Homemade Sandwich Bread | Episode 472
14:41
SERVES: 1 LOAF
PREP TIME: 3 HRS 20 MINS
COOK TIME: 35 MINS
TOTAL TIME: 3 HRS 55 MINS
Ingredients
- 240 ml water, lukewarm
- 60 ml milk, lukewarm
- 7g active dry yeast
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
- 4 tbsp unsalted butter, softened
- 450g all-purpose flour or bread flour
Method
1. In a small bowl, stir together the lukewarm milk, lukewarm water, sugar and yeast. Let sit for 5 minutes.
2. Add 3/4 of the flour and butter to a large mixing bowl, knead for about 2 minutes. Add the salt, yeast mixture and remaining flour. Mix until a soft dough begins to form for at least 3-4 minutes. Add more flour if needed.
3. Transfer the dough to a lightly floured bowl. Cover and allow to rise for about 1 to 2 hours.
4. Grease a 9x5 inch loaf pan or bread pan.
5. To shape the dough, punch it down to release the air. Lightly flour a work surface. Roll the dough out into a rectangle, about 8×15 inches. Roll it up into an 8 inch log and place in the prepared loaf pan. Cover the pan with a clean kitchen towel or the tin of a bread pan.
Allow to rise for about 1 hour.
6. Preheat the oven to 180 C / 350 F. Bake the bread in the preheated oven for 20 minutes with lid if you use and 10 to 15 minutes without the lid.
7. Remove from the oven and allow bread to cool for a few minutes before removing from the pan and slicing.
*Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
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