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Sandwich loaf
| Preparation : 15 min | Resting : 1 hr 30 min |
| Cooking : 30 min | Equipment : 1 loaf tin |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 loaf
:
| 350 | g strong white bread flour |
| 30 | g butter |
| 10 | g fresh yeast |
| 275 | ml hand-hot milk |
| 10 | g caster sugar |
| 5 | g salt |
| 1 | Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave to rest for 1 minute. |
| 2 | Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough blade. Process for 1 minute. |
| 3 | With floured hands, transfer the dough to a large, floured mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour. |
| 4 | Shape the dough into a fat sausage shape , transfer to a buttered loaf tin and cover with a large bowl or cling film . |
| 5 | Preheat your oven to 180 °C (gas mark 4). |
| 6 | Allow the dough to prove* for 30 minutes at room temperature. |
| 7 | Bake for 30 minutes. If the top starts to go brown, cover it with a piece of aluminium foil. |
| 8 | Allow to cool slightly before turning out. |
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