Homemade sandwich bread with a machine
Recipe by Chef Sylvain - Long live pastry!
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.
MediumFrenchServes 10
Printable version with shopping checklist
Source Video
2h 15m
Prep
1h 25m
Cook
26m
Cleanup
4h 6m
Total
Cost Breakdown
Total cost:$1.59
Per serving:$0.16
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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