1. Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute.
2. Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough
blade. Process for 1 minute.
3. With floured hands, transfer the dough to a large, floured mixing bowl. Cover with
cling film or a damp cloth and leave to rise for 1 hour.
4. Shape the dough into a fat sausage shape
A
, transfer to a buttered loaf tin
B
and
cover with a large bowl or cling film
C
.
5. Preheat your oven to 180 °C (gas mark 4).
6. Allow the dough to prove* for 30 minutes at room temperature.
7. Bake for 30 minutes. If the top starts to go brown, cover it with a piece of aluminium
foil.
8. Allow to cool slightly before turning out.
Sandwich loaf
Preparation: 15 min Resting: 1hr30 min Baking: 30 min
Equipment: 1 loaf tin
350g strong white bread flour
275ml milk
30g butter
10g caster sugar
10g fresh yeast*
5g salt
1 loaf
44
A B C
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