Perfect Sandwich Loaf Bread
I have always wanted to bake sandwich bread at home and was looking for an easy recipe for the same. Recently I found a good fail proof recipe in a cookbook and since then have tried the bread a couple of times. It turned out very soft and delicious bread each time. But one thing I regret most after baking the bread is being so impatient that every time I would not wait to cool the bread completely and sliced it. That’s why my slices are always imperfect.
Bake a Thon Day 9
3 1/2 cup bread flour
1 sachet active dried yeast
1 cup milk
1 cup hot water
2 tablespoon olive oil
1 tablespoon sugar
1 teaspoon salt
In a mixing bowl add the hot water, milk, olive oil,salt, sugar and yeast. Let the mixture sit for 5 minutes.
Add 2 cups of sifted flour into the yeast mixture and mix until combined.
Keep the dough into a lightly oiled bowl covered with cling film and let it rest for 2 hours or until doubled in size.
Grease a 9″ loaf tin with oil or butter.
Once risen punch down the dough onto a floured work surface. Add 1 1/2 cups of more flour and keep kneading for about 10 minutes.
Shape the dough into a loaf and place it into the prepared pan. Cover with greased cling film.
Let the loaf rise for about 45 minutes into a warm place. Preheat the oven to 200° C.
Once risen bake the loaf for 10 minutes at 200° C and then for 30 minutes at 180° C.
Remove the loaf from oven, cool completely before slicing.
Slice and serve. Stays well for 3-4 days at room temperature.
Serve 1 9″ Loaf Total time – 4 hours
This is part of the Bake-a-thon 2016