Monday, August 14, 2017

Spongy Soft Honey Sandwich Bread

Have you tried baking this well-tested Barefoot Contessa honey sandwich bread recipe from here? Yes, I did! And I love love love this recipe!!!

These basic and slightly brioche-like sandwich breads are delicious because they are VERY SOFT... So soft with a nice spongy feathery light texture.

I have baked with this recipe several times... Sometimes, I baked them with brown crusty tops like these country style sandwich loaves at here. Or sometimes, I baked them into square sandwich loaves like these ones at here...

basic honey sandwich bread
Spongy Soft Honey Sandwich Bread

I LOVE this recipe but HATE it when it says that I can use 5 to 6 cups flour to bake two loaves. So which amount should I use 5 or 6 cups? Or something in-between like 5 1/5? LOL!

Not being fussy but I'm pretty sure the breads that are baked with 5 cups of flour will be so different from the ones that are baked with 6 cups of flour because 1 cup of flour is actually 150g!!! Oh definitely... Can't deny that plus or minus 150g flour will make a lot difference in most bakes, including these sandwich breads too!!!

So instead of referring my bakes to the original recipe at here or my modifications-indicated recipe at here, I have re-written this well-loved recipe into an absolutely precise manner so that everyone who follows this recipe will bake spongy soft sandwich breads like mine. *smile*

basic honey sandwich bread
I have re-write this recipe to bake two perfect square sandwich breads.
basic honey sandwich bread
And they are 100% spongy soft too!

YES that you can bake these lovely soft sandwich breads. I can help...

Here's a quick video showing how I baked these sandwich breads.

And here's the recipe that I have adapted from here.

Please use the exact weight or volume.

No agak agak, please! Agak agak means estimation in Malay language.

Makes two 10 x 20 x 10 cm (450g) loaves
110g water, lukewarm at 37°C
320g milk, no need to scalded but need to be heated to lukewarm at 37°C
25g honey
30g egg yolks (about 2 large)
650g bread flour with at least 12% protein
25g caster sugar
8g (2 tsp) salt
8g (2 tsp) instant dry yeast
60g (1/4 cup or 1/2 stick) unsalted butter, soften at room temperature

extra butter or vegetable oil spray, if required to grease the loaf pans and the lids (optional)
extra bread flour for dusting, if required
extra milk to brush loaves before baking, if required

If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is smooth and elastic and allow the dough to prove for 1 hr.

If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.

To shape the dough into bread loaf:

Grease two 10 x 20 cm loaf pans with butter or vegetable oil spray. Divide dough into into 6 equal portions. Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.

Place three rolled dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the dough to prove in a warm and humid place for another 1 hr or until the dough is going to reach the maximum height of the loaf pan.

If you prefer your breads to be country style with a nice brown crusty top, brush the top of the dough with milk. If you prefer your breads to be have a lovely soft crust, cover the pans with their lids.

Bake bread in a preheated 180°C (350°F) oven for 25 mins or until the bread are thoroughly baked. Remove the lids (if required) and also bread from the loaf pan immediately. Transfer onto a wire rack to cool completely before slicing and serving.

To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months.

Happy Baking
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  1. I was about to make your other Honey Sandwich Bread recipe tomorrow:

    Can you tell me what's the differences between them? Texture, sweetness, etc?
    Thank you~

    I made your condensed milk bread and it was a great success in my family!

    1. Hi Myra, These honey breads are lighter in texture and they contains egg yolks and the other ones are more American country style with more honey flavour. Both are nice in their own ways and you try baking with both and compare. Cheers!

  2. perfectly looking sandwich bread... looks good

  3. Nice recipe. Thanks for sharing :)