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

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

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

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

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

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

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

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

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

Print Recipe

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.

Yield: one 8-by-4-inch loaf

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 30 minutes


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


  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

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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!


  1. I absolutely love to make homemade bread. When the boys were small, I used to make homemade kamut bread for them and they loved it fresh out of the oven for salmon sandwiches. Now that they are a lot older, they really do prefer the whiter homemade breads, especially since kamut flour is hard to come by here in Santa Cruz now, for some reason.

    I am SO making this bread and I am making it tomorrow. I will make two loaves and definitely let you know how it turns out for me. I have all-purpose flour and just enough yeast left. My boys are going to be thrilled. They LOVE homemade bread and we go through at least one loaf of bread every 2 days! That last photo of the toast reminds me of how TJ’s English Muffin bread looks when it is toasted and buttered! That bread used to be my hubby’s favorite, years ago! :-)

    • I love your personal stories & memories, Michele! If your boys like whiter homemade breads, yes, it’s a good think you make 2 loaves of this with teenage boys in the house. They will take 1 loaf down the first day, easy!

      Pleas LMK how it goes for you! And that buttery shot – I almost didn’t include it, but had to at the last second!

  2. I’m like your Husband, I am a bread freak and could eat a whole basket or two at a restaurant! Your bread sounds amazing. I’m going to test it out on my Husband. I get up pretty early on Sunday morning and I always make bacon, eggs and toast for my Husband. What a treat it would be if I made him bread, better than his beloved Wonder Bread. Thank you for sharing your recipe!

  3. I was just telling my Mom today that I need a soft and light sandwich bread recipe! I can’t wait to give this a try.

  4. This looks so delicious! The pictures are amazing. I think it would be helpful if you also took pictures of the process of making the bread, since yeast breads/ kneading dough are a bit difficult for many people (i.e. me). For example, the step “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.” isn’t very clear to me since I have only made yeast bread 2 or 3 times. This could use some pictoral explanation. Just a thought. Thanks for the great looking recipe!

  5. I’ve been meaning to make sandwich bread for EVER! Lovely recipe!

  6. You can literally see the “softness” elevating off these photos! This bread looks absolutely amazing. I love your use of brown sugar. Definitely a must try and going onto my list. Thanks for sharing!

    • Brown sugar is mostly to give the yeast ‘food’ so it activates and works properly. Can’t really taste the brown sugar in the finished bread though. Maybe a tiny, tiny bit but the oats I think provide sort of a natural sweetness, too!

      literally see the “softness” elevating off these photos! <-- I thought the same thing :)

  7. I agree – soft and fluffy bread is where it’s at! If I wanted crunchy bread, I’d eat croutons instead. :)

  8. I don’t make my own sandwich bread very often for the same reason–most of the recipes make way too much bread! So I love that this makes a smaller loaf, which is perfect for me and my husband. :) And oh my, does this look like a beautiful loaf of bread!

  9. This bread looks amazing, look at that texture! For some reason, I have a problem with yeast-based bread: sometimes it doesn’t rise enough; sometimes it rises and then falls in the middle :). It’s often a hit or miss for me instead of consistent results. On the other hand I don’t make yeast-based breads often, so maybe I just need more practice. Pinning this!

    • Thanks for the pin.
      It could be so many issues. If it’s falling in the middle when baking (after you take it out of the oven) generally that means it wasn’t quite cooked long enough or internal temp wasn’t quite there (this happens to me more with quick breads actually and I know that it’s a slight undercooking that can do it; or in those, lack of baking soda/powder). If it’s truly not rising well for you, that’s an issue of the yeast/water/flour ratios and possibly a temperature issue as well (too hot, too cold, etc.)

      Try Red Star Platinum…it’s a VERY forgiving yeast and it will help compensate for some…user errors :)

    • Thank you for the tips! It could be any of the reasons you mentioned, especially with the temperature too hot or low. Sometimes I do it in the bread machine (which does not get warm enough, in my opinion, during rising stage), sometimes I let the bread rise in a warm oven (probably a little bit too warm :)). The ratios could be an issue, too. I will check out the yeast you recommended.

    • Glad there are some things you can troubleshoot and that may work to change up a bit! The bread machine sounds like way more trouble than it’s worth! Just make it like I wrote the recipe and you will be fine!

  10. So nice to have a bread recipe that doesn’t yield two loaves. I don’t eat much sandwich bread anymore but this is exactly the kind I reach for. Looks fabulous.

