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White Sandwich Bread

Easy and quick recipe to make your own basic white bread.
Prep Time 20 mins
Cook Time 40 mins
1 hr 40 mins
Course Breakfast
Cuisine Baked
Servings 1 Loaf

Equipment

  • Microwave Covection
  • Oven

Ingredients
  

My Cup Measures 240 ml

  • 3.25 Cups (400 g) All-Purpose Flour plus 1 Tbsp for dusting
  • 1.5 tsp Salt
  • 3/4 Cup Lukewarm water
  • 1 tsp Instant Yeast
  • 1.5 tsp Sugar
  • 1/2 Cup Milk at room temperature plus 1 tsp for Milk Wash
  • 1 Tbsp Butter softened plus 1 tsp for Brushing
  • 1 tsp Oil

Instructions
 

  • Proof yeast
  • For this, take a big bowl and pour lukewarm water in it. Add sugar and yeast. Stir it very lightly. Cover it and let it stand for 10-15 minutes till it becomes frothy and bubbles appear.
  • While the yeast is getting ready, you also get ready with your preparations.
  • Sift flour and salt.
  • Once the yeast is proofed, add milk and butter in it.
  • Start adding flour. Add flour in 3-4 instalments. Add 1 cup flour, mix it with the yeast solution. Then another cup of flour, mix it and finally the remaining flour.
  • Mix it nicely. It will be very sticky at this stage. Some people use silicon/plastic scraper to manage the dough. I prefer doing it by hand only.
  • Gather the dough and toss it between your hands ( like a ball) After 8-10 tosses, it will become manageable and will stop sticking to your hands.
  • Now sprinkle a little flour on the kitchen counter, put the dough on it and start kneading using both your hands. Keep scraping in between. After few minutes, the dough will be smooth and shiny.
  • Do the test for kneading. If poked a finger in the dough then it should bounce back.
  • Grease a bowl, put the dough in it. Flip it so that both the sides of the dough are properly greased.
  • Cover the bowl with plastic sheet/damp cloth/lid.
  • Keep the covered bowl in some warm place for an hour or so, till it gets doubled.
  • It is better to keep it inside your Otg or microwave oven. In winters, just switch on the light of these appliances also.
  • Once the dough is double, do the ripe test. Insert two fingers in the dough to see that the indentations remain and rebound slowly.
  • Knock/punch down: Now, deflate or knockdown or punch down the dough using your fist. Knead it lightly for a minute or so.
  • Shaping the loaf: Sprinkle some dry flour on the kitchen counter, put the dough and spread it roughly into a rectangle using a rolling pin. Keep the width more or less equal to your loaf's length. Start rolling it from one end and shape it like a log. Seam the edges either using the side of your palm or doing the pinching motion. This is a very important step, so do it very carefully. If not satisfied then again spread it and repeat the process.
  • Take the loaf tin of size 9" by 4" by 4". Grease it, not just the bottom but sides too up to the top, as bread will rise above the rim.
  • Keep the shaped dough into this loaf tin, taking care that the seam side goes into the bottom.
  • Final Proofing: Cover the loaf tin with a damp cloth and again leave it for 40-45 minutes or till the dough rises up to the rim of the loaf tin.
  • After 40 minutes or about 10 minutes prior to baking, preheat oven to 190 degrees Celsius for 15 minutes. I bake in microwave convection using the convection mode. To bake in an Otg, read the instructions given in the post.
  • Slash the dough with a serrated knife and milk wash it.
  • For Milk wash: Take 1 tsp milk in a bowl, using a brush wipe the loaf with this milk.
  • Bake for 40 to 45 minutes. Normally by now, the top gets golden and your house is filled with the aroma of freshly baked bread.
  • Sorry, no skewer test for bread. Take it out of the oven, leave it for 4-5 minutes. Loosen the sides using a butter knife and invert it onto a wire rack.
  • Brush butter on the top.
  • Cover with a damp cloth and let it cool down.
  • Once cooled completely, cut slices and enjoy.
  • Since no preservatives are used, it remains good for a day or two only at room temperature.
  • So, pack it in ziplock bags and keep in the refrigerator.

Notes

  1. The amount of liquid used may be slightly more or less (by 1 tbsp) depending on the flour.
  2. If using dry yeast instead of instant yeast then take 1.25 tsp dry yeast.
  3. Sifting is done for two reasons, one is to aerate the flour and other is to mix the salt in the flour. This is because yeast does not like salt and if put on salt its growth may be inhibited.
  4. Ensure that the dough is greased from both the sides so that cracks may not appear in it while proofing.
  5. Baking time may vary slightly from oven to oven so keep a watch 3o minute onwards.
  6. In case the top gets too much brown then cover it with aluminium foil.
  7. To check for the doneness of the bread tap on the top of the bread, If sounds hollow then it means it is done.
  8. After taking out of the loaf tin, always keep the loaf on a wire rack otherwise it will turn soggy from the bottom and also cover it with a damp cloth till cools down completely.
  9. Always cut the bread into slices when it is cooled completely.
  10. Butter is brushed on the top to give a shine to the loaf.
Keyword Homemade Bread Recipe, White Bread Recipe