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The Very Best Sandwich Loaf

Prep Time:

2.5 hours

Cook Time:

30-32 mins


2 Loaves



About the Recipe

The easiest no-mess loaf you will ever make!


6 1/2 to 8 1/2 cups unbleached all-purpose flour

2 1/2 teaspoons salt

1 1/2 tablespoons instant yeast

1/4 cup hone or sugar

2 3/4 cups very warm water

1/4 cup neutral-flavored oil


In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl if making by hand), combine THREE cups of flour, salt, yeast and sugar.

Add water and oil, then mix.

Let rest for 10 minutes. Yeast should be bubbly and active.

With mixer running, or stirring by hand, gradually add another 3-4 cups of flour (I've had to add up to 5 cups), until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl.

Knead for 2-4 minutes until dough is smooth and supple.

Lightly grease a large bowl and transfer dough over. Cover with greased plastic wrap or light kitchen towel and let it rise until doubled, about an hour or so depending on the warmth of your kitchen.

Lightly punch down the dough and divide into TWO equal pieces.

Grease two 8 1/2 inch by 4 1/2 inch bread pans and press each piece of dough into a thick rectangle about 8" long, and roll up. Press seams and pinch final seam together. Place dough into pans.

Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1 inch above the top rim of the pan. Another hour or so depending on the warmth of your kitchen.

Preheat oven to 350 degrees.

Bake bread for 30-32 minutes until golden brown and baked through.

Remove from oven and turn bread out onto a wire rack.

IMMEDIATELY brush the tops and sides of loaf with butter, stick or melted.

Let the bread cool completely.

Bread can be stroed at room temperature, covered in a bread bag, for a couple days or frozen for up to a month or so.

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