If you’ve never made Russian Honey Cake before, don’t let those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
Traditional Medovik is a multi-layer honey infused cake with a creamy filling made of sour cream, heavy cream and condensed milk. Instead of making traditional honey cake layers, this shortcut version uses graham crackers to create soft, cake-like layers that form after chilling. Combined with a rich cream filling, this no bake dessert is light, sweet and incredibly satisfying.
Easy to make
Easy to prepare in less than 30 minutes. Only needs a few hours in the fridge but you can make it the night before.
Simple ingredients
Budget friendly with just a few ingredients you probably already have.
No oven required
Easy no bake, make ahead dessert that tastes like you spent all day baking.
Graham crackers: Store-bought puff pastry sheets are sold in the refrigerator or freezer section at your local grocery store.
Cream cheese: The base of the creamy filling.
Sour cream: Adds that extra tang to balance the sweetness. A must!
Heavy cream: Use cold heavy whipping cream for best results.
Vanilla extract: For a little extra flavor.
Powdered sugar: Just enough sugar to satisfy your sweet tooth.
For the rest of the ingredients, please see the recipe card below!
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
Add the rest of the heavy cream with the powdered sugar and vanilla extract. Beat for 1-2 minutes until fluffy and soft peaks form. Do not add too much powdered sugar. The frosting should not be overly sweet since the graham crackers are very sweet! Small clumps may form from the powdered sugar but they should dissolve.
Generously spread the filling between each layer
The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous. It should be at least the thickness of the graham crackers,1.5x more!
Refrigerate overnight
For best results, refrigerate at least 4 hours or overnight to the let the layers soften.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Step 1
Step 2
Step 3
Step 4
Yes! The only way for this cake to work is to refrigerate for at least 4 hours or overnight. It actually tastes better the next day as the layers soften, the cream solidifies and making it easier to slice.
You need to put enough cream between each layer because some of it gets absorbed from the graham crackers. It’s hard to give an exact measurement but the cream layer should be 1.5x to 2x the thickness of the graham cracker.
Chill the cake in the fridge at least 4 hours or overnight for best results. This helps the cream set and the layers soften, making it easier to slice.
Honey Cake is best served cold and a great make ahead recipe. Store leftover assembled cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days to maintain its texture and freshness.
I hope you love this easy shortcut Honey Cake recipe! Your feedback is valuable to us. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube for more easy no bake desserts and baking recipes!
I give you permission to steal this cake recipe for your Fourth of July dessert. This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous cake from Whole Foods.
Perfect Fourth of July dessert
This patriotic red, white and blue dessert is most popular Fourth of July desserts because it’s refreshing and easy to prepare ahead of time.
No oven required
This no bake cake is perfect for summer days when you don’t want to turn on the oven.
Easy to make
The easiest make ahead cake recipe for spring or summer gatherings. Prep time is under 30 minutes.
Refreshing & light
Serve chilled with lots of fruit.
Chantilly cream is a lightly sweetened whipped cream with vanilla. Unlike traditional frosting, in this recipe I used cream cheese and heavy whipping cream. This combination creates a stable yet flavorful frosting that pair perfect with the soft ladyfingers and fresh fruit.
Fresh berries: A good variety of blue and red fruit to create the iconic American flag.
Jam: Use high-quality jam. I like blueberry, marionberry or mixed berries. Combined with smashed raspberries for the fruity layer between the cake.
Condensed milk and milk: Both used to soak the ladyfingers.
Ladyfingers: I love using lady fingers because it’s basically dried up cake!
Mascarpone and cream cheese: Stabilizes the chantilly cream and adds more depth in flavor.
Heavy cream: Used for the cream cheese frosting.
Powdered sugar: Ladyfingers are naturally not very sweet. Powdered sugar helps balance the cream and cake layers.
Vanilla extract and almond extract: Adds an extract touch of flavor iconic to chantilly cakes.
For the rest of the ingredients, please see the recipe index card below!
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the chantilly cream
In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This extra step helps prevent clumps.
