The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Simple Sandwich Bread

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Simple Sandwich Bread

Greggy_bread's picture
Greggy_bread

Description

This was my third attempt at tweaking a sandwich bread recipe to replicate what I remember eating as a young 'un. I'm pretty happy with the result, as I have previously found most sandwich bread recipes I tried were much richer and crumblier than what I knew I was after. Sorry about the rubbish picture, taken on a phone!

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

400 g
Strong white flour (100%)
200 ml
water (50%)
40 ml
milk (10%)
24 g
Melted butter (6%)
24 g
Sugar (6%)
1  
Egg (Separate into egg white (for dough) and egg yolk (for wash))
6 2⁄5 g
salt (1.6%)
5 3⁄5 g
instant yeast (1.4%)

Instructions

1. Weigh out all dry ingredients and put in a bowl. Add the liquid ingredients and knead for 10 minutes, until you get an elastic, tacky (but not sticky) dough.

2. Place into oiled bowl and cover with oiled clingfilm. Leave to prove until doubled in size (1 hr 30 - 2 hrs)

3. Knock back on clean work surface and shape into a log, placing seam-side down into a bread tin.

4. Loosely cover with oiled clingfilm and leave to rise for another 1hr - 1hr 30 mins.

5. With about 30 minutes to go until the second prove is done, preheat oven to 180°C (350°F).

6. When the dough has finished its second prove make an egg wash from the remaining yolk and a tbspn or so of water. Gently brush the top of the dough and put it in the oven for 35 - 40 minutes, turning 180 degrees half way through.

7. Remove from oven and bread tin and leave to cool on wire rack for about 40 minutes, covering with a clean, dry tea towel for a soft crust.

Comments

lepainSamidien's picture
lepainSamidien

Great loaf . . . it looks fantastic ! How do the taste and texture measure up against those childhood sandwich loaves ?

Greggy_bread's picture
Greggy_bread

It was a little bit denser than those childhood sandwich loaves, but not too much so. I think that has more to do with the different methods of home baking and commercial baking than anything - though if you have any tips on how to get a lighter loaf but still with a tight crumb I'm all ears! The taste was bang on, which I was really happy about.

dabrownman's picture
dabrownman

If you want less rich and less crumbier then sub shortening for the butter.  If you want butter flavor then use butter flavored shortening,  You will be amazed at what a difference it makes.  Happy baking

Greggy_bread's picture
Greggy_bread

Glad you like the look of it, and thank you for the tip about shortening.

Alamar's picture
Alamar

My hubby enjoys a simple white sandwich bread sometimes and truthfully, I did not know good white sandwich bread often contains eggs, milk, and butter.  I have a sourdough starter and would like to be able to find a vegan sandwich bread's recipe.  Does anyone have a suggestion for me, please?  We prefer a feathery light, soft, pull-a-part sandwich bread, but not sure if I can achieve this without eggs, and dairy products?  Any feedback/ suggestion is greatly appreciated!!