This is a lovely recipe for an Easy White Sandwich Loaf. You can use a stand mixer, or you can do it by hand. Whichever way, it will work out just great. I used my Ankarsrum Assistent mixer which is just perfect for making dough.
The recipe doesn’t take too long either. Of course, since the dough has to proof before shaping, and then rise again in the pan there is waiting time. But in terms of effort required there is very little needed. The baking time is not too long either, at just about 35 minutes.
The effort is rewarded with a loaf that rises well and has a lovely soft texture which is perfect for sandwiches. Although I use a 15% protein flour as long your has at least 11% it will be fine.
Ingredients
As for ingredients, the list is not too long.
Flour – I recommend very strong bread flour, with 15% protein. However a lower protein such as 13% will work very well. 11% is ok too, though the rise may not be so good. Although I specify the amount of flour this can vary, depending on the humidity level on the day. So have a little more available just in case.
Milk powder – dried skimmed milk powder is best, but any milk powder will work.
Water – This should be lukewarm. As with the flour have a little more available just in case you need it.
Yeast – I use instant yeast but active dried yeast can be used too, if activated in the water before you start mixing. In that case add the honey into the water with the yeast.
Honey – which gives a little sweetness and something for the yeast the feed on during proofing.
Butter – a little unsalted butter adds just that little extra to the flavour.
Salt – to draw out the flavour of the bread.
Process for Easy White Sandwich Loaf
As the name suggests the process is very easy.
Making dough
A stand mixer makes it easier still. Simply mix all the ingredients together into a shaggy dough and knead it until smooth and springy.
To do that start by placing the water, yeast, honey, butter and milk powder into a mixer, or a large bowl. Mix it all together. Then add most of the flour and all of the salt and mix into a shaggy dough. Add the remaining flour and mix again until it all comes together into a dough.
If necessary add a little more flour to achieve a dough that has clearly absorbed all the water and is not too sticky. If, however the dough seems to be too dry you can add a little more water instead. In my case I needed exactly the amounts I specify in the recipe below.
Knead the dough until it is smooth, elastic and springy to the touch. On just a medium speed 8 minutes was enough for my dough. Other mixers may take more of less time. By hand 10 minutes should be enough.
Shaping dough
Form the dough into a tight ball and place in a bowl(greased) and cover, then leave it to proof until it is puffy. That can take between 60 and 90 minutes, depending on the temperature. The dough may not double in size, but mine did.
Once the dough is proofed place it on a work surface and gently press the air out of it. Then form a rectangle and roll it up into a log that is about 9 inche in length. Place that into a greased 2lb/900g loaf pan, which is 9 x 5 inches(23 x 13 cm) at the top. Press the dough down to fill the base of the pan. Then cover it with greased plastic wrap.
Leave the dough to rise until it is at least one inch above the top of the pan, and is nice and puffy. A slight press of a finger into the dough should leave a slowly reducing imprint.
Bake the loaf in an oven preheated to 180C/160C Fan/350F, for about 35 minutes. The bread will rise very well and will brown on the top. If it seems to be browning too much you can cover it with foil for the last 10 minutes. Testing with an internal thermometer, if you have one, should show a temperature of 90C/195 to ensure if it fully cooked.
Turn the loaf out onto a wire rack and cool completely before slicing.
My Loaf
The whole process was very simple and satisfying. Once shaped I let it rise in the pan until the dough was risen about 1 1/2 inches above the top. Then I baked it in my preheated oven, for 35 minutes.
The bread rose very well indeed, and browned nicely on the top. The internal temperature was actually 91C. I let the loaf cool of a wire rack. Then I sliced it and had a wonderful sandwich for lunch. The texture was perfect, and so lovely and soft with a perfect crumb.
A no knead sandwich bread recipe is Soft No Knead Sandwich Bread
Easy White Sandwich Loaf
12
servings30
minutes35
minutesKeep the screen of your device on
Ingredients
480g(3 cups + 3 tbsp, based on scooping packed flour into a 250ml cup) very strong bread flour, or bread flour
38g(5 tbsp + 1 tsp) skimmed milk powder
300ml(1 1/4 cups) lukewarm water
7g(2 1/4 tsp) instant yeast
9g(1 1/2 tsp) salt
28g(2 tbsp) soft unsalted butter
32g(1 12 tbsp) honey
Directions
- Grease a 2lb(900g) loaf pan. The dimensions of the top of the pan should be 9 x 5 inches(23 x 13 cm), or thereabouts.
- Place the water, yeast, honey, butter and milk powder into the mixing bowl and mix to combine.
- Add most of the flour together with the salt and mix on a low speed until you have a shaggy dough.
- Add the remaining flour and mix again until it forms into a dough that is sticky, but not too sticky. If it looks too wet add a little more flour. If it is not at all sticky add a little more water.
- Knead the dough on a medium speed until it is smooth and springy when pressed. It should be very elastic.
- Form the dough into a tight ball and place in a greased bowl and cover. Leave it to proof until it is nice and puffy, about 60 to 90 minutes.
- Place the dough onto a work surface and gently press the air out. Then form it into a rectangle, 9 inches wide.
- Roll the dough up into a 9 inch long log and place it into the prepared loaf pan.
- Cover the pan with lightly greased plastic wrap and leave the dough to rise until it is at least one inch above the top of the pan.
- Preheat the oven to 180C/160C Fan/350F.
- Bake the bread for 35 minutes, until it is well risen and has browned on the top. Cover with foil for the last 10 minutes if it seems to be browning too quickly.
- Transfer the loaf to a wire rack to cool completely.