Homemade soft sandwich bread is a simple yet extremely satisfying preparation, ideal for those who love to bring a soft, genuine, and versatile bread to the table. It is a loaf with a soft and regular crumb, designed to be easily sliced and used in many different occasions, from breakfast to a quick lunch, to snacks or aperitifs.
This version is for those who desire a homemade bread without additives or preservatives, but with a perfect texture for sandwiches, toast, and homemade tramezzini. Baking in a traditional oven, in an open mold, gives the bread a slight crust that pleasantly contrasts with the soft inside, making it appetizing at first glance.
Soft sandwich bread is one of those “basic” recipes worth having on hand. You can use it for savory fillings with cold cuts, cheese, and vegetables, or pair it with sweet ingredients like jams, honey, or spreads. It’s also perfect for hot toasts, club sandwiches, or simple slices to enjoy plain.
It’s a recipe that works well for weekly planning: once ready, the bread stays soft for several days and is easily freezable, already sliced, to have it always ready when needed.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 1 soft bread of 9 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Sandwich Bread:
- 4 cups all-purpose flour
- 1 tbsp dry yeast
- 1 cup whole milk
- 5.5 tbsp butter (melted and cooled)
- 2 medium eggs
- 1/4 cup granulated sugar (or honey)
- 2 tsp fine salt
Tools for Soft Sandwich Bread:
- 1 Stand Mixer
- 1 Pastry Board
- 1 Non-Stick Loaf Pan for 8-9 inch loaf
- 1 Bowl
Steps for Preparing and Baking Soft Sandwich Bread:
Place the flour and yeast in the bowl of the stand mixer (or in a large bowl). Add the milk, eggs, and honey and start kneading.
When the dough begins to form, add the melted butter gradually and continue kneading until you obtain a smooth and elastic dough. Finally, add the salt and knead for a few more minutes.
Form a ball, transfer it to a lightly greased bowl, cover, and let it rise until it doubles in volume.If you have a bread machine, you can use it for kneading and rising. We have the Cecotec 1000 bread machine and with program n° 10 in 1:30 the dough is ready for the second rise. Always remember that for the bread machine, liquids go in the basket first, then solids, and the salt should be placed in a corner away from the sugar.
Take the dough, gently deflate it and shape it into a rectangle. Roll it up starting from the short side and place it in a greased loaf pan, cover the pan with plastic wrap.
Let it rise again until the dough nearly reaches the edge of the pan.Bake in a static oven at 338°F for about 40 minutes. Once baked, take the bread out of the oven, remove it from the pan immediately, and let it cool completely on a rack before slicing.
FAQ (Frequently Asked Questions)
Can I use this bread for tramezzini?
Yes, it’s perfect for homemade tramezzini. The slices are soft and well-suited for fillings, the perfect thickness for the bread is about an inch. You can fill it with cold cuts, cheeses, eggs, and tuna or salmon and cream cheese.
How do you store soft sandwich bread?
Once cool, store it in a food bag or wrapped in plastic wrap. It stays soft for 2–3 days.
Can it be frozen?
Yes, you can freeze it whole or already sliced. When needed, just let it thaw at room temperature or warm it slightly.
