Simple Sandwich Loaf Bread Recipe

Step 1: Prepare Ingredients

• Weigh 430 grams of strong white bread flour (at least 12% protein).
• Calculate water amount as 57% hydration of flour: 430g flour × 0.57 = 245g water.

Step 2: Proof the Yeast [05:02]

• In a jug, add 245 grams warm water (about 40°C / 104°F).
• Add 1 teaspoon sugar.
• Add 7 grams active dried yeast (or 15 grams fresh yeast).
• Add 20 grams vegetable or olive oil.
• Stir well and leave in a warm place for about 5 minutes until yeast activates and bubbles.

Step 3: Mix Dough [06:01]

• Whisk salt thoroughly into the 430 grams flour.
• Add the yeast mixture to the flour.
• Mix together using a wooden spoon until loosely combined.

Step 4: Knead the Dough [06:50]

• Turn dough onto a floured surface.
• Knead by hand for about 10 minutes, using the described technique:
  • Push dough forward with the heel of your hand.
  • Fold dough over itself.
  • Rotate dough 90 degrees and repeat.
• If dough is too sticky, add a teaspoon of flour.
• Alternatively, use a stand mixer with dough hook for 10 minutes.

Step 5: First Rise [11:07]

• Lightly oil a large bowl.
• Place dough in bowl, turning to coat with oil.
• Cover with a shower cap or damp cloth.
• Leave in a warm, draft-free place for 30 minutes until doubled in size.

Step 6: Prepare Loaf Tin [11:36]

• Grease a 900 gram (2 pound) loaf tin with butter.
• Add half a teaspoon vegetable oil to the tin.

Step 7: Shape and Second Rise [12:06]

• Turn risen dough out onto a board.
• Knock back (punch down) to remove gas.
• Roll dough into a sausage shape.
• Place dough into prepared loaf tin.
• Cover with a clean dry tea towel or place in a moist airtight container.
• Leave to rise for about 30 minutes in a warm place until nearly doubled.

Step 8: Preheat Oven [13:45]

• Preheat oven to 170°C (340°F) or gas mark 4.
• For fan-assisted ovens, set to 160°C.

Step 9: Bake the Bread [14:07]

• Lightly sprinkle flour on top of the dough for a professional look.
• Place loaf tin in preheated oven.
• Bake for 30 minutes.
• After 20 minutes, carefully rotate the tin for even baking.

Step 10: Cool the Bread [15:10]

• Remove bread from oven.
• Immediately take bread out of the tin.
• Place on a wire rack to cool for at least 30 minutes before slicing.

Notes

• Avoid adding salt to the yeast mixture as salt kills yeast.
• Kneading develops gluten, essential for light and airy bread.
• The entire process takes about 1 hour 45 minutes to 2 hours, mostly waiting time.
• Using a stand mixer reduces physical effort.

Enjoy your homemade soft sandwich loaf, ideal for sandwiches and toast!