White Sandwich Bread

You will find yourself much more happier when you will see that bread rising in your oven and smell the sweet fragrance of yeast mixed with flour that will fill your kitchen as the bread is cooked. White sandwich bread is the most common and popular bread eaten worldwide because it is soft, textured, can be toasted, buttered or sweetened with jam or honey. It is your most versatile breakfast staple 🙂

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Ingredients

• All Purpose Flour (Maida) – 250 gms (2 cups)
• Warm Water – 150 ml (50 ml for preparing yeast fermentation and 100 ml for making dough)
• Active Dry Yeast – 1/2 tsp
• Sugar – 2 tsp
• Salt – 1/2 tsp
• Butter – 1 tbsp
• Milk Powder – 1/4 tsp
• Gluten – 1 tsp (Optional)

Method

1. Prepare the ferment
   1. In a bowl take 50 ml of warm water.
   2. Add sugar to it and mix well.
   3. Add yeast to the sugar water and let it rest for 5 minutes.
2. Prepare the dough
   1. Sieve the flour. Also sieve gluten and milk powder, if you are using them. Note: When you are using gluten powder, take out the amount of flour equal to the amount of gluten added.
   2. Add the ferment and the remaining 100 ml warm water to make a dough.
3. 1^st Fermentation
   1. Cream butter and salt on the marble top and add dough over it.
   2. Start kneading with your hands until the dough becomes smooth.
   3. Oil/dust the bowl and keep the smoothened dough in it. Cover the dough with wet towel.
   4. Let the dough sit for 1 hour. The dough will double the volume.
4.  2^nd Fermentation
   1. Once the dough has doubled in volume, punch the dough to remove the excess air.
   2. Knead the dough softly and keep it again in the bowl (covered) for 30 minutes.
5. 3^rd Fermentation
   1. Take out the dough from the bowl.
   2. Knead it lightly and make a loaf out of the dough.
   3. Grease the baking dish and tuck the loaf nicely into it.
   4. Keep for another 30 minutes (covered) to rise.
   5. Preheat the oven at 220°C.
6. Bake
   1. Keep the baking dish in the pre-heated oven at 220°C and bake for 10-15 minutes.