Sandwich bread - Sandwichbröd

SANDWICH BREAD
Sandwichbröd

A really good bread that you can vary with different spices, sesame or poppy seeds. The bread is excellent with soup and good to toast.

2 loaves, approx 20 slices each

1 ¾ oz fresh yeast

2/3 cup water
1½ cup milk
1½ tablespoons cooking oil
1½ teaspoons salt
1 egg
approx 5 ¼ cups flour
1 egg white for brushing
dried herbs like basil or
chervil
or sesame or poppy seeds

Crumble the yeast in a mixing bowl. Warm water, milk and oil to 37°C/body heat. Dissolve the yeast in some of the liquid, add remaining liquid with egg and salt and stir in the flour, little by little. Save some flour for the shaping. Work the dough until smooth and pliable and no longer sticks to the bowl. Leave to rise, covered, in the bowl for about 30 minutes.

Turn the dough out onto a floured surface and knead until smooth. Divide it in 2 and shape to loaves. Place each loaf in a greased bread baking pan, approx 6 cups, and make some cuts in them with a sharp knife. Cover with a baking cloth and let rise for about 30 minutes. Brush with beaten egg white and sprinkle with herbs or seeds.

Bake in the lower part of the oven at 350 to 390F for 30 to 40 minutes or until the breads are done. Unmould onto a rack and let cool under a cloth.

You can also flavour this bread with sage, rosemary or thyme (sounds like an old English song I know, except there’s no parsley in this bread …). It’s also good to sprinkle with some grated cheese before baking.

Enjoy!

Bella