White Sandwich Bread Loaf

Ingredients:

All Purpose Flour/Maida/ Bread Flour		- 2 cups
Milk Powder		- 2 tblspoon
Milk+Water		- 1-1/2 cup ( 50:50 )
Honey		- 1 tblspoon
Yeast		- 1-1/2 tspoon
Salt		- 1 tspoon
Olive Oil		- 2 tblspoon

Method:

Take 1/4 cup lukewarm water, add honey  and the instant yeast, mix and set aside to rise.

In a deep mixing bowl. mix the flour, milk powder and salt.

In another bowl mix yeast, milk and oil.

Now start adding the flour mix, a cup at a time, mixing well with a silicon/plastic scraper or hand. 

At first the dough will be very wet.

Tip the sticky dough to a lightly floured work surface, knead gently for 8-10 minutes  with lifting, stretching and pulling, dusting with little flour.

With 8-10 minutes kneading it will start to form sticky but smooth dough.

Now put the dough in a lightly greased bowl. Oil the dough as well.

Cover the bowl with wet cloth or plastic wrap and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.

After it doubles up, gently punch to deflate the dough. 

To shape the bread loaf, tip the dough on surface and just roll/spread into a rectangular shape with a rolling pin. 

Roll up tightly into a log. Place the bread dough in lightly greased loaf pan with the seam side down.

Cover again with a wet cloth, and let the dough rise again for 45 to 60 minutes (preferably warm place), till it has doubled.

Preheat the oven at 200 C. Just before baking, Make some slits on the loaf and brush the loaf with little milk or melted butter.

Keep an iron utensil with some water in the lowest shelf. The steam from water will help with the soft crusty layer over the bread.

Bake in a preheated oven at 200c, for 20-25 minutes for the bread loaf. Remove the bread from the oven, and turn it out onto a cooling rack.

Once completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only when its cooled down completely.