Kazza’s Basic White Sandwich Loaf

Equipment Required

  • TM21 or TM31
  •  700gram Bread Tin greased with Olive Oil.
  • Large bowl inside base greased lightly with Olive Oil.
  • Cooling Rack
  • Jug for water
  • Glad Wrap
  • Tea Towel
  • Pastry Brush
  • Floured Board or Bench
  • Preheated oven 180° C  (Fan Forced) or 200° C  (Standard Oven)

Ingredients List

  • 1 Tablespoon Dry Active Yeast
  • 2 Teaspoons Sugar
  • 2 Teaspoons Salt
  • 20ml Extra Virgin Olive Oil1
  • 1 Teaspoon Apple Cider Vinegar (with the mother) or 1 teaspoon bread improver.
  • 600 Grams Bread Flour – Pasta Dura is great for a sandwich loaf.
  • 350 ml Water
  • Poppy or Sesame Seeds for Garnishing.
  • Extra flour for board or bench

Method:

  • Add all dry ingredients to the TM Bowl.
  • Add water
  • Mix speed 7 for 7-10 seconds
  • Knead setting for 3 minutes
  • Empty onto a floured board or bench
  • Make into a ball no kneading is necessary at this point.
  • Place into oiled bowl rough side first then smooth side up
  • Cover with glad wrap and place Tea towel on top.
  • Rest in a warm place for approx 30 minutes. (on a stool near the oven works well)
  • When double in size, punch down in middle and empty onto a floured board.
  • Divide into two even pieces.
  • Gently knead out any air pockets, and roll into 2 even balls.
  • Place into to oiled bread tin
  • Place in a warm place & allow to rise for a second time for approx 30 minutes.
  • Spray with water and sprinkle with preferred seeds.
  • Lightly spray seeds again.
  • Cook for approx 25-35 minutes, depending on oven.
  • When golden brown remove from tin onto a cooling rack.
  • If bread sticks to tin wait 5 minutes for the tin to sweat.
  • Bread should release easily, if it doesn’t wait a little longer

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