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Sandwich Bread

In our house the official name for this sandwich loaf is “the best bread for toasted sandwiches”. Super soft bread, enriched with butter, milk and egg. This bread not only crisps up perfectly when toasted, but it also absorbs butter like a sponge.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 3 hours
Total Time 4 hours
Servings: 2 Small Loaves
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 cup warm milk
  • 2 tablespoons honey
  • 1 tablespoon yeast
  • 60 g butter melted
  • 1 egg
  • 3 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon cooking oil for greasing your bowl
  • 2 tablespoon cream to brush on loaves before baking

Method
 

  1. In a small saucepan, heat the milk and honey until the honey is melted and the mixture is warm to the touch (about 40 degrees celsius).
  2. Remove the saucepan from the heat. Pour the mixture into a large bowl and mix through the yeast. Leave for 5-10 minutes for the yeast to become fluffy and active.
  3. Add the melted butter and egg to your yeast mixture and mix well.
  4. Add 1 1/2 cups of the flour to your wet ingredients and mix well for about 2 minutes or until the mixture is smooth.
  5. Add in the remaining flour and mix until the flour is fully incorporated.
  6. Turn the dough out onto a clean bench top and knead for a couple of minutes or until the dough forms a smooth ball.
  7. Coat the bowl and the surface of the dough in oil before returning the dough to the bowl. Make deep indents into the dough using your fingers and then leave it in a warm place to double in size for about 1 hour.
  8. When it has risen, remove the dough from the bowl and roll it out into a large rectangle. Fold the dough in thirds along the long edge and then fold into thirds again the other way.
  9. Place the dough back into your bowl and leave to rise for another hour
  10. Once risen, divide the dough into 2 even portions. Roll each portion of dough into a large rectangle the short length should be 2-3 cm wider than the length of your loaf pans. Roll the dough up lengthwise so that you end up with a rolled log that will nestle perfectly into your loaf pans. Make sure your bread is rolled tightly as any loose pockets of air can result in hollow pockets in the finished loaf.
  11. Place the prepared loaves in a warm place to rise for an hour or until doubled in size
  12. Preheat your oven to 170 degrees fan bake.
  13. When your are ready to bake your bread loaf brush little bit of cream over the surface of each loaf and place into the oven to bake for 35 minutes (or until your loaves are golden and baked through.
  14. Remove your bread loaves from the oven and coat the top surface with a little bit of butter for a nice soft crust. Allow your bread to cool before you slice and serve or store your bread.

Notes

Store your bread covered in a cool dry place for up to 4 days.
This bread is absolutely perfect for toasted sandwiches, toast and sandwiches for lunch.
To freeze your bread, wrap firmly in cling film before storing your bread in the freezer for up to 3 months.