Soft Sandwich Bread
from Emily (who loves food)
Soft, white fluffy sandwich bread, ready to to be smooshed on either side of your fave fillings. Perfect for both kid and adult lunchboxes, or to soak up a big bowl of soup.
Ok, I know I haven’t posted in ages. I’ve been sick, and the nights have been creeping into the afternoon, rendering dinners unphotographable.
And I’ve just started on a low sugar diet, which prevents me from making delicious daytime treats to fill up Emily Loves Food. No real excuse, I know, but hey: have some bread.
I’m on break from uni right now, after tying up a fiddly, laborious project, as well as working hard at my new job.
Yes, new job.
I’m now that girl in the supermarket who offers you a sliver of salami, a little cup of soup or the corner of a biscuit in an attempt to get you to fall head-over-heels in love with the product. It’s a bit like cold calling (which I used to do – yes, I was that person who called you in the middle of dinner to discuss your financial options) but in real life.
And it’s not too bad. The pay is good, and I can work as much or as little as I want (though I haven’t been rostered on at all next week, despite advertising my availability.) Basically, it’s a good filler before we head away to Thailand, after which I’ll probably have to go back to a ‘proper job.’
Regardless, it’s better than my old one. My ex-boss’s only ‘goodbye’ comment on my last day was “have a nice life.” Which pretty much sums up her as an employer.
Anyway, bread. This is a fairly classic, foolproof recipe that’ll just make you a damn nice loaf. Use it however you will.
Soft Sandwich Bread – Yeilds 1 loaf
Prep time: 15mins + 2 hours rising time Cook time: 30-35mins
- 1 8g packet instant dry yeast
- 1/2 cup milk, cold
- 1/2 cup hot water
- 2 tbs sugar
- 3 cups flour
- 2 tsp salt
In the bowl of a stand mixer, combine the cold milk and hot water to create a lukewarm mixture. Quickly mix in the sugar. Sprinkle the yeast over the top, and set aside for 10 mins or so to foam up.
Dump in the flour and salt, and mix together with a rubber spatula until shaggy. At this stage you can fir the dough hook onto the mixer, and knead for 6 mins, or plop it out onto a floured surface and knead by hand for 9mins – or until elastic and springy.
Now, grease up your bowl with a little cooking spray, and place the dough back inside, covering with a damp tea towel. Snuggle it away in a warm place (such as the airing cupboard) for at least an hour, or until doubled in size. You can also cover the bowl with cling-film and place in the fridge overnight.
Once it’s soft and puffy, punch it down again and turn it out onto a very lightly floured work surface. Grease a standard size (8 1/2″ x 4 1/2″) loaf pan. Shape your lovely soft dough into a log that’s just a little smaller than the tin, then place it gently inside. Cover again with the damp tea towel, and leave it to rise for another hour, until it’s domed about 2cm over the edge of the pan.
Preheat the oven to 180c.
Once risen, place in the oven for 30-35 mins, or until golden brown. You can also test the done-ness of bread by removing it from the pan and tapping it on the bottom. It should sound hollow, not dense. Allow to cool before slicing, and store in an airtight container (or slice and freeze, if you plan to keep it longer than three days or so.)