Sandwich loaf

Recipe for sandwich loaf

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The sandwich loaf is a delicious and versatile dish that is perfect for any occasion. It consists of layers of bread, filled with a variety of flavorful ingredients, making it a crowd-pleasing choice for gatherings or picnics. With its easy preparation and endless customization options, this recipe is a go-to for those looking for a quick and satisfying meal. Whether you prefer classic ham and cheese or a creative combination of veggies and spreads, the sandwich loaf offers endless possibilities to suit everyone's taste buds.

Keywords: sandwich loaf, versatile, flavorful, easy preparation, customizable

sandwich loaf details

Sandwich loaf, recipe Rating: 4.4
Number of votes:92 INGREDIENTS:

500g High protein flour, non-sifted

30g castor sugar

5g bread improver (optional)

10g salt

10g instant yeast

35g shortening

1 Grade C egg

230ml water

METHOD:

1. Combine flour, castor sugar, bread improver, instant yeast, water and egg in a mixing bowl. Use dough hook of your stand mixer to knead the mixture at low speed (Speed 1 of Kenwood). When all ingredients are just combined, add salt and continue to knead until the surface of dough looks smooth . This process takes about 8 minutes.

2. Add shortening. Use medium-low (Speed 1.5) speed to continue kneading dough for about 10 minutes. Increase to medium-high speed (Speed 2) and knead for further 10 minutes. The dough should be elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks .

3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel . Leave in warm place for about 45 minutes until doubled in size .

4. Punch the dough down to release gases produced in the proving process. Your dough should weigh around 840g. Divide into 3 portions, roll into balls and rest for 5 minutes .

5. Roll each one into a long strip and roll into a swiss-roll . Roll the dough length wise and roll into a swiss-roll again . Repeat for the remaining two doughs. With the seam side down, place them in a greased loaf tin, cover with a damp tea towel and leave to rise for 25 minutes.

6. When the dough has risen to 90% of the height of the tin, put on the cover (greased) of the loaf tin. Leave for another 5 minutes.

7. At the meantime, preheat oven at 200 degC.

8. Bake for 30 minutes. When done, leave the loaf in tin for 5 minutes before turning it onto a wire rack .

9. Only start slicing when the loaf has fully cool.

NOTES:

1. The kneading, either by hand or by machine, is essential when making bread. Remember to keep kneading until the dough is elastic and no longer sticky.  Failure to achieve this stage will result in a relatively firm, instead of soft, bread texture.
2. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. Please adjust water content of this recipe accordingly.
3. Salt has deteriorating effect on the yeast. We always add it in only after all the rest of the ingredients are well incorporated.
4. Use the “finger-tip” test to check if the dough has fully risen . Press dough with your finger tip. If the impression stays, it is ready to be go on to shaping. If the impression spring back, continue proving.