White Sandwich Bread

This typical square bread made with strong white wheat flour and baked in a Pullman tin is outstanding for sandwiches and superb for toast.

Ingredients make 1 loaf

600 g white bread flour

1 packet instant dried yeast (7g)

40 g sugar

15 g sea salt

35 g corn starch

450 g lukewarm water

60 g butter

Method

Place flour, yeast, sugar, salt and corn starch in a large bowl and blend evenly. Place water and butter in a small pot and warm over medium heat while stirring until butter is melted (40ºC). Add this mixture to the flour mixture and combine. Knead the dough by hand or machine until smooth and rest covered for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and form the dough into a log shape. Place the dough in a greased 10 x 10 x 28 cm Pullman tin and press the dough gently on top. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in poppy or sesame seeds before placing in the tin.