Use this recipe to make sandwich bread anytime, anywhere comfortably. Into a mixing bowl, add 145ml of milk, one beaten egg, 35 grams of sugar and 3 grams of yeast. Mix well with a spatula then add 280 grams of bread flour and start mixing with a spatula to form a dough. Mix just until the dough comes together then start kneading the dough by hand until smooth.
Place the dough in the mixing bowl and cover with a cling fling and leave it at room temparature for 20 minutes. After 20 minutes, remove the fling and add 20 grams of softened butter to the dough and knead the butter and the dough for 15 minutes or until the butter is incorporated into the dough.
Once done, cover the dough for the second time and let the dough proof in a warm place for 60 minutes or until doubled in size. After the dough has been proofed, place it on your work surface and degas the dough then make one lump and divide the dough into 4 pieces. Take each dough and round them into a ball then cover and let them sit for 10 minutes. Take each dough and place it on your working surface then flatten it out and roll it up to make a log shape.
Line each of the shaped dough onto a parchment-lined baking tray and cover them for the last time and let them rest for 30 minutes. Bake in a 325 degrees Fahrenheit oven (170C) for 15 to 20 minutes. Brush the top of the sandwich bread once they are out of the oven then let them sit to cool down. For the custard, find the recipe HERE.
Once you have prepared the custard cream and the sandwich bread is cooled, slice them horizontally and apply the custard cream. Dust the pieces of bread with powdered sugar(Optional) and serve them. Enjoy with a cup of tea.
- 280g (2 Cups)bread flour
- 145ml milk
- One egg (Beaten)
- 35g (1/3 cup)sugar
- 3g salt
- 20g unsalted butter
- 3g yeast