Classic White Sandwich Bread

This classic white sandwich bread is baked with all-purpose flour or what we call as maida. This is a perfect recipe from Anuja sule on a Facebook group, which is very accommodating too. I have baked the same recipe with 50% whole wheat flour and 50 % all-purpose flour and I loved the crumb and the texture as well. So in case, you want less of the white flour, please feel free to replace it with whole wheat flour to get a healthy bread baked at home without any preservative.

This bread stays good for around 10 days when kept in an airtight box in a refrigerator. Make some sandwiches like the Bombay sandwich or the delicious Iyengar bakery sandwich, this bread would be a perfect choice. I love to eat this bread which the sweet-sour mango chutney slathered on it. Bake this easy bread and then make some sandwiches. You will love it and bake it often bread. Bake this bread and you will never buy a store-bought one.

Preparation of the dough for this sandwich bread and kneading the dough is the key to get your right texture for your bread. The most important thing to remember would be to see if the yeast we have is active. I use instant yeast to bake my bread. You can choose to use active dry yeast or the fresh yeast too. The quality of the flour also would make a lot of difference to the quality of the baked bread. I use a stand mixer to knead the dough. You can choose to knead by hand too. Both give perfect results

PREPARATION OF THE DOUGH FOR CLASSIC WHITE SANDWICH BREAD:

In the bowl of the stand mixer, add the flour, sugar and salt and mix well. Next step would be to add the butter and the instant yeast and give a proper mix. Now start the stand mixer in minimum speed and add the milk. Next, I will add the water little by little while the machine is running. This is to judge the amount of water the flour will need. Add as much as required. Once all the flour comes together, run the stand mixer in the next speed for 7 minutes to get the perfect pliable dough.

After the dough has been kneaded, I will transfer it to a well-oiled bowl. Cover the bowl and let it rise to double its volume. This will nearly take an hour in the place I live in. Depending on the temperature of the place you live, it may vary. So keep an eye on it.

Now we will have to take it out, punch down the dough and then roll it into a rectangle. Once I roll it into a rectangle, I will roll the rectangle into a cylinder starting with the short side and with the sides tucked in, I will place it into a greased loaf tin. Next, I will cover it loosely and let the dough rise again for another hour.

Once the dough has risen, I will preheat the oven to 200C and then bake the bread for nearly forty minutes.

What we will see next is a beautifully baked classic white sandwich bread. Tempted to try?? Please do bake this and let me know how you like it. Till the next time, happy baking and stay.

Kneading for the white classic bread by hand:

Add the flour, salt, sugar and mix well. Next, add the butter and the yeast and again give it a good mix. Next, add the milk and water and mix it till it comes together into a dough. Now knead well and transfer this to a dusted surface and knead the dough so that it becomes pliable. You will have to knead for nearly 10 minutes. Cover it and keep for 1. hr for it to double. Now take it out, deflate it and roll it into a rectangle. Roll it into a cylinder from the short end tightly. Transfer this to a well-greased bread loaf tin (9 * 5”). Cover it loosely and let it rise again for 1 hr. At the end of that 1 hr. Preheat the oven to 200C. Lightly brush the loaf with milk or egg wash and bake it for 40-45 minutes or sounds hollow when tapped to get a beautifully baked white classic sandwich bread.