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Homemade sandwich bread with a machine
Learn how to make a soft, slightly sweet sandwich loaf using a stand mixer. This method uses baking powder and mechanical kneading, ideal for achieving an airy crumb without yeast. The bread is baked in a sliding‑lid loaf pan, perfect for uniform slices to enjoy in sandwiches.
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Critical Success Points
- • Add the milk gradually to avoid lumps
- • Adjust the dough consistency (supple but not overly sticky)
- • First rise of 1 h 30 to activate the baking powder
- • Close the pan three‑quarters full then let rise until four‑fifths of the volume
- • Bake at 210 °C for 40 minutes
Safety Warnings
- • Handle the hot oven; wear kitchen gloves when removing the pan
- • Be careful with the knife or spatula when degassing the dough
- • Do not leave the stand mixer unattended during prolonged kneading
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