I can vouch that this sandwich loaf works beautifully in a breadmaker (see my notes). Obviously, you don’t need a breadmaker; you can make it by hand. But if you have one languishing in a cupboard, get it out. This’ll be fun.
Makes 1 loaf.
Ingredients 7
300 ml warm water
2 tsp instant dried yeast
1 tsp white sugar
450 g bakers flour, plus extra for dusting
1 1⁄2 tbsp olive oil
1 tsp salt
sesame seeds, for topping
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Method 7
To make this bread by hand, combine the , and in a large cup or small bowl and leave until it froths, usually 5 minutes. (If it doesn't froth up the yeast might be inactive – try a new packet.)
In a large bowl, mix the , and together. Add the yeast mix and mix together until combined.
Turn out onto a floured board and knead for 5–10 minutes until the dough is springy and stretchy.
Put the dough back into the bowl and leave it, covered, in a warm spot until the dough has doubled in size (approximately 1½ hours). This is called the 'first rise'.
Punch it down and turn it out of the bowl to form a loaf or put it into a loaf (bar) tin. Sprinkle the top with sesame or poppy seeds, or both – or none.
Leave the loaf somewhere warm to rise again by at least half, covered, for another 40 minutes or so (this is the 'second rise').
Bake in a 200°C (390°F) oven for 30 minutes. The loaf is cooked when it sounds hollow on the bottom when tapped.
Buena Vista Farm's tips
To make in a bread maker: add the water to the breadmaker with all the ingredients, in order, except the seeds. Set to ‘dough’. Once it’s ready, take it out and transfer to a 22 × 11 × 10 cm (8 3⁄4 × 4 1⁄4 × 4 in) loaf (bar) tin. Sprinkle with sesame or poppy seeds, or both – or none, whatever you fancy.
Allow to rise for about 40 minutes. Once it has risen by at least half its size, bake in a 200°C (390°F) oven for about half an hour, or until toasty on top and hard if you poke it (and it’s making your house smell like heaven).
