Fluffy Sandwich Loaf

I needed a loaf of bread for breakfast and since my wholemeal bread failed mission yesterday.  I can the idea of having wholemeal bread for now.

I modified this recipe to become a sandwich loaf and I was glad that it turned out well.  The only setback, it has a long proofing time but the result was a loaf of Fluffy Sandwich Loaf.

Since my breakfast was ready and only waiting for the bread, I did not have the opportunity to wait for it to cool completely before slicing.

Learning experience:

I started the night before to prepare the dough.  Only add in the yeast and butter in the morning.

The dough is sticky and I know this will yield a fluffy loaf.  

Also am happy that it filled out the Pullman tin nicely.

Give plenty of time for proofing and cooling.

What you need:

240g bread flour

60g cake flour

4g salt

40g sugar

1 egg

160g milk

3g instants yeast

30g butter

Method:

Combine all ingredients except instant yeast and butter.

Mix until it forms a rough dough, cover and let it rest overnight (or min ½ hours).

Bring out from the fridge and add in yeast and knead on low speed until smooth. (sp 4) for 10 mins.

Add in butter and continue to knead (sp 3 for 3 to 5 mins), scrap down.

Continue to knead at Sp 4 for 3 mins until windowpane stage.

Shape into a ball and let it proof for 1 hr.  (Damp hand to prevent sticking)

Dust counter top and remove and shape into a ball and let it rest for 15 mins. (do not degas but do tension shape).

Pat down and spread into a rectangle (tin width) and flip over.  

Fold into 3s and roll down.

Place into Pullman tin, let it proof for an hour or 80% to tin.

Bake at 195°C for 30 mins or until golden brown.

Remove immediately and cool on rack.

Cool completely before slicing.


Enjoy!