Sandwich bread baked in a closed loaf pan is the ideal solution to obtain at home a soft, regular loaf with a perfect shape, very similar to the one used in delicatessens and for buffets. Baking in a closed pan prevents upward rise, resulting in a uniform crumb, compact yet soft, without the classic dome of a loaf.
This type of bread is particularly suitable for making sandwiches, as it allows you to get identical slices that are easy to trim and fill. It is a versatile base, ideal for savory sandwiches, buffets, parties and refined preparations, but it also adapts well to sweet versions.
Compared to the version baked entirely in the bread machine, this method requires a pass in the oven, but it guarantees a more precise aesthetic result. It is therefore the right choice when you want a neat, professional-looking loaf, perfect to present even on special occasions.
This closed-pan version includes the addition of eggs, which make the bread softer and more regular, ideal for refined sandwiches and buffets.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 1 loaf (about 8 in)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sandwich bread baked in a closed loaf pan:
- cups type 0 wheat flour
- 3/4 cup milk (at room temperature)
- 4 tsp water
- 1 tbsp soft butter
- tsp honey (or about 1 tbsp + 1 tsp granulated sugar (15 g))
- 1 tsp fine salt
- tsp active dry yeast
Tools for sandwich bread baked in a closed loaf pan:
- 1 Loaf pan closed plumcake/loaf pan
- 1 Bowl
- 1 Work surface
- 1 Rolling pin wooden
Steps for preparing and baking sandwich bread in a closed loaf pan:
Prepare the dough for the sandwich bread. You have two choices: make it by hand or with the stand mixer, or use the bread machine and let it rise directly in the machine. We made the dough with a bread machine, but we also provide the other method below.
Procedure for making the dough with the bread machine:
Place the ingredients in the bread pan: first the liquids (milk and water), then the eggs, soft butter, the sugar or honey, then the flour and the salt in one corner, and finally the dry yeast. Set the DOUGH program (it performs both mixing and the first rise); for the Cecotec 1000 it is program 10. In about 1 hour 30 minutes your dough is ready for the next phase of preparation.
Procedure for making the dough by hand or with a stand mixer:
Pour the milk and water at room temperature into a large bowl or into the stand mixer bowl. Add the honey (or sugar) and mix briefly to dissolve it.
Add the dry yeast and mix again. Add about half of the flour and begin to knead, either by hand or with the mixer hook at low speed.
Gradually incorporate the remaining flour and start working the dough more vigorously. When the dough begins to take shape, add the soft butter in pieces, allowing it to be fully absorbed before adding more.
Lastly, add the salt and continue kneading until you obtain a smooth, soft and elastic dough. By hand this will take about 10–12 minutes of work, while with the mixer 6–8 minutes at medium-low speed are sufficient.
Shape into a ball, transfer the dough to a lightly buttered bowl, cover with plastic wrap or a towel and let it rise in a protected place until doubled in volume. Usually it takes about 1 hour and 30 minutes, but times may vary depending on room temperature.
Once the first rise is complete, the dough is ready to be gently deflated, shaped and transferred to the closed loaf pan for the second rise and baking.When the dough has risen, gently deflate it and place it on a lightly floured work surface. Roll it out into a rectangle about 7–8 in wide by 13–14 in long (aim for a thickness of about 1/2–5/8 in). You can also pass a lightly floured rolling pin over the dough without pressing too hard to obtain a rectangle of even thickness.
Starting from the short side, roll it tightly onto itself. Seal the closure well on the underside and tidy the ends if needed. Butter the closed loaf pan well and place the prepared roll inside. Cover the pan with plastic wrap (not its lid) and let it rise until it reaches about 3/8 in from the rim (about 45–60 minutes depending on the season). Then butter the lid and place it on the pan.
Preheat the oven and when it reaches 338°F insert the closed pan and bake for 40 minutes. Turn off the oven and leave the pan inside for another 5 minutes, then remove the pan.
Remove the lid and place the sandwich bread on a rack to cool completely. Once cold, cover with a cloth if you plan to eat it immediately or store in a food bag if you will use it the next day.