Add 1/2 of the heavy whipping cream and beat until combined. When adding the last half of the heavy cream, also add the powdered sugar, almond extract and vanilla extract. Whip for 2-3 minutes or until soft peaks form. Do not overmix. Taste and adjust sugar as needed.
Make the jam layer and milk mixture
In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. In a separate bowl, add condensed milk and whole milk. Stir to combine until dissolved.
Build the first layer
Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9″x13″ pan.
Add the cream
Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer.
Add the jam
Spread the entire jam over the cream into an even layer.
Repeat the layers
Continue layering the ladyfingers and 1/3 of the chantilly cream. Make sure to reserve enough for the final layer.
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Smooth the top layer
Use an offset spatula to make sure the top layer is smooth.
Create the flag outline
Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.
Layer the blue section
Layer the blackberries and blueberries in the corner.
Pipe the white stripes
Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines.
Layer the red fruit
Arrange the strawberries, raspberries and cherries in between the white frosting.
Cover and refrigerate
Cover with plastic wrap and refrigerate overnight for best results. Dust with powdered sugar before serving.
For best results, refrigerate for at least 8 hours or overnight. This gives enough time for the ladyfingers to absorb the surrounding moisture from the cream and jam.
For the most flavorful results, dip in sweetened condensed milk mixture or a simple syrup.
Dip each ladyfinger for only 1-2 seconds. They absorb liquid quickly and over-soaking can make the dessert too soft and ruin the layers.
No Bake Berry Chantilly Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.
I hope you find this to be the best Tres Leches Cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more cake recipes, be sure to check out my Tres Leches Cake and Strawberry Tiramisu!
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors. You can serve it for lunch, a holiday gathering or a light dinner side dish.
Crunchy & Refreshing
Every bite is a mix of crunch and creaminess.
Irresistible homemade dressing
The dressing light made with mayo and Greek yogurt. It keeps this salad refreshing without being too heavy.
Easy to prep
There’s no cooking required. It’s simply a matter of washing, chopping and mixing. It can be made ahead of time, making it ideal for meal prep or entertaining.
Waldorf Salad is a fruit and nut salad. Originally served at the Waldorf Astoria Hotel in New York City in the 1800s, this salad combines apples, celery, dates, arugula, pecans and a creamy dressing for the perfect balance of savory and sweet flavors.
Apples: For crunch and sweetness. Compliments all the ingredients well.
Celery: For freshness and crunch. Most of the salad is made up of celery!
Dates: Dates add a caramel-like sweetness and chewy texture that makes this salad so irresistible and rich.
Mayonnaise and Greek yogurt: Greek yogurt adds extra protein and keeps the dressing light.
Parmesan: Adds a nutty, salty flavor and thickens the dressing.
Arugulal (optional): Adds more fullness to the salad but you may skip it completely.
Lemon juice: Freshy squeezed lemon juice provides acidity, brightness and freshness.
Maple syrup or honey: To balance out the acidity of the lemon and celery.
Olive oil: A good quality olive oil is important as the flavor of the dressing depends on it.
For the rest of the ingredients, please see the recipe index card below!
Step one
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill and parsley. Whisk until smooth.
Step two
Add parmesan and whisk until thick and combined.
Prepare the ingredients
Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
Make the creamy dressing
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, parsley and parmesan until smooth.
Combine everything
To a large mixing bowl, add arugula, celery, dates, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Chill the ingredients
Place the apples, celery and dates in the fridge before prepping the salad. This salad is best served cold.
Toss apples in lemon juice
Keep the apples fresh by tossing them in water and lemon juice.
Make it a meal
Add grilled or shredded chicken to make it a complete meal.
The original salad included apples, celery and mayonnaise. That’s it! I think my version is WAY better!
Yes! This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. Make the salad and toss everything together except the pecans and arugula. They will get soggy and loose their crunch.
Honeycrisp, Fuji, Gala or Granny smith apples are great choices because they stay crisp. I prefer Gala apples.
