10 tips to make the perfect bread + Fail proof Basic Sandwich Bread Recipe | basic sandwich bread recipe
Breads are an an important part of any meal in any country. In Indian Cuisine, we have a variety of Indian Breads Recipes like – theplas, parathas, puris.
Today we are sharing a basic sandwich bread recipe. Homemade breads are always best compared to the store bought ones. Do try this recipe and follow all the steps carefully and you will get the perfect bread loaf.
We have also shared video recipe with 10 tips to make the perfect sandwich bread.
Do have a look at the video recipe below:
10 tips to make the perfect bread
TIP # 1 : Measurements for ingredients need to be accurate + Ingredients at room temperature
TIP # 2 : Temperature of water should be lukewarm at the time of yeast proofing
TIP # 3 : Instant Yeast v/s Active dry Yeast :
1 teaspoon instant yeast = 1 ¼ teaspoon active dry yeast
1 teaspoon active dry yeast = ¾ teaspoon instant yeast
TIP # 4 : For how much time to knead dough & when we will know dough is ready
Knead the dough for 10 minutes, but do not over-knead. Once ready, dough will become elastic – you will be able to easily stretch the dough and dough will not stick to the surface in which you are kneading the dough.
TIP # 5 : Texture of the dough before 1st proofing
Once you are done with kneading, wash your hands so the dough doesn’t stick more. Texture of the dough should be smooth and elastic and not sticky
TIP # 6 : Keep the dough properly covered while proofing everytime
TIP # 7 : Do not knead too much before 2nd proofing
TIP # 8 : Grease baking tin generously with oil/butter
TIP # 9 : After baking, wait for 10-15 minutes before unmoulding the bread from tin
TIP # 10 : Let the bread cool on a wire rack for at least 3 hours before slicing. Keep covered.
Also, do have a look at other Bread Recipes on the blog :
100% whole wheat bread
10 tips to make perfect Ladi Pav + Ladi Pav Recipe
Eggless Herbed Focaccia Bread Recipe
10 tips to make perfect bread + failproof sandwich bread recipe
No Yeast Bread Recipe
No Yeast Pav Recipe
So below is the fail proof recipe for Basic Sandwich Bread:
Fail proof Basic Sandwich Bread Recipe
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Ingredients (1 cup = 240 ml)
For yeast fermentation
- ½ cup lukewarm water
- 1 ¼ teaspoon instant dry yeast (or 1.5 teaspoon active dry yeast)
- 1.5 tablespoon granulated sugar
For the dough
- 1.5 cups wheat flour (ghehun ka atta)
- 1.5 cups all purpose flour (maida)
- ¼ cup milk powder (unsweetened)
- 1 teaspoon salt
- 3 tablespoon odourless oil (2 tablespoon oil + 1 tablespoon while kneading)
- 1 cup lukewarm water or as required
- extra oil for kneading, coating dough
Instructions
For yeast fermentation
- In a small bowl, combine ½ cup warm water, yeast and sugar. Water should not be too hot, it should be just warm. To test, dip your finger in it, if you are comfortable then temperature is ok. If you feel it is hot then let it cool down a bit.
- Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
- Through a very sieve, sift maida, wheat flour, milk powder and salt.
- Now add frothy yeast mixture and mix. Add remaining 1 cup warm water gradually and combine everything together.
- Then add 2 tablespoon oil and knead well.
- Now take this dough on a flat surface and knead well for 10 minutes, adding remaining 1 tablespoon oil gradually. Do not over-knead. Once ready, dough will become elastic - you will be able to easily stretch the dough and dough will not stick to the surface in which you are kneading the dough.Knead until you get a smooth dough.
- Once you are done with kneading, wash your hands so the dough doesn’t stick more. Texture of the dough should be smooth and not sticky. Then put few drops of oil on the dough and shape the dough into a smooth ball.
- Take a bowl, grease it with some oil and place the dough in the bowl. Coat dough with oil, cover the dough with a kitchen towel or plate. Keep aside to rise for 1 - 1.5 hours or till dough doubles in size.
- Grease tin with generous amount of oil/butter.
- Once the dough doubles in size, grease your palm with oil, punch the dough and knead lightly for about a minute.
-
Dust flour on a flat surface and place dough over it. Spread little oil and flatten the dough with your fingers. Measure it with your baking tin just as shown. We have used baking tin of 10 inch x 4 inch.
- Start rolling from one edge and roll lightly. Also, fold both the edges. Now flip the roll and pinch lightly to seal.
- Place the loaf into greased baking tin, cover and let it proof for another 45 minutes.
- Pre-heat oven to 180 degrees Celsius.
- After 45 minutes, brush the top of bread with oil and bake in preheated oven at 180 degrees Celsius for 35 minutes or until the top turns light brown.
- Once baked, take it out of oven. Top part will be hard. Immediately apply butter on top.
- Cover and let it cool for 15 minutes. Then invert and keep on a wire rack. When you will invert, the bottom part will be slightly soft, but it will be ok once it cools down completely.
- Again cover and let it cool down completely on the wire rack for atleast for 2-3 hours.
- Once the bread cools down completely, slice with serrated knife. Enjoy.
Video
Notes
- TIP # 1 : Measurements for ingredients need to be accurate + Ingredients at room temperature
- TIP # 2 : Temperature of water should be lukewarm at the time of yeast proofing
-
TIP # 3 : Instant Yeast v/s Active dry Yeast :
1 teaspoon instant yeast = 1 ¼ teaspoon active dry yeast
1 teaspoon active dry yeast = ¾ teaspoon instant yeast -
TIP # 4 : For how much time to knead dough & when we will know dough is ready
Knead the dough for 10 minutes, but do not over-knead. Once ready, dough will become elastic - you will be able to easily stretch the dough and dough will not stick to the surface in which you are kneading the dough. -
TIP # 5 : Texture of the dough before 1st proofing
Once you are done with kneading, wash your hands so the dough doesn’t stick more. Texture of the dough should be smooth and elastic and not sticky - TIP # 6 : Keep the dough properly covered while proofing everytime
- TIP # 7 : Do not knead too much before 2nd proofing
- TIP # 8 : Grease baking tin generously with oil/butter
- TIP # 9 : After baking, wait for 10-15 minutes before unmoulding the bread from tin
- TIP # 10 : Let the bread cool on a wire rack for at least 3 hours before slicing. Keep covered.
Nutrition
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