Description
White Bread Sandwich Loaf, Fresh, fluffy, and ready for your spread
Ingredients
Units
Scale
- 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
