There’s nothing quite like the aroma of freshly baked bread wafting through my kitchen. After years of perfecting this budget-friendly sandwich bread recipe, I’m excited to share my foolproof method that costs just pennies per slice. This recipe yields two gorgeous loaves that will transform your everyday sandwiches into something extraordinary.
Why Make Your Own Sandwich Bread?
I started making my own bread when I realized I was spending over $5 per loaf at the grocery store. Now, I make two beautiful loaves for under $2 total – that’s a 80% savings! Beyond the cost savings, I love knowing exactly what goes into my bread. No preservatives, no artificial ingredients, just simple, wholesome components that I can pronounce.
Essential Equipment
Before we dive into the recipe, let’s ensure you have the right tools:
- 2 standard 9×5 inch loaf pans
- Large mixing bowl
- Kitchen scale (recommended but not required)
- Clean kitchen towel
- Measuring cups and spoons
- Dough scraper (optional but helpful)
Ingredients Cost Breakdown
| Ingredient | Amount | Cost |
|---|---|---|
| All-purpose flour | 6 cups | $0.75 |
| Active dry yeast | 2¼ teaspoons | $0.25 |
| Salt | 2 teaspoons | $0.02 |
| Sugar | 2 tablespoons | $0.05 |
| Unsalted butter | 2 tablespoons | $0.30 |
| Warm water | 2¼ cups | $0.00 |
| Total Cost | $1.37 | |
| Cost per loaf | $0.69 |
The Recipe
Ingredients
- 6 cups (750g) all-purpose flour
- 2¼ teaspoons (7g) active dry yeast
- 2 teaspoons (12g) salt
- 2 tablespoons (24g) sugar
- 2 tablespoons (28g) unsalted butter, softened
- 2¼ cups (530ml) warm water (105-110°F)
Instructions
- Activate the Yeast
- In a small bowl, combine ¼ cup warm water, 1 teaspoon sugar, and yeast
- Let stand for 5-10 minutes until foamy
- If it doesn’t foam, your yeast might be dead – start over with fresh yeast
- Mix the Dough
- In a large bowl, whisk together flour and salt
- Create a well in the center
- Add the proofed yeast mixture, remaining warm water, sugar, and softened butter
- Mix until a shaggy dough forms
- Knead the Dough
- Turn onto a lightly floured surface
- Knead for 8-10 minutes until smooth and elastic
- The dough should pass the windowpane test
- First Rise
- Place in a greased bowl
- Cover with a damp kitchen towel
- Let rise in a warm spot for 60-90 minutes
- Dough should double in size
- Shape the Loaves
- Punch down the dough
- Divide into two equal portions
- Shape each portion into a loaf
- Place in greased 9×5 inch loaf pans
- Second Rise
- Cover with a damp towel
- Let rise for 45-60 minutes
- Dough should crown about 1 inch above pan rims
- Bake
- Preheat oven to 375°F (190°C)
- Bake for 30-35 minutes
- Loaves should be golden brown
- Internal temperature should reach 190°F (88°C)
Storage Tips
To maximize freshness and save money:
- Cool completely before slicing
- Store in a bread box or paper bag for 3-4 days
- Freeze for up to 3 months
- Slice before freezing for easy portioning
- Thaw at room temperature
Money-Saving Tips
- Buy flour in bulk during sales
- Store yeast in the freezer to extend its life
- Make double batches and freeze extra loaves
- Use bread scraps for homemade breadcrumbs
- Calculate cost per slice to track savings
Troubleshooting Common Issues
| Problem | Cause | Solution |
|---|---|---|
| Dense texture | Under-proofed dough | Allow longer rise time |
| Collapsed top | Over-proofed dough | Reduce rise time |
| Uneven crumb | Poor shaping | Practice proper loaf forming |
| Crumbly texture | Too much flour | Measure ingredients by weight |
| Gummy interior | Under-baked | Test internal temperature |
Variations
While keeping costs low, try these simple variations:
- Substitute 2 cups whole wheat flour for extra nutrition
- Add 2 tablespoons honey for sweetness
- Sprinkle oats on top for texture
- Include 2 tablespoons vital wheat gluten for softer texture
Serving Suggestions
- Classic PB&J sandwiches
- Grilled cheese
- French toast
- Garlic bread
- Toast with butter and jam
- Cucumber sandwiches
Q&A Section
Q: Why didn’t my bread rise?
The most common culprits are old yeast or water that’s too hot/cold. Test your yeast’s freshness and use a thermometer to ensure water temperature is 105-110°F.
Q: Can I use bread flour instead of all-purpose flour?
Yes! Bread flour will give you a chewier texture and higher rise. The cost difference is minimal if you buy in bulk.
Q: How can I get a crispy crust?
Place a pan of hot water on the bottom rack while baking, and brush the tops with water before baking.
Q: Why does my bread get moldy so quickly?
Homemade bread lacks preservatives, which is healthier but shortens shelf life. Slice and freeze what you won’t use within 3 days.
Q: Can I make this recipe in a bread machine?
Yes! Add ingredients in the order specified by your machine’s manual, using the basic white bread setting.
Q: How do I know when the bread is done baking?
The loaves should be golden brown and sound hollow when tapped. For accuracy, use a thermometer to check for an internal temperature of 190°F.
Monthly Savings Calculation
| Store-Bought | Homemade | Monthly Savings |
|---|---|---|
| $5.00/loaf | $0.69/loaf | |
| 8 loaves/month | 8 loaves/month | |
| $40.00/month | $5.52/month | $34.48 |
By baking your own bread twice a week, you could save over $400 annually! That’s enough to invest in quality baking equipment or treat yourself to something special.
Remember, the joy of baking your own bread goes beyond the impressive cost savings. It’s about creating something wholesome and delicious with your own hands, filling your home with wonderful aromas, and sharing fresh-baked goodness with your loved ones.
