Classic Sandwich Bread

Classic Sandwich Bread



3 cups bread flour

2 tbsp caster sugar

1 ¼ tsp salt

½ cup full cream milk

½ cup water

2 tsp instant dried yeast

¼ cup canola oil

Preparation Instructions:

  1. In a small bowl, mix instant yeast with ¼ cup of water and leave aside for 5 minutes.
  2. In a large mixing bowl, add in bread flour, caster sugar and salt. Use a rubber spatula to mix well and make a small well at the centre. Pour in the yeast mixture, gradually add in the full cream milk and remaining water and knead into a rough dough.
  3. Transfer the dough onto a silicone mat lay on a working surface, continue to knead the dough until all ingredients come together. Add in canola oil, continue to knead until the dough is smooth and elastic.
  4. Transfer the dough into a bowl and leave the bowl in the cold oven for 1st round of proofing, about 45 minutes or until double in size.
  5. Deflate the dough and roll out the dough with a rolling pin into rectangular shape.
  6. Roll tightly beginning from the short edge of the rectangle.
  7. With a seal facing down, place in the pre-greased 8” x 4” loaf tin to have the 2nd round of proofing, until double in size.
  8. Bake in preheated oven at 180C for 40 to 45 minutes, until turn brown. Remove from the oven and transfer onto a wire rack and leave to cool completely.

One thought on “Classic Sandwich Bread

  1. Pingback: Chicken Sandwich | Marina's Kitchen

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