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Sandwich bread

Recipe for super easy, tender white sandwich bread
Prep Time 30 mins
Cook Time 40 mins
2 hrs 30 mins
Total Time 3 hrs 40 mins
Course Side Dish
Servings 16 slices

Ingredients
  

YEAST MIXTURE

  • 175 ml water
  • 125 ml milk
  • 1 tbsp (9 g) dry yeast

DOUGH

  • 460 g strong flour
  • 1 1/2 tsp (8 g) salt
  • 1 tbsp (15 g) sugar
  • 3 tbsp (40-45 g) butter room temperature

Instructions
 

YEAST MIXTURE

  • Mix the water and milk and heat up to anywhere between 35-40°C.
  • Mix in the yeast, cover and leave for 10 minutes.

DOUGH

  • While the yeast is bubbling, mix well the flour, salt and sugar.
  • Make a well in the middle and gently pour in the yeast mixture. Knead until you get a smooth, slightly sticky dough, approximately 5 minutes.
  • Add one tbsp of butter and knead for a minute. Then add the second tbsp of butter and knead for a minute. Finally add the third tablespoon of butter and knead 3-5 minutes, until the dough absorbs the butter and becomes smooth and non greasy.
  • Transfer to a lightly dusted surface and shape into a ball. Place the ball in a greased bowl, cover and place in a warm area until doubled in volume, 60-90 minutes.
  • Grease the bread pan (mine is 20x10 cm) with butter.
  • Punch the dough to deflate and transfer to a lightly floured surface. Roll the dough into rectangular shape, 20 cm wide (as wide as the longest side of you bread pan) and 1 cm thick.
  • Roll into a cylinder shape, tuck the edges and place in a pan. Cover with a damp towel, or another bread pan and leave to double in size again, 45-60 minutes.
  • Place the bread in the middle of the preheated oven (180°C) and bake for 35-40 minutes, or until golden.
  • Take out of the pan, place on the cooling rack and let it cool completely (!).