Sandwich Loaf 

Serves: 1lb loaf | Prep Time: 2 hours | Cook Time: 45 to 60 min 

Ingredients

• 3 cups (420g) Better Batter Bread Flour or Artisan Flour
• 1 Tbsp (11g or 1 1/2 packages) instant, rapid or active dry yeast
• 1 ½ tsp (9g) salt
• ¼ cup (35g) granulated sugar (2 Tbsp for less sweet bread)
• 1 1/2 cups (340g, up to 1 3/4 cup / 400g warm water, 110 to 115°F
• 3 whole eggs (100g) or Aquafaba/egg substitute
• ¼ cup (56g) avocado oil or extra virgin olive

Instructions

Preheat oven to 350°F (325°F for convection oven)

Prepare a standard 8.5 × 4.5 x 2.75 pan and coat with cooking spray. Do not use glass pans.

 

Dissolve water, yeast, and sugar in the bowl of your electric stand mixer. Let stand about 5 minutes.

Add salt, oil and eggs (or eggs substitute) and mix well.

Add half of the flour and beat on high speed until the mixture resembles a very thick batter, about 4 minutes.

Let rise for 30 minutes to 1 hour or until the batter/sponge is fluffy (almost doubled).

Add the rest of the flour to the bowl and beat on high speed for another 4 minutes or until mixture resembles very sticky cookie dough/bread dough.

Transfer. Using a wet spatula or a plastic scraper transfer the dough into the prepared loaf pan.

 

To shape the top of the dough, wet your hands with warm water. Smooth the surface. To facilitate a domed top, run your fingers around the edge of the loaf applying light pressure. The sides should be 1/2" shorter than the rest of the loaf.

Cover with a warm damp cloth. In a warm place, proof the loaf about 45-70 minutes or until doubled. A warm place (75°F-80°F) with relatively high humidity will result in the best rise and shape.

Uncover the dough. Use a razor sharp straight edged knife or scalpel to slice three parallel diagonal lines in the top of the dough, about 1/2 inch deep. Take care not to deflate dough!

Spray heavily with a spray bottle before going into the oven. This will give it an "oven spring" and helps the crust from drying out.

Baking

Bake the bread in the middle of the oven for 45-60 minutes. In a properly calibrated oven, the loaf should take an hour to bake. Bread is done when internal loaf temperature reads about 210°F.

Remove from pan and place loaf on its side on a cooling rack. Allow to cool for one hour.

Rotate loaf to the other side and cool about 4 hours. Bread will be gummy if you try to slice it before cooling time is finished. Flavor and texture improve over the 5-hour cooling time and the moisture has a chance to equalize.

Wait till bread has been cooled for at least 5 hours before slicing.

Bakers notes: Steam allows the crust to be pliable and stretchy during baking. Without the steam, your dough will cook too quickly on the exterior, and it will not rise sufficiently.

Recipe and above photography by Chef Patrick Auger.

Main picture kindly provided by Nicole Correia. 🩷