Soft White Sandwich Loaf
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A bread-flour dough enriched with milk, butter and a little honey is kneaded until springy, risen, rolled tightly into a tin and baked until golden, giving a soft, even crumb that keeps well.
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Method
- 1
Mix. Combine the dry ingredients, add the warm milk mixture and mix until no dry flour remains.
- 2
Knead. Knead until smooth, springy and able to stretch thin.
- 3
First rise. Leave covered until doubled.
- 4
Shape. Roll the dough tightly into a log and prove in the buttered tin until domed above the rim.
- 5
Bake. Mist and bake until deep golden and 88-93 °C in the centre.
- 6
Cool. Turn out and cool fully before slicing.
Storage
Keep the cooled loaf in a bread bag at room temperature for up to 3 days. Slice and freeze for up to 1 month, then toast straight from frozen. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook (or large bowl)
- 900 g (23 x 13 cm) loaf tin
- cling film
- spray bottle of water
- instant-read thermometer
- wire rack
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 156 kcal |
| Protein | 4.7 g |
| Carbohydrate | 26.9 g |
| of which sugars | 1.9 g |
| of which free sugars | 1.2 g |
| Fat | 3.1 g |
| of which saturates | 1.6 g |
| Fibre | 1 g |
| Salt | 0.64 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
