Sandwich Bread

Sandwich Bread 

One might wonder if I am mad to try out different recipes for the same dish. Well I strongly believe that each ingredient has its role to play in the making of a dish and the different ingredients used or not used makes some difference so that you can ultimately choose the one you like best. I was bowled over by Dan Lepard's Sour Cream Bread which I made a few months ago but then I wanted to try out another recipe for sandwich bread and so this time I searched for something which would be different and to be fair  it was the use of the egg  from Roxaneshomebaking that simply made me zero in on her recipe.

I'l be honest I have never been betrayed by the often deceitful yeast and so this recipe is quite a walk in the park. The only difficulty is in the wait.

Well, well so this one uses eggs and if you don't take eggs well there always is the Sour Cream Sandwich Bread for you to try out.

Anyway this is what you need for a decent loaf  :-

Cups used in this recipe holds 250ml liquid

3 and 1/4th cups of all purpose flour
20gm fresh yeast or 10gm instant dry yeast
1 tsp salt
1.5 tbsp sugar
50gm melted butter
1/2 cup lukewarm water
1/4th cup lukewarm milk + 2 tbsp for brushing
1 egg

Proof your yeast by dissolving it in 2 tbsp to 4 tbsp lukewarm water with a pinch of sugar.

Once the yeast is proofed take your flour in a big bowl make a well in the center and add the yeast , sugar , egg and add the salt on one side of the flour then add the cooled down melted butter and the water and mix with a wooden spoon and leave for 10 minutes.

After 10 minutes add the lukewarm milk and make a dough which you must knead for about 5 minutes to make an elastic ball. Cover with a damp cloth and let it rise for about 1 hour.

After 1 hour it should have doubled in size and then punch it down and flatten it with a pin and tightly wrap it in the shape of a scroll and then place it in a greased loaf pan to rise for another 45 minutes or till it doubles.

Preheat oven to 180 C and brush the loaf with milk and bake for 30 minutes to 37 minutes. Once baked let it cool down in the loaf pan for 15 minutes and then take it out and let it cool down completely before slicing.

Tips

1. The brushing of milk is crucial in getting an even browning for the bread without leaving burnt marks 
2. To make the loaf extra soft always place a tray of boiling water beneath the rack no which the bread is being baked. 
3. You must never try and slice the bread before it has completely cooled down else the slices will not come out clean and  you will end up with a messy mush.