Easy sandwich bread
Gently ease your dough out into a rough rectangle, with the shortest side in front of you. Pop any large bubbles and gently flatten the dough using your fingertips. Then roll the dough up into a log (using the short side) and tuck the ends under. Leave the dough to sit and relax for around 30 minutes.
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Towards the end of the rising time, preheat the oven to 375°F. Bake the bread for 45 to 50 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool.
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Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rising time, preheat the oven to 350°F.
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Perfect your technique. Towards the end of the rising time, preheat the oven to 375°F. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. Let them cool completely before slicing.
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In the bowl of the stand mixer, combine the milk, eggs, lukewarm tangzhong and about 1/2 of the flour mixture. On low speed, mix with the dough hook attachment until combined and smooth. While on low speed, gradually add in the second half of the flour mixture until combined. Allow it to mix thoroughly, smoothing out.
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Form it into a ball and cut it into half using a knife or bench scraper. Form each half into a loaf or football shape without overworking the dough. Step 6: Place in a greased or line loaf pan and allow the dough to rise until it reaches the rim of the pan. Step 7: Bake for 40 minutes at 400F degrees.
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In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Then add in the water and 2 tablespoons of the olive oil; mix together with a sturdy wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead until the dough comes together and becomes smooth, about 4 minutes.
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Preheat the oven to 350°F. Remove the plastic wrap and place the greased lid on the pan. Let the dough rest for another 10 minutes. Bake in the preheated oven for 25 minutes with the lid on.Carefully remove the pan from the oven, take off the lid, and return the pan to the oven.
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Common but not standard. The 4×4in Pullman loaf is what is commonly labeled sandwich bread. The 4×8in loaf pan makes the traditional 1# loaf, with the height being just under 5". That size is hard to find nowadays, the 4½ ×8½in, 1.25# loaf, being the most common pan size. Again the loaf height is just under 5".
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Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to.
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In a large bowl, mix together the flour, sugar, yeast, and salt. In a separate jug add the water, melted butter, and egg and whisk together. Add the wet ingredients into the dry and mix by hand to form your dough. Knead on your surface for roughly 5-6 minutes.
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In the bowl of an electric stand mixer fitted with the dough hook, or in a large mixing bowl if making by hand, combine the hot water, cold milk, and honey or sugar, and whisk until combined. Add in the yeast and whisk until combined. Let sit for five minutes to prove. The mixture is ready when it's foamy.
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Add soya milk followed by maple (golden) syrup and give it a quick stir over a low heat to ensure that milk warms up a little (becomes lukewarm to touch). Set aside. Put the flour, salt and yeast in a large mixing bowl or bowl of your stand mixer and give it a gentle mix to incorporate the two into the flour.
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Preheat your oven to 400 degrees Fahrenheit. Whisk together the egg and water to make the egg wash (if using). Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
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Preparation. Step 1. Combine yeast and sugar in a medium bowl (or in the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast. Let rest until foamy, about 5 minutes.
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Spray an 8-by-4-inch loaf pan with floured cooking spray (or grease and flour the pan) and place the cylinder in the pan, seam side down. Cover with plasticwrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes. In the last minutes of rising, preheat oven to 350F.