Easy Bread Recipe | Best For Sandwich

Easy and delicious bread recipe best for making sandwiches. Enjoy with your favourite sandwich fillings!

Recipe: Easy Bread Recipe | Best for Sandwich

Ingredients:
426g (15 oz/3 cups) of bread flour
360 ml (12 fl oz/1 ½ cups) of warm water
8g (1 ½ tablespoons) of instant dry yeast
1 teaspoon of granulated sugar
1 ½ teaspoon of salt
2 to 3 tablespoons of extra virgin olive oil

Instructions:
1. Preheat the oven to 70 °C / 50°C fan / 160F.
2. Add the sugar to the water and stir until the sugar dissolves.
3. To a large bowl, add the flour, salt, and yeast. Mix until combined. Add the water and sugar mixture, mix with a spatula, and continue to mix with your hand until the dough comes together leaving no dry flour behind.
4. Pour about 2 to 3 tablespoons of extra virgin olive oil on the dough and oil the bowl and the dough. Cover the bowl with plastic wrap or a plastic cap and put a kitchen towel on top.
5. Turn off the oven. Let the dough rise in the warm oven for 1 hour.
6. After the dough has risen, line a baking tray with parchment paper, fold the paper in half to divide the tray evenly and sprinkle flour over the parchment paper.
7. Generously flour the work surface. Scrape the dough out of the bowl and dust the top with flour. Flip the dough over.
8. Cut the dough in half or as close to half as possible, roughly 400g (14.1 oz) each.
9. Take one half of the dough and gently stretch it until it becomes a roughly 37 cm (14.5 inch) long baguette. Pinch the dough to seal the baguette. Gently place the dough on the baking tray, pinched side down. Repeat the same process for the other half of the dough.
10. Dust the top lightly with flour. Score the dough with a blade or knife making 4 slashes on each.
11. Cover with a kitchen towel and allow the dough to proof at room temperature for 30 minutes.
12. 15 minutes before proofing is done, preheat the oven to 240 °C / 220°C fan / 475F / Gas mark 9.
13. Once the bread is done proofing, pour roughly 1 litre to 1.5 litres (34 to 51 fl oz) of boiling water in a baking dish.
14. Put the baking dish with boiling water at the bottom of the oven (this will create steam in the oven) and the baking tray containing the bread on top.
15. Bake for 15 minutes. Turn the tray around for even cooking. Bake for a further 10 minutes.
16. Allow the bread to cool down on a cooling rack for several minutes before cutting and enjoying.

Notes/Tips:
The bread can be eaten with the fillings of your choice.
Store the bread at room temperature in an airtight container or a zipper bag for up to 3 days.
The bread can be frozen for 2 to 3 months.

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Artist: Owl Nest
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