Sweet Sandwich loaf - Plain Bread Loaf

Mummy dearest me had decided that I should bake a bread once a week... reason being.... I have alot of bread flour stocked up inside my storeroom... I guess I was into the bread making last month but after awhle, the craze just stopped... That explains the reason why I should bake more bread this time round...

The bread was supposed to be a Sweet Sandwich Loaf. Due to the bread tin I used, I wasn't able to make it a square loaf... hehehehe....

Nevetheless, these few loaf of bread are as fantastic as they are.

I call them the plain bread loaf... ;))


Bread baked in 2 different tin sizes, thus the different shapes of the bread.

The bread is indeed soft, and it can stored up to even 3 days, soft & fluffy.

My 2 girls eating the bread...

Recipe adapted from Alex Goh

Ingredients:

(A)

550g bread flour

80g sugar

6g salt

20g milk powder

10g instant yeast

(B)

150g overnight sponge dough

(refer to the method right below)

(C)

1 cold egg

270g cold water

(D)

75g butter

Method:

1. Mix (A) until well-blended. Add in (B), follwed by (C). Knead to form a dough.

2. Add in (D), knead to form a smooth and elastic dough. Cover it with cling firm. Allow it to proof for 45 mins.

3. Divide dough into 6 equal portions, mould it round. Allow it to rest for 10 mins.

4. Roll dough flat, roll it up like swiss roll. Allow it to rest for 10 Mins. Repeat step again. Place 3 pieces of dough into a greased 20x11.5x11.5cm loaf tin. Makes 2 loaf.

5. Let it proof for 50 mins or until 80% full of the loaf tin, cover with the lid.

6. Bake at 200 degC for 35 mins. Remove it immediately from the tin.

Overnight sponge dough

100g bread flour

60g water (room temp)

1/4 instant yeast

Method:

Mix the instant yeast with 20g of water until well-blended. Add in the remaining ingredients and knead to form a dough. Let it proof for 30 mins. Wrap it up in cling firm and keep in the refrigerator overnight or up to 48 hours.