This healthy Waldorf Salad pairs well at any occasion with any spreads. Serve at holidays, weeknight dinners or special gatherings with a side of grilled chicken or steak and artisan bread.
If you’ve never made Russian Honey Cake before, don’t et those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods, this version skips the baking and uses ladyfingers instead.
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
Lemon Parmesan Gnocchi is a bright, creamy Italian pasta dish made with just a few simple ingredients for a quick weeknight meal.
This recipe is proof that chicken and potatoes don’t have to be boring. One-pan Lemon Chicken and Potatoes only require less than 10 minutes of prep time for a flavor that tastes like you’ve been in the kitchen all day.
Stuffed Shells. Easy, cheesy and perfect every time. Jumbo pasta shells filled with a creamy ricotta and spinach filling, baked in a rich marinara sauce. This Classic Italian American dish checks every box for a delicious dinner!
This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick weeknight dinners is the easy steps and simple ingredients.
If you love the bold, creamy and spicy flavors of jalapeno poppers, then this one-pot Jalapeno Popper Chicken recipe is about to become a weeknight favorite. Creamy sauce nestled between tender chicken and spicy jalapenos.
Looking for the best Banana Chocolate Chip Muffins that are moist, fluffy and loaded with gooey chocolate chips? This easy homemade muffin recipe is make with ripe bananas, simple ingredients and comes together in one bowl. Perfect for Breakfast, snacks or dessert!
During these colder months, Creamy Corn Chowder Soup is the only thing you need simmering on your stovetop.
If you’re looking for a fool-proof sandwich bread recipe, this is the one. I know what I’m about to say may be controversial but this easy, soft sandwich bread is (almost) better than my focaccia recipe. Made with only 6 simple ingredients, you won’t have any guilt making this bread for your family. Consider this your exclusive, ultimate sandwich bread recipe guide.
Quick and easy preparation
Sometimes bread baking can feel tedious or complicated, but with this fresh bread recipe the directions are very straightforward and easy to follow. You will be blown away at how amazing it will turn out the first time.
Extremely soft
I mean, this loaf doubles as a pillow and midnight snack. Need I say more?
Healthier than store bought sandwich loaf bread
Did you know a typical store bought bread has over 10-15 ingredients?! Most of which contain additives, emulsifiers and preservatives. My perfect bread recipe contains 6 wholesome and fresh ingredients. Never any extra stuff.
No special equipment required
No bread machine/breadmaker needed! And sure, a stand mixer makes life easier, but it’s not required for this recipe. If kneading by hand, simply work the dough on a lightly floured surface until it becomes smooth and elastic.
This is a yeast bread
This is a simple yeast bread recipe, so you don’t need to prepare a sourdough recipe or maintain a sourdough starter. Just mix, rise, and bake.
Great for more than just sandwiches
Use it for French toast, grilled cheese, toast with butter or jam, or even homemade croutons.
Water: Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.
Milk: My original recipe uses 480ml or 2 cups of water. I have recently tested it out with 1 cup of water and 1 cup of whole milk.
Flour: Bread flour is preferred and works best (avoid all-purpose flour (white flour) and whole wheat flour for this recipe. My brand is imported from Canada and I purchase it from a local wholesale store but Costco has some great options too. Read more about the different types of flour here.
Salt: Adds a little flavor to the bread. I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Yeast: This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Butter: Adds moisture and creates a tender crumb.
Honey: Honey has many important jobs in this recipe. It contributes to the golden crust, adds slight flavor and helps naturally slow down mold growth.
For the rest of the ingredients, please see the recipe card below!
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” or proofed before use.
First, heat up your milk or water until its lukewarm, about 110 degrees F. Stir in the active yeast and a pinch of granulated sugar (white sugar). Let it sit for 5-10 minutes until its foamy or bubbly. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
I use 1lb. loaf tins for my sandwich bread. It’s also the same tins I use for my Brown Butter Banana Bread and Pumpkin Bread recipe too. (Shop my affiliate link here)
I do not recommend refrigerator rises with this recipe. It’s very easy to over proof the dough in the fridge. When bread “over proofs”, that’s a sign the yeast ran out of food. It will stop working and most likely, the bread will collapse or not rise enough when baked.
