This easy Old-Fashioned Sandwich Loaf by Nigella Lawson is a perfect homemade bread that’s soft and fluffy, ideal for sandwiches or toast. Made with simple ingredients like flour, yeast, and milk, it has a delicious golden crust and a soft, tender crumb. A great choice for any meal, this loaf is sure to become a household favorite!
Ingredients Needed:
- 500g strong white bread flour (plus more for dusting)
- 2½ teaspoons (7g) or 1 sachet fast-action dried yeast
- 2 teaspoons (8g) caster sugar
- 2 teaspoons (12g) fine sea salt
- 125ml sour milk or sour cream (chilled)
- 150ml cold water
- 100ml hot water (from a just-boiled kettle)
- 45g soft unsalted butter (omit if using sour cream)
- Vegetable oil, for kneading and greasing the tin
How To Make Old-fashioned Sandwich Loaf:
- Prepare the dough: Mix the flour, yeast, sugar, and salt in a large bowl. In a measuring jug, combine sour milk (or sour cream) with cold water. Add hot water to make the total liquid 375ml, then stir in the soft butter.
- Combine ingredients: Pour the wet mixture into the dry ingredients, stirring until the dough forms. Shape into a rough ball, cover, and rest for 10 minutes.
- Knead the dough: Lightly oil your work surface, knead the dough for 10 seconds, and return to the bowl. Rest for 10 minutes, repeat this kneading and resting process twice more, then let the dough rise for 1 hour.
- Shape the dough: Grease a 2lb (900g) loaf tin and line the bottom. Shape the dough into a rectangle, roll tightly, and place seam-side down in the tin. Let it rise until it peeks over the top, about 1–1½ hours.
- Bake the loaf: Preheat the oven to 200ºC/180ºC Fan. Dust the dough with flour and bake for 45 minutes. Remove from the tin and cool on a wire rack before slicing.
Recipe Tips
- Sour Milk Substitute: Mix 125ml milk with 1 tablespoon of vinegar or lemon juice to make sour milk.
- Kneading Tip: Short kneads help develop the dough without overworking it.
- Shaping the Dough: Rolling tightly helps create an even loaf without large air pockets.
How To Store Leftovers
Storing: Store the cooled loaf in a bread bin to keep it fresh for 3–4 days.
Freezing: Wrap in plastic wrap and foil before freezing for up to 3 months. Thaw at room temperature.
Nutrition Facts
- Serving Size: 1 slice (assuming 16 slices per loaf)
- Calories: 150
- Carbohydrates: 27g
- Protein: 4g
- Fat: 3g
- Fiber: 1g
Try More Nigella Lawson Recipes:
Nigella Old-fashioned Sandwich Loaf
Description
This easy Old-Fashioned Sandwich Loaf by Nigella Lawson is a perfect homemade bread that’s soft and fluffy, ideal for sandwiches or toast. Made with simple ingredients like flour, yeast, and milk, it has a delicious golden crust and a soft, tender crumb. A great choice for any meal, this loaf is sure to become a household favorite!
Ingredients
Instructions
- Prepare the dough: Mix the flour, yeast, sugar, and salt in a large bowl. In a measuring jug, combine sour milk (or sour cream) with cold water. Add hot water to make the total liquid 375ml, then stir in the soft butter.
- Combine ingredients: Pour the wet mixture into the dry ingredients, stirring until the dough forms. Shape into a rough ball, cover, and rest for 10 minutes.
- Knead the dough: Lightly oil your work surface, knead the dough for 10 seconds, and return to the bowl. Rest for 10 minutes, repeat this kneading and resting process twice more, then let the dough rise for 1 hour.
- Shape the dough: Grease a 2lb (900g) loaf tin and line the bottom. Shape the dough into a rectangle, roll tightly, and place seam-side down in the tin. Let it rise until it peeks over the top, about 1–1½ hours.
- Bake the loaf: Preheat the oven to 200ºC/180ºC Fan. Dust the dough with flour and bake for 45 minutes. Remove from the tin and cool on a wire rack before slicing.
Notes
- Sour Milk Substitute: Mix 125ml milk with 1 tablespoon of vinegar or lemon juice to make sour milk.
- Kneading Tip: Short kneads help develop the dough without overworking it.
- Shaping the Dough: Rolling tightly helps create an even loaf without large air pockets.