Homemade sandwich bread
Homemade sandwich bread is a medium French recipe that serves 6. 200 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 30 min | Cook: 1 hr 30 min | Total: 2 hrs 20 min
Cost: $3.05 total, $0.51 per serving
Ingredients
- 500 g Wheat flour (type 45) (Sift before use)
- 20 g Fresh baker's yeast (Dissolve in warm milk)
- 250 ml Whole milk (Room temperature or slightly warm (30‑35°C))
- 50 g Unsalted butter (Softened at room temperature)
- 30 g Sugar (White or cane sugar)
- 8 g Salt (Fine salt)
- 2 Eggs (At room temperature)
Instructions
Preparing the ingredients
Measure all ingredients, sift the flour, soften the butter and take the eggs out of the refrigerator.
Time: PT5M
Yeast activation
Heat the milk to 30‑35°C, dissolve the fresh yeast in it and let rest 5 minutes until it lightly foams.
Time: PT5M
Temperature: 30‑35°C
Mixing dry ingredients
In a bowl, mix the flour, sugar and salt.
Time: PT3M
Incorporating liquids and kneading
Make a well in the center, pour in the milk‑yeast mixture, add the beaten eggs and the softened butter. Knead by hand or with a mixer for 10‑12 minutes until you obtain a smooth and elastic dough.
Time: PT12M
First rise
Shape a ball, place it in a lightly oiled bowl, cover with plastic film or a damp cloth and let rest 1 hour in a warm place (25‑27°C) until it doubles in volume.
Time: PT1H
Temperature: 25‑27°C
Degassing and shaping
Degas the dough by gently pressing it, shape it into a ball then place it in the previously greased sandwich loaf pan. Smooth the top with a wet spatula.
Time: PT5M
Second rise
Cover again and let rise 45 minutes until the dough reaches almost the edge of the pan.
Time: PT45M
Temperature: 25‑27°C
Baking
Preheat the oven to 180°C. Bake the bread and cook for 30 minutes until golden and a hollow sound is heard when tapping the bottom.
Time: PT30M
Temperature: 180°C
Unmolding and cooling
Remove the pan, take off the pull‑out, unmold the bread and let cool on a rack for at least 20 minutes before slicing.
Time: PT20M
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: vegetarian, low-calorie, low-fat
Allergens: gluten, eggs, milk, butter
Ingredient Substitutions
- Instead of Wheat flour (type 45): All-purpose flour
- Instead of Fresh baker's yeast: 7 g dry yeast
- Instead of Whole milk: Semi-skimmed milk
- Instead of Unsalted butter: Margarine
- Instead of Sugar: Honey (reduce by 5 g)
- Instead of Salt: Sea salt
- Instead of Eggs: Commercial egg replacer
Equipment Needed
- Mixing bowl
- Kitchen scale
- Whisk or wooden spoon
- Stand mixer or dough hook (optional)
- Plastic film or clean cloth
- Pull‑out sandwich loaf pan
- Oven
- Cooling rack
- Cooking gloves
Critical Steps — Do Not Skip
- Yeast activation
- Kneading
- First rise
- Second rise
- Baking
Chef Tips from the Video
- Use room‑temperature butter for better incorporation
- Make a small slash on top before the second rise for a professional look
Troubleshooting
The bread is too dense
Check that the yeast was fresh and the milk was not too hot; extend the first rise.
The top burns before the centre
Cover the bread with a sheet of aluminum foil halfway through baking or reduce temperature to 170°C.
The bread does not rise enough
Increase ambient temperature during rise or add a little more yeast.
Storage
Refrigerator: Store in a paper or plastic bag, at room temperature 2‑3 days; in the refrigerator up to 5 days.
Freezer: Wrap tightly in aluminum film then in a freezer bag, keep up to 2 months.
Room temperature: In a dry place, in a bread box, 2‑3 days.
Make-Ahead Tips
- Prepare the dough the day before and let the first rise in the refrigerator (8‑12 h)
- The bread freezes very well once cooled
Last updated: August 21, 2026
