The BEST Homemade Sandwich Bread Recipe

Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!

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[missouribroad]

My never fail method of getting bread to rise- start your dryer on high heat. Let it run 5-10 minutes. Turn it off. Place your covered bowl of dough in the dryer. Let it rise. The humid, warm environment works great for proofing dough. Usually less than an hour for the dough to double in size!

[susanmcconnell]

My Dad passed away a couple weeks ago, at nearly 94 years old. My Mom passed last year at 91. They were married nearly 75 years, and made bread each week, for my entire 71 years, and prior. There are 9 of us kids, so homemade bread was a staple in our poor household. Even at 90 years old, my Dad was still making 20 loaves per week, so he could share with 'old' people. 🥰 I dont recall ever seeing them measure anything, as they pretty much used the 'Jess Method' for all their cooking and baking. I guess I take after them! As my siblings and I are going through their home, I was chosen to receive all their different kinds flours, bulk dry goods, herbs, spices, dehydrators, and TONS of their home-canned food. That way, I get to keep the jars as I use the food! I'm just beginning to try and make my own sourdough starter for the first time. Thank you, Jess, for giving me such a warm and tasty memory! I REALLY needed this, tho it made me cry. I always appreciate you, Miss Jess!! Sending love, hugs, and prayers, to you and yours!! 🥰🤗🙏 Napoleon, Missouri

[sitara]

I bought a 50 lb bag of bread flour and proceeded to bake bread every weekend for a year. I learned a lot from books, videos and just plain experience. If you are baking bread in a metal pan, or if the crust on your bread is a little tough, when you get your bread onto the cooling rack, drape a dry kitchen towel over it. It will take longer to cool your bread, but it will trap the heat and steam under it and soften your crust. Learned this trick from the book "Tartine".

[iamwhoiamd]

This might sound strange but I made my first loaf of bread today 1/21/24. Me and my kids were so happy with it. No bread machine and I used self rising flour and milk and some kosher salt and it was just so good. My 16 year old son loved it so much he asked me to use the same ingredients to make a homemade pizza. I did just that. Tomorrow it will be homemade cinnamon rolls and then homemade croissants and chicken salad sandwiches. Makes me feel very good.

[rosemaryclark]

ok. I gotta tell you all a story of my bread making adventure! I was new at it. Had the dough all made, in a bowl, covered, ready to rise. I put it on top of another bowl, inverted, in a sink of warm water, because we were living in a cold basement apartment when we were first married. I waited, and waited, and waited some more. No rising. Ugh! After waiting more, I finally gave up, put it in a plastic bag and threw it out into the kitchen garbage can. Started a new batch, which rose and baked great. My husband came home from college class, went to throw something in the trash and stood there with a bloated plastic bag in his hand that he had taken from the inside the top of the trash can. "what's this??" he asked. My bread dough, which was thrown into a clean plastic bag, had risen in the perfect, warm, non-drafty place! Yep. I divided it out into pans and it turned out perfect, haha. True story. Thanks for sharing this recipe Jesse :)

[cyfslic]

OMG!!!! IT WORKED! I went from never being able to bake decent bread to baking the prettiest, best loaf ever! What kind of magic is this?

[kimberlywilliams]

Jess, we are kindred spirits for sure!

One tip for those who don't think they will be able to eat two loaves quickly enough. After that first rise when you divide the dough into two loaves, but the one loaf in the pan to rise and another into an oiled gallon-sized zippered bag. Toss the bagged dough into the freezer. When you want to bake that loaf, pull it out the night before, place into your oiled bread pan and cover to thaw and rise overnight (or in the early morning before going to work to bake in the evening), then pop into the oven in the morning as the recipe calls for.

I bake bread (and other yummy baked goods) at least once a week. I always tuck back at least one loaf in the freezer each week. This is to make sure if I get ill or tired, my husband can pull it out and bake it. It's also nice to take to people with a freezer meal if just moved into our community, having a baby, job loss, etc. Freshly baked bread warms the belly and the soul!

[OohMax]

I made this today. It got 5 thumbs up from 4 people. The other three thumbs couldn’t let go of their slice of warm buttered yumminess for fear someone else would grab it. It probably will be unanimous after they finish off the first loaf. I hid the second one for tomorrow. Thank you. ❤

[corinne]

I make bread every Wednesday for my family, so glad that you are encouraging people to make bread.

