This is a wonderful simple homemade bakery-style sandwich bread recipe that produces an amazing loaf of bread using only all-purpose flour.
I have based the recipe on 500 grams of flour so that you can bake 2 loaves from a single 1-kilo bag.
If you don’t have loaf tins then you can get creative and use a similar baking tin. Here are the links to the tins that I use. I have used them for a multitude of breads and cakes and they are superb!
You can swap the milk out for water but I would reduce this to 65% hydration, 325g. The reason I have chosen to use milk is that it will keep the crumb softer for longer.
You can also substitute up to 50% of the white flour for wholemeal flour. You may need to increase the hydration a little.
My kitchen temp: 20c
Flour protein content: 11%
- 500g all purpose flour (protein content 11%)
- 350g Milk (3.5% fat)
- 7g dried yeast
- 12g Sea salt
- Oven temperature: 200c
- Cooking time: 30 minutes