Sandwich Bread for Breadmaker
This is the best recipe for nice, soft bread that cuts easilyand keeps well. No more dried up crusts and crumbs on the second day!
Ingredients.
8 fluid oz warm water
4 tablespoons cooking oil
2 tablespoons caster sugar
1 teaspoon salt
14 0z strong bread flour (400g)
1 level tablespoon (1/4 oz) yeast or one sachet
- Remember to check your own breadmaker recipe book to see in which order you need to add the ingredients. It varies from manufacturer to manufacturer and it is important that you follow the correct order for your breadmaker.
- Use a dried yeast that states on the packet that it is suitable for breadmakers.
- Any type of cooking oil is suitable e.g. olive, sunflower, vegetable etc.
- You may find after baking one loaf that you want to modify the amount of yeast, as very much seems to depend on individual circumstances. If it appears over-risen, use less yeast next time. A tablespoon is perfect for my breadmaker, but you may need less. This is a recipe for experimenting with, but gives a lovely loaf as written.
To make a loaf
- Measure out the ingredients into your breadmaker inthe correct order for your breadmaker.
- Set your breadmaker to start, and leave until baked.
- If you wish you can knead and rise the dough in the breadmaker, then when the timer goes off, remove the dough from the breadmaker and plop into a 2 lb greased loaf tin. Pull the dough into shape in the tin, cover with a teatowel and leave to rise again in a warm, draught-free place for about half an hour, until risen and loaf-like. Remember it will probably rise a little more once it is in the hot oven.
- Bake at 200C, 400F for about half an hour until loaf is golden brown and hollow- sounding when tapped.
- Turn out the loaf and try to allow to cool before eating!
Tags: oil, strong flour, yeast