Soft and Fluffy Sandwich Bread

I realized I didn’t have a recipe for classic sandwich bread on my site.

Not that I eat that many sandwiches, but I may start after tasting this bread.

Soft and Fluffy Sandwich Bread averiecooks.com

It’s soft, fluffy, and light.  It’s made with a secret ingredient that keeps it moist and fluffy: a cup of oatmeal is kneaded into the dough, which also lends a bit of chewiness and texture. When you bite into the finished bread, you definitely don’t think, oh there’s oatmeal in here. It’s a stealth operator ingredient.

It’s the homemade, healthier, vegan version of white Wonder bread. I’ve never been a crusty baguette person. Give me soft and tender over jaw-ripping crustiness any day.

MY OTHER RECIPES

Soft and Fluffy Sandwich Bread averiecooks.com

The recipe makes one modest loaf, perfect for our family, and uses just two cups of flour for the entire loaf. Sometimes I read bread and roll recipes and they start off with ‘Add 5 to 6 cups of flour’. Gulp. We don’t need that much bread at once.

Begin by boiling water, pouring it over oats, and let the mixture come to room temperature, about 15 minutes. I urge you to use a thermometer. You don’t want to add overly hot oatmeal to the yeast because you’ll kill it. Yet it has to be warm enough so the yeast activates. For me, this is in the 130F range because I used Red Star Platinum yeast. The brand of yeast used dictates the temperature.

Soft and Fluffy Sandwich Bread averiecooks.com

Add the warm oatmeal to a mixing bowl containing all-purpose flour, yeast, brown sugar, oil, and a splash of water. I allowed my stand mixer to knead it for about 6 minutes, and if you’re kneading by hand, knead for 10 minutes, or until it comes together, adding as little additional flour as possible.

This is a fairly moist and sticky dough, but manageable. With bread-making, the less flour added, and the more you tolerate sticky dough, the lighter and fluffier the bread will be. Sure, I could have added another half-cup or more of flour, but refrained and dealt with the stickiness. And I have a light, fluffy loaf in return.

Soft and Fluffy Sandwich Bread averiecooks.com

I used all-purpose flour because I wanted really soft bread. Bread flour will produce a loaf that’s chewier. I don’t know how whole wheat flour would work. If you try it, I suggest not using more than 1 cup (50% of the total amount). I fear it won’t rise well and could get very heavy and dense.

After kneading, place the dough into a greased bowl, cover it, and let it rise in a warm, draft-free place for about 90 minutes, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.

Soft and Fluffy Sandwich Bread averiecooks.com

After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. With your fingers, shape it into a 10-inch by 6-inch rectangle, just eyeball it. It’s being baked in an 8-by-4-inch pan and you want the long side slightly longer than the pan, about 10 inches.

Fold the short sides in so the dough is about 8 inches in length, and roll to form a tight cylinder. There’s not much to roll, about 3 turns. Place the cylinder in the pan, cover it, and allow it to rise until doubled, 60 to 75 minutes. Optionally, when rolling it, sprinkle with cinnamon, nutmeg, ground ginger. Or go savory with dill, chives, or thyme.

Soft and Fluffy Sandwich Bread averiecooks.com

Bake it for about 30 minutes or until domed, golden, and puffy. When tapped, it should sound hollow. Technically, the internal temperature should reach 210F, but I have issues stabbing my beautiful bread with the long, dagger-like spear of the thermometer, so I rarely do this unless I’m very uncertain and rely on visual cues and tapping.

Because the cooling process is actually part of the cooking process with bread-making, let the bread cool completely before slicing into it, tempting as it is to tear into it asap.

Soft and Fluffy Sandwich Bread averiecooks.com

It’s so soft and fluffy, with a slight chewiness, thanks to the oatmeal. You’d never know oatmeal was the secret ingredient and even when mixing the dough, you’ll think there’s no way this whole cup of sloppy oatmeal is going to just disappear, but it magically does.

It would make great French toast or Grilled Cheese. It’s wonderful toasted and with butter, jam, or honey. I made BLT’s minus the bacon and used cheese, and they were met with rave reviews.

Soft and Fluffy Sandwich Bread averiecooks.com

My husband told me this was the singular best toast he’s ever had in his entire life, and he’s a bread freak. He can plow down a bread basket at a restaurant, by himself. Bread is his thing. He loves it. Him telling me thatt this was the best toast of his life, and that he could eat the entire loaf at once if he let himself, means I now have my go-to sandwich bread recipe, and can check that off my bucket list.

Up next, using it for a Honey Roasted Butterscotch White Chocolate Peanut Butter and jelly sandwich.

Soft and Fluffy Sandwich Bread averiecooks.com

Soft and Fluffy Sandwich Bread (vegan)

The bread is soft, fluffy, light, and moist. It’s made with a secret ingredient that keeps it moist and fluffy: a cup of oatmeal is kneaded into the dough, which also lends a bit of chewiness and texture. The bread is versatile for anything from sandwiches to grilled cheese to French toast. It’s an easy recipe, even for bread-making novices. My husband, a bread lover extraordinaire, said this bread makes the best toast he’s ever had in his entire life. Total time from start to finish is ~3.5 hours, most of which is downtime.

