White toast / sandwich loaf...

I love sourdough bread and that's our everyday bread at home. But even the best bread can be too much, if that's all the bread you eat day after day. So in the need of change, of breaking the routine - something amazingly quick to bake and easy. This recipe came from a flour bag, Hovis super strong white bread flour to be exact (which by the way is one of the best flours to make bread with, that you can buy here in Ireland). 

It was a little weird for a bread recipe, as it said to prove it only once, not twice which would be normal for bread making. The result was fantastic - nice, soft crust, light crumb and very pleasant taste. I used to buy sandwich/toast bread in the supermarket, but it never lasted long - and not because it was eaten so quick, but because it would go bad! Whatever they're adding to the dough, it makes it go mouldy, rather than stale, very quickly!

This bread, our own sandwich bread, was baked before the 1 pm (advantage of having to prove it only once!) and come evening - it was already almost all gone! Perfect for a sandwich and even better for a toast! This Hovis' bread recipe is definitely a keeper!

How to make it...

- 500 g super strong white bread flour
- 25 g butter
- 1 1/4 teaspoon salt
- 1 1/2 teaspoon fast action bread yeast
- 300 ml warm water
- 2 teaspoons sugar


- In a large bowl mix together flour, sugar and salt, run in the butter and then stir in the yeast.
- Stir in the water and mix into a soft dough by hand. 
- Knead for about 5 minutes in an electric mixer fitted with a dough hook, or turn out onto a floured surface and knead by hand for about 10 minutes.
- Shape the dough, then place in greased 2 lb bread tin. 
- Cover with a clean, damp tea towel and leave in a warm place until it doubles in size.
- Depending on your desired end result either brush your risen loaf with water or dust with flour.
- Preheat the oven to 230 C and bake for about 30-35 minutes. 
- The baked loaf should sound hollow when tapped at the bottom and should be golden brown in colour. - Take the loaf out of the tin and cool on a rack.

✅ For crunchy crust - brush the surface of the bread with a bit of water, just before putting it in the oven
✅ For soft crust - dust the loaf with flour before baking, wrap in a dry, clean towel once baked and cooled.


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  1. The texture and the coulour of the bread is so perfect. I have to give it a go some time. One of the fine breads on the web Anna.

    Cheers - Vanita

    1. Hi Vanita,
      Thank you for your nice comment. Please do give it a go and let me know how you liked it! It really is quite easy bread to make and so delicious :)
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.