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–+ servings
freshly made homemade toast bread
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5 from 9 votes

Homemade Sandwich Bread

This delicious Homemade Sandwich Bread is super easy to make and has a soft, fluffy texture with a perfectly balanced flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Side Dish
Cuisine: Mediterranean
Diet: Halal, Vegetarian
Servings: 16 slices
Calories: 123kcal
Author: Ayla Clulee

Equipment

  • 1 Cuisinart mixer
  • 1 loaf pan
  • 1 Rolling Pin
  • 1 Dough cutter
  • 1 kitchen scale
  • 1 Measuring cups

Ingredients

  • 500 g strong flour (half white half wholemeal) (4 ¼ cups)
  • 300 ml tepid water (1 ¼ cups)
  • 10 g salt (1 ½ TSP)
  • 15 g honey (¾ tbsp)
  • 15 g unsalted butter (1 tbsp)
  • 7 g fast action dry yeast (2 TSP)
US Customary - Metric

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.

Video

Notes

  • Making this soft and buttery Sandwich Bread is extremely simple, with only one rising step.
  • It only takes 10 minutes of "hands-on" work and the rest is just waiting for the rising and baking.
  • This bread recipe gives 14 thick-sized, 16 medium-sized, or 18 thin-sized bread slices.
  • Make sure the temperature of the water is about 40 °C (105 °F) for best results. The best way to test it is to submerge your finger and keep it there without any burning feeling.
  • If the dough doesn't roll easily, let it rest for 5 minutes and then try again.
  • Let the bread cool down for 5 minutes in the pan before taking it out on a cooling rack.
  • Add poppy seeds to your sandwich bread for some extra crunch!
  • If you want to double the recipe up, don't double the amount of honey, 20 grams of honey is enough for two loaves of bread dough. The same goes for the butter!
  • The rising times might vary depending on the type of yeast you are using. 

Nutrition

Calories: 123kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 243mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg