Sandwich Toast Bread for Kids’ Breakfast Prep

Cooking StepsHow to cook Sandwich Toast Bread for Kids’ Breakfast Prep step by step

Cooking Process

1. 
   Step 1

   For the poolish: mix 100g bread flour + 100g water + a pinch of yeast until smooth. Refrigerate overnight before use. This is the result after chilling overnight.

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2. 
   Step 2

   Before starting, take the butter out to soften at room temperature — it just needs to be not too hard. Add all ingredients except butter into the stand mixer (deduct the flour and water already used in the poolish). Start on low speed until the dough comes together.

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3. 
   Step 3

   Once the dough forms a ball, knead on speed 3 for 20 minutes. I use a Bosch stand mixer — check the dough’s smoothness and see if it passes the windowpane test. The membrane may have slightly jagged edges at this stage.

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4. 
   Step 4

   Add the softened butter and knead until the butter is fully absorbed. The dough should pass the windowpane test when you take it out.

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5. 
   Step 5

   The windowpane test looks like this — this is good to go.

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6. 
   Step 6

   Divide the dough evenly into 6 portions, shape into balls, and let them rest for 15 minutes.

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7. 
   Step 7

   After resting, shape the dough into rolls and place them into the loaf pans.

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8. 
   Step 8

   In May’s weather, you can proof at room temperature. Let the dough rise until it reaches about 80% of the loaf pan height, then it’s ready for the oven.

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9. 
   Step 9

   The dough is ready when it springs back gently after a light press.

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10. 
    Step 10

    Bake in the oven at 180°C for 30 minutes. Check after 10 minutes — if the top has browned, cover with foil to prevent burning.

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11. 
    Step 11

    Done! Here’s the baked toast bread.

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12. 
    Step 12

    Let it cool before slicing.

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13. 
    Step 13

    This one was sliced before it fully cooled — the crumb isn’t as silky, but it tastes amazing. Breakfast prep is sorted!

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