Basic White Sandwich Bread
A simple white bread, great for sandwiches
Servings 1 loaf
Ingredients
- 1 teaspoon sugar
- 320 ml lukewarm water about 1 1/3 cups + 1 tablespoon
- 2 teaspoons active dry yeast
- 510 g bread flour, plus extra as needed about 4 1/4 cups
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil, plus extra for greasing
Instructions
- In a medium bowl, dissolve sugar into lukewarm water, then sprinkle yeast on top and let sit for about 10-15 minutes, until frothy.
- In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast liquid and olive oil. Mix until a dough begins to form, then knead on a lightly floured surface for about 10 minutes to make a smooth, soft dough. If the dough feels too sticky, add more flour a little at a time.
- Transfer dough to a lightly oiled bowl and turn to coat all over. Cover and leave in a warm place for at least an hour, or until doubled in size.
- Lightly grease a 9 x 5 inch loaf tin with a little olive oil.
- Tip the dough onto a lightly floured surface, and gently push down, just to get out any large air bubbles. Form the dough into a square shape about the same length as your tin, then roll up so you end up with a loaf that fits nicely in your tin. Place the shaped dough, seam side down, in the loaf tin. Cover and leave in a warm place for about an hour, or until dough has nearly doubled in size.
- Towards the end of the rising time, preheat the oven to 425°F (220°C).
- Put the bread in the oven and bake for 30-35 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn bread out onto a wire rack promptly and let cool before cutting.