Old-fashioned sandwich loaf from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 43) by Nigella Lawson

  • caster sugar
  • fast-action dried yeast
  • sour milk
  • strong white bread flour

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • IvyManning on January 02, 2023

    Love this recipe. I've used 2% milk, cream, whole milk, and the recipe always produces a beautiful loaf.

  • annettle on December 22, 2022

    I've made this numerous times with a wide variety of substitutions for the creamy element: yoghurt, sour cream, whipping cream, vegan versions of all three of those, creme fraiche and plain milk (I'll put anything I need to use up in there, with a little butter if it's on the lower fat end of the scale) and they all come out slightly differently but every one has been a delicious loaf. I was skeptical about the tiny amount of kneading to start with, but I follow the instructions and it truly works. The quantities given make slightly more dough than ideal for my lidded Pullman pan, so I either scale back by 10%, or take 10% of the dough and shape that into a bun to bake alongside.

  • anya_sf on September 18, 2021

    I made this twice in a row. The first time I used sour cream, the second time plain yogurt + 2 Tbsp butter and 100 g white whole wheat flour. Both versions turned out great - tasty and soft yet sturdy. The sour cream version was also rather spongy. Both rose quite high and baked in 40 minutes. The first loaf baked in a 9"x5" pan, the second in a 10"x5" pan, and I'll use the larger pan going forward.

  • Foodycat on January 19, 2021

    Very successful - I used 200g strong wholemeal and 300g strong white flour. I don't get on with Dan Lepard's 10 second knead method, so I mixed the ingredients, let rest for 15 minutes and then kneaded with the dough hook on the stand mixer for 5 minutes. It made a very successful loaf.

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