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Sandwich Loaf

Crusty and soft oerfect for sandwiches and toast

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500g strong plain bread flour (101)

10g salt

10g yeast

30ml rapeseed oil

400ml cold water


place dry ingredients in food mixer bowl with dough hook attached.  Add oil and water, holding back around 20ml.

Mix dough, starting slowly until the flour is incorporated into the liquid  you will have a fairly wet dough. If the dough has pulled away from sides of bowl easily, add remaining water  knead for 10 minutes  when kneading stops, the dough should fall off the hook quite readily.

Cover and price for 1 hour until doubled in size.

Oil for baking tin and worktop  tip dough into oiled surface and knock-back and shape for your tin  place in time and prove for another hour.

Place in hot over (RO for AGA or as hot as oven goes) and place some ice cubes below to create steam.

Cook for 25 minutes

Remove from oven and allow to cool.


Added by: Elizabeth Patock

Tags: Bread White

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