Bread & rolls
Soft milk sandwich loaf
Sandwich bread should produce even slices and a soft crust.
- Total time
- 310 min
- Servings / pieces
- 1
- Topic
- Bread & rolls
Sandwich bread should produce even slices and a soft crust. Milk and butter support that texture. Place the shaped log seam-down so it does not burst unpredictably along one side while baking. The timing includes the stated rises, which can take longer in a cool kitchen. Watch volume and dough tension as well as the clock. Weigh flour and liquid, keeping extra dusting flour separate from the measured dough ingredients.
Method
Step by step
- 01
Mix
Mix flour, milk, yeast, sugar and salt. Work in butter gradually after two minutes of kneading.
- 02
Develop the dough
Knead for about eight to ten minutes by hand or at low mixer speed. The dough should become cohesive and elastic. Brief pauses help if the mixture still tears readily while you are working it.
- 03
Let rise
Rise for 60–90 minutes until approximately doubled.
- 04
Shape
Pat flat, roll up firmly and place in the greased tin. Prove for 45–60 minutes until the dome rises about two centimetres above the rim.
- 05
Bake
Bake at a preheated 190°C conventional for 35–40 minutes until golden. Rest for ten minutes before unmoulding.
- 06
Cool
Cool on a wire rack so steam can escape from the underside too. Slice only once the crumb is no longer hot; cutting too early can compress the interior and make it seem gummy.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Ingredients and dough texture
The small sugar quantity contributes browning as well as sweetness. Milk should be lukewarm, never hot. Liquid butter makes handling greasy; softened butter incorporates more controllably into the dough.
Serving and storing
Slice cold for sandwiches. A long bread knife helps make thinner slices. Freeze pre-sliced for longer storage.
Kitchen questions
One more question?
Does the tin need a lid?
No; this recipe makes a domed top.
Can I replace milk with water?
That changes flavour and crust; use milk for this soft version.
How can I avoid large holes beneath the crust?
Gently press out large bubbles during shaping and seal the log evenly. Avoid placing a loose spiral in the tin. Secure joins between dough layers support even sandwich slices.