Room temperature first rise, room temperature second rise
Once the dough is mixed, transfer to a large bowl. Lightly coat the bowl and surface of the dough with a neutral oil (such as vegetable oil, not avocado oil). Cover the bowl with loosely plastic wrap and tea towel and leave it in a warm spot to proof for 2 hours.
The second rise in the loaf tins may only take 40 minutes but up to 1 hour, depending on the temperature of the room. The warmer the environment, the quicker the rise but don’t rush it.
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes and ensure the correct amount of flour, but my golden rule is no more or less than 3–5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
The problem
Most dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
Typically, your kitchen counter should be just fine! If your kitchen is drafty, use the oven method. Place the bowl wrapped in plastic wrap and covered with a tea towel in the oven with the light turned on and the oven off.
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Enriched doughs with butter take longer to knead. Anywhere between 5-7 minutes of kneading is the sweet spot for my sandwich dough. Knead until the dough is smooth, elastic and tacky but not too sticky.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
Using a stand mixer will make the bread making process a lot easier but feel free to knead by hand.
First rise
This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form. You’ll know it’s ready when it’s doubled in size.
Shape the dough
Refer back to my step-by-step photos and full video tutorial.
Second rise
This second rise is called proofing. It occurs after the bread is shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure. You’ll know it’s ready when the dough rises above the loaf tin.
Bake
Depending on the strength of your oven, this bread takes about 40-42 minutes to bake.
Measure flour the right way
Measure flour by weight in grams instead of cups because it is easily over measured. Shop my exact scale here. (affiliate link)
Allow time to rise
Giving the dough enough time to rise allows the yeast to ferment, producing carbon dioxide gas which makes the dough expand and create a light and airy texture.
Shape the loaf properly
See my step-by-step photos and watch my full video tutorial.
Cool completely before slicing
Cutting into hot bread too soon causes the steam to escape, leaving the bread not only dry but gummy and dense. Hot bread is more likely to squish and deform when sliced immediately. Wait for neater and cleaner slices.
Use the window pane test
The window pane test is a simple way to check if your bread dough has been kneaded enough. Take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to let light pass through without tearing, the gluten is well developed and your dough is ready to rise in a greased bowl in a warm place. If it tears right away, knead the dough a little longer before shaping your bread loaf.
Shaping the dough is very simple and straightforward but before you do that, please equally divide the dough in half. Use a scale for the best accuracy. If one is significantly bigger than the other, you may end up with uneven, uncooked bread and that would be a tragedy!
Step 1
Once you’ve weighed your two dough pieces, about 670g each, flip over so the smoother side is down. Working with one dough piece at a time, use your fingertips to gently flatten the dough into a rectangle, about the same width as the loaf tin.
Step 2
Roll the portion closest to you up and away from you.
Step 3
Then, fold the sides towards the center and continue rolling away from you, forming into a small log shape.
Step 4
Use the resistance of the surface to pull the dough tightly together. Gently pinch a seal where the edges come together.
This bread is super soft, even the second day. Homemade bread doesn’t last longer than a few days because it doesn’t contain any preservatives. Store leftovers at room temperature tightly closed in plastic wrap, plastic bag (with zipper top) or a bread bag.
If you’d like to freeze leftovers, wait until the loaf is completely cooled. Then, simply slice to your desired thickness and place in a freezer safe bag. Store in the freezer for up to one month.
I hope you enjoyed my Sandwich Bread recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star recipe rating. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube if you enjoy baking bread and new recipes!
love your bread, way better than store bought for sure, I was wondering if I could freeze the dough and bake at a later date.
I suggest slicing the extra loaf and placing it in a freezer safe bag. It reheats well in the toaster. I have not tested this recipe putting the dough in the freezer. 🙂
Favorite bread recipe I’ve tried since starting to make my own sandwich bread! Came out so soft and the flavor is delightful!
