Homemade Sandwich Bread
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
16 slices
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Calories
123 kcal
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Cuisine
Mediterranean
Homemade Sandwich Bread
Description
Homemade Sandwich Bread blends strong white and wholemeal flour along with water, honey, butter, salt, and fast-action yeast to produce a soft, slightly sweet loaf. The dough is kneaded thoroughly, allowed a brief rest to ease rolling, then shaped into a log and placed in a loaf pan. After rising until tripled in size, it is baked first at 200°C then lowered to 180°C for a golden crust and tender crumb. The honey and butter enrich the bread, giving it a soft texture and subtle sweetness.
Baked in a standard loaf pan, this bread makes straightforward sandwich slices ranging from thick to thin, depending on preference. It's ideal for everyday use as it holds shape well and slices neatly.
Water temperature around 40°C is critical for proper yeast activation. A single rise simplifies preparation. If dough resists rolling, resting briefly helps relax gluten. Poppy seeds can be added for crunch. When doubling the recipe, keep honey and butter quantities modest to maintain balance. Rising times may vary with yeast variety and ambient temperature.
Ingredients
- 500 g flour 4 ¼ cups, strong; half white, half wholemeal
- 300 ml water 1 ¼ cups, tepid
- 10 g salt (1 ½ TSP)
- 15 g honey (¾ tbsp)
- 15 g butter 1 tbsp, unsalted
- 7 g fast action dry yeast (2 TSP)
Instructions
- Place all the ingredients in a stand mixer bowl and beat on medium speed for 7-8 minutes.
- Transfer the dough to a lightly floured surface, knead for a few more minutes and then turn it into a ball.
- Knead the dough for a few more minutes and shape it into a ball. Cover it and let it rest for 15 minutes to make rolling out easier.
- Roll it out into a large rectangular shape size of 25cmx35cm or (10 x 14") using a rolling pin
- Fold the dough to make a 25 cm (10") log.
- Place the dough into a non-stick loaf pan size of 12cmx25cm (5"x10") and cover with a damp kitchen cloth.
- Let it rise for 1 hour to 1.5 hours (depending on the temperature of the room) until it triples the size.
- Preheat the fan oven to 200° C (390° F).
- Place the loaf pan in the hot oven and bake for 15 minutes at 200° C (390° F) and then lower the temperature to 180° C (360 °F). Bake for another 15 minutes.
- Let the bread cool down for 5 minutes in the pan before taking it out on a cooling rack.
- Let it cool down before slicing. I usually put the loaf in the freezer for an hour or until it's semi-frozen then slice it.
Notes
- Use tepid water close to 40°C (105°F) to activate the yeast properly.
- Allow dough to rest briefly if it resists rolling to ease shaping.
- This recipe yields around 14 thick, 16 medium, or 18 thin sandwich slices.
- Add poppy seeds for extra texture if desired.
- If doubling, keep honey and butter quantities lower to maintain dough balance.
- Rising times may vary depending on yeast type and room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 243mg | 10% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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