Inside: There’s something so comforting about the smell of fresh bread baking in your own kitchen. For our family, this recipe for homemade sandwich bread came from a place of love, necessity, and nostalgia. After navigating gestational diabetes and welcoming a newborn, I wanted to return to the simplicity of real food made from scratch. Store-bought loaves just don’t compare, too many ingredients, most of which I can’t even pronounce. This easy, from-scratch recipe uses just six pantry staples and gives you two fluffy loaves the whole family will love. It’s become part of our routine and a go-to recipe even in our busiest seasons!
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Homemade Soft & Fluffy Sandwich Bread with Just 6 Ingredients
There’s something really comforting about pulling a warm loaf of homemade bread from the oven. The smell fills your kitchen, the crust is perfectly golden, and the inside. Soft, fluffy, and made with just six simple ingredients.
In a world where store-bought breads can have 15+ ingredients (most of which I can’t even pronounce), this recipe feels like a small, satisfying rebellion. Just water, yeast, butter, honey, salt, and flour—that’s all you need to make a beautiful loaf of homemade sandwich bread that your whole family will love.
Why We’re Making Bread Again
For the past year and a half, our family leaned heavily into a low-carb, keto-friendly lifestyle. We were trying to get pregnant, and once we did, I navigated gestational diabetes through careful food choices and a whole lot of label reading. That meant bread was mostly off the menu, unless it was homemade with specific ingredients.
Before that, we were enjoying homemade sourdough bread using starter, and it felt like a lovely rhythm in our home. But let’s be honest, starter is a commitment. With a new baby now in our arms (and hearts), I’m just not ready to take on that kind of responsibility again yet. If you’re in a busy season too, this recipe is for you.
Let’s Talk About Carbs for a Second
We’re not against carbs over here. Not all carbs are bad. In fact, they can absolutely be a part of a healthy, balanced lifestyle. The difference is how you consume them. Carbs that come from whole foods or homemade recipes are far better for your body than ultra-processed breads from the store. Plus, when you make something from scratch, you know exactly what’s in it, and what isn’t.
A Great Bread for Beginners (No Starter Needed!)
This is a great entry point into bread-making. No sourdough starter required, just active dry yeast and a little bit of patience. We’ve been using this base recipe for sandwich loaves, burger buns, and even biscuits. It’s soft and fluffy with a perfectly golden top, and it slices beautifully for toast, grilled cheese, or your favorite sandwich fixings.
Ingredients
- 2 cups warm water
- 2 tsp active dry yeast
- ¼ cup melted butter
- ¼ cup honey (or preferred sweetener)
- 2 tsp salt
- 6–7 cups unbleached all-purpose flour
Steps
1
Activate the yeast
In a large bowl or stand mixer, combine warm water and yeast. Stir gently to dissolve, then add honey or sweetener. Let it sit for 10 minutes until the mixture becomes foamy. This step helps activate the yeast, so your bread rises beautifully.
2
Add remaining ingredients & knead
Add melted butter, salt, and 6 cups of flour to start. Knead by hand for 5 minutes, or use a mixer on low to combine, then increase to medium-high for another 5 minutes. If the dough is still sticky, add a little more flour until it’s smooth and elastic.
3
Let it rise
Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
4
Shape into loaves
Punch down the dough to release gas. Divide into two equal parts (you’ll get 2 loaves). I like to divide each half into 3, roll them out into logs, and braid or place them side-by-side into greased or parchment-lined loaf pans sideways for a soft, fluffy texture.
5
Second rise
Cover again and let the dough rise in the pans for another hour.
6
Bake
Preheat your oven to 360°F. Bake loaves for 40 minutes or until the tops are golden brown. Be careful not to overbake—the bottoms can darken quickly.
7
Cool
Transfer loaves to a wire rack and allow to cool for at least 4 hours before slicing. This helps set the structure and gives you the perfect soft texture inside.
Storage Tips
This bread can be stored in a bread bag or airtight container on the counter for 3–5 days. For longer storage, refrigerate or freeze. To thaw, just place in the fridge 1–2 days before you plan to eat it. It also makes fantastic toast from frozen.
Final Thoughts
Homemade bread might sound intimidating, but once you do it a few times, it becomes a comforting rhythm. This recipe is a great place to start if you’re not ready for sourdough starter but want to remove another processed food from your home. Plus, your kitchen will smell amazing.
If you give this recipe a try, I’d love to hear how it turns out! Tag me on Instagram @landershomestead or drop a comment below.
🧰 Tools & Pantry Staples I Use
Making bread at home is so much easier when you’ve got the right tools and quality ingredients on hand. These are a few of my favorites that I use for this recipe:
- Nonstick Bread Loaf Pans – Easy release, no sticking!
- Organic All-Purpose Flour – We use this for all of our baking.
- Stand Mixer – A must-have for mixing dough and so many other recipes!
- Bread Box – Adds just the right touch of decor plus it keeps bread longer!
- Bread Bags – Keeps our loaves fresh longer, but we can also bring them to parties or give them to family members and friends easier!
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