Do I need to score the top of the loaf before baking?

Yes. Scoring creates a controlled “escape route” for steam, which helps the loaf rise evenly in the oven instead of bursting unpredictably along the sides. A shallow ¼-inch slash is all you need for a clean, even shape.

Why did my sandwich bread turn out dense?

Dense bread usually means one of three things: the yeast wasn’t fully active, the dough didn’t rise long enough, or too much flour was added during mixing or kneading. Make sure your yeast blooms into a creamy, foamy mixture before moving on. Give each rise enough time to fully double, and dust your surface lightly during kneading so the dough stays soft and slightly tacky.

How do I know when the dough has risen enough?

Look for volume and softness. After each rise, the dough should look visibly puffed and roughly doubled in size. When you gently press it with a fingertip, it should feel light, airy, and slightly springy—not dense. Rise times are a guide, but the dough’s appearance is the best indicator.

Sandwich Bread Recipe | Olives for Dinner

Description

This sandwich bread recipe is everything you want in a homemade loaf: soft, sturdy, easy to slice, and makes sandwiches taste better. The dough comes together easily while a little silken tofu gives the crumb its surprisingly tender feel. If you’ve been looking for an simple sandwich bread that tastes fresh and is fun to make, you’re in the right place.

Ingredients

¼ cup warm water
1 teaspoon sugar
1 packet active dry yeast (¼ oz)
16 ounces silken tofu
1 teaspoon apple cider vinegar
1 teaspoon fine sea salt
3 cups bread flour, plus up to ½ cup more only if needed
1 tablespoon olive oil (for the bowl)

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Instructions

Create a warm proofing environment.

Turn your oven light on for 45–60 minutes to gently warm the oven, and keep the light on during the first and second rise. This gives the dough a steady, draft-free environment around 80–85°F, which helps sandwich bread rise evenly.

Bloom the yeast.

In a small bowl, whisk together the warm water, sugar, and yeast. Let sit for 15 minutes, until the surface is very foamy.

Blend the tofu base.

In a blender, combine the silken tofu, apple cider vinegar, and salt. Blend until completely smooth.

Mix and hydrate the dough.

Pour the tofu mixture into a large mixing bowl and add the bloomed yeast. Stir gently to combine.
Add 1 cup flour, mix with a sturdy spatula, then add the second 1 cup and mix again.
Add in the remaining flour gradually (up to 1 ½ cups), stirring until the dough is shaggy and pulls from the edges of the bowl.
Cover the bowl with a damp towel and let the dough rest for 10–15 minutes to fully hydrate.

Knead the dough.

Turn the dough onto a lightly floured surface. Knead for 5–7 minutes, dusting the surface only as needed.
The dough should become smooth, elastic, slightly tacky, and able to hold a tight ball shape. If it feels sticky, add a little flour to the table so it feels workable.

First rise.

Drizzle 1 tablespoon olive oil into a large glass bowl. Add the dough and turn it once to lightly coat all sides in oil.
Cover with a damp towel and let rise in a warm spot for 1 ½ hours, or until doubled and visibly puffy.

Shape the loaf.

Line a 9×5-inch loaf pan with parchment paper.
Turn the dough onto a lightly floured surface and gently pat it into a rectangle slightly wider than your loaf pan.
Fold the bottom long edge (the long side closest to you) up toward the center by about one-third.
Roll the dough away from you into an even cylinder, keeping the roll firm to create surface tension. Tuck the edges in slightly as you roll to maintain an even shape.
Pinch the final seam closed, then place the loaf seam-side down into the parchment-lined pan.

Second rise.

Cover with a clean, dry tea towel and let rise for 1 hour, or until the top domes just above the pan’s rim.
If you proofed in the oven earlier, remove the pan before preheating.

Bake.

Preheat the oven to 425°F.
Score a shallow ¼-inch line straight down the center.
Bake for 15 minutes, then reduce the heat to 400°F (without opening the door) and bake for 30 minutes more, until the crust is golden.

Cool completely.

Lift the bread out of the pan immediately after baking to keep the crust from softening.
Remove the parchment and cool on a wire rack for at least 2 hours before slicing.

Notes

Cooling matters. Let the loaf cool for at least 2 hours before slicing. This gives the crumb time to set so your slices come out soft but structured instead of gummy.
Best served fresh. This soft sandwich bread is at its peak the same day it’s baked. Slice and enjoy once cooled, or toast slices the next morning to bring the crust back to life. By day two, this loaf begins to stale naturally because it has zero preservatives—normal for homemade bread.
Short-term storage. Once fully cooled, store the loaf in a loose zip-top bag at room temperature for 1 day. Don’t seal it completely—trapping too much moisture softens the crust and can make the crumb feel damp.
Do not refrigerate. Refrigeration dries out starches quickly, making bread stale.
How to freeze. Slice the cooled loaf and place slices on a parchment- or Silpat-lined baking sheet, which keeps the slices from sticking together. Freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
Reheating from frozen. Toast slices straight from the freezer or warm them in a lightly greased skillet to bring back the soft center and crisp edges.
Scaling note. This recipe makes one standard 9×5 loaf. For best structure and rise, make one batch at a time rather than doubling in a single bowl.
Proofing reminder. If you’re using the oven-light method, warm the oven before mixing your dough and leave the light on for both rises for consistent proofing.

Prep Time: 20 minutes
Proofing Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Category: Side, Snack, Lunch, Dinner, Breakfast
Method: Baked
Cuisine: American