For a good sandwich, you need great bread. Soft but not doughy, has a good crust and slices well. This is that recipe! It is so good that you will keep on going back for another slice... at least that is what it is like in my household. It toasts so well too and is a good all-rounder.
My New Year's resolution, a couple of years ago, was to try and avoid buying bread from the shops as I enjoy making bread and want to use better quality flour. I love making sourdough and, on days when I am in a hurry, quick non-yeasted rolls are brilliant, but for everyday bread this has become my go-to recipe.
A few important things to remember when making bread: firstly, it doesn't take much time of active cooking - overall, yes, it takes a while but the majority of that is the bread dough doing its thing while you do something else!
Secondly, anyone can make bread, it doesn't have to be intimidating, take great skill or food knowledge, and it does taste so much better homemade.
Lastly: knead. Yes, this is, in my opinion, one of the real secrets to bread making. Ensure that you knead long enough so that your bread is light and well-formed. Use a stand mixer if you have one and this is a cinch!
This everyday sandwich loaf will make a 2.2lb (1000g) loaf, and I use a Pullman loaf tin, however, any bread pan will work just as well. The only difference is that the bread may not be a square shape as you can see in my pictures. That is because the Pullman loaf tin has a lid that helps to shape and contain the bread whilst cooking. The other difference is, that if using a loaf pan without a lid, you will need to check that the crust does not over-brown and it may require a piece of baking foil to cover it for part of the baking.
When making bread many things depend on the weather. Odd as it may sound but the heat and humidity can affect the success of your loaf. If it is a very hot day your dough will proof far quicker, and on a cold day make sure to choose a warmer environment. As my kitchen gets very cold in the winter I place my bread to proof near a heater.
You can use cold milk to make your bread but this will likely increase the rising time considerably, especially if the weather is cold. To give your bread the best chance of success use warm milk (around 43° C or a little over blood temperature).
And finally, the humidity may affect the amount of flour and liquid you need. If your dough seems too sticky add in a little extra flour a tablespoon at a time.
Easy Everyday Sandwich Loaf
Ingredients:
800g Strong white flour
8g Dry active yeast
1tbs granulated sugar
1 1/2tsp Salt
15g Oil
550ml Milk
1 egg mixed with 1tbs cold water (for egg wash, optional)
Method:
In a large bowl add warm milk (see note here) and sugar. Sprinkle over the yeast and leave aside for 5 minutes until the yeast starts to look slightly foamy. This will tell you that your yeast is alive and active.
Into the yeast and milk add the flour, salt and oil.
Knead in a stand mixer (using the dough hook) or mix by hand until a rough dough is formed.
Scrape down the sides of the bowl and continue to knead for 5-8 minutes. If kneading by hand place dough on a lightly floured surface and stretch and fold the dough for 10 minutes.
Place back in the bowl and cover with cling film. Set in a warm place and leave to proof for 1 hour or until doubled in size.
Scrape the dough out of the bowl and on a lightly floured surface, shape it into a rectangular shape and roll up lengthways from the shortest side.
Place in a greased loaf pan, cover and set aside in a warm place for 45 minutes.
Heat the oven to 200°C (392°F) and if using the egg wash coat the top of the loaf.
Bake in the oven for 50 minutes (see note here) and cool completely on a cooling rack before slicing.
