Food and memories. Sometimes it’s hard not to feel nostalgic when the scent or taste of certain foods, flood you with waves of thoughts and emotions. I once made fried bread for someone, they smiled and that moment stuck with me. Something as simple as slices of homemade sandwich bread coated in a little oil, pan-fried until crisp on the outside.
I remember thinking to myself: “I would like to make bread for you one day”. Funny how something so simple can have such a lasting effect.
So where does this easy to make sandwich bread recipe come into play? Well, I guess I finally made that bread, even though they never got to try it, I am glad I kept this one promise.
Anyway, before I weep all over this post, I believe that other than wholegrain bread and fragrant delicious buns, your recipe compilation could use a sweet bread recipe that everyone will love.
Butter sizzled in dance on the hot skillet pan I dabbed each slice, and soon… The scent of warm homemade sandwich bread filled the room. Golden brown, you took a bite and smiled, and just like that an unforgettable memory engraved in me.
Cow
For the sake of demonstrating that you do not need a stand mixer to make bread, I made the video kneading the dough by hand. However, as this is a slightly wet/sticky dough, if you don’t feel ready to work some muscle or just deal with wet dough, then, by all means, use a stand mixer.
So go ahead and make some of your own memories, and fry up some bread slices. Make some sandwich bread french toast or just enjoy each loving slice.
How to Make Sandwich Bread in 3 Simple Steps
1. Activate the yeast by heating the water to 35°C/95°F temperature, then stirring in the yeast and sugar, and finally let it sit for about 5 minutes until frothy.
2. Pour the yeast, milk, and egg into the flour. Knead on low until incorporated then increase the speed to medium as you slowly add the softened butter. When all the butter is mixed in, increase the speed and knead on medium-high for 5-6 minutes or until the dough is smooth, shiny, and passes the windowpane test.
Transfer the dough to a lightly buttered bowl, cover it with cling film, and wrap it with a kitchen towel to rise until doubled in size.
3. When doubled in size, punch the dough in the middle. Tip it onto a lightly floured surface and knead for 30 seconds, then shape and transfer onto a lightly buttered bread tin. Let rise for 1 hour
Optionally glaze with egg wash, then bake at 200°C/392°F for 23-25 minutes (rotate the baking pan halfway through for even browning) or until the bread sounds hollow when tapped on the bottom.
When the sandwich bread is ready, lightly brush it with melted butter and let it completely cool before slicing. After a day or two, you can also use this sandwich bread recipe to make fried mozzarella sandwiches (mozzarella in carrozza).
Please give this homemade Sandwich bread recipe a thumbs up below. And let me know if it ranks as one of the best sandwich bread recipes out there!
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Sandwich bread
(+10 rating, 2 votes)
Loading...Simple sandwich bread using white flour.
Ingredients
- 200ml (1 cup) lukewarm water
- 61ml (1/4 cup) full-fat milk
- 36g (2 tablespoons) granulated sugar
- 9g (1 1/2 teaspoons) active dry yeast
- 450g (3 cups) bread flour (plus 26g (2 tablespoons) for kneading)
- 57g (1) medium egg
- 10g (2 tablespoons) sea salt
- 100g (7 tablespoons) unsalted softened butter
Instructions
ACTIVATE THE YEAST
Stir the water and milk together then warm it to 35°C/95°F, stir the yeast and sugar into it, let that sit for about 5 minutes or until frothy.
MIX & KNEAD
Tip the flour into a stand-mixing bowl then make a well and pour in the yeast and whisked egg. Knead on low until incorporated then add in the salt and increase the speed to medium as you incorporate the softened butter.
When all the butter is mixed in, increase the speed and knead on medium-high for 5-6 minutes or until the dough is smooth, shiny, and passes the windowpane test.
DOUGH PROOF
Transfer the dough to a lightly buttered bowl, cover with cling film and wrap with a kitchen towel to rise until doubled in size.
When doubled in size, punch the dough in the middle. Tip it onto a lightly floured surface and knead for 30 seconds, then shape it into a loaf.
Butter an 8 x 4-inch bread tin and put the dough inside, seam-side down, cover (with cling film), and leave to rise for an hour or until almost doubled in size
Glaze with egg wash (whisked 1 egg and 2 tablespoons of milk)- this step is optional
BAKE
Bake at 200°C/392° for 23-25 minutes or until the bread sounds hollow when tapped on the bottom.
When the bread is ready, lightly brush with melted butter, leave to completely cool before slicing.
Store in a ziplock bag immediately after the bread cools to keep it moist.
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