Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
370 K 3.9/5 (53 reviews)
3 hours 30 min.
Easy
2.55 €
2 Sandwichs bread
8 IngredientsLast modified on: October 24th 2017
For 2 Sandwichs bread, you will need:
- 1
250 ml whole milk - 2
100 g leaven - 3
5 g caster sugar - 4
9 g salt - 5
50 g butter - 6
30 g rye flour - 7
450 g flour - 8
40 g yeast - Total weight: 935 grams
Times for this recipe
Preparation: 30 min.
Resting: 2 hours 30 min.
Cooking: 30 min.
All in all: 3 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Put in the bowl of a food processor: 100 g leaven, 250 ml whole milk (warm), 5 g caster sugar and 9 g salt.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 10 min.
Knead at minimum speed for 5 minutes, then on speed 1 for a further 5 minutes.
You could also chech the dough by trying the window-pane test.
Note: For the best way to knead, see: A few tips for effective kneading at home.
You could also chech the dough by trying the window-pane test.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 4 - ⌛ 1 hour 30 min.
Gather dough into a ball, cover with a plastic sheet and leave in a warm place to double in volume (1 hour or 2).
Stage 5 - ⌛ 5 min.
At the end of this time, cut dough into two pieces of the same weight, and shape them into long rolls the length of your mould or tin. You can consult the leavened bread recipe to watch a video on how to do this.
Stage 6 - ⌛ 3 min.
Put each lump in a rectangular mould.
Stage 7 - ⌛ 1 hour
For classical sandwich bread, with slices of this form: 
cover both moulds with a plastic sheet and leave to rise and overflow a little.
For completely square bread, put a plate on top of each mould and weight it, to force the dough to fill the whole mould as it rises.
Leave to rise about 1 hour until moulds are well filled, or dough is well up the sides in the mould according to choice.
Preheat oven to 240°C or 464°F.
cover both moulds with a plastic sheet and leave to rise and overflow a little.For completely square bread, put a plate on top of each mould and weight it, to force the dough to fill the whole mould as it rises.
Leave to rise about 1 hour until moulds are well filled, or dough is well up the sides in the mould according to choice.
Preheat oven to 240°C or 464°F.
Stage 8 - ⌛ 30 min.
Bake for 20 - 30 minutes (watch colouration towards end of cooking time).
Note: if you opt for moulded loaves, leave plate and weight on top during baking.
Note: if you opt for moulded loaves, leave plate and weight on top during baking.
Remarks
This is the bread for toast, sandwiches and canapés of course, and you will see that its very subtle taste has nothing in common with industrial breads.
If you'd like more information about making your own bread, you can look at this dedicated page.
For even tastier bread, replace white flour with an equal mix of white and whole wheat flour.
Don't worry if you don't have any leaven, here it's just to add flavour as the dough is yeast-raised.
If you'd like more information about making your own bread, you can look at this dedicated page.
For even tastier bread, replace white flour with an equal mix of white and whole wheat flour.
Don't worry if you don't have any leaven, here it's just to add flavour as the dough is yeast-raised.
Keeping: Several days in a towel bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 520 RDI=50 % | 60 RDI=9 % | 2,510 RDI=130 % | 10,490 RDI: 130 % |
| Per 100 g | 9 RDI=3 % | 60 RDI=5 % | 6 RDI=1 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per piece | 40 RDI=20 % | 260 RDI=20 % | 30 RDI=4 % | 1,250 RDI=60 % | 5,240 RDI: 60 % |
How much will it cost?
- For 2 Sandwichs bread : 2.55 €
- Per Sandwich bread : 1.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 10
Croque-monsieur
A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
276 K4 50 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
184 K3.8 40 min.
Grilled cheese
This is the classic American pan-fried sandwich, the "grilled cheese". The French have their own, slightly different speciality: croque-monsieur.
67 K5 25 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
242 K4 1 hour 4 min.
Chicken club sandwich
In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.
140 K4.1 1 hour 45 min.
This recipe uses (among others)
Flour
Like these other recipes: Saint-Lô cake, Cantucci, Diamond biscuits, Parmesan cauliflower cheese, Canadian apple crumble, ... See them all 212
Whole milk
Like these other recipes: Cannelés, Rice pudding with chestnuts and poached pears, Celery soup bourguignonne style, Parmesan cauliflower cheese, Jerusalem artichoke purée with leeks, ... See them all 69
Leaven
You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Franche-Comté sticks, Benoîton, French baguettes, Ali Baba bread, ... See them all 21
Butter
Like these other recipes: Potatoes with prawns, Checkerboard biscuits, Apple Batter Puddings, Pork Chops Champvallon style, Toasted almond cake, ... See them all 493
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011281 K3.9 50 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious. March 10th 2019129 K 25 1 hour 40 min.
Chicken and mushroom pie
This lovely pie has a puff pastry crust filled with a mixture of fried mushrooms, diced chicken and parsley, all bound in a cream sauce. May 10th 2023114 K 14.4 1 hour 40 min.
Chocolate cereal bars
These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked. Once the flapjack-like cake has cooled, it can be cut into bars. July 11th 201853 K 1 hour 20 min.