Easy Sandwich Loaf Bread, Your First Homemade Loaf

Method

1. 1

   Add the flour to a bowl with the salt and mix it through, then add the yeast. Be careful not to dump salt and yeast directly on top of each other; that can ruin your bread.

2. 2

   Add the lukewarm water. 27–34 °C is the sweet spot for our yeasty friends to get active. Not every flour absorbs the same, so you can start with 240 ml and add the rest if the dough feels dry.

3. 3

   Knead by hand for 10–15 minutes, or let your stand mixer do the work with the dough hook. Halfway through, add the 30 g softened butter.

4. 4

   Check the dough with the windowpane test: stretch a piece as far as you can, when light comes through without tearing, it's kneaded enough.

5. 5

   Shape the dough into a tight ball, put it in a bowl coated with a little oil or butter, cover with cling film or a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.

6. 6

   Punch the dough down, reshape it into a ball, and let it rise another hour or until doubled again. This second rise strengthens the dough for a fluffier, taller bread.

7. 7

   Butter your baking tin completely. Press the risen dough flat into a rectangle as wide as the tin, roll it up tightly, and place it in the tin seam-side down.

8. 8

   Cover and let it rise until doubled again, mine rose just above the rim of the tin, and with more patience it can go higher.

9. 9

   Put the bread in an oven preheated to 220 °C and spray it with some water to create steam, this helps it puff up. Bake 40 minutes total, turning the oven down to 200 °C after the first 20 minutes.

10. 10

    Turn the loaf out of the tin (it falls right out because you buttered it, right?) and, if you like, smear a little butter on top for a pretty gloss.

11. 11

    Let it cool completely before you slice into it, I know it's hard, but cutting early ruins the inside.