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–+ servings

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 minutes
Cook Time 30 minutes
Proofing Time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Britan
Servings 5
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.

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.

Nutrition

Serving: 2sliceCalories: 224.1kcalCarbohydrates: 42.5gProtein: 6.7gFat: 3.6gSaturated Fat: 1.7gTrans Fat: 0.1gCholesterol: 6.5mgSodium: 257mgPotassium: 138.7mgFiber: 3.9gSugar: 2.6gVitamin A: 77.2IUVitamin C: 0.1mgCalcium: 16.3mgIron: 2.3mg
Keyword sandwich bread, eggless bread, bread
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