Sandwich Bread
Dive into the world of homemade goodness with this irresistibly fluffy sandwich bread! Crafted with simple staples like all-purpose flour and a hint of honey, this easy-to-follow recipe will have you kneading and shaping your way to sandwich perfection. Get ready to elevate your lunch game with a loaf that’s soft, warm, and utterly delightful!
Prep
45
min
Cook
15
min
Serves
13
people
Level
beginner
📝 Ingredients
Serves 13🥬Fresh Produce(1)
- 150ml lukewarm water (5.07 fl oz)
🥛Dairy & Eggs(1)
- 210ml lukewarm milk (38°C) (7.1 fl oz)
🫙Pantry Staples(4)
- 500g Bread or AP flour (min 12% Protein) (4 cup)
- Olive oiloptional
- 30g sugar (0.15 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- 8g salt (0.28 oz)
Nutrition (per serving)
Calories
170
Protein
5g
Carbs
32g
Fat
2g
👨🍳 Instructions
- 1
Whisk together lukewarm milk, lukewarm water, sugar, and instant yeast.
- 2
Add flour and salt, mixing until combined. Use a spatula to fold the dough over itself until it looks smooth.
- 3
Cover the dough and let it rest for 1 hour.
- 4
Flour your hands and decompress the dough. Place it on a floured surface and shape it into a rectangle, cutting it into 13 pieces.
- 5
Flour the surface and the top of the dough, roll it out to about 2-3mm thick, brush the inside with olive oil, and fold it over.
- 6
Place the dough on a dish lined with parchment paper brushed with oil, cover, and let it rest for 20 minutes.
- 7
Preheat the oven to 180°C. After 20 minutes, bake for 7 minutes, then reduce the temperature to 170°C and bake for another 5-8 minutes.
- 8
To freeze, let the bread cool completely, then store in an airtight zip lock bag. To defrost, take out what you need and keep it airtight.
💡 Pro Tips
- ✓Hydrate yeast in 38°C water, not higher, because temperatures above 43°C denature yeast enzymes and reduce fermentation by up to 50%; below 35°C slows activation by 30-40%.ingredient38°C optimal range
- ✓Use bread flour with minimum 12% protein instead of all-purpose because higher gluten content (vs 10-11% in AP) creates a stronger network that traps gas bubbles more efficiently, yielding 15-20% better volume.ingredient12% protein minimum
- ✓Fold dough by hand for the first rise instead of kneading because folding develops gluten gradually without breaking the gas cells formed by yeast; this produces a more open crumb structure than aggressive mixing.technique
- ✓Roll dough to exactly 2-3mm thickness before folding because thinner sections (under 2mm) dry out during the 20-minute proof and won't rise properly; thicker sections (over 3mm) won't develop the laminated texture characteristic of sandwich bread.technique2-3mm thickness
- ✓Two-stage bake at 180°C for 7 minutes then 170°C for 5-8 minutes creates better crust browning through the Maillard reaction in the initial high heat, then reduces it to prevent over-browning while interior sets; skipping the temperature drop can burn exteriors by 15-20% more.timing180°C (7 min) → 170°C (5-8 min)
Share this recipe
Prep
45
min
Cook
15
min
Serves
13
people
Level
beginner
Share this recipe
Sandwich Bread
Dive into the world of homemade goodness with this irresistibly fluffy sandwich bread! Crafted with simple staples like all-purpose flour and a hint of honey, this easy-to-follow recipe will have you kneading and shaping your way to sandwich perfection. Get ready to elevate your lunch game with a loaf that’s soft, warm, and utterly delightful!
📝 Ingredients
Serves 13🥬Fresh Produce(1)
- 150ml lukewarm water (5.07 fl oz)
🥛Dairy & Eggs(1)
- 210ml lukewarm milk (38°C) (7.1 fl oz)
🫙Pantry Staples(4)
- 500g Bread or AP flour (min 12% Protein) (4 cup)
- Olive oiloptional
- 30g sugar (0.15 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- 8g salt (0.28 oz)
Nutrition (per serving)
Calories
170
Protein
5g
Carbs
32g
Fat
2g
👨🍳 Instructions
- 1
Whisk together lukewarm milk, lukewarm water, sugar, and instant yeast.
- 2
Add flour and salt, mixing until combined. Use a spatula to fold the dough over itself until it looks smooth.
- 3
Cover the dough and let it rest for 1 hour.
- 4
Flour your hands and decompress the dough. Place it on a floured surface and shape it into a rectangle, cutting it into 13 pieces.
- 5
Flour the surface and the top of the dough, roll it out to about 2-3mm thick, brush the inside with olive oil, and fold it over.
- 6
Place the dough on a dish lined with parchment paper brushed with oil, cover, and let it rest for 20 minutes.
- 7
Preheat the oven to 180°C. After 20 minutes, bake for 7 minutes, then reduce the temperature to 170°C and bake for another 5-8 minutes.
- 8
To freeze, let the bread cool completely, then store in an airtight zip lock bag. To defrost, take out what you need and keep it airtight.
💡 Pro Tips
- ✓Hydrate yeast in 38°C water, not higher, because temperatures above 43°C denature yeast enzymes and reduce fermentation by up to 50%; below 35°C slows activation by 30-40%.ingredient38°C optimal range
- ✓Use bread flour with minimum 12% protein instead of all-purpose because higher gluten content (vs 10-11% in AP) creates a stronger network that traps gas bubbles more efficiently, yielding 15-20% better volume.ingredient12% protein minimum
- ✓Fold dough by hand for the first rise instead of kneading because folding develops gluten gradually without breaking the gas cells formed by yeast; this produces a more open crumb structure than aggressive mixing.technique
- ✓Roll dough to exactly 2-3mm thickness before folding because thinner sections (under 2mm) dry out during the 20-minute proof and won't rise properly; thicker sections (over 3mm) won't develop the laminated texture characteristic of sandwich bread.technique2-3mm thickness
- ✓Two-stage bake at 180°C for 7 minutes then 170°C for 5-8 minutes creates better crust browning through the Maillard reaction in the initial high heat, then reduces it to prevent over-browning while interior sets; skipping the temperature drop can burn exteriors by 15-20% more.timing180°C (7 min) → 170°C (5-8 min)