Sandwich Bread Recipe

I used to think homemade bread was only for advanced bakers, but this easy sandwich bread recipe changed my mind completely. It’s a hearty, healthy option for family meals, and the aroma of fresh basil and sun-dried tomatoes fills the kitchen as it bakes, creating a truly comforting experience. This specific sandwich bread recipe transforms a simple slice into something truly special. We’re adding a vibrant swirl of sun-dried tomato and fresh basil that transforms a simple slice into something truly special. It’s perfect for next-level grilled cheeses, hearty deli sandwiches, or just a beautiful addition to a charcuterie board. Get ready to impress your family and friends with this showstopping loaf.

Ingredients

• 480 g (4 cups) All-Purpose Flour: The base for our loaf, providing the structure and chew for a classic sandwich bread texture. Use standard all-purpose flour for a reliable, soft crumb; measure by weight (480g) for best results, or fluff and spoon into cups to avoid density. If you want a slightly chewier bread, you can substitute 1/4 of the all-purpose flour with bread flour, but ensure total weight remains consistent.
• 7 g (2 ¼ teaspoons) Instant Yeast: This allows for a quick and reliable rise, eliminating the need to proof the yeast separately. Ensure your yeast is fresh and active by checking the expiration date on the package before beginning. Instant yeast can be added directly to the dry ingredients, speeding up the preparation process significantly.
• 15 g (1 tablespoon) Granulated Sugar: Feeds the yeast to encourage vigorous rising and helps achieve a golden-brown crust. Do not omit this ingredient, as it’s essential for yeast activity and enhances flavor; it doesn’t make the bread taste sweet. If needed, you can use honey instead of sugar, but decrease the amount slightly (about 3/4 tablespoon).
• 7 g (1 ½ teaspoons) Fine Sea Salt: Crucial for controlling the rise of the yeast and enhancing the overall flavor profile of the bread. Use fine sea salt or kosher salt; avoid table salt as it can be too harsh and metallic tasting. Add salt to one side of the bowl away from the yeast to prevent stunting the initial rising process.
• 340 ml (1 ⅓ cups) Warm Water (40-45°C / 105-115°F): Hydrates the flour and activates the yeast for fermentation. Use a thermometer to ensure the water temperature is ideal (105-115°F); water too hot will kill the yeast, and water too cold won’t activate it. In humid or warm climates, start with a slightly lower temperature to manage yeast activity.
• 30 ml (2 tablespoons) Olive Oil: Adds flavor, tenderness, and moisture to the crumb, resulting in a softer sandwich bread texture. Use a good quality extra virgin olive oil for a richer flavor, or use a neutral oil like grapeseed or vegetable oil for a milder taste. We also reserve extra olive oil for greasing the bowl and pan, ensuring the dough doesn’t stick.
• 80 g (½ cup) Oil-Packed Sun-Dried Tomatoes, drained: Provides a savory, tangy burst of flavor and creates the beautiful red color in the swirl. Make sure to drain the tomatoes well, reserving a small amount of the oil for the swirl paste. If using dry-packed sun-dried tomatoes, rehydrate them first in hot water for 15 minutes, then drain thoroughly before use.
• 30 g (1 cup lightly packed) Fresh Basil Leaves: Adds a peppery, aromatic note that balances the rich tomato flavor in the swirl. Always use fresh basil for this recipe; dried basil will not provide the same vibrant color or intense flavor in the swirl paste. Make sure to pack the measuring cup lightly so you get enough basil for the strong flavor profile.
• 2 cloves Garlic, peeled: Offers an aromatic foundation for the swirl; enhances the savory profile. Use fresh garlic cloves; do not substitute with dried garlic powder, as the raw garlic flavor is integral to the paste. Ensure the cloves are peeled and roughly chopped before adding to the food processor.
• 2 ml (½ teaspoon) Red Pepper Flakes (optional): Adds a hint of background warmth and spice to complement the tomato and basil flavors. Omit if serving to young children or those sensitive to heat. The amount can be adjusted to personal taste; I usually skip the red pepper flakes for my kids.

Instructions

Here is the step-by-step process for making this incredible sandwich bread recipe.

