Soft and Fluffy Sandwich Bread — 🥪❤️🙌 This sandwich bread is soft, fluffy, and light. 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!
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Easy Sandwich Bread Recipe
The best sandwich bread recipe you’ll ever make, this bread is soft, fluffy, and light and will make you feel like a professional baker. 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 store-bought bread like Wonder bread. I’ve never been a crusty baguette person. Give me soft and tender over jaw-ripping crustiness any day.
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.
Far better than your average white sandwich bread, it makes French toast or grilled cheese, and it’s wonderful toasted with melted butter, jam, or honey. I made BLT’s minus the bacon and used cheese, and they were met with rave reviews, too.
Up next, is using it for a homemade peanut butter and jelly sandwich.
What’s in Homemade 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 – I use Red Star Platinum Yeast. Make sure to use fresh yeast or your bread won’t rise properly
- Salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sandwich Bread
If you’ve been too intimidated to try your hand at making homemade bread, this simple sandwich bread recipe is the perfect place to start. It comes together with just a few simple steps!
- Pour boiling water over the oatmeal, and let it cool to about 130 degrees or to the recommended warm water temperature for your yeast.
- Combine the ingredients, and knead with a stand mixer fitted with a dough hook or your hands until a shaggy dough forms. Transfer the dough to a large, greased bowl, cover it with plastic wrap or a towel, and let the dough rise until it doubles in size. Note that the rise times will change slightly depending on the warmth of your environment.
- After the first rise, punch the dough down, transfer it to a lightly floured surface or Silpat mat, and knead. Then, shape it into a rectangle, and use your hands or a wooden spoon to fold in the short sides to create a tight cylinder.
- Transfer the dough to a greased loaf pan, cover it with plastic wrap, and allow it to rise again.
- Bake until the bread is domed, puffy, and golden brown. Then, let it cool for 5-10 minutes in the pan before turning it out onto a wire rack to cool completely. It’s vital to let your finished loaf of bread cool completely before slicing, or you’ll flatten it as you cut through the crust.
Achieving fluffy sandwich bread
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 of water. Erring on the side of too moist is always preferable to dry in bread doughs.
Storage
Store cooled bread at room temperature for about 5 days. To keep it fresh, I recommend wrapping it in plastic wrap and placing it inside a gallon-sized Ziploc bag.
Freeze leftovers for up to 3 months. Thaw in the fridge or at room temperature to serve.
Recipe FAQs
I don’t know. I don’t have one and have never tried it, but I’d love to know how it goes if you try it out!
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.
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!
I have only made this recipe using the yeast mentioned and haven’t tried it with other forms of yeast. So, I can’t speak to your results if you use active dry yeast that’s not labeled as instant. I use Red Star platinum instant yeast with great results.
If you want to flavor your sandwich bread, sprinkle it with cinnamon, nutmeg, or ground ginger when rolling the dough. Or, go for savory options like dill, chives, or thyme.
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Soft and Fluffy Sandwich Bread
Equipment
- 1 Small Bowl
- 1 Stand Mixer Fitted with a Dough Hook
- 1 (8×4 inch) Loaf Pan
- 1 Wire Rack
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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Originally published April 9, 2013 and republished May 16, 2020 with updated text.
Taste and texture great
Thanks for the 5 star review, Jennifer, and I am glad this was a success for you!
great
I tried this recipe four times and it collapsed in the oven on all four attempts. The oatmeal is a great ‘secret ingredient’ but it complicates the gluten protein structure of the bread making it challenging for me to get and maintain a puff in the oven.
I tried King Arthur’s and Arrowhead Mills All-Purpose and King Arthur’s Bread flour (on different attempts) to see if the extra gluten would help hold the bread’s shape through the final oven rise – no.
Still, I enjoy the bread’s lush center. And despite the sunken appearance, the taste is still splendid.
Thanks for the detailed feedback. Yeast recipes are among the hardest to trouble shoot because it’s really tricky to know exactly where the problems arose.
I am thinking if your bread is lacking structure, you should increase the amount of flour. Hard to say by how much but I would say a solid 1/2 cup or so if I were to guess. That should stabilize the dough more and hopefully the final rise/baking will hold the shape and all will be well.
i make bread a few times a wk, always turns out gd, this one , not too gd. my
ingredients are the simler , 1.1/2 cups bread flour,( dont compact flour ) mix in 1 tsp salt 1 tbls sugar i pkt of instant yeast stir tog with spoon, now mix 1 full cup just warm water, pour into a jug,,add 2 tbls of either butter/marge/oil/ and stir tog, add this to flour mix and stir(not knead) to a sticky dough, if a little dry add a few drops more water, until sticky(,u cannot pic it up) now pour a little oil all around bowl moving the bough in it until all oily, cover ,rise till double’ sprinkle worktop with flour ,tip bowl up and this ,, mass,,, will just drop onto ur worktop, sprinkle on some flour,,{dont knead) with finger tips press dough into oblong shape, now fold over top to middle then bottom over top, do this pressing and folding 3 time, s put in tin seam underneath,cover and let rise again, i use a sissors to cut some marks in top, then when risen put in a preheated 220 deg oven for round 30 mins, take out put on rack and butter the top,let cool yummy, welsh ginny always a winner,
I think perhaps your instructions are leaving out a step or two! If you read the first step, it doesn’t make sense. I have baked long enough to know what to do, but there may be new cooks on here who need a bit more instruction in preparing the dough. I love your site and your recipes, by the way!
