Sandwich loaf (sponge)

Recipe for sandwich loaf (sponge)

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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.
sandwich loaf (sponge) is a delicious and versatile recipe that is perfect for any meal. This recipe combines the light and airy texture of a sponge cake with the savory flavors of a sandwich. It is easy to make and can be customized with various fillings and toppings to suit your taste. Whether you're hosting a brunch, packing a lunch, or simply craving a flavorful snack, this sandwich loaf is sure to satisfy your cravings.

Keywords: sandwich loaf, sponge cake, versatile, customizable, delicious.

sandwich loaf (sponge) details

Sandwich loaf (sponge), recipe Rating: 4.5
Number of votes:101 INGREDIENTS:

(A) Sponge:

300g High protein flour, non-sifted

8g instant yeast

180ml water

(B) Main dough:

200g High protein flour, non-sifted

35g castor sugar

1 1/2 tsp salt

1 tbsp milk powder

90g milk

30g shortening

METHOD:

To prepare sponge:

1. Combine all ingredients in (A) in a mixing bowl and knead with a dough hook at low speed. Stop kneading when all ingredients are just combined to form a dough .

2. In an oiled mixing bowl, prove dough for 2 1/2 hours until surface of sponge dough looks perforated and forms spider-web-like structure when pulled away from edge of mixing bowl .

To prepare main dough:

1. Combine sponge dough and all ingredients (B), except salt and shortening, 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.

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. Divide dough into 3 portions (weight about 280g each). Roll each into a ball and rest for 5 minutes.

4. 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 45 minutes.

5. When the dough has risen to 80% of the height of the tin , put on the cover (greased) of the loaf tin.

6. At the meantime, preheat oven at 200 degC. Bake for 30 minutes. When done, leave the loaf in tin for 5 minutes before turning it onto a wire rack.

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