A sandwich bread recipe that’s easy to make and is so tasty you will be baking it again, I guarantee it. I bake this bread in a loaf tin and this gives it the best shape for slicing when making sandwiches. The recipe makes a nice sized, soft white loaf of bread, I have included some options for a few ingredient changes as you’ll see later, I have included some recipe ideas for a brown loaf of bread or to use a variation of flours. There is a dairy free version too. The same recipe can be used without a loaf tin and shaped into a cottage loaf, a large cob, or however you like your bread, it’s always an option.
Homemade bread is something I’ve always enjoyed, the satisfying process of preparation and kneading the dough, but the wonderful aroma of bread baking in the kitchen is very homely and inviting. The flavour of freshly baked bread is amazing too, don’t you agree? Do you have memories of home baked bread from childhood? Do you make your own bread? Or maybe you enjoy bringing home a loaf from the bakery while it’s still warm and it smells delicious. It’s great to recreate that in your own kitchen and it’s not a difficult task at all. Once you start baking bread you will want to bake it more often. Over the holiday period I forgot to buy enough bread to last through, so I baked this sandwich loaf instead going back to the shop. I always try to keep bread flour and yeast powder in the cupboard. Okay let’s look at the bread recipe ingredients and how we’re going make it.
1 hour 40 minutes prep time.
Total time including baking: 2 hours 20 minutes.
500g White bread flour, (otherwise known as strong flour.) I sometimes use half and half white flour with brown flour. If using all brown or wholemeal flour, increase the yeast to 10g and use 330ml of milk or water.
7 Grams of dried yeast.
20 Grams of butter. * Dairy free option: Use 2tbs of olive oil.
320ml of warm whole milk. * Dairy free option: Use 320ml of warm water.
1tsp of Salt.
Add the flour, yeast and salt to a mixing bowl. Warm up the milk to a lukewarm temperature and add the butter so that it melts into the warmed milk. (Alternatively use water and olive oil.)
Pour the liquid into the flour mixture and combine thoroughly until doughy in consistency.
Now tip the dough out onto a clean, floured surface. Using very clean floured hands, begin kneading the dough and keep turning and kneading for about 5 minutes, at which point the dough should feel soft and supple.
Sprinkle a handful of flour into the mixing bowl and put the dough back in the bowl, covering with a clean tea towel, then leave it to rest in a warm place for an hour, the dough will rise ready for the next stage.
After an hour tip the bread dough back out onto a clean floured surface and knock it back down, I then like to knead it again for a few minutes before shaping into an oblong shape, ready to drop into a 2lb bread tin, which I prepare with either a good coat of butter or olive oil, then sprinkle flour over, to keep the bread from sticking.
Once the bread dough is in the prepared tin, dust the top of the loaf with flour generously and re-cover with a clean tea towel. Leave to rise to the top of the bread tin, I usually leave for 30mins in a warm place. Now pre-heat the oven to Gas Mark 7, Electric 220 °c or 450 °f
Now once the bread dough has risen to the top of the tin, put it in the oven to bake for 25 – 30 minutes or until the bread is golden brown and sounds hollow when tapped on.
Leave to cool enough so that the bread can be easily slipped out of the tin and put on a cooling rack, if you have one. If left in the tin too long, the bottom can become a little too soft and damp.
*The best results for a soft white bread, I have found, is by using the warm milk and butter in the recipe and ensuring that the dough is very thoroughly kneaded, also make sure to use all the milk and butter mixture when you’re making the dough, don’t skimp on the moisture, which helps it rise evenly.
*If you like the bread less rounded on top, use this option. When the dough is in the prepared tin and has risen and ready for the oven, take a sharp knife and make a little incision along the length of the bread dough, not too deep. Alternatively, just indent the dough along its length down the middle using the side of your hand, or a floured wooden spoon handle. This helps to even the shape of the bread top.
This bread recipe is used often in our kitchen, and is always gone within the same day. The results are always very good, making a soft white sandwich bread that is an even consistency and tastes delicious, whether used for making sandwiches, toast or for serving with a hot bowl of soup. I think my favourite way to eat fresh baked bread is just serving up on its own with lots of butter. However you decide to bake this bread, I hope you enjoy the experience and of course enjoy eating your loaf of bread your own way.
Homemade Bread average nutritional facts: 1 slice of bread
1 slice (64g)
Calories from Fat 30. Calories 155.
5% Total Fat 3.3g.
1% Saturated Fat 0.3g.
0% Cholesterol 0mg.
5% Sodium 127mg.
1% Potassium 48mg.
9% Total Carbohydrates 27g.