Homemade White Sandwich Loaf

Name: Homemade White Sandwich Loaf
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Cuisine: Australian
Ingredients: 500 g strong white bread flour; 300 ml warm water; 7 g instant dry yeast; 15 g full-cream milk powder; 10 g caster sugar; 8 g Fine sea salt; 30 g Unsalted butter; 5 ml Vegetable oil

A soft, golden-crusted white sandwich loaf with a fine, tender crumb that slices cleanly for lunchboxes and morning toast.

🇦🇺Australia· Western Australia

Prep: 25 min
Cook: 35 min
Total: 60 min
Servings: 12
Difficulty: Medium
Calories: 185 kcal

Ingredients

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Servings

500 g strong white bread flour — high-protein baker's flour
300 ml warm water — lukewarm at roughly 38 degrees C
7 g instant dry yeast — one standard sachet
15 g full-cream milk powder — gives a soft sandwich crumb
10 g caster sugar — white granulated or caster
8 g Fine sea salt — balances yeast fermentation
30 g Unsalted butter — softened at room temperature
5 ml Vegetable oil — for greasing the bowl and tin

Equipment

•900 g loaf tin
•Large mixing bowl
•Wire cooling rack
•Measuring scale
•Clean tea towel

Nutrition

Per serving, approximate

Calories: 185 kcal
fat: 3.5 g
carbs: 32 g
fibre: 1.5 g
protein: 6 g
calories: 185 kcal

Instructions

1
Combine the bread flour, yeast, milk powder, caster sugar, and fine salt in a large mixing bowl.
2
Pour in the warm water and add the softened unsalted butter.
3
Stir the mixture with a wooden spoon until a shaggy dough forms.
4
Turn the dough onto a lightly floured bench and knead for ten minutes until smooth and elastic.
5
Shape the dough into a ball and place it in a lightly greased bowl.
6
Cover the bowl with a clean tea towel and leave in a warm spot for one hour until doubled in size.
7
Punch down the risen dough and press it into an even rectangle on the bench.
8
Roll the dough tightly into a log and place it seam-side down into a greased loaf tin.
9
Cover loosely with a tea towel and allow to rise for forty-five minutes until the crown rises above the tin.
10
Preheat the oven to 190 degrees C.
11
Bake for thirty-five minutes until the crust is golden brown and sounds hollow when tapped underneath.
12
Turn the loaf onto a wire cooling rack and cool completely before slicing.

Chef's tips

Ensure the water is only lukewarm to the touch so the yeast stays active. Slicing the bread while it is hot compresses the soft crumb, so let it cool entirely on a rack first.

Ingredient substitutions

full-cream milk powder → 150 ml warm full-cream milk replacing 150 ml of the water
unsalted butter → margarine or olive oil

Storage

Store the loaf in an airtight bread bin or sealed paper bag at room temperature for up to four days.

Reheating

Toast individual slices in a toaster or warm whole slices under a hot grill until crisp and golden.

Common mistakes to avoid

•Using boiling water which scalds and kills the yeast.
•Slicing the loaf immediately from the oven, causing the crumb to turn gummy.
•Under-kneading the dough, leading to a flat and dense loaf.

Serving suggestions

Thickly sliced and spread with salted butter and Vegemite.Toasted golden with poached eggs and grilled bacon for breakfast.Filled with roast chook, shredded lettuce, and mayonnaise for lunch.