Everyone loves sandwiches, but is there a best sandwich bread? You bet there is!
My friend, Heather from Belted Oaks Farm, has agreed to let me share her favorite bread recipe with y’all! You can find more about her farm at the end of this post.
Sandwiches are easy to prepare, and there are so many options for making a great sandwich to fit anyone’s preferences.
The best sandwiches can be hot or cold and made for breakfast, lunch, or dinner. They can even be made vegetarian, vegan, and gluten-free. They’re convenient lunch foods to take to the office or for children’s school lunch, on a picnic lunch, or on a road trip.
It’s easy to see why everyone loves sandwiches! Let’s explore sandwich bread a bit more. Then, we have the best sandwich bread recipe for you!
Different Types of Bread for Sandwiches
There are a wide variety of sandwich bread types that can be used for all kinds of sandwiches, but there are a few that are the most popular for this purpose.
Different breads have different textures and slightly different flavors. Typically they can be used interchangeably for the same sandwich recipes. Of course, this all depends on preference. When it comes to bread, it’s hard to go wrong.
Whether you’re making your own homemade bread or using store-bought bread for a peanut butter and jelly sandwich, a cold deli meat sandwich, or a buttery toasted sandwich, these breads are a delicious choice.
It doesn’t matter if you’re going for a savory taste or if you opt for sweet fillings, all of these breads will do the trick.
White sandwich bread is the most classic sandwich bread there is.
It’s typically a softer bread with a slight sweetness, and it’s easy to eat. It’s a favorite and a no-brainer for kids.
White bread tastes even better when it’s toasted, but there’s really nothing to dislike about plain white bread. It makes a perfect base for a sandwich.
Fun fact: Filipinos refer to white bread as “tasty bread,” and we can all probably agree with that.
Baguette is a French bread that is crispy on the outside and chewy on the inside. They have a great texture and they’re very satisfying to eat.
The French baguette is often used for sandwiches like paninis and cold or hot submarine sandwiches.
Ciabatta is the Italian version of baguettes. It’s got a sort of crunchy outside, but not as chewy as baguettes, and a chewy inside.
Ciabatta is much softer than the baguette overall. It’s light and airy because of its porous structure, but still thick enough that it can handle sandwich fillings.
Ciabatta bread is often used to make grilled panini sandwiches.
Sourdough has a unique, tangy flavor and a chewy texture. It’s considered a healthy bread option since it’s fermented.
Supposedly, sourdough bread contains good bacteria and may be easier to digest than other bread.
Sourdough is popularly used for a grilled cheese sandwich, but it’s great plain and un-toasted too.
Milk bread is white bread on steroids. It has all the same qualities, but it’s sweeter, fluffier, and much more buttery. Its bouncy texture makes it feel like a premium sandwich bread.
Milk bread is Japanese bread, but you can find it in stores here or make it at home.
Whole wheat bread is made up of wheat kernels that still contain all of its components—the bran, germ, and endosperm of the kernel.
Wheat bread is regularly used as sandwich bread as a healthier option. Wheat bread is similar in texture to white bread, but has a more nutty and richer flavor than white bread. This is because it has more parts of the wheat seed in it. It also has a darker and rougher crust than white bread.
Rye bread has a slightly sour aftertaste and makes a great sandwich bread for any kind of meat or cheese.
This bread is made from rye flour, which is made from various parts of rye grain and has a unique chewy but tender texture.
Rye bread is that classic bread used for Reuben sandwiches.
Potato bread is a bread that is made partially with potato flour. It’s more nutritious than white bread, but it has a very similar taste. It’s a little denser than white bread, but it works great for any type of sandwich.
Potato bread is especially great with different kinds of cheese.
Multigrain bread has a slightly gritty and firm texture. The crust is darker and rougher than white sandwich bread. This bread is similar to whole grain, but it is made with multiple partial grains instead of whole intact grains.
Multi-grain bread has a great flavor and makes a good base for your favorite meats and cheeses.
Seeded bread has really gained popularity recently. Five or so years ago you wouldn’t have easily found this in your grocery store. Now it’s on every grocer’s bread shelf.
