Making your own bread is healthier than getting a loaf in-store. Plus, the smell of freshly baked bread wafting through your home is just as good a reason to get baking. Don’t be intimidated – we’ll hold your hand every step of the way. For the only sandwich loaf recipe you’ll ever need, click here. Let’s get started.
Lightly “knock down” the dough to release air and “feed” the yeast fresh oxygen.
Roll dough out onto a lightly floured surface into a rectangle about 2cm thick.
Roll dough up into a tight log.
Pinch the seam with your fingertips and tuck in the corners.
Place in prepared loaf tin, brush with egg and leave to “prove” for 30-60 minutes before baking.
MORE STEPS TO SUCCESS
Prepare: Make your dough well in advance. Ensure that all the ingredients are fully incorporated to avoid lumps after it has been baked.
Rise: Give your dough enough time. Two rises are usually adequate – this gives the bread a lovely texture and flavour.
Shape: The idea is to stretch and align the gluten molecules so that they form a “skin” over the dough. This gives the bread structure and ensures it bakes evenly.
Bake: For sandwich loaves, 180°–200°C will form a beautiful crust. High hydration doughs (such as sourdough) need a hotter oven, usually 220°C–240°C.
Now you’re equipped to make this staple at home. Get baking!