Homemade Sandwich Bread Recipe

🍞 Homemade Sandwich Bread Using Calcium Propionate – Stay Fresh Longer!

When baking bread at home or commercially, one common challenge is mold growth and short shelf life. That’s where Bakers Street Calcium Propionate becomes a game-changer. This food-grade preservative (E282) helps inhibit mold and bacterial spoilage in baked goods especially in moist, high-hydration breads. In this recipe, we show you how to make soft, fluffy sandwich bread that stays fresh for days using Calcium Propionate.

Why Use Calcium Propionate in Bread?

• Preserves freshness by preventing mold growth for up to 5–7 days

• Safe and widely approved food additive (used in commercial and artisan bakeries)

• Especially useful in humid environments or when baking in bulk

• Works at low dosages (0.1–0.4% of flour weight), with no noticeable effect on flavour or texture

Ingredients (For 2 Loaves)

• 1 kg bread flour

• 600 ml lukewarm water

• 60 g sugar

• 20 g salt

• 15 g instant yeast

• 50 g unsalted butter (softened)

• 2 g Bakers Street Calcium Propionate (0.2% of flour weight)

Step-by-Step Recipe

1. Combine dry ingredients: In a large bowl, mix flour, sugar, salt, yeast, and Calcium Propionate.

2. Add water: Gradually pour in lukewarm water and mix until a shaggy dough forms.

3. Knead the dough: Using a mixer or by hand, knead until dough is smooth and elastic (10–12 minutes).

4. Add butter: Knead in the softened butter until fully incorporated.

5. First proof: Cover and let it rise until doubled in size (about 1 hour).

6. Shape the dough: Punch down, divide in half, and place into greased loaf pans.

7. Final proof: Let loaves rise until they crest 1 inch above the pan rims (~45 minutes).

8. Bake: Bake at 200°C for 30–35 minutes until golden brown and hollow-sounding.

9. Cool: Remove and cool completely on a wire rack before slicing.

Pro Tips for Longer Shelf Life

• Use airtight storage or bread bags after cooling

• Avoid slicing until fully cooled to reduce moisture loss

• Ideal for lunchboxes, cafes, and bulk baking needs

Using Bakers Street Calcium Propionate in your sandwich bread recipe ensures longer freshness, reduced waste, and consistent quality. Whether you’re a home baker or running a small bakery, this simple addition is a smart way to elevate your baking.

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