BAKING MASTER CLASS WITH MATT ADLARD
White Sandwich Bread
500g Strong White Bread Flour
6g Instant Dry Yeast
5g Caster Sugar
Add all of the ingredients for the dough into a large bowl and mix it together with your hand until it is shaggy and there are no more dry ingredients.
Tip the dough onto your work surface and knead the dough by hand for 5-10 minutes or until it is smooth. Alternatively, do this in a stand mixer with a dough hook.
Once smooth, shape the dough into a ball and place it into a lightly oiled bowl to proof for 1 hour or until doubled in size.
Remove the dough from the bowl and knock out the air. Flatten the dough then shape it into a loaf and lift it into a 2lb/900g loaf tin which has been lightly greased. Cover it and proof it for an additional hour.
Meanwhile pre-heat the oven to 210C on the Bread Baking function and fill the water tank.
Once the dough has proofed, lightly dust the top with flour and slash the dough down the middle with a razor blade.
Place it into the centre of the oven and bake for 15 minutes, then lower the temperature to 175C and cook for a further 45 minutes or until the internal temperature of the dough is around 88C.
Remove it from the oven and carefully flip it onto a cooling rack to cool for 2 hours.
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