Perfect Molasses Sandwich Bread

Who doesn’t love homemade bread??? Okay, I’m sure there are some people out there who don’t, but we won’t talk about them…😉

This has been a really fun recipe for me to play around with. I’ve mixed and matched lots of things and finally came up with this. It’s great for sandwiches, toast, french toast, hamburger buns, and even hot dog buns (I’ll often use it for the bread portion of my Bierocks recipe too!).

It has a slight hint of sweetness from the molasses and delicious richness from the yogurt.

Recipe note for any of my lactose intolerant or vegan friends: you can substitute the yogurt for water or even almond milk, and it’s still delicious! You may need to increase the flour a little bit if you do this, so just keep an eye on the moistness of the dough as you’re mixing it.

Happy Baking, Friends!

Perfect Molasses Sandwich Bread

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  • 2 cups warm Water (480 mls)
  • 2 TBSP Yeast (20 grams)
  • 1 cup plain Yogurt (270 mls)
  • 3 TBSP Butter, melted (45 grams) *(You can also use your choice of oil instead of butter)
  • 3 TBSP Molasses (60 grams)
  • 3 TBSP Sugar (37 grams)
  • 2 tsp Salt
  • ¼ cup Potato Flakes (15 grams), optional
  • 7-8 cups Bread Flour (~1 kg—depending on the type of flour you are using and the runniness of your yogurt)
  • 1 additional TBSP Butter, melted, to brush the loaves with when they come out of the oven


Start with ½ a cup of warm water and add your yeast to it.  Stir it well and set it aside for about 10 minutes to bubble and froth. 

Meanwhile, in a separate, large bowl (or your KitchenAid mixing bowl), pour the remaining 1 ½ cups of warm water, the yogurt, melted butter, molasses, sugar, salt, and potato flakes. Use a whisk to mix it all together. 

Once the yeast/water mixture has sat for about 10 minutes, add it to the bowl and give it another whisk so that it’s all evenly mixed.

Gradually start to add the flour, mixing as you go, until you have a nice ball of dough.  Knead the dough for about 8 minutes, adding small amounts of flour, as needed, if it’s too sticky. You want the dough to spring back at you when you gently poke your finger into it.

After kneading, grease a large bowl and place the dough in it to rise.  Cover it with plastic wrap and set it in a warm place for about 1 hour to 1 ½ hours, or until doubled in size.

When it has fully risen, punch it down. 

Grease 2 loaf pans with oil or butter. 

Divide the dough into 2, equal parts.

Shape the dough into loaves and place them in the greased loaf pans.

We want to let these rise for about 30 more minutes.  While they are rising, preheat the oven to 350 degrees Fahrenheit. After the second rise, place the loaves in the preheated oven. 

Bake them for about 45 minutes, or until they turn a beautiful, golden, brown color. 

Remove them from the oven and carefully pop the loaves out of the pans and place them on a cooling rack.  Using a pastry brush, gently coat the tops with a light coating of melted butter. This keeps the crust nice and soft.

It’s best to wait until they are fully cooled before you cut into them, but lets be real, ain’t nobody can wait to cut into freshly baked, warm bread (at least not this gal ?!).