Call it what you want. It is the standard sandwich loaf.
It is my go-to recipe when I want something simple yet delicious. The potato starch gives it a unique texture working together with the milk powder it almost has kind of a creamy character to it. You do not have to use a special loaf tin with a lid, but that is how you get the shape. You will find the tin in the shop page if you are interested.
If you can not find potato starch, then you can use corn starch instead. These ingredients are important for texture.
Make sure to let it ferment well before baking. It should almost double in size. If you have to leave it for a longer final proof, then do it. Bake the bread when the bread is ready, not when you are ready.
Watch the video down below for detailed instructions.
450g (1lb) strong white bread flour
9g (0.3oz) salt
40g (1.4oz) sugar
40g (1.4oz) potato starch
30g (1oz) milk powder
60g (2oz) soft butter
6g (0.2oz) dry yeast or 3x the amount of fresh yeast
280g (9.9oz) cold milk at around 8C (46F) if your kitchen is 21 – 23C (69-73F)
To learn more about dough temperature control click here.
- In a bowl mix the milk, yeast, salt, sugar, potato starch & milk powder. Stir to dissolve the sugar & hydrate the yeast.
- Add the flour and mix to a dough. Tip out on the table and knead for 3 minutes.
- Add the butter. Knead for another 3 – 4 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is cooler, then let it ferment for longer. If it is warmer. then it may take less time. Adjust the times accordingly.
- Cover & ferment for 1 hour.
- Ferment for 1 hour.
- Shape into a loaf and place in a greased tin. I’m using a 20cm x 11cm x 11cm (8’x4.5’x4.5′) sandwich loaf tin.
- Final proof 1 – 1.5 hours or until almost doubled. During this time preheat your oven to 170C (340F) fan ON! If you have a cast iron skillet or a thick tray preheat that too as it is a great base to bake bread on. If not, then do not worry it will work just fine regardless.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for 10 more minutes. If you are ever unsure of the doneness of your loaf, then stick a temperature probe in the centre. If it reads above 94C (200F), then it is done. This goes for any bread. Not that I encourage it. You should learn to tell the doneness just by feel.
- Let the loaf set in the tin for 10 minutes before removing.
Let it cool down completely before cutting.
Watch the video here