Bread & dough · Original home recipe
Everyday White Sandwich Loaf Recipe
A straightforward yeast loaf for sandwiches and toast. The dough is soft enough to knead by hand, and the instructions use visible rise cues so a cool kitchen will not catch you out.
An independent Baking Show Guide recipe for home baking.
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Everyday White Sandwich Loaf
Bake it at home
Everyday White Sandwich Loaf
- Prep
- 25 min
- Bake
- 35 min–40 min
- Total
- 3 hrs 45 min–4 hrs 50 min
- Makes
- 1 loaf, about 14 slices
Total time includes proofing 1 hr 45 min–2 hrs 45 min, cooling 1 hr. Bake times and oven settings are estimates; follow the doneness cues in the method.
Ingredients
- 500 g strong white bread flour, plus up to 10 g for the work surface
- 7 g instant yeast
- 20 g caster sugar
- 10 g fine salt
- 160 g whole milk, lukewarm
- 160 g water, lukewarm
- 30 g unsalted butter, soft, plus 5 g for the pan
- 5 g neutral oil for the bowl
Equipment
Pan: 23 x 13 cm metal loaf pan, at least 7 cm deep
- 23 x 13 cm loaf pan
- Digital kitchen scale
- Large mixing bowl
- Dough scraper
- Cooling rack
- Optional instant-read thermometer
Method
Mix the 500 g flour, yeast, sugar and salt in a large bowl. Add the milk and water, both lukewarm rather than hot, and the 30 g butter. Stir to form a rough dough.
Knead on the work surface for 8–10 minutes until elastic and mostly smooth. Use the extra flour sparingly: a little tackiness is normal, but the dough should hold together. Oil the bowl with the 5 g oil, add the dough and turn once. Cover and leave for 60–90 minutes, until roughly doubled. A cooler room may take longer.
Butter the loaf pan with the extra 5 g butter. Press the risen dough into a rectangle about 23 cm wide. Roll up firmly, pinch the long seam closed and place seam-side down in the pan.
Cover loosely and leave for 45–75 minutes, until the dough crowns about 2 cm above the pan rim. A light fingertip press should leave a small dent that slowly begins to recover. Heat the oven to 190°C conventional or 170°C fan toward the end of this rise.
Bake on the lower-middle shelf for 35–40 minutes until deep golden. If using a probe, the centre should reach about 93°C. Turn out carefully; the sides should feel firm, not doughy. Return the loaf without its pan for another 5 minutes if the sides are very pale.
Cool on a rack for at least 60 minutes before slicing. Cutting while hot can compress the crumb.
Recipe notes
An independent home recipe by Baking Show Guide. It is not an official show or contestant recipe.
- Rise times are estimates; follow the change in volume and the fingertip test.
- This recipe calls for instant yeast, which mixes directly with flour; follow the packet if using another yeast type.
- Pan: 23 x 13 cm metal loaf pan, at least 7 cm deep
Storage: Once cool, wrap or place in a bread bag and keep at room temperature for up to 2 days. Freeze sliced bread for up to 2 months and toast slices from frozen.
Allergens: Wheat (gluten), Milk. Check ingredient labels for your needs.
