White Sandwich Loaf
How to make a couple of cob loaves, perfect for sandwiches, toasting or filling with dip!
2
loaves
Equipment
- 2 2lb loaf tins or make free-form loaves
Ingredients
- 1 tsp Instant yeast
- 1 tsp Sugar
- 570 ml Warm water
- ¼ Butter - vegan, melted and cooled
- 2 tsp Salt
- 1200 g White Flour - strong, bread, you may need extra or less
Instructions
- Activate the yeast in 200ml of the warm water, along with the teaspoon of sugar.
- Meanwhile, sift the flour and salt into a large mixing bowl and melt the butter.
- Make a well in the flour and add in the melted, cooled butter, the remaining warm water and the frothy activated yeast.
- Mix well with a wooden spoon, adding more flour or water if necessary, until you have a cohesive ball of dough that you can knead.
- Turn the dough out onto a lightly floured worksurface or cutting board and knead for 10 minutes or until smooth and soft.
- Place the dough back in the bowl, cover with a tea towel and leave to rise for a couple of hours (this maybe a shorter length of time in a warmer house or with very active yeast).
- Once the dough has doubled, knock it back and divide into two balls.
- Knead each ball for another couple of minutes before placing in the loaf tins
- Leave to rise for another 30mins to an hour (until doubled again).
- Preheat oven to 220c.
- Bake the loaves for 20 minutes at 220c before turning down the heat to 200c.
- Now take the loaves out of their tins and place them directly on the shelf of the oven to give you a nice crust.
- They are baked if they sound hollow when you tap on the bottom of the loaf.
- Leave to cool completely on a baking rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.