by - July 19, 2017

White Sandwich Bread (using overnight soft bun dough recipe-16-hours polish version)

White Sandwich Bread is a basic bread we eat a lot of. It may not get much attention as it can be found anywhere. However, a good quality white bread with no preservatives and additives is hard to find. This is the most flavourful, soft and fluffy sandwich bread I have made. I used the “Overnight Soft Bun Dough (16-hours poolish version) recipe” that I shared before. The original recipe is from Corner Cafe. This bread is delicious!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

White Sandwich Bread Recipe - Poolish Dough Method

Yields: 1 loaf (12x25x11cm pullman loaf pan)


Poolish Dough:
150g bread flour
150g lukewarm water
0.5g (1/8 teaspoon) instant yeast

Main Dough:
250g bread flour
100g cake flour or plain flour
15g milk powder
50g caster sugar
6g (1 1/4 teaspoons) salt
5g (1 1/4 teaspoons) instant yeast
1 egg, lightly beaten
75g (approx.) lukewarm water, adjust as necessary
50g butter, cut into small cubes


For Poolish Dough:
  1. Mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 60 minutes in a warm place, then place into the refrigerator to chill for at least 16 hours. It should be bubbly at this stage. 30 minutes before using, take out the polish from refrigerator to return to room temperature.
For the main dough:
  1. Put all ingredients (except butter) in a bowl of stand mixer and knead till the dough come together.
  2. Add in butter and knead until achieve window pane stage (the dough at this stage should be able to pull and stretched into membrane).
  3. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place all 3 dough in a 12x25x11cm pullman loaf pan lining with non-stick baking sheet. Cover the loaf pan and let it rise for another 45 minutes.
  5. Bake in a preheated 190 C oven for about 40 – 50 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.

  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. This bread is the BEST and my "go to" for white bread. I do the poolish at night and make the rest in my bread machine in the morning, adding the poolish after the wet ingredients. I end up with a loaf in the shape most useful to me with a crust and chew more reminiscent of an artisan loaf than a white bread, all with the convenience of the bread machine. Love it - thanks so much for posting it. Susan

  2. Hi Susan,

    Thank you for trying this recipe. I am glad that you like it too. It is great to know that it works with bread maker too.

    Happy baking:)