WHITE SANDWICH BREAD
WHITE SANDWICH BREAD
RECIPE
Flour - 1.5kg
Yeast - 1 tablespoon
Sugar - 400g
Unsalted butter - 4
tablespoon
Salt - 3
teaspoons
Milk - 6
tablespoons
Water (warm) - 1
litter (4cups of 250ml)
Neutral tasting oil such as
canola for coating
Method
1. Proof the yeast: sprinkle yeast over top of a large bowl of warm water and
leave to stand for 5mins until the yeast is dissolved.
2. Start the dough: Melt the butter on the stove top. Stir in the milk, sugar
and salt. Add the milk mixture and a cup of flour over the yeast mixture stir
until this comes together into a loose, lumpy barter. Add the flour bit by bit
and stir together until floury shaggy dough is formed.
3. Knead the dough: Turn the dough on well
flouted kneading surface and knead for about 15mins. If the dough bubble- gum or
sticky, add extra flour, a tablespoon at a time until it is no longer sticky.
4. Do the first rise: Form the dough into a ball. Place it in the bowl and turn
it to coat all over with oil. Cover the bowl for about I hour or till it has
doubled in size.
5. Shape the dough: Knock back the dough and turn it out on a floured kneading
surface and reform it.
You
don’t need to knead it for as long as you did for the first rising.
Divide
the dough into two or three equal pieces and shape each piece into a loose
ball. Let the ball rest for 10mins.
6.
Do the second rise in the loaf pan: Grease the loaf pan with oil or coat them with cooking
spray. Stretch tant the surface of the loaves and transfer into the loaf pans.
Let the dough rise a second time until they start to dome over the edge of the
pan between 30-40mins.
7. Heat the oven
8.
Slash the loaves and bake.
Note: To have a golden brown
top, rub vegetable oil on the proved bread and transfer into the oven
immediately
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