Large sandwich loaf
This loaf is baked in a 1.8kg (4lb) loaf tin and these are produced by Alan Silverwood. Grease the tin well with groundnut oil. Start making this the evening before you want to eat the bread.
Large sandwich loaf | |
---|---|
Servings: | Servings: 10 - 1 large loaf |
Calories per serving: | 301 |
Ready in: | 13 hours, 10 minutes |
Prep. time: | 12 hours 20 minutes |
Cook time: | 50 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 27th October 2012 |
Best recipe reviewBig Bread! 5/5 This would feed a big family for days |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg strong white bread flour
- 650ml cold water
- 50g butter
- 7g dried yeast
- 2 teaspoons salt
Method
- Mix the flour and water and leave to autolyse for 30 minutes.
- Incorporate the butter, yeast and salt and then knead according to your chosen method.
- Shape into a ball, place in a bowl, cover and refrigerate overnight.
- The next morning, remove from the fridge and wait until the dough has risen sufficiently.
- Divide the dough into 4 equal pieces and shape into balls.
- Place the balls, side by side, in the greased loaf tin, cover, and leave to rise until almost double in size.
- Preheat the oven to 230° C (450° F - gas 8), [fan oven 210° C].
- Shake some flour over the top.
- Place the bread in the oven and reduce the temperature to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
- Bake for about 50 minutes.
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