Despite making various stuffed and decorative breads, I find something magical about the simple sandwich bread. It can be used for so many different dishes or it can be simply had with a dab of butter. I keep trying and experimenting with multiple sandwich bread recipes. I can tell you this one is an absolute keeper.
Why I love this Sandwich Bread?
The key to a good sandwich bread is it needs sufficient butter and milk to make the loaf soft but not too much that it can hold the structure. This one wins on both counts. I made sandwiches with this loaf, it was delicious. I ate it with butter and jam. It also toasts well and goes with some fried eggs. Works every time.
To top it all, my daughter and my three year old nephew loved it. If that is not the toughest stamp of approval to get, I don’t know what is. The original recipe by Sally’s Baking Addiction made one large loaf with it. I divided the same and got two 7″ loaves.
Substitutions and Variations
- I am not for making a 100% whole wheat flour sandwich bread, especially with the type of whole wheat you get here in India. But you can try the recipe with upto half of the total flour as whole wheat. Else, you can give this amazing Flaxseed Sandwich Loaf a try which has wheat bran too.
- I have used instant yeast for this loaf. You can use active dry yeast instead. In that case, mix the active dry yeast, 30 ml water and the sugar in a separate bowl and set it aside for 5 minutes. Once it froths up nicely you can continue with the rest of the recipe.
- The butter in the bread can be substituted with oil. One key issue to remember is that flavour of the oil with impact the flavour of the bread. As a thumb rule, use 3/4 of the butter quantity as oil when replacing it. One advantage of using oil is that it will keep the bread longer as compared to butter
- You can amplify the taste of the sandwich bread by adding some fresh or dried herbs, any spice mix or chutney of your choice. Adding flavour to sandwich breads makes them tastier and this Spicy Coriander Bread I made stands testament to that.
If you are a sourdough bread baker, you can try this beautiful Sourdough Sandwich Loaf. If sweet breads are your style, I would recommend this Eggless Banana Bread I recently posted. Make this Quick Zucchini Bread that uses baking powder and can be made in a jiffy if you do not have time to bake or if you are absolutely impatient for some bread
Softest Sandwich Bread
- OTG or MIcrowave Oven to bake
- 410 gms All purpose flour
- 230 gms Water warm
- 50 gms Milk at room temperature
- 25 gms Sugar
- 2¼ tsp Instant yeast
- 50 gms Unsalted butter at room temperature
- 1½ tsp Salt
- In a large bowl, add the flour, sugar, salt, yeast, butter and milk
- Add 200 gms water and mix. Add more water in 5-10 gms instalments till you get a soft sticky dough
- Knead the dough for 5-7 minutes with a hand mixer or 10 minutes by hand to get a soft supple dough
- Cover and set it aside in an oiled bowl till it doubles in volume. It can take about 1-2 hours depending on the ambient temperature in your kitchen
- Grease two 7" loaf tins and line it with parchment if needed
- Divide the dough into 2 equal parts by weight with a knife or bench scraper
- Roll out the dough into a 6" wide rectangle with a rolling pin
- Roll the dough into a log and place it in the loaf tin
- Repeat the same process for the other dough ball
- Cover both loaf tin and set it aside till the dough rises to the top of the tin
- Preheat the oven to 200°C
- Brush the top of the loaves with milk
- Bake for 20-25 minutes or till the top is a nice near-even brown
- Remove from the oven and tap the loaf tins at the bottom. You should get a hollow sound. Then the bread is done.
- Cool the bread loaves in the loaf pan for 10 minutes
- Remove it carefully and set it on a wire rack to cool completely before slicing. It should take around 1-2 hours depending on the ambient temperature in your kitchen
I am sending this to Bakeathon by Srivalli