This sandwich bread is light, fluffy and it toasts beautifully making it the perfect blank canvas for breakfast, lunch and dinner. Whether you are having avocado toast, a sandwich or grilled cheese you cannot go wrong with this easy bread recipe.
You may or may not have noticed that the last post on this blog has been two weeks ago and I am sorry about that. I haven been stuck in renovation hell and my nemesis, a broken drawer that took hours to fix, put up a good fight. Hours on one drawer, I hate them. What is it about a pandemic that makes you think you should paint all the walls, rearrange all the furniture and pick up gardening? Most of those activities I hate, but I love playing furniture Tetris.
So I haven’t been cooking much, I have eaten tuna salad three days in a row. What I have been making is bread as I stopped buying it at the store when all of this started. This sandwich bread is the best and I make two loafs every week and freeze it in portions along with two loafs of a mixed what I call a faux-sourdough-loaf. The best thing about this bread is that you can make it with any flour you can get your hands on. All-purpose flour, bread flour or my personal favourite spelt flour all work wonderfully and getting just about any flour is quite a difficult task these days. Is it constantly sold out where you live, too?
Yield: 2 loafs Difficulty: 2/5 Time: prep. 10 min/baking 35 min/total 2 h 40 min
• 800 gr wheat or spelt flour*
• 2 ½ tsp salt
• 1 tbl sugar
• 600 ml luke-warm milk and/or water**
• 20 gr fresh baker’s yeast or 15 gr dry-active yeast
• 50 gr butter or margarine
- Mix all dry ingredients in a bowl and make a well. Pour some warm milk/ water into the well and dissolve the yeast, leaving it to foam up a little. Start kneading it adding the butter and more liquid in stages until a smooth dough begins to form. Keep kneading for another 5 minutes, then let it prove until it has doubled in size.
- Punch the air out of the dough and knead it until smooth, then separate the dough into two equal pieces. Shape it into two loafs and place them in two loaf tin (greased and floured if necessary depending on its tendency to stick). Cover with a damp dish towel and leave them to prove until the dough hits the edges of the mould.
- Preheat the oven to 180 °C top and bottom heating for ten minutes.
- Bake until golden brown (cover it while baking should it get too dark) between 30 to 35 minutes until a toothpick comes out clean.
- Remove the loafs from the tin after a few minutes, leave them to cool down and slice.
*wheat and spelt flour can be used interchangeably
**the bread can be made with milk or water or a mixture of both, milk encourages further browning while toasting. It can be replaced with a neutral plant based milk such as almond or soy to a similar effect.
So there you have an easy sandwich bread recipe. Depending on how much bread you eat you bake it once and are set for the whole week. It is a bread that not been missing in my kitchen for weeks since I found the perfect ratios, which I immediately lost after writing it down. So here is the final version so I can never lose it again. I hope you have a great day and stay healthy. #stayhome