Sandwich Bread
For the bread you will need:
- 500g Strong bread flour
- 1 tsp salt
- 1 tsp sugar
- 15g butter, softened
- 7g active ready yeast
- 325g warm water
- Eggwash/glaze
Add all of your ingredients, except water into the goal of your stand mixer. On low, gradually add the water as you mix until a cohesive dough forms. You may not need all the water.
In the mixer knead the dough for at least 5 minutes. The longer you let the mixer go, the more you develop the gluten, so I do suggest letting it go for 10 minutes if you can. If you are mixing by hand, knead for a total of 15 minutes.
When shaping the dough for sliced bread, roll out the dough until it is just as wide as the bread tin and approximately 30cm. Roll the dough up much like a roulade (this makes for the lovely iconic crumb the sandwich slices have) and then set seam side down in your baking vessel.
Once your bread is in the tin, cover it with a damp towel and let prove until double in size. (This is dependant on daily temperature and the ambient temperature of your cooking environment and may take anywhere from 30 minutes to 1 hour. Sometimes, if it is cold, I will place my bread on top of the tumble dryer, if in use, in the airing cupboard. You can also turn the light on in your oven and let the bread prove there.)
When your bread has reached the desired size, preheat the oven to 190c or 170c fan. Whilst the oven comes to temperature, wash the top of your bread with the egg or, alternatively, milk, cream, oil, or a mixture of milk and oil are all good substitutes for eggs. You can also score the top if you like.
Place your bread on the middle rack of the oven and bake for approximately 30 minutes, until golden brown. If your bread is baking inside a mould, remove it from the mould and bake on the rack or a tray for a further five minutes to develop the crust on the lower portions of the bread. To check if the bread is done, tap the bottom of the loaf. If it sounds hollow, then it is ready.
Allow the bread to rest for 15-30 minutes, it really is worth waiting even though it will smell heavenly and irresistible, before slicing. Slice up for toast, making a sandwich, or - my favourite - take a warm slice with some butter and salt. You will wonder why you didn't make your own sandwich bread before!