I am still experimenting with different bread recipes and even though the recipes have all been very similar, they have all produced a completely different loaf. This Sandwich Loaf was kneaded on an oiled surface as opposed to a floured surface, which was a first for me and I may have used a little too much oil as my loaf didn’t stay beautifully risen while it was baking – I’m thinking it was a bit heavy with the oil. Then again, it could just be that I am inexperienced in making bread. No matter, as it was a lovely soft and moist loaf which made beautiful toast over the coals plus it was equally as nice and fresh the next morning. 🙂
Recipe from King Arthur Flour
3 cups all purpose flour
2 tbsp sugar
1¼ tsp salt
10g packet instant yeast
4 tbsp melted butter or vegetable oil
½ cup milk *
½ to ⅔ cup hot water *
*Mix the cold-from-the-refrigerator milk with ½ cup of the hot-from-the-tap water to make a lukewarm combination.
- In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
- Transfer the dough to a lightly greased bowl, cover the bowl and allow the dough to rise till puffy though not necessarily doubled in bulk
- Transfer the dough to a lightly oiled work surface, and shape it into an 20cm log and place the log in a lightly greased loaf pan, cover the pan loosely with lightly greased plastic wrap and allow the bread to rise until it’s domed about 2cm above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
- Preheat the oven to 180°C.
- Bake for 30 to 35 minutes, until it’s light golden brown and sounds hollow when tapped. Remove the bread from the loaf tin and cool on a wire rack.