Do have a question, since it’s only two of us eating, is the dough able to be frozen/kept in the fridge for any duration? Or do I just need to cut the recipe in half?
Turned out amazing! So appreciative of all the tips & the video of how to shape the loaf! This will definitely be a go-to recipe in our house!
Yay! Thank you Jamie!
This homemade sandwich bread is absolutely fantastic! Soft, fluffy, and perfectly balanced, it has that comforting, fresh-baked flavor that store-bought bread just can’t match.,golden and crisp ,crust is light and tender,you can really taste the care and quality that went into making it. It’s the kind of bread that makes even the simplest meal feel special.
Thank you for the lovely review, Doris! It’s one of our favorite bread recipes and we are happy to see you’re enjoying it too.
Would I be able to use salted butter instead of unsalted?
Hi Tony, yes you can use salted butter instead of unsalted. I would reduce the salt quantity in the recipe from 3 teaspoons to 2. Happy baking!
So easy and yummy!
This looks so beautiful! Thank you for sharing your photo and lovely review. 🙂
Love this! So easy and delicious!
Thank you! 🙂
Hi! If I cut the recipe in half to make just one loaf, do I still let it proof for the same times? Or should I cut the proofing time in half as well?
Hi Naomi! The proofing times stay the same. 🙂
This sandwich bread recipe looks perfect, I love how soft and fluffy the loaf looks—exactly what I’m looking for in a homemade sandwich bread. The step-by-step instructions are clear and easy to follow, which makes me feel confident about giving it a try. Can’t wait to bake this and enjoy some fresh sandwiches! Thanks for sharing.
Thank you for the lovely review, Supriya! We’re so happy you enjoyed our recipe.
Great recipe! I’ve been using the focaccia recipe for a while and it never fails but this one really impressed me because I put everything in the bread maker and let it go. First I made the sandwich bread then I made burger and hot dog buns not changing a thing except the shaping.
Sounds amazing! We appreciate your trust in our recipes.
I’m lactose intolerant. Have you ever tested this with Ghee?
Hi Catie, I’m sorry I’ve not tested this recipe with Ghee. Butter is about 80% fat with some water and milk solids versus Ghee which is 100% fat – as a result, substituting may yield in a richer texture but also slightly greasy dough. Butter also contains water which adds moisture to the dough. Using ghee might result in a denser crumb. You will need to slightly adjust the water quantity. I hope this helps!
Hey Patricia, love your recipes and agree with your suggestion to weigh ingredients for accuracy. Is it possible to add the grams per ingredient to your recipes?
Hi Brett! Thank you for your question. The unit in grams is already available for all recipes. You can toggle between the US Customary and Metric units at the top of the ingredients section. Let me know if this helps. 🙂
***Hand hits forehead***
Thank you!
No problem!
I’ve just made this sandwich bread recipe & it is now one of my top 3 go-to sandwich bread recipes! I made it as is, no tweaks, she did a fantastic job testing & getting a delicious outcome. Highly recommend giving this a try!
Thank you so much, Brit!! We love to hear these kind of reviews. 🙂
My bread never rises like the photos. I measure by weight. I don’t think I’m over kneading. I’m proofing the exact amount of time in the recipe.. What am I doing wrong? Could I be not kneading enough? I find a lot of conflicting info online. I put the dough to rise in our laundry room, where there’s no air conditioning. And, the temps where I live have been anywhere from 80-103 degrees outside. Could that be it? It’s over proofing? The bread tastes great, and it’s soft! I just want the big, fluffy loaves!
