Honey Sandwich Bread


Ingredients: (makes one 4 x 8-inch loaf)

45g honey

400g bread flour

185ml full cream milk

60ml water

½ tsp salt

1 ½ tsp instant dried yeast

30g unsalted butter (soften at room temperature)

Preparation Instructions:

  1. In a small bowl, add in water and instant dried yeast. Stir to combine and leave aside for 5 minutes.
  2. In a mixing bowl, add in bread flour, honey, full cream milk and salt. Use a wooden spoon to stir to combine and create a well at the centre.
  3. Pour in the yeast mixture. Stir to become a rough dough.
  4. Transfer the rough dough on a working surface. Knead until everything are well incorporated.
  5. Add in soften unsalted butter, knead until the dough become smooth and elastic.
  6. Transfer the dough into a bowl and place in the cold oven for 1st round of proofing until doubled in size.
  7. Deflate the dough and divide into 3 equal portions.
  8. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 12-inch in length. With seal upward, roll into a cylinder. With seal facing down, place in the pre-greased 4×8-inch loaf pan to have the 2nd round of proofing until doubled in size.
  9. Brush the loaf lightly with full cream milk. Bake at 180C for 30 minutes or until golden brown.
  10. Remove the bread from the pan immediately and transfer it onto a wire rack to cool completely before slicing and serving.



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