Soft sandwich bread | golden butter toast bread

Today I brought a new toast recipe for you, for a wonderfully soft sandwich bread. It tastes really delicious, the crumb is wonderfully fluffy, wonderfully fluffy and soft and fluffy. It also has great freshness. Just like a good butter toast should be ... ♥

Softes Sandwichbrot, ein goldener Butter-Toast

Soft sandwich bread

From my previous toast bread recipes here on Cookie and Co, my soft sandwich bread is my absolute favorite at the moment. Incidentally, also ideally suited after dental and jaw surgery, as I recently discovered. It is so wonderfully soft and delicate, almost like a cotton ball. The whole thing works with just 3.5 g of fresh yeast and the mild wheat sourdough Lievito Madre.

Incidentally, I started developing the recipe a few months ago and baked the recipe 1-2 times. Then it somehow disappeared into the depths of my hard drive. For the above-mentioned occasion it came back to my mind spontaneously and so it was slightly optimized. This time it turned out as expected. And before the recipe buries itself somewhere again, I preferred to write it down here.

Softes Sandwichbrot, ein goldener Butter-Toast

Golden butter toast bread

The recipe is a bit like a mix of my soft milk bread and the French butter toast bread... something in between, so to speak.

If you want to try more toast recipes, you can find them here on the blog next to the French butter toast bread also another Sandwich toast, a Multi-grain toast (with whole grain & spelled) and a delicious one Grain toast . Otherwise there are also two older recipes, namely mine juicy wholemeal toast and a simple toast bread. However, from today's perspective, I would prepare these two breads differently, but there are also quite a few lovers for them and should therefore not go completely unmentioned.

Softes Sandwichbrot, ein goldener Butter-Toast

Toast bread - an all-rounder

Toast is not only a delicious classic for breakfast, it is also ideal as a basis for all kinds of delicious sandwiches or baked snacks from the sandwich toaster or contact grill. I can also highly recommend my recipe for Avocado bacon sandwich with two kinds of pesto.

I always liked to freeze some toast for such purposes. So I can thaw it quickly and easily at any time. To do this, I always freeze my toast cut directly into slices after baking. The slices can then simply be thawed in the toaster while toasting. The thawed toast not only tastes delicious, it is also freshly baked and the method is also super practical. Before we can enjoy delicious snacks with toasted bread, we have to bake it first ... and that's why we now go straight to the recipe, have fun baking! ♥


Soft sandwich bread | golden butter toast bread

  • Prep Time:
    30 minutes
  • Cook Time:
    15 hours 30 minutes
  • Total Time:
    16 hours
  • Yield:
    1 bread from a 1.5 kg bread pan or a large loaf pan (at least 30 x 12 cm)
  • Category:
    Bread, breakfast, yeast pastries
  • Cuisine:
    German - German



  • 100 g Wheat flour type 550 ()
  • 100 g water
  • 0.5g fresh yeast

Piece of flour cooker

  • 125 g Milk 3,5% fat,
  • 25 g Wheat flour type 550 ()

Main dough

  • Pre-dough
  • Piece of flour cooker
  • 400 g Wheat flour type 550 ()
  • 160180 g milk 3,5% fat, cold (| I: 180 g)
  • 90 g Lievito Madre (12 x previously refreshed) (OR 5g Fresh Yeast + 60g Flour + 30g Water)
  • 3 g fresh yeast
  • 1015 g sugar or honey (| i: 10 g Honey)
  • 5 g Baked malt, enzyme-active
  • 50 g Butter (cool, in pieces)
  • 12 g salt

Ice cream (optional)

  • 1 egg yolk
  • 10 g Milk or cream
  • 1 pinch of salt
  • 1 pinch of sugar


  • some baker's starch or flour for working up



  1. Briefly mix the ingredients for the pre-dough together.
  2. Cover and leave to mature at room temperature (20-22°C) for 10-12 hours.
    Let it start for about 4 hours. Then park in the refrigerator for 12-16 hours. (Depending on the room temperature, take it out again in good time.)

Piece of flour cooker

  1. Mix the flour and milk in a small saucepan without lumps and heat slowly.
    (At least 65-70 ° C should be reached or everything should be boiled for a short time).
    After a few minutes, the mass begins to turn pudding-like. Take the pot off the stove and stir for another 1-2 minutes.
    (Also works great in a food processor with a cooking function, briefly stir milk and flour with the Flexi stirring element and then heat for a few minutes at a slow speed to 70-75 ° C.)
  2. Then decant and cover with cling film and let cool down.
    (The piece of flour can be prepared the day before and stored in the refrigerator. Depending on the room temperature, take it out again in good time.)

