This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
367 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
Spinach Croque-monsieur
A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese.
78 K4.5 45 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.
136 K 15 30 min.
Grilled cheese
This is the classic American pan-fried sandwich, the "grilled cheese". The French have their own, slightly different speciality: croque-monsieur.
65 K5 25 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!
180 K3.8 40 min.
Comtoise apple charlotte
This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.
55 K 1 hour 35 min.
This recipe uses (among others)
Flour
Like these other recipes: Savoury mini-madeleines with 2 cheeses, Apple and almond cake, Grapefruit cake, Coconut tuiles, Oatmeal and apple cookies, ... See them all 206
Whole milk
Like these other recipes: Pistachio confectioner's custard, Kervallon soup, Peach and verbena feuilleté, Smoky potato and potimarron gratin, Caramelized pear custard tart, ... See them all 68
Leaven
You can get more informations, or check-out other recipes which use it, for example: Mouna, Yeast-based flaky dough (for croissants), Benoîton, Seeded loaf, Naan, ... See them all 21
Butter
Like these other recipes: Fruit crémeux, Caramel semolina pudding with raisins, Yeast-based flaky dough (for croissants), Langoustine sabayon tart, Fish fillet with leeks and mustard cream, ... See them all 481
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016255 K4.4 2 hours 2 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018414 K5 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017434 K3.5 15 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025486 K 25 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
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.