Homemade sandwich bread

Ingredients

• 450 g T45 flour (all‑purpose flour, type 45)
• 9 g Dehydrated baker's yeast (or 15 g fresh yeast)
• 150 g Water (lukewarm water 30‑35 °C)
• 150 g Whole milk (whole milk at room temperature)
• 1 cuillère à café Fine salt
• 1 cuillère à soupe White sugar
• 30 g Neutral vegetable oil (sunflower or rapeseed oil)

Instructions

1. Prepare the liquid and yeast

   In a bowl, combine the lukewarm water and milk, then add the dehydrated yeast in a sprinkle while stirring until fully dissolved.

   Time: PT5M

2. Mix the dry ingredients

   Pour the flour, salt and sugar into the mixer bowl.

   Time: PT2M

3. Incorporate the liquid yeast

   Start mixing on low speed, then gradually add the water‑milk‑yeast mixture while continuing to mix.

   Time: PT2M

4. Knead the dough

   Run the mixer at medium speed for about 10 minutes until you obtain a smooth and very elastic dough.

   Time: PT10M

5. Add the oil

   Stream the oil against the bowl walls while continuing to knead for 5 to 6 minutes until fully incorporated.

   Time: PT6M

6. First rise

   Shape the dough into a ball, place it in a large lightly oiled bowl, cover with a kitchen towel and let rest for 1 hour in a warm place (~30 °C) until it doubles in size.

   Time: PT1H

7. Degas and shape

   On a floured work surface, press the dough with the palm to expel the gases, roll it into a rectangle, fold the top third toward the center, then the bottom third, finally fold the edges to form a rectangular log.

   Time: PT10M

8. Second rise in the pan

   Turn the dough with the seams down, place it in a greased 28 cm loaf pan, flatten slightly, cover with a kitchen towel and let rise for 1 hour until doubled again.

   Time: PT1H

9. Baking

   Preheat the oven to 190 °C. Bake the bread for 25 minutes until the crust is evenly golden and the loaf sounds hollow when tapped.

   Time: PT25M

   Temperature: 190°C

10. Cooling

    Remove the bread from the oven, unmold it and let cool on a rack for about 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

80

Protein

2.5 g

Carbohydrates

15 g

Fat

1 g

Fiber

1 g

Ingredient Substitutions

• Instead of T45 flour: all‑purpose flour, wheat flour type 55
• Instead of Dehydrated baker's yeast: fresh yeast, natural sourdough (adjusted amount)
• Instead of Whole milk: semi‑skimmed milk, almond milk (for lactose‑free version)
• Instead of Fine salt: sea salt
• Instead of White sugar: cane sugar, honey (reduce quantity slightly)
• Instead of Neutral vegetable oil: melted butter, olive oil (different flavor)

Equipment Needed

• Mixer with dough hook
• Mixing bowl
• Kitchen scale
• Teaspoons and tablespoons
• Kitchen towel
• 28 cm loaf pan
• Oven
• Cooling rack (optional)
• Brush or parchment paper for greasing (optional)

Critical Steps — Do Not Skip

• Yeast activation
• First rise (fermentation)
• Second rise in the pan
• Baking in the oven

Chef Tips from the Video

• Add a tablespoon of sesame or poppy seeds on top before the second rise for extra flavor.
• For a slightly sweet bread, increase the sugar to 2 tablespoons.
• Use slightly warm milk (30 °C) to achieve a softer crumb.

Troubleshooting

Storage

Refrigerator: Wrap the bread in plastic wrap and store for 3 to 4 days in the refrigerator.

Freezer: Slice the bread, place it in an airtight freezer bag and keep for up to 2 months.

Room temperature: At room temperature, the bread keeps for 2 days in a paper bag or a bread box.

Make-Ahead Tips

• The bread keeps very well for 1 day at room temperature, then in the refrigerator.
• Slice the bread before freezing so you can take out portions as needed.
• You can prepare the dough the day before, let it rise in the refrigerator (8‑10 h) and bake it the next day.