Bakery Style Sandwich Bread

Serves 1
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Directions

  1. 1Whisk the water and yeast together.
  2. 2Whisk the water and yeast together.
  3. 3Whisk the water and yeast together.
  4. 4Whisk in melted butter and milk.
  5. 5Whisk in melted butter and milk.
  6. 6Whisk in melted butter and milk.
  7. 7Mix in the flour and salt really well.
  8. 8Mix in the flour and salt really well.
  9. 9Mix in the flour and salt really well.
  10. 10Scrape the bowl and cover and rest for 20 minutes.
  11. 11Scrape the bowl and cover and rest for 20 minutes.
  12. 12Scrape the bowl and cover and rest for 20 minutes.
  13. 13Wet your hand, grab some dough and do five stretching folds, turning the bowl after each one.
  14. 14Wet your hand, grab some dough and do five stretching folds, turning the bowl after each one.
  15. 15Wet your hand, grab some dough and do five stretching folds, turning the bowl after each one.
  16. 16Flip the dough, fold it in half, cover and rest for 20 minutes.
  17. 17Flip the dough, fold it in half, cover and rest for 20 minutes.
  18. 18Flip the dough, fold it in half, cover and rest for 20 minutes.
  19. 19Repeat the stretch and fold process, flip it over, fold it in half, cover and rest for 40 minutes.
  20. 20Repeat the stretch and fold process, flip it over, fold it in half, cover and rest for 40 minutes.
  21. 21Repeat the stretch and fold process, flip it over, fold it in half, cover and rest for 40 minutes.
  22. 22Once it's done, flour the top of the dough in the work surface.
  23. 23Once it's done, flour the top of the dough in the work surface.
  24. 24Once it's done, flour the top of the dough in the work surface.
  25. 25Turn the dough out like this.
  26. 26Turn the dough out like this.
  27. 27Turn the dough out like this.
  28. 28Flour your hands and very gently from underneath, slightly stretch the dough out.
  29. 29Flour your hands and very gently from underneath, slightly stretch the dough out.
  30. 30Flour your hands and very gently from underneath, slightly stretch the dough out.
  31. 31Fold over one third, then the other third, and roll it up, pressing your thumbs down after each roll.
  32. 32Fold over one third, then the other third, and roll it up, pressing your thumbs down after each roll.
  33. 33Fold over one third, then the other third, and roll it up, pressing your thumbs down after each roll.
  34. 34Do it all the way to the end.
  35. 35Do it all the way to the end.
  36. 36Do it all the way to the end.
  37. 37Flip the dough over and start sealing it up.
  38. 38Flip the dough over and start sealing it up.
  39. 39Flip the dough over and start sealing it up.
  40. 40Push each end in with your finger and squeeze the dough together to seal it.
  41. 41Push each end in with your finger and squeeze the dough together to seal it.
  42. 42Push each end in with your finger and squeeze the dough together to seal it.
  43. 43Do the same on the other side and then all across the top.
  44. 44Do the same on the other side and then all across the top.
  45. 45Do the same on the other side and then all across the top.
  46. 46Flip the dough over, place it seam side down in a well-greased tin.
  47. 47Flip the dough over, place it seam side down in a well-greased tin.
  48. 48Flip the dough over, place it seam side down in a well-greased tin.
  49. 49Sprinkle with flour, cover and rest while your oven heats up.
  50. 50Sprinkle with flour, cover and rest while your oven heats up.
  51. 51Sprinkle with flour, cover and rest while your oven heats up.
  52. 52Preheat oven to 180°C and put a dish with water at the bottom to heat up the oven and create steam.
  53. 53Preheat oven to 180°C and put a dish with water at the bottom to heat up the oven and create steam.
  54. 54Preheat oven to 180°C and put a dish with water at the bottom to heat up the oven and create steam.
  55. 55After 45 min bake for 10 min at 190°C with the water in the bottom.
  56. 56After 45 min bake for 10 min at 190°C with the water in the bottom.
  57. 57After 45 min bake for 10 min at 190°C with the water in the bottom.
  58. 58After 10 min turn the oven down to 170°C and bake for another 25 min.
  59. 59After 10 min turn the oven down to 170°C and bake for another 25 min.
  60. 60After 10 min turn the oven down to 170°C and bake for another 25 min.
  61. 61Place the tin on a cooling rack and leave the loaf to cool in the tin for 20 min then take it out and place on a wire rack.
  62. 62Place the tin on a cooling rack and leave the loaf to cool in the tin for 20 min then take it out and place on a wire rack.
  63. 63Place the tin on a cooling rack and leave the loaf to cool in the tin for 20 min then take it out and place on a wire rack.

Ingredients

  • 160 ml lukewarm water
  • 160 ml lukewarm water
  • 160 ml lukewarm water
  • 7 g instant yeast
  • 7 g instant yeast
  • 7 g instant yeast
  • 2 tbs honey
  • 2 tbs honey
  • 2 tbs honey
  • 140 ml lukewarm milk
  • 140 ml lukewarm milk
  • 140 ml lukewarm milk
  • 50 g melted butter
  • 50 g melted butter
  • 50 g melted butter
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 450 g bread flour
  • 450 g bread flour
  • 450 g bread flour

Equipment

bowlwhiskdough scraperloaf tinovencooling rack

Tips

  • Be patient when turning out the dough; it will take a few minutes for it to drop, which helps create a light and fluffy dough.
  • When stretching the dough, do it gently from underneath to keep some air in.