I am back with another interesting recipe, this week it is a sandwich loaf which is quite easy to make and gives amazing soft bread slices. I also bought a cube tin recently and wanted to use that for this recipe. The first time I baked, I ended up with a rounded top and so I made it again. The next time, I added 30 gm of flour extra and the resultant loaf was perfectly squared on all sides. I have already made this in a regular loaf tin and it was quite good. So wanted to make a video for that and ended up doing this post.
The specialty of this recipe is that it takes only one proving for the bread. After kneading, the dough is shaped, placed in tin and proved. The usual first proving we do in almost all bread recipes is skipped in this recipe, but still the texture of the bread is perfect. So if you are a beginner, then this recipe is definitely for you. Try it and share your feedback. If using dry yeast, use same quantity as instant yeast, but prove it first with some liquid from the recipe itself. You are good to go. The milk we use in this recipe is not warm but slightly hot. You need to feel the heat when you dip your finger, but no worries. Somehow this works in this recipe. Usually this much heat would actually kill yeast, but here it works wonders.
All Purpose Flour / Maida – 430 gm
Sugar – 1 tbs
Salt – 1 1/2 tsp
Baking Soda – 1/4 tsp
Instant Yeast – 1 tbs
Milk – 250 ml
Oil -2 tbs
In a saucepan mix together milk and oil.
Heat until it reaches 120°F/ 49°C or until hot to touch.
In a bowl mix together flour, sugar, salt, yeast and baking soda.
Add the hot milk and mix it to form a sticky dough.
Transfer to counter and knead it for 10 minutes.
If the dough is dry, add more water to bring it to correct consistency while kneading.
Grease a loaf pan and line with parchment.
Transfer the dough to the pan and level it.
Cover with cling film and set aside until it has just reached 3/4th of the tin.
Preheat oven to 200°C. Cover the tin with lid and wait for another 20 minutes.
Bake the bread in the oven for 30-35 minutes.
Remove from oven, remove the lid and transfer the loaf immediately to the wire rack.
Cool completely before slicing it with a serrated bread knife.
This was the first bread I made in that cube tin and see how rounded the top is.
To buy tin, check Leaf and Loaf in FB