Sandwich Bread with Yeast
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.
Ingredients
Sponge
- 3g dry instant yeast
- 225 g water
- 250 g bread flour
Dough
- all sponge on it’s peak
- 250 g bread flour
- 10 g salt
- 30 g sugar
- 25g soft unsalted butter
Shiny glaze
- 1 tsp corn starch
- 2 tbs water
- 1 tsp sugar
- 1/2 cup hot boiling water
Directions
Sponge
- 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).
Dough
- 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.
Enjoy!
Sandwich Bread with Yeast
2162kcal
Ingredients
The Quick Yeast Sponge Base
- 3 g Dry instant yeast
- 225 g Water
- 250 g Bread flour
The Enriched Main Dough
- All of the prepared mature sponge From the stage above
- 250 g Bread flour
- 10 g Salt
- 30 g Sugar
- 25 g Unsalted butter softened completely to room temperature
- 20g to 40g Extra water Reserved strictly for hydration adjustments during kneading
The Ultra-Shiny Bakery Glaze
- 1 tsp Corn starch
- 2 tbsp Water Cold, for dissolving the starch
- 1 tsp Sugar
- 1/2 cup Hot boiling water
Equipment
- Stand Mixer Fitted with the dough hook attachment
- Standard Pan 13×4 inch Pullman loaf pan size
- Plastic Wrap or clean towel
- Sharp Bread Lame or razor blade
Method
Sponge Pre-Fermentation & Volume Tracking
- 8:00 AM: In your stand mixer bowl (or a medium mixing bowl), completely dissolve the 3g of dry instant yeast into the 225g of water. Add the initial 250g of bread flour and mix thoroughly with a spoon until no dry pockets remain.
- Cover the bowl securely and let it ferment for 2 to 3 hours in a warm, draft-free spot at 80–84°F (26–29°C) until it doubles or triples in size and looks highly active, bubbly, and airy. Hack: An oven with the interior light turned on makes an excellent home proofing cell.
Main Mixing & Hydration Calibration
- 11:00 AM: Verify that your sponge has peaked. Add the remaining 250g of bread flour, 30g of sugar, and 10g of salt directly into the bowl with all the mature sponge.
- Secure your dough hook. Mix the dough on the low speed of your machine for 5 minutes (or if using a KitchenAid mixer, run it on speed 3 for exactly 7 minutes) until well incorporated.
- Add the 25g of soft room-temperature butter into the bowl. Increase the mixer speed to medium-high and knead continuously for an additional 10 minutes until the fat incorporates completely.
- The Stiffness Check: Monitor the surface of the dough mass carefully during the final minutes of kneading. If the dough seems too stiff or dry, add 20g of extra water into the bowl and continue mixing. If it still looks dry after 2 minutes, add another 10g to 20g of water. The finished dough must gather cleanly into a ball with a highly smooth, unified surface.
- Cover the dough and let it proof a second time for 1 to 2 hours at 78–86°F (26–30°C) until it doubles in volume.
Tension Shaping, Steamed Baking, and Glazing
- Gently turn the expanded dough out onto a lightly floured work surface. Roll and shape it up firmly from top to bottom into a tight, compact cylinder to build internal crumb tension.
- Transfer your shaped log seam-side down into a greased Pullman loaf pan (13×4 inch size). Cover loosely and let it proof a final time for 1 to 2 hours at 78–86°F (26–30°C) until it doubles in size or fills out the pan line.
- Preheat your oven to a high 450°F (230°C).
- Use a sharp razor blade or lame to score a clean line down the center of the loaf. Slide the pan into the oven and bake for exactly 10 minutes with steam. To create steam at home, carefully pour boiling water into a preheated metal tray placed on the rack directly underneath your loaf.
- Lower the oven temperature down to 350°F (175°C) and continue baking for 20 more minutes without any steam until the crust turns an even, deep golden brown.
