Tuesday

White Sandwich Loaf

This is a lovely standard loaf for sandwiches and, along with my wholemeal, it is one of the breads I make most often.



Ingredients
500g Strong White Bread Flour
1 teaspoon Salt
200ml Warm Water
120ml Milk
1 tablespoon Melted Butter
1 teaspoon Sugar
1 sachet (7g) Fast Action Yeast
or 3 teaspoons of Dried Yeast from a tin

  • Put the flour and the salt into a large bowl and mix together lightly.
  • In a measuring jug measure the water then the milk, add the sugar, butter and yeast and stir with a fork to dissolve the sugar.  At this point if you are using the dried yeast from a tin you need to leave this for 5-10 minutes until frothy.
  • Pour the liquid into the flour and mix with a fork until it starts to come together into a dough.  Scrape the dough off the fork then, using your hand, knead the dough around the bowl to collect up any spare flour.
  • Lightly flour your work surface and tip the dough onto it.  Knead the dough by stretching it out then folding it back again repeatedly.  It will feel a bit lumpy and sticky at first but will become smooth and springy after about 10 minutes kneading.
  • When the dough has been well kneaded put it back into the bowl which has been dusted with flour.  Cover with cling film or a tea towel and leave it to rise for 1-2 hours until doubled in size.  
  • When it is well risen tip the dough back onto the work surface and knead it around to knock out the air.  Shape it into a smooth oval and put it into an oiled loaf tin, set aside for another hour to double in size again.
  • Preheat the oven to 210C (fan).  If you want to you can make diagonal slashes across the top of the risen dough with a serrated knife, or you can just sprinkle with some flour for a bakery look.
  • Bake in the preheated oven for 25 minutes or until golden brown and hollow sounding when tapped underneath.
  • Leave in the tin for 5 minutes to cool slightly then carefully transfer the loaf to a rack to cool completely.  The crust will soften as it cools and the loaf will be easiest to slice when completely cold.

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