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Bread sauce sandwich loaf
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A classic white loaf with subtle spicing from bread sauce is the perfect vehicle for your Boxing Day sandwiches.
Makes: 700g loaf
125g leftover bread sauce
125ml warm water
7g sachet easy bake yeast
350g plain flour
½ tbsp fine sea salt
55g unsalted butter, melted
In a large bowl, whisk 125g leftover bread sauce (see page 92) with 125ml warm water (or adapt as per the tip, below left). Mix in a 7g sachet easy bake yeast and 15g honey, then add 350g plain flour, ½ tbsp fine sea salt and 55g melted unsalted butter.
Knead for a few minutes, until smooth and elastic. Cover and leave somewhere warm until doubled in size (about 45 minutes). Grease a 900g loaf tin. When risen, tip the dough onto a lightly floured surface and shape into a smooth round; dust flour on top and rest for 5 minutes. Flip over, then pull 4 edges of the round into the centre to join; turn back over. Use cupped hands to pull the bread into an oval shape. Put into the tin, seam-sidedown. Cover until risen just above the tin (20-30 minutes).
Preheat the oven to 220˚C, gas mark 7. Brush the top of the loaf with a little lightly beaten egg, then slash it down the centre lengthways with a sharp knife. Bake for 10 minutes. Reduce the oven to 180˚C, gas mark 4, and bake for 25-30 minutes, until a rich brown and the base sounds hollow when tapped. Transfer to a wire rack to cool.
You can use this recipe even if you have less than 125g bread sauce leftover. Simply weigh the bread sauce, then add enough warm water to make 250g in total. The recipe can also be doubled to make 2 loaves.
Typical values per serving:
Per 50g slice
This recipe was first published in November 2020.