Easy one loaf sandwich bread recipe for under $2.00

That’s right – you can make this sandwich bread recipe for less than $2.00, and it’s quick and easy (no fuss).

If you think I’m delusional, please, fact check me. I’ve broken down the price for this incredibly easy one loaf sandwich bread recipe for you (listed below).

I even considered the average of ingredient prices and kept them on the lower end. You can obviously pick and choose higher quality or even cheaper ingredients for your loaves, such as using organic flour, honey or maple syrup instead of sugar, and vegetable instead of olive oil.

I don’t even factor the egg or milk in this recipe because those things are totally optional, and I actually make most of my loaves without them! So this recipe is dairy and egg free!

I do realize prices fluctuate constantly, and depending on where you are, which I obviously don’t factor. But it’s also not my burden to keep up with the latest prices of ingredients everywhere. I wasn’t born yesterday – for many, making this loaf could cost you way less or insanely more. Doi.

My goal here is to show you it is totally doable to make sandwich bread – at home – for less than $2.00. No fancy bread maker, machines or do-dads needed, just a loaf pan. Each serving (slice) is 143 calories of baked goodness, without all the filler junk, so you can actually enjoy the bread you’re consuming.

Cost breakdown for this recipe

*Note: Item costs can vary based on location, inflation, brand, and sale price. I do my best to buy/suggest the most cost-effective option. I also may not factor certain ingredients into the price where their amounts have an inconsiderable impact, such as salt, oil or baking powder.

Anyway, I warned you how delicious this homemade bread is and that you’d never chalk up to buy storebought again, and I mean it. Even if you suck at cooking or baking, I promise this one is hard to mess up once you get the hang of it.

Don’t worry, there’s no quadruple sets of dough stretching or 12+ proofing – you can prep and bake this loaf in as little as 3 hours.

Double this recipe and freeze one loaf for later – they thaw as if they were made fresh and, in fact, freezing your bread has proven to be better for you. Seriously, look it up.

Money-saving tips

• Buy what’s on sale.
• If you already have it in your pantry or fridge, duh, don’t buy it!
• Only buy the amount you need to make the recipe – i.e., if the recipe only calls for 2 lemons, only buy 2 single lemons, don’t buy the bag!
• The price difference between organic, non-organic, fresh and frozen options – organic/frozen can be the most cost effective (i.e., depending on brand/store, if it’s on sale or BOGO).

Easy one loaf sandwich bread recipe for under $2.00

A sandwich loaf bread recipe that will make you quit store-bought. Soft, pillowy, rich and flavorful. You can make this bread however you like - honey loaf, poppy seed, sesame, garlic and herb. This loaf is perfect for sandwiches, a mean grilled cheese or that delectable Sunday French toast.

Author: Carissa Cooking Method: Baked Courses: Breads, Breakfast, Dinner, Lunch, Snack Recipe Keys: Baked Budget-friendly Dairy Free

Print Recipe

Prep Time 3 hrs Cook Time 30 mins Rest Time 30 mins Total Time 4 hrs Difficulty: Beginner Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 1.94 Calories: 1719 Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 - 3 Cups All Purpose Flour or Bread Flour (Amount varies depending on humidity; start with 2.5 and you can always add more)
• 1 Cup Water or milk (Milk is just an optional choice/alternative)
• 2 Tbsp Melted butter or oil (Vegetable, avocado, coconut and olive oil works fine)
• 2 Tbsp Sugar (You can also use honey or maple syrup)
• 1 Tbsp Active dry yeast or instant yeast
• 1 Tsp Salt
• 1 Egg (Optional - the egg tends to add more elasticity and protein to the bread)

Instructions

1. Start by adding 1 Tbsp (or 1 packet) of Active Yeast to a large mixing bowl. Then add in your 2 Tbsp of sugar (honey or maple syrup works, too) to the bowl at this point.

2. Measure out 2 cups of warm water (or milk, which is optional). The liquid must be warm but not too hot (the best test I do is dipping my finger in the liquid, I should be able to withstand the temperature).

3. Add the water to your bowl with the yeast and sugar, and stir thoroughly. Cover the bowl with a towel and allow to rest on the counter for 10 minutes. Your yeast should be foamy at the surface (if not, your liquid was either not warm enough, too hot and it killed your yeast, or your yeast might be expired).

4. Add the 2 Tbsp of your choice of oil or butter, and a generous sprinkle of salt. If you decide to add an egg, this is your time to do it (though it is completely optional) and whisk it all together.

5. Then add in your flour one cup at a time, making it easier to combine and gives you an idea if you'll need to use 2 1/2 or 3 cups. If your dough seems to be on a drier side after 2 1/2 cups, you may not need more. If your dough seems on the stickier side, you'll need to use 3 cups.

6. Kneading your dough: kneading can also be optional for this recipe, but just FYI that your dough may have larger bubbles, creating a less dense crumb once baked. A little kneading of the dough is recommended for this recipe (a few minutes worth) by simply working the dough on a large flat surface with your hands (press, stretch and fold with the palm of your hand).

7. In the same mixing bowl, coat the bowl lightly with the same oil you used in the dough, then allow the dough to rest in the bowl (covered with a towel), preferably somewhere warm (around 70-85F degrees) for about 1 1/2 hours. Depending on the humidity in your home, more or less time may be required. A good, warm spot can be your microwave with the door cracked open, so the light is on, or inside the oven.

8. After 1 1/2 hours, your dough should have doubled in size. Remove the dough by placing the bowl upside down on your counter surface (it should just fall out since you oiled the bowl). Take your dough and stretch it into a rectangular shape (gauging the length of your loaf pan), and either trifold or roll your dough into a cylindrical shape.

9. Use your fingers to pinch the edges as well as the fold crease.

10. Grease your loaf pan with butter or oil before placing your dough into the pan crease side down. Then cover once again with a towel and allow to rest for another hour. Depending on the humidity in your home, more or less time may be required. Refer to the image below as to what pre-proofed and ready-to-bake looks like.

     

    

11. Preheat your oven to 350, then bake your loaf for 30-35 minutes. Optional: once you remove your loaf from the oven, baste the top of your loaf with butter (or you can baste the top of your loaf with a beaten egg prior to baking).

12. Remove the loaf immediately after coming out of the oven. Your loaf will be firmer and easier to remove, and once it has cooled (after about 30 minutes) the loaf will be much softer.

13. Cut the loaf to your desired thickness of slices; a typical loaf size can easily make 12 slices. You can store your bread in an airtight container or Ziploc bag at room temperature for up to 3-5 days, or you can freeze and thaw your bread as needed.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 143kcal

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Note

*Eat Rich Live Full is not a nutritionist or dietitian. For nutritional information, it is advised to refer to a nutritionist, dietitian or an online nutritional resource calculator. Nutritional information can vary depending on ingredients, ingredient types and brands used for each recipe.

Keywords: bread recipe, sandwich loaf, from scratch, sandwich bread, homemade bread, yeast bread