[paulredinger]

My mom used to make the best homemade bread. The whole house smelt so good. Then she’d cut us kids a think slice SLATHERED in butter, and maybe some homemade raspberry or strawberry jelly on it. I’m drooling thinking about it. Thanks for sharing your talent with us all, and the warm pleasant memory of my mom. 🙏🏻

[shirleydeeds]

This was great! My youngest daughter called me today on the way home from the grocery store asking if I had a good sandwich bread recipe. I told her to ask her oldest sister because she's the bread maker in the family. Literally less than an hour after we talked I sent her a link to this video. She just texted me back and said "it's like she knew!! LOL!

[stephaniebutler]

My goodness. At almost 60 I have spent my life saying, "I can't make bread". Why? Because of several failed attempts in my 20's. This video made this look incredibly easy. Using this recipe, a I have successfully made not one but TWO loaves of bread! Who knew, I just wasn't practiced enough? Thank you for sharing this! I love being able to hone a new skill and really, anymore so many people don't know how to make things from scratch. I appreciate your effort to create content that helps educate and entertain.

[estellaeggleston]

A really great friend of mine taught me this exact recipe 17 years ago. I have been making this bread for 17 years, and now my grown children make it too

[kristinann]

I've tried at least 10 to 15 different bread recipes. I am far from a baker and much rather prefer making meals for my family, but wanted a sandwich bread that didn't have 22 ingredients 🤦🏼‍♀️ this turned out perfect first try! Over all I added about 8 cups of flour. But I accidentally added 1/2 cup of butter not 1/4 so it had a little extra butter but it turned out great! We had a few pieces of store bought bread left and all my kids asked for sandwiches on home made bread today! Made my heart happy❤ my sons friend came home with us yesterday and they all asked for a snack. He said my sons had been raving about the bread and asked if I could make cheese toast for them. He told me I needed to teach his mom how make it now 😂

[susans]

The first step of proofing yeast is taking a chance with your flour. I proof my yeast in warm water and honey or sugar first for 5 minutes or until it bubbles. Then you know your yeast is good and you wouldn’t waste the 3 cups of flour and salt.

[pamelawolf]

I DID THE MATH, YALL….with unbleached all purpose flour, canola oil and the jar of yeast….77c for the two loaves (prices from Walmart, Muncie, IN) haha😅 who’s the real baking geek now, y’all?! lol 😆

[christinedehn]

I've been baking bread for a few years now and you are so right about the cost. I don't buy in bulk, but even so. Using organic flour, honey, etc., it cost me less than $1 per loaf and I know I'm getting a clean product.

[marniehulton]

Wonderful bread. I’ve been making bread for many many years, so much tastier than store bought. One thing I do is add a pan of water on the bottom rack, before I turn the oven on, and leave in while baking bread. It adds steam/moisture to the oven while the bread is baking, keeps the top crust from drying out too fast, and I find my bread browning evenly and a lot nicer than without the steam. A YouTube baker mentioned this trick, and I decided to try, and I’ll never bake bread again without that pan of water in the oven. For rising the bread, I have also used my dehydrator on lowest setting to keep the dough nice and warm without over heating it. Works like a charm on those colder days.

[Brandie_La_Bibliophile]

I love how real you are, I feel like you are one of very few genuine authentic people making content! I can’t wait to make this bread! Thank you!!

[kaetikat]

Jess, first of all, I have been following along since the pandemic. I adore your calm, refreshing attitude and your honesty in the hard parts. I love your willingness to teach us what you've learned, after years of figuring it out. I wish I was closer to you so I could visit you at Farmers market or stop by your new coffee shop. You are a light in my week and I've watched every video you've put out. You've been an inspiration to me and my tiny urban "homestead." I started raising quail around the same time I watched your videos, and got into gardening as well. (I blame you for my seed collection lol) I have less than 0.1 acres do do anything with, but I managed to get a small greenhouse in May this year. Above all though, this video is one that was timed so perfectly that it was a sign from the universe telling me to try making bread again. Last year, I was baking bread every day for a solid two or three weeks trying to get it right. First, I found out my yeast was actually dead. Then, I made a full batch and forgot to add salt. I couldn't ever get a recipe to work.

I watched this video last night, rewinding and pausing and following your instructions, and I am pleased (ecstatic, really) to discover that I have the two most perfect loaves of bread I've ever made. I didn't add enough salt (I usually cut down on that, and sugar, since we use salted butter exclusively) but this is going to be the best base to make herb breads or garlic bread or other flavored breads. I only have metal mixing bowls, but I had the woodstove going so I set my metal bowl on a trivet and warmed it for a few minutes before oiling and adding the dough. My house was at about 70 with the fire and the oven going, so everything rose perfectly within 30-40 minutes. THANK YOU for sharing this with us and I can't wait to follow along for more Farmer's Table. I just want you to know that you've made a difference in my life and you are a highlight to my week.

With love,
Kaeti from Oregon