yeast and adding ingredients. Use a wooden spoon or dough whisk to combine ingredients.
2. When the dough mostly comes together in the bowl, dump onto a lightly floured surface and knead for about 10 minutes until you have a nice, smooth, moist but not sticky dough.
3. Place back in bowl that you have lightly oiled and let rise in a warm place for 60-90 minutes.

Shaping your Honey White Bread Loaves (see photos for reference)

1. Once dough has doubled in size, dump it out onto a lightly floured surface and divide evenly in half.
2. Press each half into a rough rectangular shape that is a little shorter than the loaf pan. Fold one short end into the center and press down gently. Next, fold in the edges and press down gently. Repeat the first fold and press gently and then once more to seal. Here is a great video tutorial from King Arthur Flour: How to shape a sandwich loaf. I like to roll the loaf back and forth on my work surface at this point to make it nice and smooth and taut. Then place seam side down in greased loaf pan.
3. Give the loaves a firm press with the palm of your hand to evenly distribute in the loaf pan.

Final rise and bake

1. Cover and let rise again for about an hour until bulked in size and nicely domed - be careful not to over-proof here. You don't want the dough to rise more than an inch above the loaf pan.
2. During last 30 minutes of rising, preheat oven to 375 degrees F.
3. When dough has risen, brush tops and sides gently with melted butter, place in oven and bake for 20 minutes. Cover loosely with foil and bake for an additional  10-15 minutes until golden brown. If you want to get technical, an instant read thermometer should read 190-200 degrees F when the loaves are done.
4. Remove from oven and let cool slightly before popping out of loaf pans and placing on cooling racks.
5. Brush top and sides once more with melted butter.

 

• Category: bread
• Method: baking

Keywords: honey white sandwich bread, classic sandwich bread, white sandwich bread, sandwich bread recipe

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Sun-dried Tomato and Goat Cheese Pull Apart Bread