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.
304K 50 4.0
Last modified on: October 24th 2017
Keywords for this recipe:BreadSandwich breadBakeryFor 1 Sandwich bread, you will need:
- 1
125 g whole milk - 2
50 g leaven - 3
3 g caster sugar - 4
5 g salt - 5
25 g butter - 6
15 g rye flour - 7
225 g flour - 8
20 g yeast - Total weight: 468 grams
Change these quantities to make: 1 Sandwich bread 2 Sandwichs bread 4 Sandwichs bread 6 Sandwichs bread
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 26 min. | 2 hours 30 min. | 30 min. | 3 hours 26 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Put in the bowl of a food processor: 50 g leaven, 125 g whole milk (warm), 3 g caster sugar and 5 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,194 Kcal or 4,999 Kj | 37 gr | 211 gr | 29 gr |
| 60 % | 14 % | 20 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 255 Kcal or 1,068 Kj | 8 gr | 45 gr | 6 gr |
| 13 % | 3 % | 4 % | 1 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,194 Kcal or 4,999 Kj | 37 gr | 211 gr | 29 gr |
| 60 % | 14 % | 20 % | 4 % |
How much will it cost?
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Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Fish in a sesame crust, Bonnevaux apple tart, Toasted-flour biscuits, Two-olive ciabatta, Rabbit civet, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Hot chocolate, Panna cotta, Chocolate rice pudding, Mousse with two chocolates, Bourguignon potatoes , ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Bacon rolls, French baguettes, Panettone, Pizza dough, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", Potato and broccoli gratin, Apple custard tart, Tarte Normande, Turban of sole with langoustines, ... All |
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