White Sandwich Loaf
This loaf rises tall and is crusty on the outside and pillowy soft inside. One slice is never enough! Perfect for sandwiches and great for toast the following day.
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Servings: 1 Loaf
Equipment
- TM31, TM5 or TM6
Ingredients
- 280 grams tepid water
- 1 tsp castor sugar
- 1 ½ tsp instant yeast
- 500 grams bakers flour
- 1 tsp salt
- 1 tsp bread improver
- 1 tsp olive oil
Instructions
- Add all ingredients into Thermomix bowl in the order listed in ingredients, so water first, olive oil last. Mix 15 secs/speed 3.
- Using the dough function, knead for 6 mins.
- Form dough into a ball and place in a large oiled bowl, cover in plastic wrap and set aside in a warm spot until doubled in size.
- Oil bread tin and lid if using, by popping a few drops of olive oil on some kitchen paper and rubbing the tin and lid. Set aside
- Knock back the dough (punch the air out and pull the dough in on itself). Remove from bowl to bench.
- Use your fingers to gently pat all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Using a bench scraper, cut log into three pieces and place into prepared tin, seam side down. Cover with lid or a greased piece of plastic wrap and let rise for about 30 minutes in a warm, draft-free place until doubled in size. If using lid, take a peak!
- Pre heat oven to 180° fan force. Once risen, pop tin into a pre heated oven with lid still on if using. After 25 mins, remove lid and continue to cook for a further 5 - 10 mins until it is the colour you like.
- Remove from tin and cool on a wire rack.
Notes
- You don't need to use bread improver, but the rise and texture of your bread will not be as good.
- Putting some ice cubes in the oven (in a tin) when you take the lid off will help with a nice crisp loaf. You could also spray a little water into the oven for the same effect.
- Bread dough that is successful risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.
- Be careful not to overproof. Pressing your finger into the surface of the dough for 2 seconds and then see how quickly it springs back. The dent you make will be permanent if the dough is overproofed.
- If you pull back the lid to see if the dough has risen and it sticks, leave alone. Pop into the oven and cook.