Description

This Farmhouse White Sandwich Bread recipe yields a soft, fluffy and flavorful loaf with a crispy crust, perfect for everyday sandwiches or toast. Made using strong white bread flour, butter, yeast, and a simple kneading and proving method, it combines traditional bread-making techniques with an easy-to-follow process to create a delicious homemade bread.

Ingredients

Scale

For the Dough

600 g very strong white bread flour (plus extra for dusting)
2 tsp fine sea salt or kosher salt
1 tsp caster sugar
1 ½ tsp instant yeast (e.g. Dove’s Farm)
50 g softened butter (about 4 tablespoons)
350 ml tepid water

Instructions

Make Your Dough: By hand, mix the flour, softened butter, salt, sugar, and yeast in a large bowl and make a well in the center. Gradually add the tepid water a little at a time, mixing thoroughly until a dough ball forms. Transfer it to a floured surface and knead for 10 to 12 minutes until smooth and elastic. Alternatively, if using a KitchenAid mixer, combine all dry ingredients and softened butter in the bowl, create a well, add water, mix on slow speed (1) for 1-2 minutes, then increase to speed 2 and knead for 8-10 minutes. Check dough readiness with a windowpane test.
Prove Your Dough: Place the kneaded dough into a large greased bowl and cover it. Leave the dough to rest in a warm place for at least 1.5 hours or until it has doubled in size.
Shape Your Dough: Transfer the risen dough to an oiled surface. Gently shape it into a rectangle, then roll it up from the short side. Pinch the seams to seal the loaf and turn it so the long seam is on the bottom. Place the shaped dough into a greased loaf tin. Cover and let it rise again in a warm place for about 45 minutes.
Preheat Oven and Prepare for Baking: Preheat your oven to 230°C (450°F) and place a shallow baking tin at the bottom of the oven to create steam.
Slash and Dust: Using a sharp greased knife, make three 45° angle slashes across the top of the loaf. Lightly dust the top of the loaf with flour to enhance the rustic appearance.
Bake Your Bread: Place the loaf in the hot oven and immediately pour a cup of hot water into the preheated shallow pan to create steam, then quickly close the oven door. Bake for 10 minutes at 230°C (210°C fan / 450°F). Afterward, reduce the oven temperature to 200°C (180°C fan / 350°F) and continue baking: large loaf for 30-35 minutes or small loaves for 15-20 minutes until the crust is golden brown.
Check and Cool: Remove the bread from the oven and tip it onto a cooling rack. Tap the base of the loaf; it should sound hollow indicating it is cooked inside. Alternatively, verify the internal temperature is between 90°C (194°F) and 95°C (203°F). Allow the bread to cool completely before slicing.

Notes

If you do not have instant yeast, you can use active dry yeast but proof it in water first before mixing.
Strong bread flour is essential for good gluten development, which gives the bread its structure and chew.
The windowpane test involves stretching a small piece of dough thinly; if it stretches without tearing and forms a translucent membrane, your dough is kneaded enough.
Using steam during baking helps achieve a crisp crust.
Allow bread to cool completely to prevent soggy texture when slicing.
You can divide the dough to make smaller loaves; just adjust baking times accordingly.

Prep Time: 20 minutes
Cook Time: 45 minutes to 55 minutes
Category: Bread
Method: Baking
Cuisine: British

Keywords: sandwich bread, farmhouse bread, homemade bread, white bread, baking bread, yeast bread, crusty bread