The Perfect Sandwich Loaf

    The Perfect Sandwich Loaf

    Recipe Picture:The Perfect Sandwich Loaf
    8

    The Perfect Sandwich Loaf

    (74)
    2hours30min


    69 people made this

    When you are making bread at home for sandwiches without a bread machine this is a great choice that is easy, tasty and cuts well.

    Ingredients
    Serves: 30 

    • 2 cups milk
    • 2 tablespoons caster sugar
    • 2 teaspoons salt
    • 1 tablespoon butter
    • 7g dried active baking yeast
    • 4 tablespoons lukewarm water
    • 6 cups (820g) bread flour

    Directions
    Preparation:30min  ›  Cook:35min  ›  Extra time:1hour25min rising  ›  Ready in:2hours30min 

    1. In a small saucepan, heat milk until bubbles form on the surface. Remove from heat and add sugar, salt and butter. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until frothy.
    2. Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 315g of the flour, then add the remaining flour, a little at a time, to make a moderately stiff dough.
    3. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough.
    4. Cover the bowl with a clean damp cloth and leave to rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
    5. Lightly grease two 23x12cm loaf tins.
    6. Punch down the dough and turn it out onto a lightly floured surface. Shape into two balls, cover and let rest 10 minutes. Shape dough into two loaves and place in pans; let rise until doubled (about 1 hour).
    7. Preheat oven to 200 degrees C.
    8. Bake for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.
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    Reviews and Ratings
    Global Ratings:
    (74)

    Reviews in English (62)

    by
    29

    Highly recommend this recipe. When making the dough, please do as instructed and let your fingers let you know how much flour to add--when we first made it, we just measured 6 cups of flour--it yielded a very dense loaf that way. However, if you start with the two cups of flour and keep adding until you have that "moderately firm" dough, you will get a perfect loaf of bread that will rise beautifully and taste even better! We make this bread at least once every two weeks when we run out of store-bought bread, and I am thinking of making it weekly--store-bought bread just isn't this good! Thanks for the recipe!  -  21 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    22

    This is essentially the recipe my mom always made when I was small, and the one I've gone back to after trying a half dozen others. Nothing else comes close! The slight tweaks I've made are as follows: I always proof the yeast first in the warm water by adding a generous pinch of sugar and letting it sit for 10 minutes. Seems to get a better result - maybe it wakes the yeast up? Secondly, instead of shortening I use melted and cooled butter. Finally, I mix in five cups of flour to the dough, then mix the final cup in during the kneading process (the dough will start out fairly sticky). Great recipe!  -  23 May 2008  (Review from Allrecipes USA and Canada)

    by
    18

    No exagerration- this is the BEST bread I've ever had in my life. It beats the loaves I had in a San Francisco bakery. It is also easily the best bread I've made. I can't believe it came from my own hands. I have been making bread for 8 years and no mix, nor scratch recipe ever equalled this. It is unbelievable. I gave up my bread machine last year and am thrilled, thrilled with this recipe. Nothing that I have tried has turned out half as good as this. The texture is light, yet moist. Note that I did let it rise quite a bit longer before baking (I went shopping) probably 2 hours. Also, in light of previous review I let the loaves rise in the oven, so I started the oven with them in there at 400 (no pre-heat). I baked it for 40 minutes (again, no pre-heat). Oh, wow, I don't even know what to say. Thank you, Donna. Your recipe is the best!  -  15 Oct 2004  (Review from Allrecipes USA and Canada)

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