Breakfast Sandwich Loaf

Cooking StepsHow to cook Breakfast Sandwich Loaf step by step

Cooking Process

1. 
   Step 1 Detail

   Make the sponge dough: Combine bread flour, milk, and osmotolerant dry yeast as listed (quantities shown are for 2 loaves). Mix in a stand mixer for 2–3 minutes until a shaggy dough forms. Let sit at room temperature for 30 minutes, then refrigerate for at least 12 hours until the dough is full of honeycomb-like bubbles. Tear the sponge dough apart, add water, dry yeast, condensed milk, and sugar. Mix on speed 2–3 for 2–3 minutes, then increase to speed 5 for 3–4 minutes until a coarse film forms. Add salt and butter, mix on low speed (speed 3) for 2–3 minutes, then increase to speed 6 for 6 minutes — about 15 minutes total until a thin, smooth film forms. Shape into a round and let rest at 28°C for 20 minutes.

2. 
   Step 2 Detail

   Cool the baked loaves for about 1 hour before slicing.

3. 
   Step 3 Detail

   Bag the sliced bread for storage.

4. 
   Step 4 Detail
5. 
   Step 5 Detail

   Trim the crusts for a neater look (optional — I left one untrimmed). For the filling, layer to your liking: one slice spread with salad dressing + ham/chicken cutlet/pork floss/egg crepe + more salad dressing (add ketchup if using meat). Use 5 slices per sandwich, spreading dressing on each layer. Stack, trim edges, and cut. (For 2 loaves × 5 slices each. Special salad dressing: 37g sweet salad dressing + 12g mayonnaise + 12g condensed milk. Egg crepes: 1 whole egg + 7.5g milk + 2.5g cornstarch, makes enough for 2+ crepes.)

6. 
   Step 6 Detail

   Dip all four sides of the assembled sandwich in beaten whole egg, brush the top with egg yolk, place a slice of cheese on top, and pipe custard cheese sauce. Bake on the middle-lower rack at top 200°C / bottom 150°C (I used 210/155 which was a bit too hot — adjust ±10°C for your oven).

7. 
   Step 7 Detail

   Brush with glaze oil or melted butter after baking (I skipped this). Sprinkle with dried parsley.