FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
soft sandwich bread recipe
- Total Time: 65 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: General
Description
A soft, tender sandwich bread infused with savory Mediterranean flavors from za’atar spice blend and rich Kalamata olives. This recipe creates a pillowy crumb, perfect for sandwiches or enjoying on its own.
Ingredients
- 500g all-purpose flour
- 7g instant yeast
- 30g granulated sugar
- 10g fine sea salt
- 240ml warm whole milk
- 40g unsalted butter, melted
- 15ml extra virgin olive oil (for dough)
- 80g pitted Kalamata olives, coarsely chopped
- 20g za’atar spice blend (for filling)
- 30ml extra virgin olive oil (for filling)
- 5g za’atar spice blend (for garnish)
- 5ml extra virgin olive oil (for garnish)
Instructions
- Activate Yeast: In a large mixing bowl, whisk together the warm milk, granulated sugar, and instant yeast. Let rest for 5-10 minutes until foamy.
- Knead Dough: Add the flour, sea salt, melted butter, and 1 tablespoon olive oil to the yeast mixture. Knead by hand for 8-10 minutes or with a stand mixer for 6-8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
- Prepare Filling: While the dough rises, combine the chopped olives, za’atar, and 2 tablespoons olive oil in a food processor and pulse until a coarse paste forms.
- Shape Loaf: Gently punch down the dough and roll it into a large rectangle (approx. 12×16 inches). Spread the olive-za’atar filling evenly over the surface. Tightly roll the dough into a log starting from a long side, pinching the seam firmly to seal.
- Second Rise: Place the dough log into a lightly greased 9×5 inch loaf pan. Cover loosely and let rise in a warm spot for 45-60 minutes, until nearly doubled and crowned slightly over the pan edge.
- Bake Bread: Preheat oven to 190°C (375°F). Bake for 30-35 minutes, or until the crust is golden brown. The internal temperature should reach 93-96°C (200-205°F). Cover with foil if browning too quickly.
- Cool Completely: Remove from oven and cool in the pan for 10 minutes. Transfer to a wire rack to cool completely for at least 1-2 hours before slicing to avoid a gummy texture.
Notes
To achieve a very soft crumb, ensure strong gluten development by kneading thoroughly until the dough passes the windowpane test. Use a kitchen thermometer to ensure the milk temperature is between 105-115°F (40-45°C) to properly activate the yeast. Store the cooled bread tightly wrapped at room temperature for 3-4 days. For long-term storage, freeze the wrapped loaf for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg