White Sandwich Loaf (Using a food mixer)

Equipment

• Food mixer with a dough hook
• 2lb Loaf tin
• Measuring jug
• Whisk
• Kettle

Ingredients

• 500g strong white flour
• 300ml water (60%)
• 7g Dried active yeast (1.4%)
• 10g Salt (2%)
• 30g Olive oil (6%)

Instructions

1. Fill a kettle and put it on to boil
2. Set up a Food mixer with a dough hook attachment
3. Remove the bowl from the food mixer and put 500g strong white flour into it
4. Add 7g Dried active yeast to the bowl on one side
5. Add 10g Salt to the bowl on the other side to the yeast so they don’t come into contact
6. Mix the bowl contents together with a whisk and then make a well in the center

   

7. Pour 30g Olive oil into the well
8. Once the kettle has boiled measure 200ml boiling water into a measuring jug
9. Add 100ml cold water to the measuring jug and mix it with the boiling water
10. Pour all 300ml water into the bowl and put it back onto the food mixer, locking it ready for use

    

11. Mix on speed setting 1 for 2 minutes
12. Mix on speed setting 2 for at least 8 minutes and then keep mixing until the dough is coming away from the sides of the bowl
13. Remove the bowl from the mixer leaving the dough inside, cover with clingfilm or a damp towel and leave somewhere warm until the dough has doubled in size

    

14. Tip the dough out onto a clean worksurface and stretch into a rectangle slightly longer than the bread tin you’re using
15. Roll the dough up into a sausage shape, tucking the ends under, place it seam side down into the bread tin and then cover, place somewhere warm and wait until the dough fills the tin.

    

16. Turn the oven on at 200C (180C for fan assisted ovens) and wait until it has come to temperature
17. Place the tin into the oven and bake for 40 minutes.
18. Once baked the loaf should sound hollow when tapped on the bottom, if it does place on a cooling rack until cold otherwise put back into the oven for a further 5 minutes
19. Wait at least one hour before slicing