  11. OMG that DOES look like the best toast ever!!!

    Such perfect, fluffy, classic bread!

  12. averie, will using whole wheat flour change the recipe for the bread… just a question

  13. Oh my, that is a wonderful looking loaf! I’d love to taste that :)

  14. You may have mentioned this above but I cannot find it…=( How many loaves is it supposed to make?

  15. I LOVE sandwiches, and I’ve never even considered making my own bread. I especially love the oatmeal inside!! What an awesome idea Averie!

  16. I’m not going to lie, I sort of want to take a nap on this bread right now, ha! It’s been that kind of week. ;) I don’t eat white bread very often, but nothing beats white bread for classic PB&J, and also leftover turkey after Thanksgiving. I like the thought of kneading oats into the dough, as well!

  17. This sounds a lovely recipe and I plan to make it asap. The only thing I’m unsure about is the amount of sugar. 2 tablespoons?! That seems so much to me. I’m used to recipes with a couple of teaspoons. Part of me wants to reduce the amount of sugar but then would that have an impact on the yeast activation?

    • 2 tablespoons of sugar in an entire loaf of bread is practically….nothing. The sugar is necessary for the yeast activation and it does moisten the loaf and adds a very tiny, tiny tiny amount of sweetness to the bread. It’s not a “sweet bread” by any means, but it’s also not bitter. As you can see from what I would call a darn near perfect loaf of bread, the recipe works beautifully and I would not tinker with it, one bit. Hope you try it!

  18. i love sandwich bread…your photo of the loaf looks perfect…like really perfect loaf of sandwich bread. thanks again for the tips with the yeast.

  19. Hi Averie,
    I have a “quick” question (or two) for you.
    What do you cover the bowl with when you let the dough rise the first time?
    When you let the dough in the pan rise, where do you keep it, does it too need to be covered?

    I’ve kind of parked myself here on your site. It feels like I’m sitting at that big country table like my grandma had, hanging with a friend who cooks more than I do, so I’m a sponge right now!

    • You may want to reread the recipe. The answers you’re looking for are already there. Enjoy the bread!:

      …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.

      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.

      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….

    • Erm… yeah, there it is. *G* Not a good day for me, can you tell? Thank you!

  20. What a beautiful looking loaf of bread, Averie! The addition of oatmeal is just perfect! Great job on this one!

  21. I made this bread yesterday and gave my husband the first slice. He said to tell you it’s “incredibly good” and I totally agree! I have a feeling this loaf won’t last long. The dough did seem a little more wet than what I am used to and I would have been tempted to add more flour, but as the mixer did its thing, it all came together with good elasticity–so what you said about all that was very helpful. I decided to let it rise in my dehydrator (just to try it). Worked like a charm! Also, thanks again for sharing your experience with red star platinum–it really does give great results.

    • Thanks for this comment, Paula, and what you did and that it worked out “incredibly good”. Love that. Yes, it’s a wet dough but I’ve learned with bread making, that as gloppy as you can stand it, in the end, is usually better. I love that you used your dehyd, too! I need to try that…although I wonder if mine would get TOO warm and too dry for it…but that’s a good tip! I usually let mine stay in the oven to rise and every 45-60 mins or so, I power on the oven for 1-2 mins to preheat, and shut off. A bit of babysitting, but it’s worth it and usually only have to do it once or twice on the first rise and once on the 2nd rise. Glad that you love the Platinum as much as I do!

    • I have an Excalibur dehydrator and it has a bread rising setting for 110 deg. I thought all that air from the fan would dry it out–but as long as the plastic wrap stays over the bowl, it works well.

    • That’s the kind I have! I literally need to dust it off and good to know that with plasticwrap, it doesn’t dry out!

  22. I think I messed something up… my suspect is my yeast as it did not rise a 2nd time. Is it possible for the rising temp to be too warm??

    • If it didn’t rise well, it’s more than likely too cold in your house than too warm. If your house is 70F give or take at room temp, that’s colder than the 90F-ish that yeast likes. However, it is possible you killed the yeast by adding oatmeal that was too hot.

      Is it possible for the rising temp to be too warm?? <-- That's unlikely if you just had it on the counter, or tucked it into an oven that had been preheating for 1-2 mins, just to take the edge off the cold air. Pay closer attention to all temps next time and I bet you'll be just fine. And also, check your yeast for freshness.

