WHITE SANDWICH BREAD

Wednesday, 19 July 2017








White Sandwich Bread (using overnight soft bun dough recipe-16-hours polish version)

White Sandwich Bread is a basic bread we eat a lot of. It may not get much attention as it can be found anywhere. However, a good quality white bread with no preservatives and additives is hard to find. This is the most flavourful, soft and fluffy sandwich bread I have made. I used the “Overnight Soft Bun Dough (16-hours poolish version) recipe” that I shared before. The original recipe is from Corner Cafe. This bread is delicious!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.



Yields: 1 loaf (12x25x11cm pullman loaf pan)

INGREDIENTS:

Overnight Poolish:
150g bread flour
150g lukewarm water
0.5g (1/8 teaspoon) instant yeast

Main Dough:
250g bread flour
100g cake flour or plain flour
15g milk powder
50g caster sugar
6g (1 1/4 teaspoons) salt
5g (1 1/4 teaspoons) instant yeast
1 egg, lightly beaten
75g (approx.) lukewarm water, adjust as necessary
50g butter, cut into small cubes


METHOD:

For the poolish:

1.  Mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 60 minutes in a warm place, then place into the refrigerator to chill for at least 16 hours. It should be bubbly at this stage. 30 minutes before using, take out the polish from refrigerator to return to room temperature.
For the main dough:

2.  Put all ingredients (except butter) in a bowl of stand mixer and knead till the dough come together.

3.  Add in butter and knead until achieve window pane stage (the dough at this stage should be able to pull and stretched into membrane).

4.  Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

5.  Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place all 3 dough in a 12x25x11cm pullman loaf pan lining with non-stick baking sheet. Cover the loaf pan and let it rise for another 45 minutes.

6.  Bake in a preheated 190 C oven for about 40 – 50 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.

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