Easy Honey Butter Sandwich Bread Recipe
Making your own fresh bread shouldn’t be complicated. This honey butter sandwich bread recipe is scaled perfectly for a standard 9x5-inch loaf pan, producing a beautifully large, pillowy, golden loaf that yields plenty of leftovers for the week.Naturally sweetened with a touch of honey and enriched with real melted butter, it keeps its soft, moist texture for days without any store-bought preservatives.
Equipment
- 1 9 x 5 inch loaf pan
- 1 Large Mixing Bowl to activate the yeast in
- 1 Medium Mixing Bowl for the dry ingredients
- 1 Large Mixing Spoon
- Measuring cup and spoons
Ingredients
The Yeast Ingredients
- 1 ½ cups Warm water between 110–115°F / 43°C | 360g
- 2 ½ tsp Active dry yeast or 1 standard 0.25-oz packet | 7g
- 3 tbsp Honey 63g
The Dry Ingredients
- 3 3/4 cups Unbleached all-purpose flour - divided 450g - plus 1 extra tablespoon if the dough feels too sticky during kneading
- 2 tbsp Unsalted butter melted and cooled slightly | 28g
- 1 ½ tsp Fine salt 9g
Instructions
- Activate the Yeast: In a large mixing bowl, stir together the warm water, active dry yeast, and honey until dissolved. Let the mixture sit undisturbed for 5 to 8 minutes until it becomes completely frothy and foamy on top, proving the yeast is active and alive.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together 3 ½ cups (420g) of the all-purpose flour and the salt. (Whisking the salt into the flour first protects your yeast from getting stunned by direct contact with salt).
- Build the Dough: Pour the slightly cooled melted butter directly into the foamy yeast mixture. Add the flour-and-salt mixture right into the liquid. Stir thoroughly with a sturdy wooden spoon or spatula until a soft, cohesive, and slightly sticky dough begins to pull away from the sides of the bowl.
- Knead Until Smooth: Turn the dough out onto a clean surface and sprinkle the remaining ¼ cup (30g) of flour over the top. Knead firmly by hand for 8 to 10 minutes (or use a stand mixer with a dough hook on medium-low speed for 5 to 6 minutes). The dough will transform from shaggy and sticky to completely smooth, elastic, and just slightly tacky to the touch. (Tip: If the dough feels too sticky to handle by hand due to kitchen humidity, sprinkle in 1 extra tablespoon of flour at a time).
- The First Rise: Lightly grease your large mixing bowl with a tiny splash of oil or cooking spray. Place your smooth dough ball back into the bowl, rolling it around once to coat it all over. Cover the bowl loosely with a clean, damp kitchen towel. Let it rise in a warm, draft-free spot for 1 hour to 1 hour and 15 minutes, or until it has visually doubled in size.
- Shape the Loaf: Turn the puffy dough onto a lightly floured surface and gently press it down to deflate it. Use your hands or a rolling pin to flatten it into an 8x15-inch rectangle, popping any large air bubbles. Starting from the short edge, roll the dough up tightly like a jelly roll into a snug cylinder. Pinch the final seam and the sides tightly with your fingers to seal the log so it doesn't split open while baking.
- The Pan Rise: Place the shaped log, seam-side down, into a greased 9x5-inch loaf pan. Cover the pan gently with your towel and let it rise for 30 to 45 minutes until the dough has crowned beautifully about 1 inch above the top rim of the pan. (Crucial Tip: Preheat your oven to 375°F / 190°C right at the 15-minute mark of this rise so it is completely hot the second your bread is ready to bake!)
- Bake to Golden: Bake at 375°F (190°C) for 15 minutes. Slide a piece of aluminum foil loosely over the top of the pan to prevent over-browning, and bake for an additional 20 minutes (35 minutes total bake time, up to 40 minutes if needed).Baker's Finish: For a soft, matte crust, gently brush the risen loaf with melted butter before baking. For a glossy, deep-golden bakery finish (as seen in the photos), brush lightly with an egg wash (1 egg beaten with 1 tablespoon of water) instead.The crust should be a gorgeous dark golden brown, and the loaf should sound hollow when tapped. (For absolute certainty, an instant-read thermometer inserted into the center should read 190°F–200°F / 88°C–93°C).
- Cool & Savor: Let the bread cool inside the pan for 5 minutes, then carefully slide the loaf out and place it onto a wire rack. Allow the bread to cool completely (about 1 hour) before slicing so the soft interior structure sets perfectly for your sandwiches!
Notes
Baking time can take up to 40 minutes depending on your oven. Yields 12 to 14 large slices depending on how thickly you slice the loaf.