Sandwich bread loaf
This is a fantastic alternative to a standard white sliced loaf, and so simple to make. It’s white bread, but it’s got a crust and a lovely delicate texture on the inside.
Ingredients:
350 ml (14 fl oz) warm milk
10 gm (0.3 oz / 3 tsp) yeast
25 gm (0.8 oz / scant 1½ tbsp) butter, melted
20 gm (0.6 oz / 3 tsp) golden syrup
250 gm (7.5 oz) plain flour
250 gm (7.5 oz) strong bread flour
10 gm (0.3 oz) sea salt
Directions
Batter standing time: 5 minutes
Rising time: 1 hour + 30 minutes
Preheat stove to 220ºC/410°F. Delicately oil and flour a bread tin (12x20cm).
Break up the yeast in the warm drain at that point include the spread and brilliant syrup and blend. Put the yeast into a substantial bowl, pour the warm drain over and blend. Include the flour and salt and blended until the point that protuberance free, leave in the bowl, cover and remain for 5 minutes (this enables the dampness to be caught up in the flour).
At that point turn out on a gently floured surface and work the mixture for around 10 minutes until smooth and versatile.
Set back in the bowl, cover and leave to ascend for no less than a hour or until relatively multiplied. Thump it back and shape into 2 level with balls. Place next to each other in the readied tin, cover and leave to rise again in a warm place for around 30 minutes.
Whenever prepared, utilizing an extremely sharp steel or sharp blade, slice the bread and promptly put in broiler. Following 10 minutes turn down the stove to 180ºC/350°F and heat for an additional 30 minutes.
Whenever cooked, tip out of the tin and leave to cool on a wire rack.
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