Sandwich Bread

Chef Rocco Lugrine

Sandwich Bread

Prep Time: 2 hours
Bake Time: 12-15 minutes
Author: Chef Rocco Lugrine
Difficulty: Easy
Servings: 5



Dry instant yeast   6 teaspoons

Sugar                       6 teaspoons

Warm water           1/2 cup

Warm water #2     2 cups + 3 tablespoons

Kosher Salt             1 1/2 tablespoons

Canola Oil               5 tablespoons

Bread Flour            5  3/4 cups


1. Mix together the yeast, sugar, and water. Rest for 10 minutes.
2. Place yeast mixture in a mixer fitted with a dough hook. Add remaining ingredients.
3. Mix on speed 1 or low for 3 minutes.
4. Then mix on speed 2 or med. high for 5-6 minutes.
5. Place in a lightly oiled bowl and proof for 1 hour.
6. Divide into 11-ounce pieces & shape.
7. Place in Demarle SilPain® mat, cut with a razor, and proof for 20-30 minutes.
8. Bake at 176°C (350°F) for 12-15 minutes.

For Italian Herb Bread:

Add 7 grams (1 TBSP) of dried oregano.

For Herb and Cheese Bread:

Add 5 grams (2 tsp) dried oregano and 75 grams (2.6 ounces) grated parmesan cheese.


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