White sandwich bread

This is the best white sandwich bread  ever ... It is  simple,easy to make and surprisingly perfect for sandwiches. The loaf is sturdy yet soft. I have made many mistakes while baking breads and  many half cooked loaves of bread went into the bin ....

 This was a  trial which turned out to be successful. 

           

I prefer storing it in refrigerator before slicing to get thin and neat slices. Go , grab the yeast  and  start baking this beauty !!!

This recipe is a keeper !!!

Tin size  8*4*4"

Ingredients

All purpose flour  3 &1/2 cup
Milk powder         4 tbsp
Instant yeast         1 tsp
Sugar                    2 tbsp
Salt                       1 tsp
Olive oil                3 tbsp
Lukewarm  milk    1 &1/2 cup

Method

• Mix flour , milk powder, and salt.
• Dissolve sugar in lukewarm milk.
• Add one cup of flour mix and yeast to lukewarm milk and stir. 
• Gradually keep on adding flour mix.
• Once all the flour is mixed in milk , start kneading the dough.
• It'll be sticky but add oil ,1 tbsp at a time, and continue kneading for 9-10 minutes.
• After 10 minutes the dough will be smooth, keep it covered in a greased bowl for first proof.... approx 1 hour or until it doubles up.
• Once doubled, punch the dough gently to remove air pockets.
• Roll it into a rectangle .
• Starting from one side, start rolling it into a log tightly.
• Seam the edges and keep the log in greased tin.
• Keep it covered for 20-30 minutes for second proofing.
• Preheat the oven to 190° C.
• Brush the loaf with milk and cover the tin with lid.
• Bake for 45 minutes.
• Once done, brush butter on loaf and cover it with paper napkin or kitchen towel.
• Allow it to cool down and then rap it in cling wrap and store in fridge for 4-5 hour.
• Slice it next day.