  23. This is so good! We’ve eaten half the loaf already, and I want more. This may be my new go-to sandwich bread. I did cheat a bit. I make all our bread, but I use the Emeril bread maker. I used room temp water and quick oats, because that’s what I had. I used about 1/4 c. more bread flour, because “gloppy” doesn’t do as well in the bread machine. I also only used about 1 1/2 t. of yeast, because that’s what the machine calls for in a loaf this size. I just dumped everything in the machine and hit start! I thought it would be tiny! But it was a nice, full sized loaf, emphasis on was! Soft on the inside with a nice brown crispy crust. Just like I love it! Thank you!

    • So glad to hear you had success with this in the bread machine and with using room temp water and quick oats. Sound like the bread machine likes a bit less yeast than without using it, and a bit extra flour. Glad your tweaks worked and that you love it so much! Thanks for trying it and coming back to LMK!

  24. I made the bread and it rises great but when I put it in the oven to bake it doesn’t rise. This is the first time I’ve made sandwich bread. So I have yummy bread but the shape isn’t pretty

    • Not sure if you’ve made bread in general before or if this is your first time making sandwich bread or first time for any yeasted bread making…but there is something then going on with your oven, your yeast, your dough, or how long you let it rose either the 1st or 2nd rise. So many variables and it’s hard for me to troubleshoot from a far what exactly went a bit wrong in the process. If it rose well out of the oven, but not IN the oven, that leads me to believe it’s possibly an oven issue. Or, could you have let it rise TOO long on the 2nd rise. There is that possibility and then it won’t rise as much in the oven and could collapse on itself. Google over-rising bread and read about that and see if that could have been your issue. Glad you like the taste though!

  25. Having two teenage boys, you can imagine the amount of sandwiches we go through in a week, what with 2 sandwiches per boy, per lunch bag, per day! That’s just sandwiches, mind you! There is also toast for breakfast (3 pieces per boy sometimes) and toast for a snack before bed. That’s a lot of bread!

    Anyway, I have made homemade bread for my kids since they were small. No, not all the time, but when I can, I do so and homemade is the boys’ favorite, hands down. (Whose isn’t?) Having made a lot of homemade breads over the years, I feel like I can say from experience, that this is the best loaf of bread I have made for sandwiches, ever. The directions are fool proof and when followed exactly, the bread turns out just like the photos! I have been so tempted to skip the rising process on homemade bread before, maybe not entirely, but shaving off a little time here and there when it has to rise in stages. Don’t skip the rising part! Make the time to just do it right and you got yourself one heck of an awesome loaf of bread! Or in our case, 2 loaves at a time! Awesome recipe, Averie. :-)

    • I am in love with this comment and that your boys and you are in love with this bread and that it’s the best loaf of sandwich bread you’ve ever made AND that you’ve already made it tons…and I did that math…for 1 boy, that’s 4 slices for the sandwiches at lunch, 3 slices for breakfast, and possibly 2 for snacktime. That’s a 9 slice per day habit, PER KID! WOW!!! No wonder you need to start baking your own. If I had your family and their appetites, oh, the things I could make and bake, Michele :)

      I am sooo happy that it worked out so well for you AND that the boys love it. And not skipping the rising…right. Cannot do that! Or you end up with a much denser bread. Thanks for this! xoxox

  26. I am an experienced bread maker – making every other day or so – I have to say this is wonderful bread. I have made it a couple of times now changing out the white flour for wheat ( a little at a time). I increased the ingredients to make a large 9×5 loaf and have used 1 1/2 cups of whole wheat and 1 cup of all purpose. It is still a wonderful fluffy bread. Gota tell you – made it the other day and decided to allow it to rise the first rise on the counter ( air temp about 72 – 75 degrees) I needed to be absent for about 2 hrs. Came back and the bread had risen almost out of the large bowl I had it in. Since the bowl was a pyrex – I baked it then. Wonderful, fluffy bread and only on one long rise. This recipe doesn’t work in a bread machine(at least not mine) oatmeal is to heavy to mix well. Thanks again for a great bread recipe – we will be using it for a long long time.

    • I love this comment. Thank you for spelling it all out! First that you’re an experienced bread maker, it’s nice to know that this isnt your first rodeo and you still love it and that you’ll keep making it for a long time to come. Yay!

      That it doesnt work well in a bread machine due to oats being too heavy; I can see that. I dont have a bread machine but I can imagine.

