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Craving for a simple yet delicious sandwich? Try this White Bread Sandwich Loaf! Its soft, fluffy texture and rich taste will surely elevate your sandwich experience. Perfect for breakfast, lunch, or even a quick snack.
The Perfect Slice: Mastering White Bread Sandwich Loaf
A Slice Through History: The Evolution of White Bread
White bread, once a luxury crafted in small batches by skilled bakers, has woven its way into the fabric of cultures worldwide. This journey saw artisanal methods refined over the ages, propelling white bread from an exclusive treat to an everyday essential. Such progress laid the foundation for its widespread commercial production, transforming the art of bread making and securing its place in the hearts and homes of millions.
Prepping Your Pantry for Homemade Bread
- 360g lukewarm water – the first step in waking up your yeast, making sure your bread will puff up nicely.
- 7g instant yeast or 20g fresh yeast – this is your bread’s best friend, helping it rise and giving it structure.
- 600g bread flour (with at least 12g protein) – this is the backbone of your loaf, providing chewiness and form.
- 8g salt – not just for taste; it also keeps the yeast in check for a perfect rise.
- 2 tsp bread improver (optional) – for those aiming for pro-level fluffiness and texture in their loaf.
- 1 Tbsp Gluten flour (optional) – ramps up your bread’s elasticity and airiness.
- 2 Tbsp (30 ml) Greek Yogurt or a mix of 15ml sour cream and 15ml Greek yogurt, or just 30ml sour cream – pick any to make your loaf tender and moist.
- 40g melted butter – adds a hint of richness and softens your bread’s interior.
- 10g honey – for a touch of sweetness and that golden-brown crust we all love.
Baking Your Sandwich Loaf Simplified
Begin by combining dry ingredients like bread flour and yeast in one bowl. In another, blend lukewarm water, Greek yogurt, and melted butter. As you mix these, a dough starts taking shape. A thoughtful kneading, by hand or with a mixer, will bring out a smooth, pliable dough that’s ready for the windowpane test. Post its first rise, when it doubles, shape the dough into balls for the bread tin. Let it rise again before baking it golden brown. Once cooled for an hour, your fluffy loaf is ready to slice and enjoy.
Enjoying Your Homemade Loaf: Tips on Storage and Savoring
After the loaf has cooled, you’ll want to get it ready for those delicious sandwiches or toast moments. Properly slicing bread ensures every piece is perfect. For keeping it fresh, consider using an airtight container or a cleaned-out bread bag, which helps keep your loaf tasty for up to four days. If you’re looking toward longer-term options, freezing slices could be your best bet. For anyone who has faced the challenge of a lid stuck to their freshly baked creation, remember, that a well-oiled bread tin lid and some parchment paper can save the day. With these tips, you’re all set to enjoy your fluffy loaf to the fullest, savoring each bite with satisfaction.
Discovering Joy in Baking White Bread Sandwich Loaf
Mastering homemade bread, particularly the white bread sandwich loaf, will fill you with immense pride. Combining ingredients like yeast, bread flour, lukewarm water, and maybe a hint of honey unveils the magic behind bread making. Every step, from kneading the dough to watching the loaf rise and smelling it bake, brings a unique satisfaction. The process encouraged you to play with ingredients, such as sour cream or Greek yogurt, to enhance the loaf’s texture. Indeed, embracing the bread-making adventure opened up a world where you not only created a fluffy, delicious loaf but also discovered a rewarding culinary journey.
White Bread Sandwich Loaf
- Prep Time: 40 minutes
- Proof and Resting Rime: 3 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 – 10 servings depending on size 1x
- Category: Bread Recipes
- Method: Moderate
Description
White Bread Sandwich Loaf, Fresh, fluffy, and ready for your spread
Ingredients
- 360g lukewarm water
- 7g instant yeast or 20g fresh yeast
- 600g bread flour (12+ g protein)
- 8g salt
- 2 tsp bread improver (optional)
- 1 Tbsp Gluten flour (optional)
- 2 Tbsp (30 ml) Greek Yoghurt or 15ml sour cream and 15ml Greek yogurt or 30ml sour cream only. Your choice. I use the combination.
- 40g butter, melted
- 10g honey
Instructions
- Mix dry ingredients in a bowl with a whisk (including instant yeast if using)
- Mix wet ingredients in a separate bowl or jug (Including fresh yeast if using)
- Mix with the back of a wooden spoon until the dough comes together.
- At this stage I knead by hand for a minute or so, to check the “feel” of the dough i.e. is it too dry or too wet? Adjust if necessary.
- Place the dough in a stand mixer, and knead for approximately 10 minutes until a nice smooth dough is formed.
- Alternatively, I use a heavy-duty food processor (I have the large Magimix)
- Divide the dough into 4 and drop it evenly around the blade. Pulse once or twice then let it run for 45 seconds. That’s usually enough for a beautiful smooth dough that passes the windowpane test.
- Pop dough back into a mixing bowl (which I oil lightly), cover, and leave it to rise in a warmish place until doubled in size (1-2 hours)
- Knockback. Divide into 2 even pieces. Knead each piece briefly and form into 2 even round balls.
- Pop both balls into a 900g bread tin (bottom lined with parchment paper) with a lid. (They will come together and form the loaf.)
- Put the lid on leaving a small opening and leave to rise until about 2.5 cm or 1 inch from the top of the tin.
- While the bread is proofing and rising, preheat the oven to 220C/428F. (I have a light-colored professional bread tin (Loaf Pan with Lid), so make the oven hotter. If you have a dark-colored tin, set the temperature at about 190 C.
- Close the tin and bake for 30 minutes. Remove Bread from oven.
- Open lid. Pop bread onto an oven rack and put it back in the oven for another 10 minutes until it has a lovely golden-brown color.
- Let cool at least for 1 hour before slicing. It’s a very soft fluffy loaf.
- When cold, I usually slice the loaf, pop it into an old, washed bread bag, and freeze it. If not frozen it will last about 3-4 days in an airtight container.
- VERY IMPORTANT: Oil your bread tin lid VERY well. I usually add a double layer of parchment to the lid. It is very frustrating if the lid gets stuck to your bread, Been there, Done that!!
Notes
Created, Prepared, tried, and tested by Verena from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 2 slices
- Calories: 286
- Sugar: 1.4 g
- Sodium: 392.9 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 56.9 g
- Fiber: 2.1 g
- Protein: 9.8 g
- Cholesterol: 0.6 mg
The nutrition facts provided are automatically calculated. They might change depending on the specific ingredients you use or any adjustments you make to the recipe. If these numbers are significant to you, it’s best to calculate them yourself.
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I’m making a simple sandwich today with Boar’s Head Pitcraft and Lefse, with mayo and mustard of course. Desert will be a cheesecake bar with an oreo crust and a orange marmalade swirl. I alreay took it out of the freezer. 🙂
Your meal and treats does sound absolutely amazing. WOW. I will have to do some research on the Boar’s Head Pitchcraft and Lefse. A cheesecake with marmalade can only be awesome. Enjoy it