Seeded bread is thought to be healthier ,because they are usually whole grain breads with the added nutrients of seeds.
Seeded bread makes great sandwiches for anything from chicken salad to grilled cheese.
Why You Should Make Your Own Bread
The best thing about making your own homemade bread is that it’s very satisfying!
There are so many bread recipes available that make the process so much easier than it seems.
Making your own bread at home is a healthier choice. This is because bread made to be sold on grocery store shelves typically has added preservatives to extend its shelf life. They have to stay fresh for much longer in order to make it from processing, through transit, and into the grocery stores. Then they sit on the shelf for at least several days at the grocery store.
Homemade bread is also cheaper and easy to customize. That means you can make any flavor or variety of bread for less than it costs to buy it in the store.
The only downfall to making your own bread at home is that it has a shorter shelf-life. This is typical of homegrown, homemade, or organic foods since there are no chemicals added to preserve them.
Your homemade bread will go fast, because it’s delicious and it’s so easy to make more anytime you want it. Plus, any extra can be frozen for up to three months.
Speaking of your family loving this bread, making it is a really fun thing to do with your kids as well. The recipe is so simple that you’ll find you can let them do most of the steps on their own, depending on their age of course.
Easy Bread Recipe Ingredients
If you’re looking for a go-to, super simple bread recipe that you can make any time, this is the one.
This homemade easy bread recipe can be made when any type of flour you want.
Use white flour, wheat flour, bread flour, or a combination of these. Try out all three separately for an assortment of the best bread and see which one is the favorite in your house!
All you need are these simple ingredients:
- Warm Milk
- Active dry yeast
- Olive oil
Equipment for the Best Sandwich Bread Recipe
The equipment you need for this homemade sandwich bread recipe is minimal.
You don’t need a fancy bread machine or stand mixer, you can knead the bread by hand if you don’t have a mixer. You can work with what you have and your bread will still be delicious!
Steps for The Best Sandwich Bread Recipe
Follow these simple steps for the best results:
🍞 Add 2 cups warm water to the mixer with 1 tbsp active dry yeast with a pinch of sugar or honey until it bubbles (5-10 min)
🍞 Add remaining 1/4 cup sugar or honey, 2 tsp salt, 2 tbsp olive oil, 3 cups flour and mix
🍞 Add another 1 cup of flour and continue adding 1/2 cup until flour pulls away from the sides of the bowl
🍞 Mix on medium 4-5 min
🍞 Place in a greased bowl, roll around to coat, cover and allow to rise for 1-1.5 hours
🍞 Punch the dough to remove air, split it into 2 loaves, shape like logs, and place in greased or parchment paper lined loaf pans to rise for another hour
🍞 Bake at 350 for 35 minutes or until tops are golden brown
🍞 Brush with butter if you like, not a must
🍞 Store 2-3 days or 5 in the refrigerator, freeze for up to 3 months
The Best Sandwich Bread Recipe
- Measuring cup
- Stand Mixer
- Mixing bowls
- Parchment paper
- Loaf pan
- 2 cups Warm water
- 1 Tbsp Active dry yeast
- 1/4 Cup Sugar or Honey
- 2 tsp Salt
- 2 Tbsp Olive Oil
- 4 cups Bread Flour
- Add 2 cups warm water to the mixer with 1 tbsp active dry yeast with a pinch of sugar or honey until it bubbles (5-10 min)
- Add remaining 1/4 cup sugar or honey, 2 tsp salt, 2 tbsp olive oil, 3 cups flour and mix
- Add another 1 cup of flour and continue adding 1/2 cup until flour pulls away from the sides of the bowl
- Mix on medium 4-5 min
- Place in a greased bowl, roll around to coat, cover and allow to rise for 1-1.5 hours
- Punch the dough to remove air, split it into 2 loaves, shape like logs, and place in greased or parchment paper lined loaf pans to rise for another hour
- Bake at 350 for 35 minutes or until tops are golden brown
- Brush with butter if you like, not a must
- Store 2-3 days or 5 in the refrigerator, freeze for up to 3 months
Before you go, here are more posts you’ll enjoy:
Read more about my friend, Heather, and her farm here.