Main dough

  1. Knead the ingredients for the main dough, except for the butter and salt, for 10 minutes at a slow speed.
  2. Then continue kneading for 3-5 minutes at high speed, kneading in the butter and salt in portions.
    The dough may be a bit sticky at first due to the piece of flour cooker, but this will settle through the stretching & folding.

Stock cooking

  1. Leave to cook for about 2 hours at 25-27°C. The dough should almost double in size.
    Twice during the walking time stretch and fold, after 45 and 90 minutes.
    Alternatively, cook for about 4 hours at 20-22 ° C, then stretch & fold after 1 & 2 hours.
  2. Meanwhile, grease the baking pan well (I: baking release spray) and sprinkle it with a little flour if necessary or line it with baking paper / baking foil instead.

to shape

  1. Then divide the dough into 4 dough pieces of the same size as possible.
    Either roll it up loosely or look gently round (not too tight).
    Pour into the prepared baking pan and spread.

Piece cooked

  1. Cook for about 90-120 minutes at 25-27°C.
    At 20-22 ° C, cooking takes about 3-4 hours.
    The dough pieces should if possible Fully cooked and have at least reached the edge of the shape - rather a bit over it.
  2. Preheat the oven to 200°C top/bottom heat in good time.

to bake

  1. All the ingredients for that Ice pranks whisk briefly. Spread it evenly over the dough.
  2. Place in the preheated oven and bake for a total of approx. 50 minutes (cover in good time if necessary and lower the temperature to 180 ° C top / bottom heat).
    (Not absolutely necessary, but I still have after zeroing in very little swath and the Swaths not drained. If there is too much steam, it washesh off the icings.)
  3. After baking, carefully remove from the tin and leave to cool on a wire rack.
    If you like, you can cover the toast with a tea towel.



Preparation with the Thermomix


  • Put the flour and milk in the mixing bowl, heat 6-7 min. / 75 ° C / speed 2.
  • After cooling, let it cool in the fridge and pour it into the dough cold.
  • Knead the ingredients for the main dough, except for butter and salt, for 5 minutes / dough level.
  • Then continue kneading for 1-2 minutes / dough setting, adding the butter and salt through the lid opening and kneading in.

Keywords: Advent, amerikanischer Toast, amerikanisches Toastbrot, backen, Brot, Frühstück, Gebäck, Hefe, Kastenbrot, Kinder, Lievito Madre, Milchbrot, Sandwich, Sandwichtbrot, Sandwichtoast, Tangzhong, Toast, Toastbrot, Frühstück, Kinder, Lievito Madre, Mehlkochstück, Sandwich, Tangzhong, Toast, Toastbrot, Weizen, Brot, Frühstück, Hefe, Kinder, Kochstück, Lievito Madre, Mehlkochstück, Milch, Tangzhong, Water Roux, Milchbrot, Tangzhong Milk Bread, Tangzhong Milchbrot, softes Milchbrot, Yu-Dane, Shokupan, Milchbrot mit Tangzhong, Sourdough Shokupan, Japanese Milk Bread, Japanisches Shokupan, Golden Toast, Buttertoast, Sandwichtoast, Sandwichbrot, Sauerteigtoast,


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39 thoughts on “Softes Sandwichbrot | goldenes Butter Toastbrot”

  1. I have to try the recipe !!!
    Now I just have to do some math - only 1kg baking pan 🙂


    1. Dear Heike, I would put a maximum of 3/4 of the dough in the mold or split the recipe into two molds.

  2. Dear Sonja,
    I didn't quite understand what happened with the swath 🙂 should one swath and not blow off the swath? or do you prefer to turn the temperature down after a while? or does that have nothing to do with each other? Please help me :))
    Kind regards Simone

    1. Dear Simone,

      with the temperature and cover (with baking paiper or aluminum foil) in the course of the baking process refers to if the toast browns too much.

      Steaming is not absolutely necessary because of the ice cream, but I didn’t let it off after 10 minutes as usual to create a tender crust and to prevent tearing. The crust shouldn't get thick and crispy. 🙂

      Many greetings Sonja

  3. Wonderfully simple recipe. It went down very well with my family and friends - and especially with me! No comparison to bread bought. It also got a bit dark for me at the end - with foil it wasn't a problem. I also used a little more honey - there will be more honey. I've already been asked ... 🙂

    A question:
    Would it be possible and sensible to cook overnight for the last step?


