- 1
Ingredients
- INGREDIENTS:
- Yields: 1 loaf (12x25x11cm pullman loaf pan)
- Overnight Poolish:
- 150 g bread flour
- 150 g lukewarm water
- 0.5 g (1/8 teaspoon) instant yeast
- Main Dough:
- 250 g bread flour
- 100 g cake flour or plain flour
- 15 g milk powder
- 50 g caster sugar
- 6 g (1 1/4 teaspoons) salt
- 5 g (1 1/4 teaspoons) instant yeast
- 1 egg, lightly beaten
- 75 g (approx.) lukewarm water, adjust as necessary
- 50 g butter, cut into small cubes
Preparation
Step 1
White Sandwich Bread is a basic bread we eat a lot of. It may not get much attention as it can be found anywhere. However, a good quality white bread with no preservatives and additives is hard to find. This is the most flavourful, soft and fluffy sandwich bread I have made. I used the
Yields: 1 loaf (12x25x11cm pullman loaf pan)
1 egg, lightly beaten
50g butter, cut into small cubes
Mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 60 minutes in a warm place, then place into the refrigerator to chill for at least 16 hours. It should be bubbly at this stage. 30 minutes before using, take out the polish from refrigerator to return to room temperature.
Put all ingredients (except butter) in a bowl of stand mixer and knead till the dough come together.
Add in butter and knead until achieve window pane stage (the dough at this stage should be able to pull and stretched into membrane).
Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place all 3 dough in a 12x25x11cm pullman loaf pan lining with non-stick baking sheet. Cover the loaf pan and let it rise for another 45 minutes.
Bake in a preheated 190 C oven for about 40 – 50 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.
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