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𝐋𝐀𝐁𝐈𝐁💤
𝐋𝐀𝐁𝐈𝐁💤
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Tuesday 20 October 2026 09:29:44 GMT
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Sandwich Bread loaf - storage & freezing instructions at the bottom. 💝 210ml lukewarm milk (38°C) 150ml lukewarm water 30g sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Olive oil Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it or knead by hand if you’re comfortable but it’s not necessary. Cover and rest 1 hour. Pull away edges with a floured hand (it’s a sticky dough) Place it on a well floured surface. Stretch it gently into a rough rectangle, fold over 1/3 and press it down, fold over the other 1/3 over it and roll it up towards you pressing in after each roll. Flip it seal the seams and squeeze the sides and flip it and drag it towards you. Place on parchment paper brushed with a little oil, rub some flour over the top. Cover and rest 40 min, preheat oven with tray inside to 230C Once read lift the paper with the loaf onto the hot tray and cut down the middle with your sharpest knife, rubbing very gently a little flour on top before cutting helps. Bake for 10 min at 230C turn oven down to 190C open door for 5 seconds and bake for another 23-28 min. I rubbed some cold butter all over the hot loaf as soon as it came out. Leave on a cooling rack to cool. To store wrap airtight in parchment paper once cool or in a box. To freeze slice it up soon as it’s cool and freeze airtight in a bag. Take what you need and defrost airtight in about 1 hour or toast straight from frozen. Enjoy D 🫶🏼 #bread #breadtok #sandwichbread #breadmaking #fromscratch
Sandwich Bread loaf - storage & freezing instructions at the bottom. 💝 210ml lukewarm milk (38°C) 150ml lukewarm water 30g sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Olive oil Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it or knead by hand if you’re comfortable but it’s not necessary. Cover and rest 1 hour. Pull away edges with a floured hand (it’s a sticky dough) Place it on a well floured surface. Stretch it gently into a rough rectangle, fold over 1/3 and press it down, fold over the other 1/3 over it and roll it up towards you pressing in after each roll. Flip it seal the seams and squeeze the sides and flip it and drag it towards you. Place on parchment paper brushed with a little oil, rub some flour over the top. Cover and rest 40 min, preheat oven with tray inside to 230C Once read lift the paper with the loaf onto the hot tray and cut down the middle with your sharpest knife, rubbing very gently a little flour on top before cutting helps. Bake for 10 min at 230C turn oven down to 190C open door for 5 seconds and bake for another 23-28 min. I rubbed some cold butter all over the hot loaf as soon as it came out. Leave on a cooling rack to cool. To store wrap airtight in parchment paper once cool or in a box. To freeze slice it up soon as it’s cool and freeze airtight in a bag. Take what you need and defrost airtight in about 1 hour or toast straight from frozen. Enjoy D 🫶🏼 #bread #breadtok #sandwichbread #breadmaking #fromscratch
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