The classic white sandwich bread with a creamy-white interior, golden crust, and soft, easily sliceable texture is a must-have recipe for any bread lover. This bread is very delicious on its own, and the best part is it’s home-baked with love and care. You can grill it, toast it, or enjoy it with peanut butter, jam, or a drizzle of honey. And, it makes great sandwiches too. The pleasure of creating a loaf from scratch and baking the same is the most relaxing and gratifying experience When you bake a loaf at home, you ensure the purity of ingredients. You make sure there are no artificial colors, flavors, dough conditioners, and preservatives. It is such a lovely feeling to see your family loving and enjoying the bread made at home.
Utensil and Tools
- Borosil Glass Mixing Bowl
- USA Pan Bakeware Aluminized Steel Loaf Pan
- Borosil DIGIPRO 38L, Digital OTG
Ingredients
- 4 cups All-Purpose Flour
- â…“ cup Dry Milk powder
- 1.5 tsp Salt
- 1¼ cup Lukewarm water
- 1 tbsp Honey (heaped)
- 1 tsp Brown sugar
- 2¼ tsp Active dry yeast
- 3 tbsp Unsalted Butter , softened
- 1 tbsp Milk
- 1 tbsp Sesame seeds
- 1 tbsp pumpkin seeds
Instructions
- Take a bowl and add ¼ cup of lukewarm water, brown sugar and yeast. Mix it and keep it aside covered for 10 minutes. Let it bloom.
- In a bowl, take flour, milk powder, 2 tablespoons of butter, honey, water, salt and yeast mixture. Mix it with a spatula or by hand. Transfer the dough to your working station, dust it lightly with flour and knead it by stretch and fold method to make a smooth dough.
- It will take about 10-15 minutes to get a smooth dough. It would not be soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
- Place the dough in a lightly greased bowl. Cover it with cling wrap and keep it in a warm place. Let it rise for 60 to 90 minutes. It will become double in size.
- Gently deflate the dough, take out from the bowl and knead it for a couple of minutes. Dust lightly the surface with flour, Roll out the dough into a rectangular shape.
- Roll up tightly and shape it into a fat log. Pinch and seam the edges of the log.
- Place the bread dough in a lightly greased 9" x 5" or 10" x 5" loaf pan (my loaf pan size is 10" x 5") with a seam area at the bottom.
- Now cover the loaf pan with a damp kitchen towel or cling wrap. Keep aside for another proofing for 60 to 90 minutes or till it’s become double in size.
- Preheat the oven to 180 C.
- Brush the log gently with milk and sprinkle sesame seeds and pumpkin seeds on the log's top.
- Gently place the loaf pan in the oven and bake for 35-40 minutes or till it's golden brown.
- Remove the bread from the oven, turn it out onto a wire rack to cool and brush the top of the bread with butter. When completely cool, wrap in cling film and store at room temperature.
- Slice the bread with a serrated knife into ½-inch thick slices and store it in the refrigerator, covered in cling film.
Nutrition
Calories: 128kcalCarbohydrates: 22gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 187mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 57IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
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