Hi Renea, thank you so much for your comment/question. I’d love to troubleshoot with you. Based on your comment, I can infer the bread is most likely over-proofed from the heat or the yeast is not as optimally fresh as you’d like. I have a blog post about it in my Novice to Expert section all about yeast. The ideal environment for bread to rise is in a warm spot, around 70°F to 80°F / 21°C to 26°C. If you can’t adjust the temperature, adjust the time. Depending on the warmth of the room, it may take more or less time for the dough to rise. Always keep an eye on the overall growth. “Doubled in size” is the best indication for the next steps! Here’s what I suggest you do: next time you make this recipe, place the bowl of dough (wrapped loosely with plastic wrap and a tea towel on top) inside the oven with the door closed. Of course, the oven needs to be turned off. A microwave works well too. The small enclosed environment is generally warmer and does the trick. I hope this helps and please let me know how it goes next time. 🙂
Wow!!!! Perfection is what this bread is. Came out so soft and so tasty! It was hard to not eat a whole loaf soon as the bread cooled down. I ended up making mine in cast iron loaf pans and just reduced baking time by 5 mins. Came out Perfect! Will be using this recipe for years to come!
Thank you so much for such a lovely review! This sandwich bread is one of our favorites too! So happy to hear your family enjoyed it. 🙂
I’ve made this bread over a dozen times and it’s turned out perfect each time! Store bought sliced bread doesn’t compare!!!! Simple ingredients, fresh and a winner in our house!
Thank you, Raluca! It’s nice to know our bread recipes have made their way around your table. 🙂
We’ve made this loaf MULTIPLE times and it comes out perfect every time. Its sooooo incredibly soft but also holds its structure for a hefty sandwich! Beginner or novice, you will adore this loaf!!
Hi Alisha, thank you for such a lovely review! 🙂 We’re happy you enjoyed our sandwich bread so much! I’m working on a sweet version, so stay tuned.
Hi Patricia!
I try to make this bread, but I couldn’t… the dough was kind of dry, I used the 2 cup of liquid one cup of milk and one cup of water… maybe because I used wheat flour I think is same of All purpose flour??. Where I live is not common the bread flour.
Hi Natalia, so sorry to hear this! Did you use a scale to measure the flour? We have found that extra flour is usually the culprit when it comes to bread recipes. You should be able to easily use wheat or all-purpose flour with my recipe. We hope you try again!
The BEST bread recipe I have tried so far! I have tried a few bread recipes. Some have come out so so and others have been total fails. This recipe comes out perfect every time! Bread comes out fluffy and delicious.
Hi Gabrielle! Thanks so much for the lovely review. We’re so happy you found delicious success in our recipe. 🙂
Amazing bread recipe!
Thank you, Naomi! It’s a weekly staple in our home.
Wonderful recipe.. so reliable and yummy! Thank you so much. I love making all your bread! I was wondering if I can make this recipe the same but in a 2lb loaf tin instead of 2 smaller loaves and if you had any hints on any change I might need with proving or baking time or temperature? Thank you so much. Your recipe are a joy!
Hi Shirley, thank you for the lovely review! 🙂 I would suggest increasing the temperature by 25 degrees. Bake time may be a little shorter but not by much. As long as the tops are deep, golden brown, I would say anywhere between 38-45 minutes, depending on the strength of your oven. I hope this helps!
Irresistible and beautiful recipe. It doesn’t get better than this.
Thank you, Flora! 🙂
The sandwich bread is amazing! It turned out so soft and fluffy.
Many thanks to Patricia for sharing the recipe with us.
Thank you, Agneta! Happy baking! 🙂
This bread was amazing! We all loved it! So soft and fluffy!
Thank you, Tabitha! We’re so glad you all enjoyed it! 🙂
Hi, can you half the recipe to make just one loaf?
Hi Lily, I have not personally tried to half the recipe but I don’t see why it wouldn’t work. It should be just fine! Please let me know if you do. 🙂
This bread is so soft and good. My kids eat one loaf easy!
That’s so great! We love hearing that! 🙂
Hi is it possible to reduce the amount of honey, or even leave it out altogether? Thank you
Hi Janice! You may decrease to 1 Tablespoon. The honey helps achieve the golden color, gives extra boost of “food” for the yeast and adds an overall pleasant, subtle flavor. I do not suggest leaving it out altogether. I hope this helps. 🙂
I made this recipe today and I am so happy with how mine turned out!! Wow, so easy to follow and looks as good as yours!
Yay! This makes us so happy! 🙂
This recipe is amazing! Thank you!
Thank you, Naomi!