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.

Soft and Fluffy Sandwich Bread averiecooks.com

MY OTHER RECIPES

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:

Healthy Oatmeal Raisin Rolls – Hearty oats, chewy raisins, cinnamon-and-sugar combine to create these texture-filled, chewy and hearty rolls

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. Not surprisingly, you made regular sandwich bread look absolutely divine in these photos! I love the addition to oatmeal – anytime I buy sandwich bread, I always get oatmeal because I love the soft texture. Yay for checking another thing off the bucket list!!!

  2. This bread looks amazing. Def a weekend recipe for me though. Do you think it would be ok if I added a bit of flax seed mill?

    • Flax seeds have that expansion property and also play with the moisture levels in things, absorbing moisture. So it will probably be fine, but I may try a loaf without first to get your feet wet and then in the future, play around.

  3. The bread looks perfect! I made a loaf of GF the other day using Red Star, I’m impressed by it. I’d love to make a grilled cheese on this bread. Soft inside and crusty on the outside is my favorite!

  4. Ha…I misread your instructions for “bake until damn golden & puffy”….DOMED, golden & puffy…DOMED. Obviously my tea has not improved my comprehension skills yet this AM. All kidding aside, I am trying this out soon – I dig the 2 cups of flour per loaf idea.

  5. Wow.. that is one beautiful loaf of bread!!

  6. I am like your husband in the fact that I can chow down on bread like nobody’s business. And this recipe looks delicious! Cant wait to make it.

  7. I really like that you used oats in the recipe.

  8. This bread looks divine- I love bread and yeasty things. My parents call me the carbohydrate queen because I eat so much! I have a question though- how much water should we pour over the oats? And would quick oats work, or do we definitely need whole rolled oats?

  9. If I see over 3 cups of flour in a recipe, I tune out. (Yikes, that’s more than half my canister gone!) So your beautiful, slim-floured, bread recipe is highly appealing! I like the sneaky use of oatmeal too! :D

  10. I think I am going to try this for my son’s lunch bread! I like that it has oatmeal in it… A little more fiber and slower digesting than just plain white bread!

    I’ve only ever made bread in my breadmachine (meh) or italian/french bread on my pizza stone. So this will be my first time making bread in a loaf pan.

    When you let it cool completely – should I take it out of my loaf pan after about 15 mins and put on a wire rack like I do pound cakes? Or should it cool in the pan?

    • I wrote this in the post “Let bread cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.” Read the recipe over at least twice before you start to know exactly what you’re doing and then…enjoy! LMK how it comes out!

      • Ohhh woops!!! I was reading the post – and I looked at the ingredients list, but didn’t actually read the directions of the recipe!! So I missed that part! Looking forward to making it! :-)

  11. I seriously just wiped DROOL off of my chin! ;)

  12. I love any kind of homemade bread and this one looks amazing – thanks for sharing another great recipe!

  13. I love homemade bread, but I admit most I’ve made are on the denser, heavier side. Will be sure to look for your recipe when I want a homemade soft and fluffy loaf.

  14. Yum! Love that it’s vegan as well. This looks soft and fluffy!

  15. This is the best looking loaf of bread I have EVER seen. Seriously, I have never wanted a slice of bread so bad. I HAVE to make this tonight. Pinned! Thanks!

  16. Aah bread. You know, I could(I have) live without added sugars, white refined cereals, meat and milk, but bread, I hope I’ll never have to give it up completely.
    Yours looks PERFECT, and I’ m not just saying that..my profound respect, as always!
    :D

  17. Absolutely the most perfect loaf of bread I have ever seen. It reminds me of being a kid again and eating squishy peanut butter and grape jelly sandwiches! My mom made bread for us when we were little and honest to goodness – there is truly nothing like a fresh, homemade piece of bread. This loaf is so perfectly risen, so perfectly and lightly browned and that photo of it toasted with melty butter! I die. I am now suddenly starving for some toast! I’m loving the oats hiding in there. Who knew this bread contained warmed, chewy oatmeal? I need to try this Averie! Truly your prettiest bread ever, and you have a tough few recipes to beat!

    • Thank you for the glowing compliments, Sally! That means so much as I know you read every single post and notice every single image…so it makes me smile when you say it’s the best ever. Both the recipe and the photography turned out in this one…love it when they both align :) And yes, this IS the best bread I’ve ever made!

  18. I love oatmeal in bread, it makes it so moist and chewy. Your photos are fabulous in this post, I want to devour that buttered toast!

  19. Do you think liquid coconut oil could work instead of canola/vegetable oil? Do you think it’s worth trying with gf oats and gf flour blend?… Thanks!

    • Coconut oil behaves differently b/c of the melting points/room temperature properties it has how it changes and so that’s why I didn’t use it. I didn’t want to add another variable. I think you’d be fine but I haven’t tried it.

      Making GF bread is not something I am an expert in by any means and I have never tried to make a GF yeast bread. There are entire websites devoted to that and you should research it there…it’s its own animal, so to speak! Good luck!

  20. This looks sooo good! Perfect sandwich bread. I wish I had some to make a sandwich now!

  21. I think if I lived with you, I’d be 2983473 pounds. And I am also convinced that you and Scott and Skylar have to be like, magic or something for looking as good as you do when you’re constantly cranking out food like this. SIMPLY. AMAZING. I could eat that whole loaf in one sitting .. which is why I’m kind of sad/glad I don’t live with you, haha :)

    • Girl I have had to start donating more food lately than I used to…friends, people we know from the park, school, work, etc. b/c there is just no way we could eat it all and not weigh that much :) Plus, all at once, no one can take down 4 or 5 different baked goods, bread, cookies, cake, pan of bars, etc. before it goes stale. So donating is best. I miss some of it, sniff, but after a piece or 4…donate!

  22. I LOVE making bread – but mine is never as perfectly shaped as yours:) it’s absolutely perfect – your recipe is next on my bread to-do list

  23. Stunning Averie! I’ve never made bread, can you believe it? I so totally need to try this. It looks fluffy and amazing!

  24. I’m really excited to make this bread! I am right there with your husband, a bread lover. I only ever keep 100% whole wheat flour on hand but for this I might have to make a note to buy regular AP flour next time I’m at the store. Thanks Averie!

    • You could likely get away with WW for half the amount (and if you keep vital wheat gluten on hand, add some) but I dont think a fully WW-loaf will rise well. You could try it and LMK if you do!

      • I tried it! It turned out pretty well surprisingly. I did 100% whole wheat flour and added 2 T of gluten and followed everything else that you did. I used a wider bread pan loaf on accident so it’s not as tall as yours but I’m pretty happy with the results! It’s denser than your loaf too, as expected. I will try it with the AP flour next time to see the differences.

      • That’s amazing though that you got a pretty decent rise with 100% WW Flour. WW is hard to work with when it’s 100%. If you even did half WW, plus the vital wheat gluten, it’d be lighter and less dense. And I will say, that just using AP is wonderful. I highly recommend it as written – LMK if you try again and what you use!

  25. I need to find the patience to make this beautiful bread. I love oatmeal in bread. Do you think it would work in a bread machine?

    • I don’t really know b/c I don’t use one. I let my mixer knead it for 5-7 mins, pop it in a bowl and let it rise for 90 mins. Shape it. Rise for another 75 mins. And bake. It’s really so easy. LMK how it goes for you!

    • I did it in my machine, just dumped it all in! (a little less yeast, about 1/4 more bread flour) Came out looking just like the pictures! My new go-to sandwich bread! Delicious!! Averie rocked this one!

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