They are as detailed as they need to be if you read the 1-7, they are pretty clear even for beginning bakers. I have never had anyone who’s actually tried the recipe write to say they weren’t clear on things.
I’m sorry if I offended you, Averie. The directions just seem to be in a strange order. For instance, Instruction #1 is discussing the oatmeal/boiled water and in parenthesis discusses the type of yeast you use. The #2 says to knead for 10 minutes first (in parenthesis) and then speaks of the ingredients. I just think it would be better to mention the kneading by hand or kneading in the mixer on the same #3 instruction. I guess you probably think I am being too picky, but I know as a new baker, the instructions would have been difficult for me to follow.
This recipe is originally from 2013. In the past 7+ years I have not received one scrutinizing comment regarding how it is written other than yours so I will let the recipe stand as originally written. Off to enjoy my day and you do the same.
HI am looking forward to trying this recipe. For the flour, do you scoop it or spoon it into the cup?
Spoon it but in bread recipes, you may need more or less flour than called for based on humidity levels and brand of flour used.
Made this recipe a few time already and did a few changes : first, I put a tad less yeast (around 1,5 tsp) because 2 cups of flour is really not much and let it proof in the 1/4 cup of warm water, then after putting it into the loaf pan I usually let it rise around 15-30 (1h is really too, the dough over-proof so it “deflate” in the oven) and lastly I bake it 35 minutes.
The dough can be a sticky mess but it makes the fluffiest sandwich bread.
Glad you think this makes the fluffiest sandwich bread.
My hubby is in a special diet and this recipe fits the bill for allowed items. Could I make this recipe into rolls for burgers?
I think it would be very soft in comparison to a normal burger bun but of course try it and see.
Hi Averie,
Had the same problem that a lot of people seemed to have. Followed directions down to the platinum yeast. Everything looked good…1st and second rose. But then I put it in oven and it never rose at all. Brown up nice and smelled good but is heavy. I will let it cool some and see if it is eatable.
I am not sure what to say….yeast and bread-making can be a little bit finnicky sometimes. Very odd that it rose before baking but then nothing during baking…I am sure you can google this problem. There are all kinds of bread-making questions and forums online. For me this recipe has always worked so I can’t pinpoint why it didn’t work for you. Thanks for trying it.
We are up to two loaves a week. Best bread recipe EVER! I make one with minced garlic and minced onion and another with hemp and flax seeds. Perfect every time.
I am so thrilled that you make 2 loaves per week! I love hearing this and that the recipe is a big hit for you all!
Hi Averie! This bread looks absolutely delicious and like the perfect amount for me and my partner, but I do have one modification question. What would happen if we used quick oats instead? I never have any other kind of oats on hand, and would love to be able to use them in this bread recipe if I could. Would it be possible to use them, but not soak them as long, or even just mix with the warm water and add directly in because they will cook much faster? I am willing to give it a go, but thought I might as well ask before trying. Thanks so much!
I’ve only made the recipe as written so I can’t say for sure what will happen if you deviate. Good luck!
I have no idea where I went wrong, because I followed the directions, step by step, down to using a thermometer on the oats. I even used brand new, just opened yeast. It’s good, but I didn’t get a rise even close to what’s pictured here.
With bread making, it’s really tough to say where things took a turn when troubleshooting from afar. Thanks for trying the recipe.
I’m making this but had a question when you shape dough, do you roll it the same way you folded it or the opposite way?
Not sure I understand your question. Try re-reading step 4. to gain some clarification and if that doesn’t help just use your best judgment.
It says to fold the short ends. do you also roll from one of the short ends? That’s what I ended up doing so we will see how it turns out! Its cooking right now
The bread looks good but I’m gluten free. What kind of gf flour would you recommend I use when I make the bread? I know it’ll probably be more dense, being gf & that is fine.
I haven’t tried this recipe with GF flour so really cannot comment or make recommendations. I’ve never baked scratch bread with GF flour so it’s out of my wheelhouse entirely. I’d use your favorite blend and hope for the best!
Love the small amount of flour in this recipe. Tried it the other day. Everything tasted great, but it didn’t rise for me during the baking process.
If it didn’t rise during the baking process, that tends to be a sign something is going on with the yeast. Possibly not as fresh/new as it should have been. With yeast baking and bread baking, there are lots of variables but I would say try again with fresh yeast. Thanks for trying the recipe.