Clara Bennett This soft and airy Nigella Old-Fashioned Sandwich Loaf is made with strong white bread flour, fast-action dried yeast, a touch of sugar, butter, and tangy sour cream or spoilt milk. The recipe creates a beautifully risen, golden loaf with a tender crumb that tastes far better than store-bought bread. This simple bread makes the perfect base for your daily sandwiches or a comforting slice of morning toast.
Nigella Old-Fashioned Sandwich Loaf Ingredients
- 500g strong white bread flour (plus extra for dusting the top)
- 2 1/2 teaspoons (7g) fast-action dried yeast
- 2 teaspoons (8g) caster sugar
- 2 teaspoons (12g) fine sea salt
- 125ml spoilt milk OR sour cream, straight from the fridge
- 150ml cold water
- 100ml hot water (from a just-boiled kettle)
- 3 tablespoons (45g) soft unsalted butter (Note: Only use this if you are using spoilt milk. If you are using sour cream, omit the butter.)
- Vegetable oil, for kneading
How To Make Nigella Old-Fashioned Sandwich Loaf
- Mix the dry ingredients: In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Prepare the liquid: Pour the spoilt milk (or sour cream) into a measuring jug. Add the cold water (the liquid level should reach 275ml). Then, add the boiling water (the level should reach 375ml). If you are using spoilt milk, stir in the soft butter now (it won’t melt completely, which is fine). If using sour cream, do not add butter.
- Combine wet and dry: Pour the liquid mixture into the dry ingredients. Stir with a wooden spoon, a Danish dough whisk, or your hands until all the flour is absorbed. Form the dough into a rough ball, cover the bowl with plastic wrap or a shower cap, and let it rest for 10 minutes.
- Knead briefly: Pour a little vegetable oil onto your kitchen counter and spread it with your hand. Take the dough out and knead it for just 10 seconds. Return the dough to the bowl, cover, and wait 10 minutes.
- Repeat the process: Repeat the “10-second knead, 10-minute rest” cycle two more times. After the third knead, form the dough into a ball, return to the bowl, cover, and let it rise for 1 hour.
- Shape the loaf: Line the bottom of a 2lb (900g) loaf tin with parchment paper and lightly grease the sides. Turn the dough onto your oiled surface and pat it into a rectangle about 2cm thick. Tightly roll the dough up like a scroll or Swiss roll.
- Rise in the tin: Place the dough seam-side down into the tin. Let it rise for 1 to 1 1/2 hours until the top is peeking just above the rim of the tin. Preheat your oven to 200ºC (180ºC Fan) / 400°F towards the end of the rising time.
- Bake the bread: Dust the top of the loaf with a little flour. Bake for 45 minutes until the top is a deep biscuity-gold color. Carefully remove the bread from the tin and place it on a wire rack to cool completely before slicing.
Recipe Tips
- Understanding “Spoilt Milk”: Nigella suggests “spoilt milk,” which refers to milk that has gone slightly sour but hasn’t curdled or separated. If you don’t have this, use sour cream (and skip the butter) or use buttermilk. The acidity helps tenderize the gluten, making the bread softer.
- The “Short Knead” Method: This recipe uses a technique where time does the work for you. By kneading for only 10 seconds and letting it rest, you allow the gluten to develop naturally without exhausting your arms.
- Temperature Matters: Mixing cold water, fridge-cold dairy, and boiling water creates the perfect lukewarm temperature for the yeast to activate immediately without killing it.
- Don’t Slice Too Soon: It is tempting to slice warm bread, but the loaf continues to cook internally as it cools. Slicing it while hot allows steam to escape, which can make the bread gummy or dry.
What To Serve Nigella Old-Fashioned Sandwich Loaf
This is a versatile everyday loaf that works for sweet or savory applications.
- Classic Sandwiches: The tight crumb makes it ideal for holding mayonnaise, mustard, ham, and cheese without falling apart.
- Breakfast Toast: Slice it thick, toast it, and serve with salted butter and strawberry jam or marmalade.
- Soup Dipper: Serve a slice alongside a bowl of tomato or vegetable soup for dipping.
- Grilled Cheese: The structure of this bread is sturdy enough to hold up to melting cheese in a skillet.
How To Store Nigella Old-Fashioned Sandwich Loaf Leftovers
- Refrigerate: Do not store bread in the refrigerator; the cold air actually makes it go stale faster. Store the loaf in a bread bin or wrapped in a clean tea towel at room temperature for 3-4 days.
- Freeze: This bread freezes beautifully. Slice the entire loaf once it has cooled. Place the slices in a freezer-safe bag with sheets of parchment paper between them. You can toast slices directly from frozen.
Nigella Old-Fashioned Sandwich Loaf Nutrition Facts
Serving Size: 1 slice (approx. 1/14 of loaf)
- Calories: 145 kcal
- Total Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 8mg
- Sodium: 340mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
Frequently Asked Questions
- Can I use all-purpose flour instead of bread flour? It is best to use strong white bread flour. Bread flour has a higher protein content, which creates the gluten needed for the loaf to rise high and hold its shape. All-purpose flour will result in a flatter, denser loaf.
- What if I don’t have a 2lb loaf tin? If you have a smaller 1lb tin, you should halve the recipe ingredients. If you try to force this amount of dough into a small tin, it will overflow in the oven and burn.
- Why do I use oil for kneading instead of flour? Using oil prevents the dough from sticking to the counter without adding extra flour to the mix. Adding too much flour during kneading can make the bread dry and tough.
Nigella Old-Fashioned Sandwich Loaf Recipe
Description
The Nigella Old-Fashioned Sandwich Loaf is a classic white bread recipe that yields a soft, high-rising loaf. By using sour cream (or spoilt milk) and a unique short-kneading method, this recipe ensures a tender crumb perfect for sandwiches and toast.
Ingredients
Instructions
- Mix Dry: Combine flour, yeast, sugar, and salt in a bowl.
- Mix Wet: Combine milk/sour cream, cold water, and hot water in a jug. Stir in butter if using spoilt milk.
- Combine: Mix wet into dry ingredients. Form a rough ball. Rest for 10 minutes.
- Knead Cycle: Knead on an oiled surface for 10 seconds. Rest 10 minutes. Repeat this cycle 3 times total.
- First Rise: After the final knead, cover and let rise for 1 hour.
- Shape: Flatten dough into a rectangle and roll tightly into a scroll. Place in a lined loaf tin.
- Second Rise: Let rise for 1 to 1.5 hours until puffy.
- Bake: Dust with flour and bake at 200ºC (180ºC Fan) for 45 minutes. Cool on a rack