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Golden Sandwich Bread

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Member since 2017

"The classic sandwich bread with new look!"

Serves 4 small bread loafs | Prep Time 25 min plus 1 hr 30 min passive time | Cook Time 40 min

Why I Love This Recipe

Delicious, soft sandwich bread with the lovely golden colour and the gentle aroma of the turmeric powder.

Ingredients You'll Need

625 g strong flour (high protein & gluten flour)
625 g all purpose flour
2 tsp salt
1 tbsp turmeric powder
3 tbsp sugar
500 ml warm water
250 ml warm milk
75 g fresh yeast (or 20g dry)
80 g soft margarine or butter


Combine the yeast with 3 – 4 tbsp of the measured sugar & water. Set aside for a while.

In the bowl of your mixer put the two flours, salt, sugar, turmeric and blend.

Stir the yeast mixture well.

Start your mixer on low speed & add the water all at once. Continue adding the milk & the yeast mixture.

Knead on low speed for 5 min. Then switch to medium speed and knead for another 3 min.

Add the margarine (or the butter). Keep kneading on medium speed until fully incorporated. The dough should be soft and smooth.

Transfer into a large, oiled bowl. Cover with plastic and place it in a warm spot. Allow to rise for 1 hour.

Prepare two large (or 4 small) bread loaf pans with a lid, if possible.

Brush your bench with melted butter or margarine. Take the risen dough out of the bowl and deflate it.

Weigh the dough and divide into two (or 4) equal pieces. Shape them nicely and put them into the loaf pans.

Cover with plastic and let them double their size (about 30 min).

Bake in a preheated oven, at 180°C / 350°F, for 35 to 40 min until a skewer comes out clean.

Once you remove the loaf pans from the oven, open the lids and wait 10min. Carefully unmold the bread loafs and put them on a wire rack to cool completely.

To slice the bread easily, refrigerate it for 60min, until firm.


Pairs Well With

Anything to make a delicious sandwich

Questions, Comments & Reviews

@WARYR1 Strong flour is the type of flour with high gluten and protein content. It produces elastic dough and is suitable for all yeast breads and phyllo (filo) pastry.

@WARYR1 Strong flour is the type of flour with high gluten and protein content. It is suitable for all yeast

Whats strong flour?

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