Instant Sandwich Bread

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Preparation info

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Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

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Here’s an easy version of a tender, buttery sandwich bread that’s ready in no time. It only rises once, in the pan, so that cuts out quite a bit of time. And the pan is a jelly-roll pan, instead of a loaf pan, so that the rising, as well as the baking, are both accomplished in minimal time. Baking the bread in this type of a pan will give you a large “sheet cake” shaped loaf that you can split horizontally, fill, and then cut into the shapes and sizes you wish.


  • cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off)
  • teaspoons salt
  • 2 teaspoons sugar
  • 5 tablespoons unsalted butter, cut into 8 pieces and softened
  • teaspoons (1 envelope) active dry yeast
  • cups warm water, about 110°F (45°C)
  • One 12 × 18-inch (30 × 45-cm) pan buttered and the bottom lined with a rectangle of parchment or buttered wax paper cut to fit


  1. Combine the Hour, salt, and sugar in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
  2. Add the butter and pulse again 8 to 10 times to completely mix it in, though the mixture should remain powdery.
  3. Whisk the yeast into the water and add to the bowl. Pulse repeatedly to form a shaggy dough. Let rest in the bowl for 10 minutes.
  4. Pulse again 6 to 8 times, or until the dough forms a ball. Invert the food processor bowl over a lightly oiled mixing bowl. Turn the dough to coat all sides, cover the bowl with plastic wrap, and let the dough rest for 30 minutes. It will just begin to puff.
  5. Lightly flour the dough and scrape it into the prepared pan. Using the palms of your hands, evenly press the dough into the pan. If it resists, cover the pan with a towel or plastic wrap and let the dough rest for 5 minutes, then continue pressing it into the pan. Cover the pan with a towel or plastic wrap and let the dough rise until it has doubled in bulk, about 1 hour, depending on the temperature of the room.
  6. About 20 minutes before the dough is completely risen, set a rack in the middle of the oven and preheat the oven to 400°F (200°C).
  7. Bake the bread until it is well risen and firm to the touch, about 25 minutes. Cool the bread in the pan for 5 minutes, then slide it onto a rack to cool completely.


Split horizontally and fill with your favorite sandwich filling.


Keep the bread loosely covered on the day it is baked. Wrap in plastic and freeze for longer storage. Defrost the bread and reheat at 375°F (190°C) for 7 to 8 minutes and cool before splitting and filling.