When I posted yesterday, I never knew that 40 minute burger buns recipe would be such a success. I had three of my readers try it immediately and share it on FB. I am quite surprised that my recipes are having some reach. This motivates me to try more and more recipes and post them here. You are who inspire me. So keep on giving feedback and I will be more inspired. As I have mentioned often, I love baking bread and there is my daughter who devours them so happily. So for today’s post, I selected another bread.
Today’s sandwich bread is also from Taste of Home site and this recipe is one among the top 100 recipes. I have tried various sandwich breads and this also gets a place among the list. The bread was so soft and the texture awesome. The crust slightly crisp, was perfect for sandwich. The day I made the bread, my daughter came home with a note from her teacher. They had a cooking class next day and wanted four slices of bread to make sandwiches. It was a surprising coincidence and my daughter very happily took the slices of this bread to school.
They taught her to make round sandwiches and I asked her what she did with the cut pieces. She told that her friend loved it and finished off all the cut pieces. My daughter has totally spread it among her friends and teachers that I make everything at home and when ever I visit her school, they surely ask me about my bakes and give good feed back. My daughter is one proud girl when someone talks about my baking adventures. My hubby was asking her, that why she made her mum famous and didn’t even talk about her father to her friends! She just giggled!!
Now let us move on to the bread. The day I made, we enjoyed it with some mango jam and the next day, my daughter made us sandwiches after learning it at school. To preserve the freshness of bread, wrap it in two to three layers of cling wrap and place it in airtight box. The bread stays fresh even the next day. Do not keep it uncovered because, it will dry out the bread.
Recipe Source: Taste Of Home
Makes one 7 1/2″ * 4 1/2 ” loaf
Flour – 3 1/4 cup
Instant Yeast-1 tsp
Water-1 cup + 2 tbs
Sugar- 1 1/2 tbs
In a bowl mix together flour, salt, sugar and yeast.
Add the oil and water and mix to form a soft and slightly sticky dough.
Transfer to the counter and dust it with flour.
Knead for 10 minutes until the dough passes the window pane test. Wjhen a small portion of the dough is stretched, it should become a thin film with out breaking. It should be thin enough so that light can pass through it.
Oil a bowl and place the dough inside.
Rotate the bowl to coat the dough with oil.
Cover with cling wrap and set aside for 1 hour to 1 1/4 hours or until the dough is double the size.
Now transfer the dough back to counter and press it to form a square.
Roll the dough like a jelly roll.
Pinch the dough for each roll until you finish rolling the square.
Pinch ends and place the roll seam side down in a greased loaf pan.
Cover with cling wrap and set aside for 20-30 minutes or until the dough is almost double in size.
Preheat oven to 225°C.
Remove the cling wrap and bake the bread for 30-45 minutes in oven.
If the bread seems to be browning fas, then place an aluminium foil on top of it to slow the browning.
Once the bread sounds hollow to tap, remove it from oven and let it rest for 5 minutes on a wire rack.
Gently use a spatula to release the bread from the sides of the tin.
Flip it to release the bread from tin.
Let it cool on wire rack.
Slice it with a long serrated bread knife only when it is completely cool.