Old-Fashioned Sandwich Loaf

While the everyday bread on my table is generally Jim Lahey's round, crackle-crusted Basic No-Knead Bread or some variant thereof, there are times when I just want a slice of old-school, tender-crumbed bread, and this Old-Fashioned Sandwich Loaf exactly fits the bill. As its name suggests, it is perfect for sandwiches — be they bacon, sausage, egg, fish finger — and the bread I always use for my Fried Chicken Sandwich if a good burger bun is not to be found. It also just happens to make the most wonderful toast. It is my reworking of Dan Lepard’s Sour Cream Sandwich Bread, only I use spoilt milk instead of sour cream, adding butter to make up the fat, but quantities are given for either version below. And should you need it to be vegan, simply replace the spoilt milk with plant-based yogurt and the butter with vegetable fat, and reduce the salt and sugar to 1 teaspoon each. Whichever way you make it, it is a triumph, and bafflingly easy: the most stringent demand on you, in the course of making it, is that you knead it 3 times for 10 seconds at 10-minute intervals. What are you waiting for? For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet