Sandwich Bread

Mayte Rueda
Homemade sandwich bread is an excellent option for healthier eating, as you can ensure that the quality of the ingredients is the best. The spectacular flavor of homemade bread is unmatched, and you can enjoy it alongside any other preparation or on its own.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 2 1/2 cups wheat flour, 600 g
  • 1 1/4 tablespoons dry yeast, 10 g
  • 2 eggs
  • 1 teaspoon salt, 5 g
  • 2 tablespoons sugar, 20 g
  • 1/2 cups butter, 60 g, at room temperature
  • 1 cup milk, 250 g
  • 1 egg, for the wash
  • 2 tablespoons milk, for the wash
  • sesame seeds, for toasting
Preparation
20 mins
30 mins
Low
  • On a surface or in a deep bowl, pour the flour and form a mountain. With the help of your hand, make a hole in the center and add the yeast, egg, sugar, salt, and butter.
  • Start mixing with your hand or a spatula, gradually incorporating the flour closest to the center (where you added all the ingredients). Slowly and carefully pour in the milk while continuing to mix the dough until everything is fully incorporated.
  • Knead until the dough is completely moist, but at the same time elastic, smooth, and soft; you can also verify this because it will easily come off the surface where you made it.
  • Divide the dough into three equal parts; you can use a scale if you have one.
  • To shape the dough, press it against the table or the surface where you are working to flatten it slightly, pull the ends towards the center so that the entire edge meets at this point (like a belly button); flip the piece of dough so that the “belly button” faces down and with the help of your hands, press and roll the dough, turning it in the same direction repeatedly; remember that this process is known as shaping. Repeat this step with the other two pieces of dough.
  • To ferment the dough in a greased rectangular loaf pan, place the balls of dough side by side horizontally so that they look like three mattresses. The mold should match the portion of dough, which should be filled to ¾ of the height of the mold before fermenting, and the balls of dough should be touching each other.
  • With the help of a brush, apply the egg wash to the surface of the bread; this will prevent the exterior from drying out; let it rest at room temperature for about 30 minutes or until it doubles in size.
  • Preheat the oven to 190 °C.
  • Gently brush the dough again, being careful not to deflate it; sprinkle sesame seeds and bake for about 30 minutes. Once cooked, remember to check the internal cooking with a toothpick; it should come out clean.
  • Remove from the oven and let cool at room temperature in the same mold. Unmold and, with the help of a serrated knife, cut slices of 1 cm (about the thickness of an index finger).

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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