1. Mix the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Create a small well in the center of the dry ingredients and pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or a stand mixer fitted with a dough hook until the ingredients are just combined and form a shaggy, somewhat sticky dough.
2. Knead the Dough: Turn the shaggy dough out onto a lightly floured countertop or surface. Knead the dough vigorously for 8-10 minutes by hand, or 6-8 minutes with a stand mixer, until it becomes smooth, elastic, and pulls away cleanly from the surface. To test for proper kneading, perform the windowpane test: stretch a small piece of dough; if you can see light through it without it tearing, it’s ready. If your dough feels too sticky after 8 minutes, add one tablespoon of flour at a time until it reaches the desired elasticity.
3. First Rise (Bulk Fermentation): Form the kneaded dough into a smooth ball and place it in a clean bowl lightly coated with olive oil. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm location for 1 to 1.5 hours, or until the dough has doubled in size. A good spot for rising is inside a cold oven with just the light on, or near a heating vent.
4. Prepare the Swirl Filling: While the dough is rising, combine the drained sun-dried tomatoes, fresh basil leaves, peeled garlic cloves, red pepper flakes (if using), and 1 teaspoon of reserved sun-dried tomato oil in a food processor. Pulse the mixture until it forms a coarse, vibrant paste; avoid overprocessing to maintain some texture and prevent it from becoming liquid. If the paste seems too thick, add a tiny splash more olive oil (no more than 1 teaspoon) to make it spreadable, ensuring it remains thick enough to stay put.
5. Shape the Loaf and Add Swirl: Once the dough has doubled, gently punch it down to release the air and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle approximately 30 cm x 40 cm (12 x 16 inches). Evenly spread the sun-dried tomato and basil paste over the entire surface of the rolled dough, leaving a clear 1 cm (½ inch) border on the long edge farthest from you.
6. Roll and Seal: Starting from the long side opposite the empty border, tightly roll the dough into a log, ensuring the layers of filling are pressed together as you roll. Once fully rolled, pinch the seam closed along the border to seal the log tightly and prevent the swirl from unraveling during baking. Gently tuck in the ends of the log to create a neat finished shape before placing it in the pan.
7. Second Rise (Proofing): Lightly grease a 23 cm x 13 cm (9 x 5 inch) loaf pan with olive oil and carefully place the rolled dough log, seam-side down, into the prepared pan. Loosely cover the loaf pan with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes. The dough should nearly double in size and crown slightly over the rim of the pan before baking; gently touch it—if the indentation springs back slowly, it’s ready.
8. Bake the Bread: Preheat your oven to 190°C (375°F) during the final 15 minutes of the second rise. Place the loaf pan in the preheated oven and bake for 30-35 minutes. The crust should be deeply golden brown, and when tapped on the bottom, it should sound hollow; for guaranteed doneness, insert an instant-read thermometer into the center, looking for a temperature of 93-96°C (200-205°F).
9. Cool Completely: Remove the bread from the oven immediately upon doneness and transfer it from the loaf pan to a wire rack. Allow the loaf to cool completely for at least 1-2 hours before attempting to slice. Slicing warm bread causes steam to escape, which results in a dense, gummy texture rather than a fluffy crumb.

What to Serve with This Sun-Dried Tomato & Basil Loaf

This savory homemade sandwich bread recipe is a versatile base for so much more than a simple sandwich. The vibrant color and flavor make it a wonderful centerpiece for family dinners and gatherings. Here are some of my favorite ways to use this delicious loaf:

• Charcuterie Board Staple: This flavorful bread is perfect for a Mediterranean-inspired board alongside hard cheeses like aged provolone or parmesan, marinated olives, and roasted red peppers. It adds a premium, homemade touch that elevates a simple snack board.
• Ultimate Grilled Cheese: Slice the bread thick and layer with fresh mozzarella, arugula, and a generous slather of pesto. Grill until gooey and golden brown for an incredible, family-friendly meal.
• Pair with Soups: Serve thick slices of this bread with hearty Italian wedding soup, creamy tomato soup, or a simple lentil soup for dipping. The savory swirl complements both creamy and broth-based soups perfectly.
• Open-Faced Sandwiches: Top toasted slices with fresh mozzarella, a handful of arugula, and a drizzle of balsamic glaze for a light lunch or easy appetizer.

Troubleshooting Your Homemade Bread

While this sandwich bread recipe is straightforward, sometimes things don’t go exactly as planned. Here are some solutions to common issues you might encounter when trying this easy sandwich bread recipe.

• Problem: My bread didn’t rise (First Rise). Ensure your water temperature was correct (105-115°F); if it was too hot, it killed the yeast. Check the expiration date on your instant yeast; if it’s old, it loses potency.
  Solution: If the dough still feels cold, move it to a warmer spot, like inside a cold oven with just the light on, or place the bowl over a larger bowl of hot water (not touching the water).
• Problem: My bread has a dense, gummy texture. The most common cause is slicing the bread before it has cooled completely. Steam needs to escape for 1-2 hours for the internal structure to set properly.
  Solution: Always wait until the bread is at room temperature before slicing. Ensure you kneaded long enough to develop gluten, as under-kneaded dough can also be dense.
• Problem: The swirl filling leaked out during baking. This usually happens if the seam wasn’t pinched tightly enough or if the dough was rolled too loosely.
  Solution: Ensure a tight seal on the seam. If using a very wet filling (unlikely here but possible if too much oil is added), reduce the oil slightly for a drier paste. I always make sure the filling is more like a coarse paste than a liquid spread to keep it contained.

FAQs

Can I use dried basil instead of fresh?

