Cooking-ez.com

1,010 easy and fully explained recipes, with 12,324 photos and 77 videos

Sandwich bread


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.
219,2784.2/5 for 31 ratings
Grade this recipe:

Last modified on: October 24th 2017

For 2 Sandwichs bread, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
26 min.2 hours 30 min.30 min.3 hours 26 min.
Keeping:
Several days in a towel bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Sandwich bread : Photo of step #1
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.
Sandwich bread : Photo of step #2
Add 50 g butter cut into small pieces, then 30 g rye flour, 450 g flour, and finally 40 g yeast.

Stage 3 - 10 min.
Sandwich bread : Photo of step #3
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.

Stage 4 - 1 hour 30 min.
Sandwich bread : Photo of step #4
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.
Sandwich bread : Photo of step #5
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.
Sandwich bread : Photo of step #6
Put each lump in a rectangular mould.

Stage 7 - 1 hour
Sandwich bread : Photo of step #7
For classical sandwich bread, with slices of this form: classical sandwich bread 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.
Sandwich bread : Photo of step #8
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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Recipes which use this 5

Croque-monsieur
Croque-monsieur
Spinach Croque-monsieur
Spinach Croque-monsieur
Crab and smoked salmon club sandwiches
Crab and smoked salmon club sandwiches
Grilled cheese
Grilled cheese
Pain perdu
Pain perdu

Source

Home made

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Cannelés, Liège waffles, Toasted-flour biscuits, Brownie, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Rice pudding (riz au lait), Naan, Yeast-based flaky dough (for croissants), Fresh mint ice-cream, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Cretan Bread, Seeded loaf, Peanut rolls, New leavened bread, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Oat shortbread biscuits, Beurre d'escargot, Langoustine gratin, Mushroom buckwheat pancakes, Apple and almond gratin, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page