White Sandwich Loaf

Makes 1 loaf

This recipe makes one lovely slicing loaf for delicious lunchbox sandwiches. You could multiply the ingredients by three to make three loaves, one to use immediately and two loaves to freeze for a later date.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan


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  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Put the flour, yeast, sugar, and vitamin C into a large bowl and blend them together well.
  3. Stir in the water, and when everything looks craggy and lumpy, sprinkle the salt over the top, add the oil and stir to combine.
  4. Using your hands, gather everything together into a soft doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible. It will become less sticky as you knead.
  6. Cover the dough bowl with an upturned bowl and leave in a warm place for the dough to double in size, which will take about an hour.
  7. Knead the dough for another 100 presses.
  8. Shape the dough and put it into the prepared tin.
  9. Cover the tin with an upturned bowl and leave it to rise in a warm place for 40 minutes.
  10. Pre-heat the oven.
  11. Remove the bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  12. Leave to cool on a wire rack.


1kg/2lb bread tin and 2 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes

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