If you are running out of time, this quick sandwich bread with yeast recipe will become your life saver. The bread turns out very soft and delicious every time I use this recipe. It is absolutely perfect for sandwiches.
- 3g dry instant yeast
- 225 g water
- 250 g bread flour
- all sponge on it’s peak
- 250 g bread flour
- 10 g salt
- 30 g sugar
- 25g soft unsalted butter
- 1 tsp corn starch
- 2 tbs water
- 1 tsp sugar
- 1/2 cup hot boiling water
- 8 am dissolve dry instant yeast in the water, add flour, mix well with spoon, cover let ferment at 80-84 F until it increases in volume in 2 or more times, about 2-3 hours (use oven with light on as a proofing cell).
- 11 am ready sponge should grew 2 times or more and become bubbly.
- In a bowl of stand mixer add all sponge, sugar, salt and flour.
- Mix dough on low speed of your mixing machine for 5 minutes, or KitchenAid on speed 3 for 7 minutes until well incorporated.
- Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated.
Note: if the dough seems too stiff, add 20g water, continue kneading. If it still too stiff, add 10-20g more. The dough should come up together and have a smooth surface.
- Cover the dough and let it proof for 1-2 hours at 78-86F/ 28-30C until it doubles or more in volume.
- Shape loaf as a tight roll.
- Transfer the shaped loaf into a Pullman loaf pan , cover, and let proof for 1-2 hours at 78-86F/28-30C until double or more in volume.
- Preheat the oven to 450F
- Score the loaf, bake it for 10 min with steam
- Lower the temperature to 350F, bake for 20 more minutes without the steam until golden brown.
- Meanwhile prepare the shiny glaze by mixing cornstarch, water and sugar together. Then add hot boiling water and mix until no lumps remain.
- Remove the bread from the oven.
- Generously spread the shiny glaze all over your loaf.
- Let the bread cool down.
Sandwich Bread with Yeast
Based on 19 Review(s)
21 thoughts on “Sandwich Bread with Yeast”
Thank you to share…very helpfull
Thank you 🙏
I like it thank you
Thank you 🙏
Hello; What size pan? The link in your post took me to a 13 inch and wanted to make sure this is correct.
Thank you for your generousity (sharing the recipe), I re-baked with half recipe measurements and turned out into beautiful, soft and fluffy loaf, i suggested to everyone whom willing to do the same, just follow the instructions and it won’t fail
Stay Safe and Healthy Always, much love from Indonesia ❤️
Viviane, thank you so much for your feedback!
I’m happy you liked it 🙏
What does “bake with steam” mean?
It’s ether setting in your oven or you can create the steam by placing tray under the loaf, filled with hot boiling water.
buenas tardes en total seria 500 gramos de harina?
Can we store the final dough in the freezer before bake it in the oven? How do you suggest ?
You can proof it halfway, then move it to fridge and bake next day. But let it warm up first before baking
Thank you for sharing your recipe, I’m currently trying it out.
I wonder what is the “bake with steam” for?
If I bake without using it, will it make any difference?
Have a nice day.
Steam will make cryst little thicker . Without steam crust will remain soft.
Thank so much for your information.
Have a great day 🙏
Thank you for sharing this recipe! Does the bread store well in the freezer if we wanted to make a large batch and store it? Thanks!
Just let it cool down completely.
Hello! I tried with spelt bread flour and I had to adjust the water amount for the sponge. Added between 50-70 ml of water extra. Otherwise it was way too tight. Let’s see if it works..
That was smart, because spelt flour requires more water, then regular flour.