Japanese sandwich loaf ( quick bread)

11 Dec

The best way to eat this sandwich loaf  is toasted. It is very light and slightly sweet.

Japanese sandwich loaf   ( 1 loaf)

Standard sandwich loaf

Mountain sandwich loaf

My  Pullman size:23cmx10.5cmx10cm

Ingredients:                                                                              Bakers %

  • 90 g King Arthur bread flour                                 23.7 %
  • 290 g King Arthur All purpose flour                   76.3 %
  • 4 g instant dry yeast                                                      1 %
  • 19 g sugar                                                                       5 %
  • 19 g shortening                                                             5 %
  • 120 g water                                                                    31.6 %
  • 83 g milk                                                                          21.8 %
  • 1 large egg ( Approximately 50g)                          13.2 %
  • 6 g salt                                                                                1.58%


Total  681g                                                                                   179.18%


1. Mix the flour, yeast, sugar, and add the salt at the last, then mix it well.

* If you have a stand mixer to knead the dough, I will recommend this method.

2. Add all the ingredients in the dry ingredients and mix.

64b695d77d17b13bbe28d68ecdaa8f583. Knead until you pass the windowpane test for 20 minutes.
4. Bulk Fermentation: Ferment the dough in the container that is coated with shortening or oil for 1.5-2 hours at the room temperature. The dough will rise 2.5 times in bulk at the end of the fermentation.
5. Preshape and Shape : For a mountain sandwich loaf
  For a standard sandwich loaf:
    Preshape :
  1 ) Make a round ball on the work bench after taking out the dough from the container.
  2) Bench time:   Cover the dough with a damp towel and  rest for 30 minutes.
 3 )Shape:   Very lightly flour ( I use 50% rice flour / 50% King Arthur All purpose flour mix)  the work surface, press and flatten it gently using a rolling-pin to make a rectangle. The width should be less than your loaf pan’s width like the picture below. Otherwise, you can’t  fit the dough in your loaf pan when you mold!                                                                       
4) Roll the dough from your side.    *Not too tight and not too loose when you roll the dough so that there is no excess air in the dough.
5) Pinch the end of the dough. 
     If you pinch all the seam, you will have a loaf like this!
* Point:     Take a look these pictures. I made 2 loaves in the same time, but I shaped it differently.
   The left picture is overstated.
                                                    * The bread on the right has a big hole around the top.
6) Mold the dough in your loaf pan: The seam is on the bottom.
6. Final proof:   Proof  the dough at 82 F for 1.5-2 hours until the dough rises  3/4 inch over the top of the Pullman.
7. Bake :   Preheat 438F .  Reduce the temperature to 400-410 F  and bake  for 30 minutes,  or  use ” Cold oven” method.    Brush some melted butter on the top of the loaf when it is baked.

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


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13 responses to “Japanese sandwich loaf ( quick bread)

  1. Linnea Olds

    January 9, 2012 at 9:06 am

    I’m still learning from you, while I’m trying to achieve my goals. I definitely love reading everything that is written on your site.Keep the aarticles coming. I enjoyed it!


    • Akiko

      January 10, 2012 at 5:47 pm

      Thank you for your lovely words. I am so happy to read your comment, and I am glad to hear that my blog is helpful to you!


  2. Solomon Rupp

    February 4, 2012 at 9:14 pm

    Very interesting points you have noted, thank you for posting.


    • Akiko

      February 6, 2012 at 2:19 am

      Hello Solomon,
      You’re very welcome, and I very thank you for your kind words!


  3. J

    September 12, 2012 at 6:56 pm

    Hi Akiko,
    I am a big fan of your wonderful site and I learn a lot from your experience. Yesterday, I follow your Japanese sandwich loaf described above, but, I have some deviations to the original recipe. Instead of 2 kinds of flour, I use just the bread flour. This I don’t think is a big problem. What I have done next is something I hope you can give me some comments. I changed the instructions to use a poolish with 60g each of flour and water with 1/8 tsp instant yeast added. Fermented at room temperature for 10 hours until the poolish is full of bubbles, full of life. Then, I mixed in the rest of ingredients. I kneaded the dough until smooth and put it in a covered bowl for bulk ferment. Only after an hour into fermentation had I realized that I did not put in the 3tsp of the remaining yeast called for. Not knowing what to do next, I just let the dough sit in the bowl for another 1.5 hous. To my surprise, the dough did rise to almost double. The next thing was I shape it into a loaf and place it in a pan for final proofing. It took another 2 hours in the oven with the light on to rise to expectation. I baked the bread with your cold oven method and the result was the best sandwich loaf I even made. Can you help me understand why the loaf can have such good result with only 1/8 tsp instant yeast added?


    • Akiko

      September 13, 2012 at 9:24 am

      Hello Whistler,
      Thank you for telling me your great experience! I agree with you using just bread flour doesn’t have any big difference although give it more volume to the bread.
      Could you tell me how you made about the ingredients and method exactly?
      I measured 1/8 tsp and it was about 1g…
      1/8tsp instant yeast =about 0.5g
      1/4 tsp= about 1g
      1 tsp = about 4 g
      ( Thank you for the another comment to fix ” 3 tsp” . 🙂 )
      I am so happy to hear that your sandwich bread came out wonderful!
      By the weather, I have had some surprising results like you. In the summer, I have to keep eye on the dough because it rises quickly.
      It seemed to me that your poolish was in the great condition, and using ” Cold oven method” should give the dough more rise in the oven because it could ferment in the cold oven method.

      Thank you again for your happy baking!


      • Whistler

        September 13, 2012 at 2:53 pm

        Hi Akiko,
        I usually wrote down the procedure for all the bread I made, but, this time, since I was following your recipe with the iPad right in front of me, I did not write too much except for the ingredients. What I want to do now is to remake the loaf again and put down everything so you can see what is going on.
        My original intention to make this loaf was to compare the sour taste that seems to be unavoidable with sourdough starter. Like yourself, I much prefer to have less sour favor in my bread and I am continually looking for a non sour starter. In fact, I am also following your test on semolina flour starter at the same time. Hope it will work.
        Please give me a day to come up with the exact procedure of the 2nd testing loaf.


      • Akiko

        September 14, 2012 at 3:45 am

        Hi Whistler,
        Thank you for your generosity. Please don’t be sorry about the 3 tsp etc… I do make tons of mistakes in my life including my bad English.
        I am interested in what you are testing for. Please be freely to tell me anytime. By the way, I have tried to make non sour bread with sourdough starter for a sandwich loaf but it has failed yet. So now, I have the raisin yeast water only.


      • Whistler

        September 14, 2012 at 5:24 am

        Hi Akiko,
        I have the 2nd test result with me in an Excel file. It is filled with photos. I just don’t know how to add it here or send it to you for review. Any suggestion?


  4. J

    September 12, 2012 at 7:02 pm

    Hi Akiko, it’s whistler again. I forgot to ask what taste difference should I expect in using a poolish instead of 4 g of instant yeast? Sorry about my typing mistake in the previous post about missing 3tsp instant yeast. The correct word is about 3 g.


  5. Vivien Poh

    September 14, 2016 at 1:03 am

    Hi Akiko, thank you very much for your kind sharing! It’s a treasure for me 🙂 Keep up the good job! Cheers!


    • Akiko

      September 20, 2016 at 2:22 pm

      You’re welcome, Vivien. I also thank you for stopping by. 🙂 Happy baking!


    • Akiko

      December 15, 2016 at 12:43 am

      Hi Viven. I am so sorry for this late response!!! Thank you for your encouragement. I forgot to post my recent baguette that I made several days ago… Happy baking!!! Akiko



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