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Soft sandwich bread with dry yeast
Baking

Soft sandwich bread with dry yeast

Airy sandwich bread risen with dry yeast. Milk in the dough gives a soft crumb — good for the toaster, sandwiches and simple cheese toast.

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165 min total
12 servings
Easy

Ingredients

servings
Units

  • Dough

    • 1.1 lb wheat flour
    • about 0.2 oz dry yeast
    • 1¼ cup lukewarm milk
    • about 1.1 oz butter
    • 0.7 oz sugar
    • about 0.4 oz salt

Instructions

  1. 1

    Make the dough

    1. Mix wheat flour, dry yeast, sugar and salt in a bowl.
    2. Add lukewarm milk (about 35–38 °C) and soft butter.
    3. Knead for 8–10 minutes until the dough is smooth, elastic and slightly sticky.
    15 min
    BowlKitchen Machine
  2. 2

    First rise

    1. Cover the bowl and let the dough rise for 60 minutes in a warm spot, or until roughly doubled.
    60 min
    BowlKitchen Towel
  3. 3

    Shape the loaf

    1. Gently press the dough out into a rectangle.
    2. Roll it up tightly and place seam-side down in a greased loaf tin about 25–30 cm.
    3. Let it proof for 30–45 minutes, until the dough has risen nicely above the tin rim.
    45 min
    Baking FormHandsKitchen Towel
  4. 4

    Bake the loaf

    1. Preheat the oven to 190 °C conventional heat.
    2. Bake for 30–35 minutes on the lower or middle shelf, until golden and baked through.
    3. Take it out of the tin and cool on a wire rack.
    4. Brush the top with a little melted butter right after baking if you want a softer crust.
    35 min
    190°C
    OvenBaking FormCooling RackPastry Brush

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Details

Nutrition

Calories

165kcal

Protein

5g

Fat

3g

Carbs

30g

Serving Size

45g

Dietary

Allergens

GlutenMilk

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 20°C

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • Mix the dry yeast into the flour dry. The milk should be lukewarm, not hot.

Cooking

  • • Milk instead of water gives a softer crumb. Brush with melted butter right after baking if you want an especially soft crust.

Serving

  • • Wait at least 45 minutes before slicing. Freeze in slices so you only take what you need.

Variations

Flavor

  • Swap the milk for water if you like. Milk still gives a softer crumb and milder flavour.

Health

  • Replace the butter with 2 tbsp oil — the dough stays soft.

Method

  • 7 g dry yeast is one packet. Mix it dry into the flour — that is the method here.

Toppings

  • Brush the top with melted butter right after baking for a soft crust.
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