Thermomix Sandwich Bread

A soft, fluffy, and versatile sandwich bread made entirely in the Thermomix. This loaf is ideal for sandwiches, toast, grilled cheese, and everyday table bread. The recipe produces a tender crumb, a light texture, and a beautifully golden crust.

Ingredients

• 300 g water, lukewarm
• 30 g unsalted butter, softened
• 20 g sugar
• 10 g salt
• 7 g instant dry yeast (or 20 g fresh yeast)
• 550 g bread flour

Preparation

Add the water, butter, sugar, and yeast to the Thermomix bowl. Mix for 2 minutes at 37°C on Speed 2. This step gently activates the yeast and helps create a consistent dough structure.

Add the bread flour and salt. Mix for 20 seconds on Speed 6 until the ingredients come together into a rough dough.

Select the Dough mode and knead for 5 minutes. The dough should become smooth, elastic, and slightly tacky to the touch. If the dough appears excessively sticky, add 1 tablespoon of flour and knead for another 30 seconds. If it feels too dry or crumbly, add 1 tablespoon of water and knead briefly until incorporated.

Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Leave the dough to rise in a warm place for approximately 60 to 90 minutes, or until doubled in size. Rising time will vary depending on room temperature.

Once the dough has doubled, gently press it down to release excess gas. Turn it onto a lightly floured surface and shape it into a rectangle. Fold the sides inward and roll the dough tightly into a loaf shape. Pinch the seam closed to help maintain structure during the second rise.

Grease a standard loaf tin measuring approximately 23 x 13 cm (9 x 5 inches). Place the shaped dough seam-side down into the tin. Cover loosely and allow it to rise again for 30 to 45 minutes. The dough should rise just above the rim of the pan and look airy and puffy.

While the dough is undergoing its second rise, preheat the oven to 180°C (350°F). Ensure the oven is fully heated before baking for the best oven spring and crust development.

Bake the loaf for 30 to 35 minutes until deep golden brown. The bread should sound hollow when tapped on the bottom. For greater accuracy, the internal temperature should reach approximately 93°C to 96°C.

Remove the bread from the loaf tin immediately after baking and place it on a wire rack. Allow it to cool completely before slicing. Cutting the bread while hot may compress the crumb and affect the final texture.

Baker’s Notes

A small amount of butter gives the loaf a soft texture while maintaining enough structure for sandwiches.

Bread flour is recommended because its higher protein content creates stronger gluten development and a better rise. However, all-purpose flour can be used if necessary, though the loaf may be slightly less lofty.

For an extra-soft sandwich loaf, brush the top with melted butter immediately after baking. This softens the crust and adds a subtle richness.

To create a slightly sweeter sandwich bread, increase the sugar to 30 g.

For a richer loaf similar to bakery-style sandwich bread, replace 100 g of the water with whole milk.

The bread stores well at room temperature in an airtight container for up to 3 days. For longer storage, slice the loaf and freeze it for up to 3 months. Individual slices can be toasted directly from frozen.

Yield

• 1 large sandwich loaf
• Approximately 12–16 slices

Thermomix Settings Summary

1. Mix water, butter, sugar, and yeast: 2 min / 37°C / Speed 2
2. Add flour and salt: 20 sec / Speed 6
3. Knead: 5 min / Dough mode
4. First rise: 60–90 min
5. Shape and place in loaf tin
6. Second rise: 30–45 min
7. Bake: 30–35 min / 180°C
8. Cool completely before slicing

The result is a classic, soft sandwich bread with excellent slicing quality, a tender crumb, and enough strength to hold fillings without falling apart.