There’s something incredibly satisfying about pulling a warm, golden loaf of homemade bread out of the oven. Not just the satisfaction you get from the smell that overtakes the house, but knowing that it’s gonna fulfill many purposes throughout the upcoming week. I love to check a box on my list, and this does it twice. The fluffy sandwich bread recipe I have is my go-to for quick and easy bread that slice like a dream and toast up beautifully. Even better? It has the ability to be completely dairy free and vegan, and is made without refined sugar. YAY to homemade bread being wholesome, too!
Whether you’re avoiding dairy, cutting out added sugar, or just looking for a delicious homemade alternative to store-bought sandwich bread, this recipe delivers on all fronts. With just a handful of pantry staples and about 90 minutes from start to finish, this fluffy bread will become a staple in your kitchen, too.
Feel free to fill your breaks during the rise process to do other things – I love to this recipe in between meetings, and this one is pretty easy to do that with during the rise process!
Plus, if you’re using instant yeast with a dough enhancer (like a secret cheat code to a bread making process), this recipe rises even faster — again, perfect for busy days AND even busy weekdays.
Super Fluffy Sandwich Bread
Equipment
- 1 Standard loaf tin (8.5 x 4.5 inch recommended)
- 1 Large mixing bowl or stand mixer
- 1 Rubber spatula or dough scraper
- 1 Kitchen towel or plastic wrap
- 1 Oven (or air fryer oven with the ability to bake)
- 1 Cooling rack
Ingredients
- 3 cups 360g bread flour (all-purpose flour for substitute, but bread flour is recommended)
- 1 cup warm water 110°F / 43°C
- 2 tbsp maple syrup or honey
- 2 tbsp olive oil or oil of choice
- 2¼ tsp instant yeast or 1 packet of instant yeast with dough enhancer
- 1 tsp salt
- 1 egg optional but recommended – sub 2 tbsp oat milk or aquafaba for vegan
Instructions
Activate Yeast:
- In a large bowl, stir together warm water and maple syrup. Sprinkle yeast over the top and let it sit for 5 minutes, or until foamy. (If using enhanced instant yeast, you can also skip this and add everything together.)
Mix & Knead Dough:
- Add oil, salt, and egg (or substitute), then gradually add flour while stirring. Mix until a soft, slightly tacky dough forms. Knead by hand for 8–10 minutes or use a stand mixer with a dough hook.
First Rise:
- Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place for 40–60 minutes, until doubled in size. (Only 30–40 minutes needed if using yeast with dough enhancer.)
Shape the Loaf:
- Punch down dough, turn it out onto a lightly floured surface, and shape it into a log. Place into a greased loaf tin.
Second Rise:
- Cover loosely and let rise for 20–30 minutes until it rises just above the rim of the pan.
Bake in Oven:
- Preheat oven to 350°F. Bake the loaf for 22–26 minutes, or until golden brown and the bread sounds hollow when tapped. Check early if your oven runs hot.
Cool & Slice:
- Remove bread from the tin and let cool on a wire rack for at least 30 minutes before slicing. I recommend a complete cool, which takes a few hours.
Notes
– For extra softness, brush the top with melted coconut oil or butter right after baking.
– Want to mix it up? Add 1 tbsp of flax meal, chia seeds, or a sprinkle of oats on top for texture. Store in an airtight bag or bread box at room temp for 3–4 days, or freeze slices for up to a month. Savory twist: Mix in 1-2 tsp dried herbs (like rosemary) and 1 Tbsp nutritional yeast for an herby loaf.
Sweet twist: Double the maple syrup in the recipe and add cinnamon and raisins for a breakfast-friendly variation.