- The Shiny Glaze: While the bread finishes baking, whisk the 1 teaspoon of corn starch, 2 tablespoons of cold water, and 1 teaspoon of sugar together in a small bowl until smooth. Pour the 1/2 cup of hot boiling water directly over the mixture and stir vigorously until completely clear and lump-free.
- Remove the bread from the oven. Using a pastry brush, immediately spread your prepared warm starch glaze generously over the piping hot top crust. Let the bread cool down completely before slicing.
Nutrition
Calories2162kcalCarbohydrates400gProtein68gFat29gSaturated Fat14gPolyunsaturated Fat4gMonounsaturated Fat6gTrans Fat1gCholesterol69mgSodium756mgPotassium681mgFiber13gSugar35gVitamin A649IUVitamin C0.4mgCalcium121mgIron5mg
Notes
- The Two-Step Flour Hydration Benefit: Splitting your flour delivery into an initial 2.5-hour pre-ferment sponge followed by a main mix serves a critical chemical role. The commercial yeast cells multiply rapidly inside the wet sponge environment, generating organic acids that condition the first half of the flour. This process yields an incredibly soft, extensible crumb structure that matches the quality of slow sourdough while using fast yeast.
- Why Baking with Steam Matters: Injecting steam into the oven environment during the first 10 minutes of baking keeps the exterior starch jacket of the loaf moist and flexible. This moisture prevents the crust from setting too early, allowing the gases inside to expand freely to build a proud, open oven spring. If you prefer a thinner, softer crust over a crisp artisan shell, simply omit the steam entirely and bake dry.
- The Magic Behind the Cornstarch Glaze: Brushing a hot starch wash directly onto your sandwich bread immediately out of the oven is a classic commercial bakery secret. The ambient surface heat instantly gelatinizes the cornstarch matrix, trapping moisture underneath while drying out into a perfectly transparent, glass-like shiny veneer that looks beautiful and keeps your crust from wrinkling.
- Adjusting Firmness for Flour Varieties: Because different brands of white bread flour feature varying protein weights and absorption rates, keep an eye on your mixer bowl during step 6. The dough should look supple and active; if it appears blocky or struggles to wrap smoothly around your hook, do not hesitate to add that extra 20g to 40g of water to optimize hydration.
Tried this recipe?
Let us know how it was!Disclosure: As an Amazon Associate I earn from qualifying purchases.
Thank you to share…very helpfull
Thank you 🙏
Hi, I do not have a stand mixer. Would I just knead by hand?
I like it thank you
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.
Hi!
It’s 13×4
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
Hi,
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?
Thank you
Have a nice day.
Hi!
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!
Hi!
Yes!
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.
I was motivated to bake this bread yesterday for my children since they love to eat toast from the shop. They say mine is better and all of a bread is already gonne. Now I’m gonna do 1 and 1/2 of measurement. Thank you very much for sharing the recipe ❤️
How do we bake with steam at home? I’m new to baking bread and haven’t come across this method yet so any info is appreciated !
I do one of these options:
– put ice cubes on preheated baking tray and put it under tray with bread ;
– pur boiled water in a preheated bowl or tray (my favorite);
– spray massively oven inside (on the sides) with a water spray (like the one for flowers) and a bit on bread itself. I use it mostly as additional moisturizer not like the main.
The bread is amazing. I have just cooked it again. That is my second time. Easy and tasty! Added to my bread recipies list. Thank you so much for great recipy and guidance!
Oops I accidentally put 7 gr of yeast , my scale keeps turning off , do I start all over ?
No need to start over! You can simply adjust the other ingredients in your recipe to account for the extra yeast. Since yeast helps with the rising of the dough, having a bit more may result in a slightly faster rise time or a stronger yeast flavor in the final product. Just keep an eye on the dough as it proofs and adjust your baking time accordingly. Happy baking!
Hi Natasha
Does the shiny glaze make the bread sticky to the touch when it cooks down?
Thank you. Kathy