How To Make White Sandwich Bread | My Everyday Bread

Honestly, I have made bread over hundred times, this is by far the easiest and my very best bread. To give you a rundown of exactly how I make this bread. I’ve created a video demonstrating the process for my everyday bread recipe. This is why I absolutely love this bread, it's chewy crust and giving it a silky texture. Just like the premium bakery shop but made from scratch at home. A feathery soft texture that tears into wispy. It's so satisfying to watch and so yummy to eat even without toasting.

Makes 1

Chefmade 300g pullman loaf pan with lid 2.8'' x 8.1'' x 2.8''

or llb loaf - Total dough 350-360g

Ingredients:

(A)

180g bread flour

1 tsp, 4g dried yeast

140g cold whole milk

14g granulated sugar

(B)

14g - 20g salted butter

or 2 tsp mild olive oil instead

(C)

1 - 2 teaspoons honey or golden syrup

1 tsp warm water

Method:

1) Add all ingredients (A), except for the butter to a large bowl and stir with a hard spatula to slightly bring everything together. Then, knead with your hands for about 15-20 minutes.

2) Add room temperature salted butter and knead until it's fully incorporated.

3) Cover with a lid or tea towel and allow to proof until doubled in size in a warm place about 30 minutes to 1 hour. (Do not let the bread dough direct sunlight or proof above 38/40˚C).

4) Punch down the dough after its first rise. The large air bubbles are removed to help reduce the dough rises and many air pockets are formed inside. Sprinkle flour on the worktop. Cut the dough into 4 even pieces. To shape into a round balls and roll each in a long log, roll up and pinch the seam. then place them on a prepared bread pan and second proof again for another 30 minutes to 1 hour.

5) Before baking, check the dough if it rise until just above the rim and press the dough gently with your finger if it springs back slowly and leaves a small indent it is now ready to bake.

6) You can bake your sandwich bread covered or leave uncovered. No preheat air-fryer 150C and bake for 25-30 minutes or until golden brown.

7) Allow the bread to cool completely before slicing. Store bread covered at room temperature within a day.

Enjoy!

♥

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Recipe Source: Josephine's Recipes