Soft Sandwich Loaf

Name: Soft Sandwich Loaf
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Ingredients: 500 g (4 cups) bread flour, plus a little for shaping; 7 g (2¼ tsp (1 sachet)) instant yeast; 25 g (2 tbsp) sugar; 10 g (1¾ tsp) fine sea salt; 320 g (1⅓ cups) whole milk, lukewarm (about 35°C, 95°F); 30 g (2 tbsp) unsalted butter, very soft, plus extra for the pan

A tender, even-crumbed pan loaf for toast and packed lunches

Makes: 1 loaf (900 g / 2 lb tin)
Hands-on: 30 min
Total: 4 h 30 min
Level: Easy

This is the everyday loaf: fine, soft crumb, thin golden crust, and a shape that slices neatly for sandwiches. A little milk, sugar and butter tenderize the dough so it stays soft for days, and it toasts beautifully once it starts to firm up.

Ingredients

500 gbread flour (4 cups)plus a little for shaping
7 ginstant yeast (2¼ tsp (1 sachet))
25 gsugar (2 tbsp)
10 gfine sea salt (1¾ tsp)
320 gwhole milk, lukewarm (about 35°C, 95°F) (1⅓ cups)
30 gunsalted butter, very soft (2 tbsp)plus extra for the pan

Diet: Vegetarian
Allergens: gluten, milk

Method

In a large bowl (or the bowl of a stand mixer), combine the flour, yeast, sugar and salt. Add the lukewarm milk and mix into a rough dough. Rest 10 minutes so the flour hydrates. 10 min
By hand: turn the dough onto an unfloured counter, add the butter and knead, pushing away with the heel of your hand and folding back, for 10–12 minutes, until smooth and elastic. 12 min
By stand mixer: add the butter and knead with the dough hook on medium-low for 7–8 minutes. Either way, a small piece should stretch thin enough to see light through without tearing. 8 min
Shape into a ball, return to the bowl, cover and let rise in a warm spot for 60–90 minutes, until doubled. 1 h 15 min
Butter a 900 g (2 lb) loaf pan, about 23 × 13 cm (9 × 5 in). Press the dough into a rectangle about 23 × 30 cm with the short side toward you. Roll it up tightly from the short end, pinching the seam closed, and drop it seam-side down into the pan.
Cover loosely and let rise 45–60 minutes, until the dome sits 2 cm (¾ in) above the rim. Meanwhile heat the oven to 190°C (375°F). 50 min
Bake for 35–40 minutes, until deep golden on top and the loaf sounds hollow when tipped out and tapped underneath (90–93°C, 195–200°F inside). If the top browns too fast, lay a sheet of foil over it for the last 10 minutes. 38 min
Turn out onto a rack immediately so the sides don't steam soft. Cool at least 1 hour before slicing. 1 h

Why it works

Fat and sugar coat the gluten strands and hold moisture, which is why enriched loaves have a softer, finer crumb than lean bread and stale more slowly. Milk proteins and lactose also brown readily, giving the thin golden crust. Rolling the dough tightly before it goes in the pan creates surface tension, so it rises up rather than out.

Common mistakes

Milk that is too hot. Above about 45°C (113°F) it starts to harm the yeast; it should feel barely warm on your wrist.
Adding extra flour while kneading. The dough is tacky at first and smooths out as gluten develops; more flour makes a dry, dense loaf.
Under-proofing in the pan, which causes a split along one side. Wait for the dome to clear the rim.

Variations

Half whole wheat: Use 250 g bread flour and 250 g whole-wheat flour and add 20 g (1½ tbsp) more milk.
Honey oat: Swap the sugar for 30 g honey and roll the shaped loaf in 30 g rolled oats before it goes into the pan.

Make ahead and storage

Keeps 3–4 days in a bread bag at room temperature. Freeze pre-sliced for up to 3 months and toast straight from frozen.

Notes

Hydration about 64% if you count the milk as liquid (320 g milk to 500 g flour). Fan oven: 170°C (340°F). For a dairy-free loaf, use water and 25 ml olive oil instead of milk and butter.