Day 165 - Sandwich bread

I am actually posting this recipe becuase I have finally found a great recipe for sandwich bread. I have tried a few different ones but the bread always seems a bit solid which is all fine and well for ciabatta loaf, but not really ideal for the boys school lunches.


But I have cracked it - its in the flour. Dont use baking flour, just use normal flour and it comes out light. I used a combo of 200g wholemeal & 300g white for this one, but I would change it depending on the sandwich filling. Rye flour would be good with an oily fish, like hot smoked salmon! 

Ingredients

500g flour - a combo of white/wholemeal/rye
7g yeast
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey

Method

1. Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.
2. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
3. Oil the loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
4. Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.