You ask, and we deliver. Here for your bread baking pleasure is the perfect free recipe to use with your sandwich tin! And it’ll work a treat every single time. This recipe creates the most deliciously fluffy but dense bread, absolutely ideal for slicing for sandwiches at lunch and toast for breakfast. Each loaf will come up with a covetable crunchy crust, and because they are wetter doughs, they’ll stay fresher for longer. The secret to this lovely loaf is to let the bread rise to 2cm from the top of the tin before putting the lid on; you don’t want to disturb the proving process by putting it on too late! And you definitely don’t want to jeopardise the shape by letting it rise too high. Happy baking!
Makes 1 Loaf
+ vegetarian
+ dairy free
+ soy free
+ egg free
+ vegan
+ nut free
Ingredients
445g water
2 tsp dried yeast
1 tsp raw sugar
620g baker’s flour
2 tsp salt
Method
- Place water, yeast and sugar in TM bowl, warm for 4 minutes, 37˚C, speed 1. Rest for 5 minutes.
- Add flour and salt, mix for 7 seconds, speed 7.
- Knead for 3 minutes, interval speed. Place dough in a large oiled bowl. Cover and leave to double in size.
- Place onto a lightly floured surface and gently push down on dough. Divide dough into 2 equal pieces using TM scales to weigh each.
- Shape each piece of dough into a taut ball and then place the 2 halves snuggly together in a 680g bread tin (our Sandwich Tin). Cover and leave to rise up to 2cm from top of tin. Once risen, slide (or drop) on bread tin cover.
- Preheat oven to 230˚C.
- Place dough in oven and bake for 20 minutes.
- Remove bread from tin and place on oven rack. Bake for a further 10 minutes or until loaf is a deep golden brown.
Bread is done when it makes a hollow sound when knocked on the base. Stand on a wire rack to cool completely before serving.
For more of our great Thermomix bread recipes and products, check out…
