Soft and Fluffy White Sandwich Bread

 

Ingredients:

325 g. bread flour

1 tsp. instant yeast

15 g. brown sugar/caster sugar

1 tsp. salt

150 g. full cream milk

85 g. water (reserve 20 g. first, add in later if too dry)

30 g. unsalted butter (room temperature)

Egg Wash:

1 egg + 1 tbsp. water (whisked)

Methods:

1. In a mixer bowl, add bread flour, instant yeast, sugar, salt, full cream milk and water.
2. Slightly combine the mixture by hand with the hook attachment.
3. Attach the hook on the mixer and knead until the dough comes together.  Add in butter and continue to knead until the dough comes together and is smooth.  Tip the dough onto a lightly floured pastry mat.  Give it a few quick knead and form into a ball.  Place the dough ball back into the mixer bowl which is lightly coated with corn oil.  Cover with a kitchen towel and let it proof in a warm place until double in size.
4. Punch down dough and transfer onto a floured pastry mat. Divide into 3 equal portions.  You can use a kitchen scale if you want to be exact, but I did not.  Form each portion into a ball.  Rest for 10 minutes.
   
5. Take a portion of the dough, flatten with rolling pin into a disc.  Fold right to centre and fold left to meet in the centre.  Roll out with rolling pin into long rectangle shape.  Roll up the dough like Swiss Roll until a small log is formed.  
6. Place dough in lined loaf pan.  Repeat with the other 2 portions of the dough.
7. Let it rise at a warm place for another 45 minutes.
8. Preheat oven at 190 degree Celsius for 10-15 minutes.
9. Brush the top of the bread with egg wash.
10. Bake in a preheated oven for about 30 minutes, or until golden brown.
11. Remove bread from oven and pan, let it cool on a wire rack completely before slicing.

Let me share with my readers some photos captured during my process of baking this delicious bread...

This recipe is adapted from 'Bake With Paws' using the Straight Dough Method.