    1. Hi there,
      I'm very happy to hear that. I'd rather leave it as it is. With overnight cooking, you absolutely have to leave out the active malt.
      Overnight cooking is my milk dwarf, so you could orientate yourself well and, if necessary, prepare less sweet and bake the dough in a large loaf pan.
      Recipes milk dwarfs (milk rolls):

      Best regards,

  4. Dear Sonja,

    First of all, thank you for your wonderful recipes!
    This week I received a toast pan with a lid from Häussler. (No, it's not Christmas yet ... 😉)
    Can I bake this toast in the closed form?

    Best regards,


    1. Hello dear Ulrich,

      yes that is definitely possible. It is important to note the filling quantity. I don't know this form in particular now.
      The dough then does not have to be coated before baking.

      Many greetings,

    2. Sieglinde Friedemann

      I have a question for ULRICH GROTE
      It's about the Häussler toast baking pan. I would be interested in his experience with this baking pan.

  5. Dear Sonja!
    Thank you for this great recipe!
    It tastes great! In any case, it will be baked again…. tender and juicy…. toasted and natural!
    LG Monika

  6. Dear Sonja,

    Thank you for your great blog and for sharing your great recipes !! I now bake so many things exclusively according to your recipes and I am always happy to see how good it tastes ... I have to bake this toast in duplicate every week because my husband and my in-laws empty it faster than I can bake new ones. 🙂

    Since I prefer square toast overall, I wanted to know if you can recommend a box baking pan with a lid? Have you ever tried a cast iron baking pan like the Petromax K4?

    Many greetings

    1. Dear Olga,

      I'm really happy!

      I only have various pots made of cast iron for baking bread. Not a box shape.
      For toast and large breads, I've invested in two of these molds and I'm super happy with them.
      Premium bread pan 1.5kg stainless steel with lid
      They are also available a little cheaper without a lid. For this recipe I use the form without a lid.

      Best regards,

      1. Somehow yesterday the photos didn't work out and the post is now criss-cross several times 🙂
        One more try…

  7. Wow, my 2nd bread with LM, it tastes great !! Thanks for the delicious recipe and your great side Sonja!

      1. Dear Sonja,

        At some point I just tried the cast iron mold and now have two so that I can bake both toasts at the same time. I love the result. Now you can post pictures, so I didn't want to withhold it from you.

        Many greetings

  8. Dear Sonja
    Does the recipe mean that you can optionally take Barimalt or generally leave out active malt and Barimalt?

    Unfortunately, I don't have either.

    Your recipes are great, also that you can prepare them in the Thermomix.

    Kind regards Katja

    1. Dear Katja,
      yes you can leave it out if you don't have one. With Thermi, make sure that the dough does not get too warm (ingredients that are as cold as possible). 🙂


  9. Hello dear Sonja,

    unfortunately my oven broke. Can I also put the dough in the bread maker for piece cooking and for baking?

    Many greetings and happy Easter days,

    1. Dear Diana,

      it's a shame about your stove, you poor! I would just try. However, I do not know whether the filling quantity is correct. The toast rises very well and is light and airy. Not that it overflows afterwards ...

      Best regards,

  10. Sieglinde Friedemann

    Dear Sonja,
    do you put parchment paper between the slices to freeze each slice of toast?
    Greetings Sieglinde

      1. Dear Sonja,

        At some point I just tried the cast iron mold and now have two so that I can bake both toasts at the same time. I love the result. Now you can post pictures, so I didn't want to withhold it from you.

        Many greetings

  11. ... I'm in super fluff heaven! Madness, thank you very much for this incredibly heavenly recipe. Can't imagine that there will ever be a better toast recipe in this world. My personal tip: take twice the amount and put two tins in the oven.

  12. Bread baker

    I was just about to start the recipe and see that the first step takes 10-12 hours. 🙁 Can this time also be shortened, e.g. using heat or more yeast?

    1. cookieundco

      Set it warmer to 25-27 ° C, then the time is halved. 🙂 This must be observed for all other walking times given the current temperatures.

      Many greetings and good luck,

  13. Good Morning,

    Can this recipe (and possibly others with LM) also be baked with normal wheat sourdough?
    How do I then have to proceed?
    Have a beautiful Sunday

    1. Dear Claudia,

      that's fine. I would then instead of 90 g Lievito Madre 120 g wheat sourdough (refreshed) take and 30 g less bulk liquid.

      Warm greetings,

  14. Hello Sonja, can I cook the pieces overnight in the refrigerator so that I only have to bake the bread the next morning?
    Warm greetings,

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