      1.5 c whole wheat + 1 cup white AP, and it still puffed up so nice…that is awesome. And I love it when you get an unexpected (but welcomed) PUFFBALL out of no where, that just blows right out of the bowl. God I love that feeling :) Glad that the 1 rise worked great with that, too! If you make any more bread of mine, LMK!

      I know in about 10 days I’m going to have a coconut milk recipe sort of like this one coming up :)

    • Hello! I was wondering how much more ingredient you used for the 9×5 pan. Its the only size I have and I would appreciate it greatly to know the measurement variations. Thank you!

    • It’s impossible with a yeast-based recipe to just start cherry-picking and tweaking the recipe to account for a slightly larger pan. I’d either go buy an 8×4 (they’re about 3 dollars at the grocery store in the baking aisle) or just bake in the 9×5. Enjoy!

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  29. I made this today and it was a big fail. It’s flat, dense, and doughy inside. I make bread once a month or so and this was my first failure. Impossible to knead it’s so sticky. Doubt I will bother trying a second time.

    • I’m sorry that you didn’t have good luck with it. If it was so sticky that you couldn’t knead it, then you probably should have added additional flour so that you could knead it. Because without kneading it properly, you didn’t develop the gluten; hence it not rising well or being flat and dense. Doughy inside also sounds like you may have under-baked it.

      With bread-making, it’s always more important to watch your dough than to hold steadfast to a recipe if you think it needs more/less of something. Thanks for trying the recipe.

  30. That looks so fluffy and yummy! I really am looking for vegan bread recipes for my family. It’s not only delicious, it’s nutritious too. Thanks for sharing.

  31. Just coming from the name of it, Soft and Fluffy Bread I’m sure that my kids would love this. The bread from the picture totally looks good, and I’m sure that it also taste good. This is a very wonderful bread not only delicious but also nutritious.

  32. I love the recipes for the breads you featured! But since I am trying to eat with no oil, I will try substituting the oil with whatever I have on hand (applesauce/ pureed banana/pureed avocado/ maybe even pureed olives?) I will definitely be experimenting!
    Thank you also for making a recipe for ONE loaf!

  33. Pls tell me the quantity of fresh yeast

  34. Really disappointing, one-dimensional, flat-tasting bread… albeit beautiful. Needs salt badly! Hubby and I shared the first piece and will be throwing the rest in the trash. Bummer.

    • Christine I’m sorry you found the bread one-dimensional but inherent in ‘sandwich bread’ is a bread that’s a good old-fashioned all-purpose bread, a blank canvas if you will, on which to put everything from coldcuts to PB&J to butter and honey. It’s not flashy and loaded with all kinds of seeds and nuts.

      The recipe calls for salt, to taste. You should have added it, to taste.

      When you embarked on making it, did you really read the ingredients list? – Water, oatmeal, white flour. There’s nothing about those things that screams multi-dimensional flavor.

      You could always make an overnight bake or French toast with it. Something along these lines

  35. Thanks for the recipe!

    I was just wondering…on the second rising where you mention preheating the oven in the last few minutes to 350, do you mean to take the dough out of the oven or leave it in during the preheat?

    • Yes, you take it out while it’s preheating if you were using the oven as your incubator for the 2nd rise. Once oven in hot, put loaf bake in and bake as directed. I’ve clarified the recipe in step 6 to reflect this. LMK how your bread turns out!

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  37. This bread sounds perfect! And with your easy to follow directions,it would actually be a sin not to try it! Just a question, can this be made ad an overnight bread?( like do the prep work at night and bake it in the morning?)

    • Although I haven’t tried it that way, I think you could let the dough rise the first time, punch it down, shape it and put it in the loaf pan, then cover that with plastic and refrigerate it overnight. Put on counter in morning and let rise about an hour or so, then bake as directed. I think you’d be safe – although haven’t tried personally. But with most bread doughs I can get away with that!

  38. Thanks for the advice,Averie! I will definitely let you know how it comes out when I try it.

  39. Averie, I’m embarrassed I keep on asking you questions but I’m about to make this bread and I just realized that I only have the quick 1 -minute oats. Is that a problem for the dough?

    • Although I haven’t tested it, I’m sure it will be fine in a pinch. You may need to add slightly more/less – not sure – but overall, I’m sure it will be fine.

  40. Hello Averie! I made this bread today and it was delicious! It didn’t look as good as urs, especially because the top was flat rather than round and the top surface had small “craters” that formed after the second rise. Still, it was really good and soft! And I love the fact that it yelds only one small loaf which is perfect for our little family. Thanks for the recipe! :)

    • Craters..hmm, sounds like a reaction between the yeast and something. Some times I’ve had that happen and I never know what to make of it. More with quick breads than yeast breads; normally I attribute it to a reaction with baking powder and something. Baking, science…always a bit of an experiment! So happy you enjoyed this one small loaf!

