White toast / sandwich loaf...

I love sourdough bread and that's our everyday bread at home. But even the best bread can be too much if that's all the bread you eat day after day and don't bake any other bread things ;)
So in need of change, of breaking the routine - something amazingly quick to bake and easy, to add to that. This recipe came from a flour bag, Hovis super strong white bread flour to be exact (which by the way is one of the best flours to make bread with, that you can buy here in Ireland). It was a little weird for a bread recipe, as it said to prove it only once, not twice which would be normal for bread making. The result was fantastic - nice, soft crust, light crumb and very pleasant taste. I used to buy sandwich/toast bread in the supermarket, but it never lasted long - and not because it was eaten so quick, but because it would go bad! Whatever they're adding to the dough, made it go moldy rather than stale very quickly! The taste wasn't great either, it was something tasteless really... If the shop bought toast bread wasn't eaten within 2 days from the day I bough it - we usually ended up throwing away the rest - and wasting food is on top of my list of things that I hate the most!
This bread, our own sandwich bread, was baked before the 1 pm (advantage of having to prove it only once!) and come evening - it was already almost all gone! :) Perfect for a sandwich and even better for a toast! This Hovis' bread recipe is definitely a keeper!

How to make it...
- 500 g super strong white bread flour
- 25 g butter
- 1 1/4 teaspoon salt
- 1 1/2 teaspoon fast action bread yeast
- 300 ml warm water
- 2 teaspoons sugar

In a large bowl mix together flour, sugar and salt, run in the butter and then stir in the yeast.
Stir in the water and mix into a soft dough by hand. Knead for about 5 minutes in an electric mixer fitted with a dough hook, or turn out onto a floured surface and knead by hand for about 10 minutes.
Shape the dough, then place in greased 2 lb bread tin. Cover with a clean, damp tea towel and leave in a warm place until it doubles in size.
Preheat the oven to 230 C and bake for about 30-35 minutes. The baked loaf should sound hollow when tapped at the bottom and should be golden brown in colour. Take the loaf out of the tin and cool on a rack.

For golden crust - beat 1 egg with a little milk and brush the loaf evenly before baking
For soft crust - dust the loaf with flour before baking, wrap in a dry, clean towel once baked and cooled.


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