No, dried basil will not give the same vibrant color or intense flavor to the swirl paste; fresh basil is essential for this recipe. The texture and color are vastly superior with fresh herbs, ensuring the finished sandwich bread recipe has that beautiful visual appeal.

How do I store this homemade sandwich loaf?

Store fully cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices by wrapping them tightly in plastic wrap and then foil; thaw as needed. This makes it a great option for meal prep or high-protein snacks throughout the week.

Can I make this bread without a stand mixer?

Yes, absolutely; the kneading time will take approximately 8-10 minutes by hand. The process is largely the same, requiring a little more muscle but yielding the same excellent result for a homemade sandwich bread recipe.

Can I make this recipe ahead of time?

You can prepare the dough and place it in the refrigerator for a slow, overnight rise. After the first rise, shape the loaf, do the second rise in the morning, and bake. This makes it convenient for busy weekend mornings or quick meals.

Is this recipe good for a bread maker?

No, the process requires specific shaping steps (rolling and swirling) that are difficult to replicate in most bread makers. It is best made by hand or with a stand mixer to achieve the distinct swirl of this sandwich bread recipe.

How do I know when the bread is done if I don’t have a thermometer?

The crust should be a deep golden brown, and when you tap the bottom of the loaf with your knuckles, it should sound hollow. If in doubt, add 5 minutes to the bake time, checking for the hollow sound and deep color for this homemade sandwich bread recipe.

Conclusion

This sun-dried tomato and basil sandwich bread recipe proves that homemade bread is not just a basic necessity, but a true pleasure. It’s an easy-to-master loaf that brings professional flavor to your everyday cooking. Pin this recipe for later and share your creations with us on Instagram!

sandwich bread recipe

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• Author: Rachel Morgan
• Total Time: 210 minutes
• Yield: 1 loaf (12 slices) 1x
• Diet: Vegetarian

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Description

This hearty and flavorful sandwich bread features a vibrant swirl of sun-dried tomatoes and fresh basil, perfect for gourmet sandwiches or charcuterie boards.

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Ingredients

Scale 1x2x3x

• 480 g (4 cups) All-Purpose Flour
• 7 g (2.25 teaspoons) Instant Yeast
• 15 g (1 tablespoon) Granulated Sugar
• 7 g (1.5 teaspoons) Fine Sea Salt
• 340 ml (1.33 cups) Warm Water (40-45°C / 105-115°F)
• 30 ml (2 tablespoons) Olive Oil, plus more for greasing
• 80 g (0.5 cup) Oil-Packed Sun-Dried Tomatoes, drained
• 30 g (1 cup lightly packed) Fresh Basil Leaves
• 2 cloves Garlic, peeled
• 2 ml (0.5 teaspoon) Red Pepper Flakes (optional)

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Instructions

1. Mix the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Create a well in the center and pour in the warm water and 2 tablespoons of olive oil. Mix with a spoon or stand mixer until a shaggy dough forms.
2. Knead the Dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes by hand (or 6-8 minutes with a stand mixer) until smooth, elastic, and able to pass the windowpane test.
3. First Rise: Form the dough into a smooth ball. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
4. Prepare the Swirl Filling: While the dough rises, combine the drained sun-dried tomatoes, fresh basil leaves, peeled garlic cloves, red pepper flakes (if using), and 1 teaspoon of reserved sun-dried tomato oil in a food processor. Pulse until a coarse, spreadable paste forms.
5. Shape and Fill the Loaf: Punch down the risen dough and turn it onto a lightly floured surface. Roll into a large rectangle (approximately 12 x 16 inches). Spread the sun-dried tomato paste evenly over the surface, leaving a 0.5-inch border on one long edge.
6. Roll and Seal: Starting from the long side opposite the empty border, tightly roll the dough into a log. Pinch the seam closed to seal it, and gently tuck in the ends.
7. Second Rise (Proofing): Grease a 9 x 5 inch loaf pan. Place the dough log, seam-side down, into the pan. Loosely cover and let rise again for 30-45 minutes, until nearly doubled and slightly crowning over the pan rim.
8. Bake the Bread: Preheat oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake for 30-35 minutes, until the crust is deeply golden brown and an instant-read thermometer inserted into the center reaches 200-205°F (93-96°C).
9. Cool Completely: Remove the bread from the oven and transfer it from the loaf pan to a wire rack. Allow to cool completely for at least 1-2 hours before slicing to avoid a dense, gummy texture.

Notes

To achieve a perfect texture, ensure the water temperature is ideal (105-115°F); water too hot will kill the yeast. For best results, allow the loaf to cool completely on a wire rack for 1-2 hours before slicing. The loaf is done when an internal thermometer reads 200-205°F.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80 g)
• Calories: 185 calories
• Sugar: 1.3 g
• Sodium: 330 mg
• Fat: 4.2 g
• Saturated Fat: 0.6 g
• Unsaturated Fat: 3.6 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 0 mg