Ingredients:

1 cup boiling water
1 cup old-fashioned whole rolled oats (not quick cook or instant)
2 cups all-purpose flour (bread flour may be used and will create a heartier, chewier bread)
1/4 cup water (from the tap, not hot and not cold)
2 to 3 tablespoons canola or vegetable oil
2 tablespoons light brown sugar, packed
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
1 teaspoon salt, or to taste

Directions:

  1. In a small bowl, pour boiling water over oatmeal, stir to combine. Set aside and let cool until temperature reaches about 130F, about 15 minutes. (I use Red Star Platinum Yeast which necessitates this temperature; allow mixture to cool to the ~100F range for other types of instant dry yeast, or to package directions).
  2. To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, 1/4 cup water, oil, brown sugar, instant dry yeast, salt, and cooled oatmeal. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is fairly moist and sticky, but resist the temptation to add additional flour, unless it’s so moist that it won’t combine. Conversely, if it’s too dry, add up to one-quarter cup water. Erring on the side of too moist is always preferable to dry in bread-making.
  3. After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 90 minutes, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.
  4. After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. With your fingers, shape it into a 10-inch by 6-inch rectangle, just eyeball it. The long side should be slightly longer than the baking pan. Then, fold the short sides in so that dough is about 8 inches in length. Roll to form a tight cylinder. There’s not much to roll, about 3 turns. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger. Or go savory with dill, chives, or thyme.
  5. Spray an 8-by-4-inch loaf pan with floured cooking spray (or grease and flour the pan) and place the cylinder in the pan, seam side down. Cover with plasticwrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes.
  6. In the last minutes of rising, preheat oven to 350F. (If you were using your oven as a warm, draft-free place for rising, take bread out while oven preheats). Bake for about 30 minutes or until domed, golden, and puffy. When tapped, it should sound hollow. The internal temperature should reach 210F. Let bread cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.
  7. I store bread by wrapping a fully cooled loaf in plasticwrap, and place it inside a gallon-size Ziplock, where it stays fresh for about 5 days. Bread freezes very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. I like this bread toasted and with butter and a sprinkle of cinnamon-sugar or Cinnamon-Sugar Butter. It makes great Grilled Cheese, French Toast, and Homemade Peanut Butter and Jelly Sandwiches.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

Related Recipes:

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Raisin Bread for Raisin Lovers – A soft, slightly sweet bread that’s packed to the brim with raisins. Made entirely by hand, no mixer

Cinnamon Swirl Bread – As close to cinnamon buns as bread gets. Filled with a sweet cinnamon-sugar butter mixture that’s swirled throughout, this is a tender, buttery, sweet loaf that novice bread-makers can successfully tackle

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls – They give Cinnabon a run for their money and are the best cinnamon rolls I’ve ever had. With the handy make-ahead suggestions, you don’t even have to get up at the crack of dawn to enjoy soft, fluffy, buttery, rich rolls

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for first-timers. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins

Honey Dinner Rolls – My favorite dinner roll recipe, lightly sweetened with honey, soft and chewy. A family favorite and a very goof-proof yeast recipe because this dough loves to rise

Challah – Light, fluffy, soft, tender, crossiant-like, and the best challah I’ve ever had and extremely easy to make. Made using the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking principles, this is a no-knead, goofproof, and effortless method to making bread and dough can be made in advance and stored for up to five days prior to baking it

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Do you have a favorite bread recipe?

Please share recipe links to your favorites.

Thanks for the entries in the KithenAid 5-Quart Stand Mixer Giveaway!

264 comments on “Soft and Fluffy Sandwich Bread”

  1. I get all intimidated about making yeast-bread products, but then every time I give in and make one I am reminded they aren’t so terribly hard-even without a heavy duty mixer (although if I win one of those KA mixers I’ll be making bread like CRAZY!). So I made some delightful buns recently with the Joy of Cooking’s no-knead light rolls recipe. I healthed them up a bit by reducing the sugar, subbing a bit of ww flour, and halving the fat (adding some applesauce) and they still turned out sooooo amazingly that I am super-inspired to do some more yeast recipes whilst inspired-before I somehow go back to being fearful of them…this looks great. I adore oatmeal in bread!

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  3. that bread looks so good…It would make a perfect peanut butter and fluff. I’m so afraid of bread making that and pie crusts are my kryptonite.

  4. I find it so hard to make fluffy bread like that at home! BUt this looks like the ULTIMATE sandwich bread!

  5. We eat bread in our household and your bread looks better than any I have ever bought. I’d like to make your cinnamon raisin english muffin bread also.

  6. Oh my goodness, yummmm! I could imagine so many delicious sandwiches, grilled cheese, breakfasts with toast, etc. using this bread. It looks incredible!

