Thursday, 1 May 2014

The perfect Sandwich Bread

I love making bread, the kneading, the smell that rises from the oven and the immense satisfaction when the perfect loaf sits on the kitchen counter.

It took me a while to find the perfect recipe and to get the timings right but this recipe is perfect! I found it whilst reading a all about bread making on the Farm Girl Fare blog. There are some amazing tips and recipes on how to make bread please read them. I am sure you will find them helpful!

White Sandwich Bread

550g/4 cups organic all-purpose flour
1½ tbsp instant yeast
2 tbsp granulated or brown sugar
2 tbsp neutral oil or melted butter
l/4 cups warm milk or water, about 85° F
About 800g/6 cups organic bread flour (or organic all-purpose flour)
1½ tbsp salt
Fermentation & First Rise

Place flour, yeast and sugar in a very large bowl. Stir together, make a well in the middle of the flour and pour in the oil and milk. Mix well until the ingredients are combined.

Stir the mixture vigorously then start adding 1 cup of bread flour at a time until you have added 3 – 4 cups and you have a sticky dough.

Cover the bowl with a damp tea towel and let the dough rest for 20 minutes.

Add 1 more cup of bread flour and the salt and stir in. If the dough is still too sticky to knead, add a further cup of flour. Turn out onto a floured surface and knead until the dough is soft and smooth. This will take about 10 minutes!
The dough should be as soft as possible without sticking!
Sprinkle some flour into the bowl, add the dough, dust with flour and cover.
I add a food thermometer and keep the dough as recommended between
70°F and 75°F. Leave to double in size which will take about 60 to 75 minutes if left at the top temperature.

Susan from the Farm Girl Fare blog said that when the dough is ready, you should be able to push a floured finger deep into it and leave and indentation that does’nt spring back. This works!

Shaping and Proofing (second rise)

Turn the dough out onto a floured surface. Gently flatten the dough with your hands to break up any large bubbles. Divide the dough into 3 equal sized pieces and shape into loaves.

Place the loaves seam side down in greased tins and dust them with flour. Cover with the damp tea towel and let them rise for about 40-60 minutes. The dough should spring back just a little gently pocked with a floured finger.

Don’t let the loaves rise to long or else they might not have enough energy to rise in the oven. But be careful not to underproof!

Bake at 375° for 35 minutes, or until golden brown. The bottoms should sound hollow if tapped. To do this carefully remove the bread out of the tin and tap the bottom of the bread.

Remove the bread immediately from the tins and let them cool. Don’t cut the bread for about 40 minutes after taking it out of the oven as it will continue to bake inside.

And then…….enjoy!!



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  1. Thank you so much for sharing your beautiful project on The Inspiration Board at homework. You were featured in the spotlight!
    Have a wonderful weekend.
    carolyn ~ homework

  2. Homemade Bread is my weakness and your bread looks fabulous. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

    1. Thank you very much for your kind comment Miz Helen...

      Delete nice to hear from you! Any comments are highly valued! If you leave your blog address I would love to see what you are creating....