Overnight Sandwich Bread

You all know that I bake bread where ever and when ever it’s possible. I try different recipes almost every day and adapt them to suit the ingredients that I have and like. I’ve been

You all know that I bake bread where ever and when ever it’s possible. I try different recipes almost every day and adapt them to suit the ingredients that I have and like.

I’ve been feeling lazy, we are on full lock down and as I am working from home I’ve not been getting up quite so early to do my work. The upshot of that is that I don’t get my bread dough prepared as early and that means my bread isn’t always baked and cooled before lunch time. This means I need to be able to mix my dough at night and bake in the morning so I still have that fresh baked bread.

I played around with a recipe for a nice soft sandwich loaf and then I converted it into a bread dough that can be chilled for 12 hours before shaping and rising. The added benefit of making the dough the night before is the additional flavour you get from a mature dough. Here it is …

I measured this one in cups, adapting it from one of my older recipes and I also used my flour straight out of the freezer (more on that later).


4 cups of Strong bread flour

1 1/2 cups warm water

1.5 tablespoons sugar

2 1/4 teaspoon dried yeast (see Photo)

1 1/2 teaspoon salt

Magic ingredient – 2 1/2 tablespoons melted coconut oil (see Photo)


Put the 4 cups of strong bread flour in a large bowl. Add the salt into the flour.

I’m a jug mix the warm water, yeast and sugar, then stir. Leave the warm water, yeast, sugar mix to sit for a few minutes until it starts to show a few little bubbles.

Pour the melted coconut oil into the flour and mix in the water/yeast/sugar mix. Use your bread hooks or manually mix and knead until the ingredients form a soft dough.

Knead the dough into a ball and place in an oiled bowl. Cover with film and a tea towel and place into the fridge overnight or 12 hours.

The next day lift your dough ball out of the fridge and leave on the side for a few minutes.

When you are ready punch your dough and flatten it with your hands. Then shape it into your loaf shape. Cover with a tea towel and leave to rise for an hour. As the dough will still be chilled it may not rise a whole lot, this doesn’t matter.

After an hour heat your oven to 200C/395F for approximately 15 minutes. I use a pizza stone and heat it in the oven while the oven is warming. If not use a cookie sheet or a baking tray, whatever you have.

Slice the top of the dough once, then slide the dough onto your hot pizza stone or onto your baking tray. Bake for approximately 30 minutes until your loaf is baked how you like it. Tap the bottom to check for a hollow sound and you know it is cooked through.

Allow your loaf to cool completely before slicing. Enjoy!

I bet you are wondering why I have the bread flour frozen! There’s a good reason for it. All bread flour, in fact all flour had the penitential to get flour weevils. They are gross, the eggs from the flour weevils are already in the flour. All flour that you buy has them. If you use your flour up quickly, these weevil eggs are not a problem. If you bulk buy your flour like me then it’s wise to freeze your flour as you won’t use it up immediately. Sometimes I freeze my flour and just store it in my freezer. If I haven’t got space in my freezer, just freezing the flour for several days is enough.

If you don’t believe me on this one, just do a search on google. Or maybe you shouldn’t search, it’s not pretty. If you don’t freeze your flour, and you don’t use your flour up quickly, then one day you might look in the top of your bag of flour and see these minute little bugs moving about. They won’t harm you, some people just sieve them out … but eeeeeewwwwww, I don’t like them. I always freeze my flour to be safe. If you need glasses, don’t wear them when looking in your flour bag and you won’t see these minuscule bugs, you will be none the wiser to the fact.

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