Lou's Sandwich Loaf

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'.

This is Lou's Sandwich Loaf. Lou is a Group Expert BreadClub20 baker and also an Administrator and Group Expert at The Sunday Times Cookbook Club on Facebook. 

This is her Sandwich Loaf...posted here with her agreement, of course. 

Lou's favourite is the 'chip butty'. For non-UK readers, a 'butty' is a sandwich. The word 'butty' dates back to 1827. The first recorded instance of it is in The Lancaster Gazette and General Advertiser of Saturday 14th April 1927. 

About that time, the aunt was sitting by the fire, with the younger infant, Mary, on her knee, and Ellen asked her for “a butty,” meaning some bread and butter.

A 'chip' is what the Americans would call a 'fry'. But not the wrinkled or thin French fry variety. It's more chunkier and straight and often deep-fat fried. Although, today, there are many varieties that are air-fried. I'd always use Desiree potatoes for air-fried chips and Maris Piper for deep-fried.

Of course, a chip in the United States is what the British public would know as a 'crisp'. 

As George Bernard Shaw once said, "England and America are two countries separated by a common language."

Anyway, back to the loaf.


350 gms skimmed milk

25 gms unsalted butter

20 gms golden syrup

10 gms dried active yeast

500 gms T55 bread flour

10 gms crushed sea salt


Heat the milk to scalding point and add the golden syrup and butter. Stir well and leave to cool. 

Put the yeast in a large bowl, add the cooled milk mixture and stir well. 

Leave for 5 minutes. 

Stir the salt into the flour and add to the milk mixture. 

Cover and leave for 5 minutes and then knead for ten minutes until you have a soft and silky dough. 

Place in a lightly-oiled bowl, cover and leave in a warm place for about an hour or until the dough has doubled in size. 

Tip the dough out onto a floured surface, knock back and then either divide into two for 2 x 1lb loaf tins or leave it as it is for 1 x 2lb loaf tins. 

Prepare your loaf tin(s) and shape the dough. Place into the tins, cover with a cloth and return to the warm place until the shoulders of the dough have reached the top of the tin and it is nicely domed. 

One long slash down the length of the loaf makes this a Farmhouse loaf and also aids expansion. 

Preheat the oven to 180⁰C (fan) and then bake for 30 minutes or until golden brown and hollow when tapped on the underneath. 

Happy baking....and from our taste tester

Thanks, Lou! 

For printing



Popular Posts