A delicious sandwich bread that is suitable for sandwiches, in toast, on the breakfast table, and as a side dish.
Recipe for toast bread/sandwich bread
A delicious sandwich bread suitable for sandwiches, as toast, on the breakfast table, and as a side dish.
When baking bread in a tin, it is important to turn the finished loaf out of the heat before placing it to cool on a wire rack. Otherwise, the condensation that forms at the bottom of the tin will make the bread moist and soft.
Servings: bread
Toast Bread/Sandwich Bread
A delicious sandwich bread that is suitable for sandwiches, in toast, on the breakfast table, and as a side dish.
Ingredients
- 750 gram Wheat Flour Can be up to 800 grams
- 90 gram Oil
- 500 gram Water
- 10 gram Sugar
- 10 gram Salt
- 25 gram Yeast
Instructions
- Crumble the yeast into a mixing bowl or dough bin.
- Pour water, salt, and sugar into the bowl.
- Stir with a hand whisk until the yeast dissolves in the liquid.
- Add oil and wheat flour.
- Mix the dough until it is smooth and elastic.
- Let the dough rise for 30 minutes. Cover the bowl with a damp dish towel or a shower cap.
- Grease a sandwich bread pan with a good layer of soft butter. This prevents the bread from sticking to the pan.
- Take the dough out of the bowl and place it on the table.
- Knead the dough thoroughly.
- Roll it up into a tight log/bread.
- Then divide the dough into four parts.
- Turn all four parts 90 degrees Celsius (194 degrees Fahrenheit) and place them in the pan. Put the lid on the pan.
- Let the bread rise again for 20 minutes.
- Bake the bread for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) (482°F) with fan, and then for 20 minutes at 210 degrees Celsius (410 degrees Fahrenheit) (410°F) with fan.
- Take the bread out of the pan immediately after it's baked, otherwise condensation will form and make the bread moist.
Notes
The sandwich bread pan can be purchased here.