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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More Easy Bread Recipes:
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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.
Stunning Averie! I’ve never made bread, can you believe it? I so totally need to try this. It looks fluffy and amazing!
Dorothy it’s a whole new world and you’re going to loooooove it!
I LOVE making bread – but mine is never as perfectly shaped as yours:) it’s absolutely perfect – your recipe is next on my bread to-do list
Really? Well keep me posted!
I think if I lived with you, I’d be 2983473 pounds. And I am also convinced that you and Scott and Skylar have to be like, magic or something for looking as good as you do when you’re constantly cranking out food like this. SIMPLY. AMAZING. I could eat that whole loaf in one sitting .. which is why I’m kind of sad/glad I don’t live with you, haha :)
Girl I have had to start donating more food lately than I used to…friends, people we know from the park, school, work, etc. b/c there is just no way we could eat it all and not weigh that much :) Plus, all at once, no one can take down 4 or 5 different baked goods, bread, cookies, cake, pan of bars, etc. before it goes stale. So donating is best. I miss some of it, sniff, but after a piece or 4…donate!
This looks sooo good! Perfect sandwich bread. I wish I had some to make a sandwich now!
It truly is my fave sandwich bread of all time :)
Do you think liquid coconut oil could work instead of canola/vegetable oil? Do you think it’s worth trying with gf oats and gf flour blend?… Thanks!
Coconut oil behaves differently b/c of the melting points/room temperature properties it has how it changes and so that’s why I didn’t use it. I didn’t want to add another variable. I think you’d be fine but I haven’t tried it.
Making GF bread is not something I am an expert in by any means and I have never tried to make a GF yeast bread. There are entire websites devoted to that and you should research it there…it’s its own animal, so to speak! Good luck!
I love oatmeal in bread, it makes it so moist and chewy. Your photos are fabulous in this post, I want to devour that buttered toast!
Thank you, Sue, I appreciate it!
Absolutely the most perfect loaf of bread I have ever seen. It reminds me of being a kid again and eating squishy peanut butter and grape jelly sandwiches! My mom made bread for us when we were little and honest to goodness – there is truly nothing like a fresh, homemade piece of bread. This loaf is so perfectly risen, so perfectly and lightly browned and that photo of it toasted with melty butter! I die. I am now suddenly starving for some toast! I’m loving the oats hiding in there. Who knew this bread contained warmed, chewy oatmeal? I need to try this Averie! Truly your prettiest bread ever, and you have a tough few recipes to beat!
Thank you for the glowing compliments, Sally! That means so much as I know you read every single post and notice every single image…so it makes me smile when you say it’s the best ever. Both the recipe and the photography turned out in this one…love it when they both align :) And yes, this IS the best bread I’ve ever made!
Aah bread. You know, I could(I have) live without added sugars, white refined cereals, meat and milk, but bread, I hope I’ll never have to give it up completely.
Yours looks PERFECT, and I’ m not just saying that..my profound respect, as always!
:D
Thanks for the compliments! :)
This is the best looking loaf of bread I have EVER seen. Seriously, I have never wanted a slice of bread so bad. I HAVE to make this tonight. Pinned! Thanks!
Thanks for the pin and if you make it, LMK!
Yum! Love that it’s vegan as well. This looks soft and fluffy!
I love homemade bread, but I admit most I’ve made are on the denser, heavier side. Will be sure to look for your recipe when I want a homemade soft and fluffy loaf.
This is so light and fluffy – I just love it. Lightest homemade loaf I’ve ever made!
I love any kind of homemade bread and this one looks amazing – thanks for sharing another great recipe!
Thanks, Donalyn! It’s my fave homemade bread recipe to date!
I seriously just wiped DROOL off of my chin! ;)
I have a napkin if you need one :)
I think I am going to try this for my son’s lunch bread! I like that it has oatmeal in it… A little more fiber and slower digesting than just plain white bread!
I’ve only ever made bread in my breadmachine (meh) or italian/french bread on my pizza stone. So this will be my first time making bread in a loaf pan.
When you let it cool completely – should I take it out of my loaf pan after about 15 mins and put on a wire rack like I do pound cakes? Or should it cool in the pan?
I wrote this in the post “Let bread cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.” Read the recipe over at least twice before you start to know exactly what you’re doing and then…enjoy! LMK how it comes out!
Ohhh woops!!! I was reading the post – and I looked at the ingredients list, but didn’t actually read the directions of the recipe!! So I missed that part! Looking forward to making it! :-)
If I see over 3 cups of flour in a recipe, I tune out. (Yikes, that’s more than half my canister gone!) So your beautiful, slim-floured, bread recipe is highly appealing! I like the sneaky use of oatmeal too! :D
ME TOO! tuneout. It’s called too many white carbs all at once :)
This bread looks divine- I love bread and yeasty things. My parents call me the carbohydrate queen because I eat so much! I have a question though- how much water should we pour over the oats? And would quick oats work, or do we definitely need whole rolled oats?