5 from 18 votes
Homemade Sandwich Bread
Homemade Sandwich Bread uses a mix of strong white and wholemeal flour combined with honey and butter to create a soft yet hearty loaf. The dough is kneaded, rested, rolled into a log, and baked in a loaf pan for a crusty exterior and tender crumb inside. This bread yields multiple slices suitable for sandwiches, with a slightly sweet and buttery flavor from the honey and butter.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
16
slices
Calories:
123 kcal
Course:
Side Dish, Breakfast, Appetizer
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 123
% 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.