Sandwich bread
I am not exaggerating when I say I make this bread almost weekly. We make bacon and egg sandwiches with it on Saturday mornings, we mop up our soup with it and we top it with fresh bruschetta and mozzarella, leaving it to bubble and turn golden and delicious under the broiler.
I'm a big fan of making staples at home. There's a satisfying feeling of self-sufficiency that comes with routine breadmaking. It's nothing fancy, but it is delicious and quickly becoming beloved in our household (as you can see by husband's mitts on it freshly cut).
This recipe has been adapted from The Farmer's Table: https://youtu.be/ZyT2prbPTMQ?si=88qmJU36MzENxntM
Featured in From the Stovetop Issue 5: The Honeymooners (Part 1)
Prep time: 2 hours and 15 mins | Cook time: 30 mins | Total time: 2 hours 45 mins | Yields 2 loaves
Ingredients:
6 1/2-8/12 cups bread flour or flour of choice (personally, I use 50% wholemeal flour and 50% bread flour)
2 1/2 teaspoons salt
1 1/2 tablespoon instant yeast
1/4 cup white sugar
2 3/4 cups very warm water
1/4 cup vegetable oil
Method:
Combine 3 cups of flour of choice, salt, yeast, sugar into mixer bowl
Add water and oil then mix
Let rest for 10 minutes - mixture should bubble
Start running the mixer (with dough hook attached) and gradually add flour. Mix until the dough clears the sides and bottom of the bowl. Should form a cohesive ball.
I tend to use 6 1/2 cups but it can go up to 8/12 cups.
Knead with hook for 2-4 minutes, until dough is smooth and supple. If kneading by hand allow for up to 5 minutes.
Lightly grease a large bowl and transfer dough. Cover with cling wrap or a tea towel and let rise until doubled (roughly an hour).
If your house is cold, stick bowl in an oven with the light on.
Once risen, punch down and divide equally.'
Grease two loaf pans.
Shape divided dough into loaf shape, roughly 20cm (8 inches) long, pinch seams together.
Place dough in loaf pans and cover with a warm, damp tea towel and let rise until it sits 3cm (1 inch) above the pan.
Preheat oven to 180°C (350°F)
Once risen, bake for 30-35 minutes.
Remove from loaf pans and let cool completely.
Note: Do not slice until completely cooled. Heat will otherwise escape from the bread and lose moisture.
Optional: Brush tops of loaves with melted butter before completely cooled
