Sandwich Bread

Lori Hayes Byrd

Ingredients;

357 g Flour or 2 ¾ cup

210 ml Warm water or 1 cup-2 tbsp

1 tsp Instant yeast (Active dry yeast 1 and ¼ tsp)

1 tsp Salt

42.6 g Butter or 3 tbsp

1 tbsp Sugar or honey or more according to your preference

Into a bowl add in the lukewarm water, honey, salt, yeast, and stir to dissolve. Add in the softened butter and then the flour.

Combine everything together to form a shaggy mass of dough.

Transfer it on to a clean work surface and knead the dough for around 8 minutes. Cover them and leave it for another 10 minutes.

Knead the dough for 2 more minutes and do the windowpane test to check the doneness of the dough.

If it passes the windowpane test, our dough is ready for the first proofing. Otherwise knead for a few more minutes to get your dough properly done.

Lightly oil a clean bowl and place the dough inside it and cover it with a damp cloth or plastic film and let it rise for 2 hours.

After two hours, transfer the dough on to a lightly floured work surface and degas the dough.

Fold in three parts to form a rectangle and then again flatten it into a long rectangle.

Make sure there are no air bubbles in the sheet.

The breadth of the rectangle should be slightly less than the length of the baking pan.

Roll it just as we roll a jelly roll. Pinch the edges and sides to seal.

Drag the shaped dough to create a tensive surface on top. This can give a good oven rise.

Place the shaped dough onto a greased baking pan.

Cover it with a damp cloth or plastic film and let the dough rise for 70 to 80 minutes and bake the bread at 350 degrees Fahrenheit preheated oven for 32 to 35 minutes.

Fold the bottom top up and fold the top down so that it overlaps the other layer turn 90 degrees and flatten it into a long rectangle using a rolling pin to make sure there are no air pockets inside. Roll it just as you roll a jelly roll. Pinch the dough to seal the edges. And do the same on both sides. This will make the bread to have a swirl shape.

The dough needs to get the tension on top to help the dough to get a good oven to rise. Hold the dough with your hands and drag it slowly to your side and place it onto a greased baking pan and wrap it with a plastic wrap and let it rise for about 70 to 75 minutes. Once risen bake the cake in a 350F preheated oven for 32 to 35 minutes the top of the bread will get browned at around 25 minutes of baking. This does not mean it is done, if you take it out at this point the center of the bread will be doughy and the bread will have yeast smell so wait until it is properly baked. The dough needs to get the tension on top to help the dough to get a good oven to rise. Hold the dough with your hands and drag it slowly to your side and place it onto a greased baking pan and wrap it with a plastic wrap and let it rise for about 70 to 75 minutes. Once risen bake the cake in a 350F preheated oven for 32 to 35 minutes the top of the bread will get browned at around 25 minutes of baking. This does not mean it is done, if you take it out at this point the center of the bread will be doughy and the bread will have yeast smell so wait until it is properly baked.

Once it is baked remove it from the oven and immediately remove it from the pan onto the cooling rack to cool down completely. Then apply butter on top of the bread. The bread can be served with butter, it can be toasted, it can be used to make a sandwich, and also it can be served with soup or stew.

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