Name: SANDWICH BREAD (APF/WWF)/EGGLESS BREAD
Prep time: 15 min
Cook time: 30 min
Total time: 165 min
Ingredients: 125 gm all-purpose flour; 125 gm whole wheat flour; 15 gm butter; 3 tsp sugar; 3 gm instant yeast; 3 gm salt; 150 ml water; ¼ cup rolled oats; milk (( for milk wash ))

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Homemade Sandwich Bread 50/50 is a combination of All purpose flour and whole wheat flour. To remind ,this is my second Bread recipe in the Blog. As I said earlier in my previous Bread recipe, exact measurement of ingredients, kneading, stretching and folding Technique of dough, Proofing time and mainly good yeast are very important to achieve a soft bread.

**Home made Sandwich Bread 50/50( APF/WW)**

This sandwich bread is so fresh ,light and soft because of good quality of instant yeast and proper kneading. Once you start to achieve good result in Bread baking, try to experiment with different flours. My first try was only with All purpose flour and later took another step of combining two flours and this the recipe 50/50. My next try was with only whole wheat flour which is more healthy, light and aromatic Brown bread. I will be blogging in my next bread recipe later.

This Bread is a simple and easy one to try .Even the most white bread lover would enjoy this Sandwich bread ! Unlike other whole wheat bread recipes, this one is quiet light and mildly sweet with little sugar and pairs well with butter,jam, gravies etc. I have made Buns ,Foccacia and Pizza following the same recipe.

Simple regular ingredients like All purpose flour, wheat flour, butter, yeast, sugar, salt and water is all needed for this Bread recipe. Do try and let me know the feedback in comments.

Lets jump to the step by step preparation of Sandwich bread (APF/WWF) Eggless bread

In a wide bowl add All purpose flour,whole wheat flour, sugar and salt as shown.

In small bowl add yeast in a lukewarm water and wait till it bloom. Now add this yeast mixture to the sugar side of the flour bowl . Now add room temperature butter to it.

Add water and mix well until it forms a sticky dough consistency.

Transfer the dough to a floured kitchen counter and knead for 15 to 20 minutes until gluten forms by stretching and folding Technique.

Transfer the smooth soft dough to a greased bowl and cover with a clean kitchen towel and allow the dough to rise for 11/2 hrs or until double in size.

The dough is well risen. Punch down the risen dough to deflate the air.

Divide the dough into two equal halves and place in a greased loaf pan for second proofing.

Cover and allow to rise for 30 minutes or until it double in size.

Apply milk on the surface of the dough and sprinkle rolled oats(gluten free)to get an extra crunchy bite with the soft bread.

Preheat oven to 180 °C. Bake for 30 mins and remove loaf tin and brush surface of the bread with melted butter. Allow to cool the pan for 10 mins and remove bread from the pan.

Finally cover the loaf to get soft crust. It is better to bake bread the previous day .Slice with a serrated knife to get a proper even slices.

Enjoy Homemade Sandwich Bread 50/50 (Apf/Wwf) with Butter ,jam, sauce Stew or Gravies. My all time favourite is a cup of coffee with a slice or two. Hope you like the recipe !if so, please try it out ,leave your comment and feedback, which means a lot to me. Thank you so much for visiting my blog!

Notes

Firstly ,first proof is important to allow the yeast and gluten to develop and it helps in enhancing the flavour of the Bread.

And the second proof is also important to get a high risen airy and light Bread Loaf.

Do not over- proof the Bread dough as it result in an un pleasant yeast flavour.

Do not over – proof at second stage as it end up with a Bread loaf where the crust separates from the Loaf.

Always buy good branded fresh yeast.

Home made Bread will stay fresh for two to three days only.

More Bread Recipes You Might Like To Try

Sweet Buttermilk Bread /Eggless Bread

Whole Wheat Bread/ Eggless Bread

SANDWICH BREAD (APF/WWF)/EGGLESS BREAD

Jayanthy Asokan

Homemade Sandwich Bread 50/50 is a combination of All purpose flour and whole wheat flour.

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Print Recipe

Prep Time 15

Cook Time 30

Proofing Time 2

Total Time 2 45

Course Breakfast, Brunch, Dinner, Lunch

Cuisine Britan

Servings

Calories 224.1 kcal

Equipment

Microwave Convection Oven

Mixing bowl

loaf tin 8 ½″ * 4 ½″

Ingredients

125 gm all-purpose flour
125 gm whole wheat flour
15 gm butter
3 teaspoon sugar
3 gm instant yeast
3 gm salt
150 ml water
¼ cup rolled oats
milk ( for milk wash )

Instructions

In a wide bowl add All purpose flour, whole wheat flour, sugar and salt as shown.
In small bowl add yeast in a lukewarm water and wait till it bloom. Now add this yeast mixture to the sugar side of the flour bowl . Now add room temperature butter to it.
Add water and mix well until it forms a sticky dough consistency.
Transfer the dough to a floured kitchen counter and knead for 15 to 20 minutes until gluten forms by stretching and folding Technique.
Transfer the smooth soft dough to a greased bowl and cover with a clean kitchen towel and allow the dough to rise for 11/2 hrs or until double in size.
The dough is well risen. Punch down the risen dough to deflate the air.
Divide the dough into two equal halves and place in a greased loaf pan for second proofing.
Cover and allow to rise for 30 minutes or until it double in size.
Apply milk on the surface of the dough and sprinkle rolled oats(gluten free)to get an extra crunchy bite with the soft bread.
Preheat oven to 180 °C. Bake for 30 mins and remove loaf tin and brush surface of the bread with melted butter. Allow to cool the pan for 10 mins and remove bread from the pan.
Finally cover the loaf to get soft crust. It is better to bake bread the previous day .Slice with a serrated knife to get a proper even slices.