I dont buy bread anymore! The new perfect recipe for sandwich bread. High PROTEIN bread.

High-Protein Sandwich Bread Recipe

Ingredients
Dry Ingredients:
600g Organic strong white bread flour (13.4g protein)
7g rapid instant yeast
10g salt
Wet Ingredients:
200g milk (plus about 2 tbsp if the dough is too dry) ( room temperature)
200g full-fat Greek yogurt ( room temperature)
50g raw unrefined honey
40g soft unsalted butter (room temperature)
For Baking:
Two 9x5-inch well-buttered bread tins
Instructions
Mix the dry ingredients (flour, yeast, and salt) in a large bowl.
Add the wet ingredients (milk, yogurt, and honey), leaving out the butter for now.
Using a dough hook, knead for 5 minutes until fully combined.
Add the soft butter and knead for another 5 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size (this may take an hour or more, depending on room temperature).
Divide the dough into two equal portions, shape it into balls, and let them rest for 10 minutes, covered.
Roll out each dough ball, shape them into loaves, and place them in the prepared tins. Cover and let them rise again for 30–40 minutes.
Preheat the oven to 170°C fan (340°F).
Bake on the lower rack for 30–45 minutes to prevent over-browning.
Remove from the oven invert the loaves onto a wire cooling rack and allow them to cool for at least 10 minutes before slicing.
Once completely cool, store in an airtight container or bag for 2–3 days at room temperature or up to 5 days in the refrigerator.
💡 Tip: Baking on the lower rack helps prevent excessive browning.
Enjoy your homemade high-protein sandwich bread! 🥖✨