Friday, March 1, 2013

White Sandwich Loaf

Adapted from Joceline Lyn' 'Egg White Toast'

220g bread flour
80g plain flour
20g caster sugar
2 tsp active dry yeast
130g Greek yoghurt 
80g (2) egg whites egg, lightly beaten
1/4 tsp salt
45g olive oil

  • In a mixer fitted with a dough hook, combine flours, sugar, yeast, yoghurt and egg whites together.  Knead to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
  • Add in oil and continue to knead until fully incorporated.  
    [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].
  • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
    [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is underproved and needs more time to proof further.]
  • Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands.
  • Roll the dough into a ball. Rest for 10 minutes. 
  • Flatten the dough and roll it up like a swiss roll.
  • Place the roll into a greased loaf pan and cover with lightly oiled clingfilm.  For final proofing, leave it to rise in a warm, moist and draught-free place until it nearly doubled in size.   
  • Bake in a preheated oven of 175 degrees C for about 20 -  25 minutes or until golden brown.
  • Brush the bread with melted butter.  


  1. Dear Minty,

    I love reading your post and thanks for sharing all these great recipes. Today I successfully followed 2 of your recipes (Chwee Kweh II) and Mini Mushroom Quiche and both turn up wonderfully!


    1. Hi Doodle

      Thank you for visiting my blog and leaving lovely comments. So glad to hear of your success! Hope to hear from you again.

  2. Hi Veronica! How are you? You have been fairly quiet lately... Hope everything is fine...

    That's a very nice bake... clean cut and soft. Ideal for sandwiches!

    1. Hi Chef, good to hear from you. Yes, I have been quite busy lately so didn't have time to post anything, and not to mention lazy too, heeehee.

  3. HI Veronica,
    This is a hearty white sandwich loaf...lovely.
    It is so golden and the texture looks soft.
    I would love to have just on it own not spreading needed..:D

    I have some awards to share with you,
    please come collect here:

    Have a lovely weekend..:)

    1. Hi Mui Mui

      Thank you very much for the award. You made my day!

  4. I've been meaning to make bread but I can never get to it.
    This looks like a great recipe.
    Thanks for sharing.

  5. Very nice fluffy bread. I haven't had bread for so long sobs! I miss it....

  6. "Wahhhh" is my 1st thought wen i saw yr bread... how hv i always envy ppl whom can bake bread...bcos i cant bake one at all...hehehe...
    Loved your soft fluffy bread... im sure it goes so well jus w butter n jam...yumyum!!!

  7. Hi Veronica, how you managed to get such white soft fluffy bread with a nice crust? Sometimes I don't understand why there are bread droppings when I slice the bread especially on the 2-3 day?

    1. Hi Kimmy

      Can't you see the 'droppings' from my bread? I know, I really envy those bakers who could produce nice and fluffy bread. But this recipe is quite good - soft and fluffy.

  8. Dear Veronica

    I followed your recipe closely but was disappointed with its result. It looks like 45g of olive oil is a bit too much. The dough was wet and oily which I think it kills the raising of the bread. Also the color of the bread is yellow and not white. Guess its the color of the olive oil. 45g of olive oil is equivalent to how many tablespoon?

    1. Hi Catherine, thanks for dropping by and leaving comments. I am sorry to hear that your bread didn't turn out. I really don't know what went wrong but I have been using this recipe and was successful every time. You can use canola oil instead of olive oil. By the way 10g of oil is equivalent to 1 tbsp. hope you have better luck next time.


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