  41. I made this loaf today and finally, my search for the perfect white loaf is over. I’ve been looking for a soft and fluffy loaf without milk or butter. I can’t believe it has oats in them. BTW, I used quick cook oats. Thank you for formulating and sharing this recipe ;-)

    • I am so glad to hear you loved this bread. Me TOO!! It’s so hard to find a soft AND fluffy loaf, that’s vegan. I know the part with the oats is unreal because you just can’t believe it while you’re making it that it’ll work, but it just magically does! And good to know quick oats work. Thanks for sharing your experience with it!

  42. I have had the hardest time choosing a bread recipe, and I finally settled on this one. I was so happy with the results that I won’t be searching for new recipes anytime soon! I did use 1 tsp. salt, instead of a pinch, but otherwise, I followed the recipe exactly. The second time I made it I realized that if I used my bench scraper I could manage with more stickiness while kneading by hand. Thank you so much for the recipe- my family loves it!

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  44. the best all around bread i make. its fluffy and flavorful. i add molases and honey and gonna add some seeds too next time i make it. Tonight!

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  46. This bread looks so great! I was so excited that it was vegan because my son is allergic to so many foods. But Alas he is allergic to oats too! I will try it one day for myself and hubby. Thanks so much for sharing!

  47. Hey, Sally! One more wonderfull recipe!
    Can I change light brown sugar for brown sugar? Here in Rio is so difficult to find the light version…

  48. I’ve made a lot of bread and this was the worst bread I have ever made. I have no idea why. The flavor was horrible and I threw it away. Seriously, I have never done that. I don’t think it was any of my ingredients either. I may have left it to rise too long the second time, but not sure that would change the flavor. I’m going to make another loaf today of a trusted recipe and see how that turns out. Just bummed for all my effort going into the trash can.

    • I’m sorry that you didn’t like it. The fact that the flavor ‘was horrible’ makes me suspect that maybe you did let it rise too long, I don’t know. I have had many glowing comments that you can read about people this bread and I truly do love it too, and I wish I could help you troubleshoot where things went wrong because I suspect something did. Thanks for trying the recipe.

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  50. Hi Averie,
    I was wondering what type of loaf pan you use for this recipe. Do you suggest a dark pan, glass, or otherwise?
    Also, any suggestions for trying this bread with active dry yeast instead of instant yeast?
    Thank you for your help.
    P.S. I adore your Honey Dinner Rolls Recipe! They are THE BEST EVER and I could eat them daily!

    • I use a metal 9×5 pan, nothing fancy, I got it at my grocery store for like 5 bucks but it works for me!

      With active dry, you’re just going to have to let it rise a little longer and it needs to become activated/proofed first and in this case, it would be with the water. Proof first til foamy, standard protocol with bread-making and yeast proofing.

      However, being that yeast is pretty cheap, you may want to just pick up some instant because the bread is one of my all time faves as written and I havent tested it with other yeast so I can’t say for sure exactly what to do/not do, whereas if you follow the recipe/ingredients just like I wrote, I know it’s a stellar loaf. Enjoy!! And glad you love the honey dinner rolls!!! They’re my all time fave dinner roll recipe, too :)

    • Thank you for your response! I can’t wait to try this one!

    • Keep me posted how it goes!

    • Tried it this week and I thought the taste was wonderful! The only thing I was disappointed about was the shape — mine didn’t get that lovely domed top like yours. I followed the directions very carefully (with all purpose flour). I had a nice sticky dough that rose beautifully but when baked, it didn’t rise any further. The finished bread had more of a dense texture than I had hoped for, whereas yours looks so light and fluffy. (Literally wish I could reach into my computer screen and grab a piece!) I would appreciate any suggestions you have. Thank you so much for your time. – Christina

    • It’s so hard to say with bread and part of it is just trial and error and getting to know your oven, your dough, your yeast/flour/moisture levels, etc. I use King Arthur, Red Star Yeast and truly believe those 2 ingredients exactly do matter. I would say practice makes perfect with bread and perhaps it needed to rise slightly longer if it was dense OR your maybe over floured it a bit and it was a little dense? Sounds like you’re on the right track and just keep practicing!

    • Thanks! I definitely will.

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