  7. Gotta love the classic white bread. Yum!

  8. This looks delicious Averie! I’m sure your kitchen smelled AMAZING while this was baking! Yum!!!

  9. Oh I bet the oatmeal gives it a wonderful texture. And the brown sugar, just a hint of sweetness. And it looks gorgeous too!

  10. You have no idea how timely this is. I tried my first bread attempt for sandwiches 2 days ago and the trash can quite enjoyed it. The tips about whole wheat flour and bread flour was like a smack across the head because the recipe called for both and it looked more like quick bread than “bread bread.” Gonna give this one a try with a little more hope!

    • For a first-time or newer bread maker, wheat is HARD to work with. It causes things to be much denser and not rise as well and just is trickier. And even for any bread-maker, wheat flour is it’s own little animal with how it will behave. This bread, I assure you, is soo fluffy and light!

      • You may be confusing new bread bakers as I had to go back and look at the recipe again myself. When you say wheat is hard to work with you need to specify “whole” wheat. You are using wheat in this recipe just not whole wheat. All purpose flour is wheat. And yes, whole wheat is hard to work with. This does look like a wonderful recipe. I may have to tempt my husband to ignore his diet tomorrow and have fresh bread for lunch.

      • Whole wheat, yes, is much more challenging to work with. I thought it’s understood that wheat means whole wheat in this context, and left of the word ‘whole’ but will be more diligent in the future. Enjoy the bread. It’s truly wonderful and a favorite of ours!

  11. I’ve seen the oatmeal sandwich bread recipe just recently and there were mixed opinions, but your bread looks amazing! Love the high round top and the perfectly fluffy center! Yummers! Pinning!

    • I don’t know which recipe that was…I pieced this together from about 10 sources but really, just got in there with my own hands and flour and yeast and oats and went to work. Happy that it all worked out :) Sometimes that happens with the winging-in ones!

      Thanks for the pin!

  12. Sandwich bread! Oh yum! You do it all. dessert, bread, breakfast, lunch dinner, snacks!!
    I can not wait to give this bread a try is looks killer and so much bretter than anything from the store!

  13. I love bread, but try to limit eating it to only once in a while, but this sounds so wonderful. I love the idea of putting oatmeal in the mix. Plus, I love the fact that it’s vegan.

  14. This looks amazing – and I love that it makes a smaller loaf and you don’t use a ton of flour. I’ve never attempted bread and this just might be the one I have to try. Thanks for the recipe!

  15. I love this, Averie! For as much as I bake, I never make sandwich bread. That needs to change ASAP!

  16. Amazing! Your pictures capture the texture you were describing! While I am part of a big family, it is nice to have a small bread recipe. Very creative and although I LOVE all your sweet recipes, a “savory” one is nice once in a while. Because I am fairly new to your blog, I didn’t realize all the roll recipes you had! Definitely trying one, if not two, this week. Oh, I also used coconut oil in my banana bread (Like you did in your pineapple banana bread) and it was incredible. Thanks!

  17. I love how perfectly uniform all of your slices are! I think oatmeal bread is a great sandwich bread–a little heartier than plain white but not as dense as whole wheat! I love your recipe–it’s somewhat similar to Old English Oatmeal Bread (from my trusty Wms Sonoma book). I’ve tried another from their site http://www.williams-sonoma.com/recipe/multigrain-yeast-bread.html. It was good, but I skipped adding the egg in that one and used oil instead. I am inspired for a weekend baking project. My husband is a bread lover too!

    • Big knife, taking my time = uniform slices! And that WS recipe looks great. It has wheat flour and egg in it, but good to know you skipped the egg and were fine without it. Wheat can be tricky to stay light but that one just uses one-third wheat and love the molasses. Mmm, good! LMK if you try this..I think you and your hubs will love it!

  18. This sounds really similar to an oatmeal bread I used to make. It was much more time intensive than this one. This one looks perfect. I may have to make it this weekend in place of my maple whole wheat bread.

  19. I’m not sure I’ve seen a more perfect looking loaf of bread. There’s a sandwich shop near where I work that uses the most soft and fluffy oatmeal bread – looking at these pictures has given me a serious hankering for one of their sandwiches. I might have to try to make this myself and see how it compares! I love the idea of adding in sweet or savory twists too!

  20. This looks so perfect!! It’s what I always imagine my bread looking like!!

  21. That just might be the most perfect looking loaf of bread I’ve ever seen outside of a bakery! I worked at Wonder Bread in college and we never had loaves that looked like that. You’ve inspired me to give it a go.

    • Coming from you and knowing you know your way around the kitchen and have read more than a few blogs with bread in your day AND that you worked at Wonder Bread…no way!!!! I actually think that would be kind of a dream job :) This is such high praise. Thanks, Heidi!!! :)

  22. This bread looks wonderful, I love how fluffy it is!

  23. Looks SO good, Averie! And now I’m running to make toast, because your bread and butter photo just did me in. Gorgeous!

  24. That bread looks so good, I think I could just eat it with butter and nothing else. Looks amazing Averie!

  25. I’m such a sucker for a good sandwich! I really need to start making my own bread…! Your loaf looks so light and fluffy – perfect!

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