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.
360 K 3.9/5 (53 reviews)
3 hours 30 min.
Easy
6 Sandwichs bread
8 IngredientsLast modified on: October 24th 2017
For 6 Sandwichs bread, you will need:
- 1
3 cups + 3 tablespoons whole milk - 2
1 1⁄3 cup leaven - 3
1 tablespoon caster sugar - 4
2 tablespoons salt - 5
2⁄3 cup butter - 6
2⁄3 cup rye flour - 7
9 cups flour - 8
2⁄3 cup yeast
Change these quantities to make:
Change measures:
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: 1 1⁄3 cup leaven, 3 cups + 3 tablespoons whole milk (warm), 1 tablespoon caster sugar and 2 tablespoons 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 | 250 RDI=100 % | 1,550 RDI=150 % | 180 RDI=30 % | 7,520 RDI=380 % | 31,470 RDI: 380 % |
| 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 6 Sandwichs bread : 7.55 €
- 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
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!
174 K3.8 40 min.
Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.
131 K 15 30 min.
Chicken club sandwich
In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.
132 K4.1 1 hour 45 min.
Genoese croque-monsieur
Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa. The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.
70 K 25 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
234 K4 1 hour 4 min.
This recipe uses (among others)
Flour
Like these other recipes: French Family Cake, Strawberry and rhubarb crumble, Two-olive ciabatta, Fillet of beef in a rosemary crust, Craquelin (sweet cracker dough), ... See them all 204
Whole milk
Like these other recipes: Gnocchi alla romana, Poached eggs with spinach and Comté milk, Naan, Polenta à la Comtoise, Celery soup bourguignonne style, ... See them all 67
Leaven
You can get more informations, or check-out other recipes which use it, for example: Leavened bread, French baguettes, Pizza dough, Bacon rolls, Special small breads, ... See them all 21
Butter
Like these other recipes: Prune Far, Scrambled eggs with butter-fried bread and fresh spinach, Liège waffles, "Haute patate" green beans, Moist Lemon Cake, ... See them all 476
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025344 K5 1 hour 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011763 K3.5 8 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019636 K 24.4 2 hours 35 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.09 M 364.7 5 hours 6 min.
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave. June 11th 2011353 K 23.8 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
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.
Note: We'll never share your e-mail address 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.