Soft and Fluffy Sandwich Bread — This sandwich bread is soft, fluffy, light, and moist. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! It’s the perfect bread for a PB&J or grilled cheese sandwich!
Easy Sandwich Bread Recipe
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.
This homemade sandwich bread is 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.
This easy white bread recipe makes one modest loaf, perfect for our family, and uses just 2 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.
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.
Up next, using it for a homemade peanut butter and jelly sandwich.
What’s in Sandwich Bread?
To make this soft and fluffy bread recipe, you’ll need:
- Water
- Old-fashioned oats
- All-purpose flour
- Canola oil
- Light brown sugar
- Instant dry yeast
- Salt
How to Make Sandwich Bread
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.
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.
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.
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.
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.
How to Store Sandwich Bread
I store homemade sandwich bread by wrapping a fully cooled loaf in plastic wrap, and then I place it inside a gallon-size Ziplock, where it stays fresh for about 5 days.
Can I Freeze Sandwich Bread?
Yes, this easy white 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.
Can I Make This In a Bread Machine?
I don’t know because I don’t have one and have never tried.
Do I Have to Use All-Purpose Flour?
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.
Can I Use Gluten-Free Flour?
I haven’t tried this soft sandwich bread recipe with gluten-free flour so I cannot comment or make recommendations. I’ve never baked homemade yeast bread with gluten-free flour, so it’s out of my wheelhouse entirely. I’d use your favorite blend and hope for the best!
Do I Have To Use Instant Yeast?
I have only made this recipe using the yeast mentioned and haven’t tried it with other forms of yeast. I can’t speak to your results if you use active dry yeast that’s not labeled as instant.
I use this instant yeast with great results.
Tips for Making Fluffy Sandwich Bread
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.
If your sandwich bread doesn’t rise properly, it could be because your yeast wasn’t fresh or you killed the yeast by adding too hot of water to it.
It’s vital that you let the bread cool completely before slicing into it, otherwise you may flatten the bread when you try to slice into it.
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Soft and Fluffy Sandwich Bread
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
- ¼ 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 ¼ teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum
- pinch salt, optional and to taste
Instructions
- 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).
- 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, 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.
- 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.
- In the last minutes of rising, preheat oven to 350F. 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Bread Recipes:
Easy Sourdough Bread — This easy sourdough bread recipe uses yogurt and sour cream in place of a traditional sourdough starter, which makes it possible to prep a loaf in less than a day!
Overnight Cinnamon Rolls — These overnight cinnamon rolls are ultra soft and fluffy thanks to the buttermilk in the dough. Top them with homemade cream cheese frosting and enjoy!
Easy Cheddar Sourdough Bread — Unlike most sourdough recipes that require a starter and weeks to complete, this recipe requires neither. The sourdough taste comes from a combination of Greek yogurt and sour cream that ferments the dough rather than using a starter.
Raisin Bread for Raisin Lovers — A soft, slightly sweet bread that’s packed to the brim with raisins. Made entirely by hand, no mixer
Easy Cheese Bomb Bread – Soft, buttery bread brushed with garlic butter and stuffed with CHEESE! So good, mindlessly easy, goofproof, and ready in 10 minutes! A hit with everyone!!
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
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
Originally published April 9, 2013 and republished May 16, 2020 with updated text.
You may have mentioned this above but I cannot find it…=( How many loaves is it supposed to make?
P.S. For the first recipe, soft and fluffy sandwich bread.
It’s written twice…both in the opening couple paragraphs and in the recipe section itself. One loaf, 8×4 size. Enjoy!
Oh my, that is a wonderful looking loaf! I’d love to taste that :)
averie, will using whole wheat flour change the recipe for the bread… just a question
Yes and I discussed this in the post. You may want to re-read it.
OMG that DOES look like the best toast ever!!!
Such perfect, fluffy, classic bread!
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.
Exactly! I like smaller batch recipes and although bread does freeze well, I have so much food here…I don’t need to build up my freezer stash or anything!
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!
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!
I like smaller batch recipes and although bread does freeze well, I have so much food here…I don’t need to build up my freezer stash or anything!
I agree – soft and fluffy bread is where it’s at! If I wanted crunchy bread, I’d eat croutons instead. :)
LOL and SO TRUE!!!
I say the same thing about biscotti. Not a fan. If I wanted a dog biscuit or cardboard, I’d have one :)
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 :)
I’ve been meaning to make sandwich bread for EVER! Lovely recipe!
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!
I made it at midnight, the lighting sucks, and I had dough all over my hands. I actually tried to take pics but they were so bad that they’re not even worth posting. Basically, make a little napkin-size shape, roll it up into a cylinder and put it in a loaf pan. The exact measurements aren’t even that necessary. You’re making a smaller version of this https://www.loveveggiesandyoga.com/2012/12/nutella-cinnamon-rolls-with-vanilla-glaze.html
And this
https://www.loveveggiesandyoga.com/2013/02/overnight-buttermilk-soft-and-fluffy-cinnamon-rolls.html
Both of them have step by step shots. Enjoy!
Thanks Averie!
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.
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!
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!
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!
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!