Adapted recipe from @chompmom basic sandwich recipe.
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This sandwich bread is very soft even on the 3rd day! 😋Didn’t shape well for one of the roll so ended up with an ugly top 😅 a very simple recipe with simple ingredients. No tang zhong or yudane. So it’s really easy to put together.
This bread is nice to eat on it’s own and we also had it toasted with some dairyfree cheese as topping , it’s very delicious!. Texture is perfect for us！😋😋
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Ingredients (for 450g loaf pan/ 20x10x10cm) :
Bread flour – 350g
Water – 230g
Instant yeast – 1.5 tsp
Sugar – 25g
Dairy free butter – 25g
Salt – 6g
Steps:
1. Mixed all dry ingredients in a mixing bowl
2. Adding water and knead into low speed till forming a shaggy ball (8-10mins)
3. Turn up to high speed and Add butter. Knead till windowpane (dough comes clean from the side of the bowl)
4. Shape dough to a tight ball and let proof in a greased bowl till tripled (about an hour)
5. Divide dough into 2 and preshape into tight balls, cover the balls and let it rest for 10-15mins
6. Roll dough out , fold over from left and right, roll up and let it proof in loaf pan till it reaches the rim of the pan
7. Bake at 180deg for 20 mins and 170deg for another 20 mins.
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Love,
N
