Milk Sandwich Loaf

So. My passion in baking breads has just escalated. With the new breadmaker doing all the hard work kneading and proofing, I now have more time to look into the variety of bread available and also flip through the bread book and be more adventurous. I decided to try out making a sandwich loaf instead of buying one this week.

To have a sandwich loaf like the commercial ones, you need to bake it in a Pullsman Tin that comes with a cover, to get a perfect rectangle box shape. Instead, I decided to use a regular aluminium pan and fit 3 rolls into it to form one loaf. This is how I place the dough. Without a cover, I am quite sure the bread will be rounded at the top but that is fine by me as it looks like those authentic type of bread in retro years.

When it has risen to about three quarters, is when I start to bake them at 175 deg C for 35 minutes, with the last 10 minutes covered with aluminium foil at the top.

It was a wonderful feeling of course watching the bread rise. And the smell of fresh bread in the house is so delicious too. The recipe is a success. Instead of using water in the recipe, I replaced it with half of milk and half of cream as I still have cream left in the fridge. I believe this is what makes a Milk Loaf?

Milk Sandwich Loaf
300gm Bread Flour
25g Sugar
5 gm Instant Dry Yeast
5 gm Salt
2.5 gm Bread Improver (optional)
100 gm cold fresh milk
100 gm cream (single)
10 gm milk powder
20 gm butter

Method
Sift the flour, improver and milk powder, yeast and sugar in a mixing bowl. Mix it well and make a well in the centre. In a bowl, mix the milk, cream and salt. Add the milk mixture into the flour mixture gradually and form a dough. Knead it till it becomes a smooth ball. Add butter and knead it for another 15 minutes till the dough is elastic when pulled.

How? Taking a small piece of dough, pull it and if it is slightly transparent, doesn't break easily, it is right for proofing stage.

Make the dough in a ball shape, place in a bowl well greased in butter/oil and cover with cling wrap. Place in a warm place for an hour till it doubles in size. Punch down the dough to remove the built up gas. Using a blunt knife, cut and portion it into 3 equal sized dough balls, place into a greased pan. Leave it for about 10 minutes and if it has risen to 80% of the tin, it is ready to be baked. Bake in oven for 30-35 minutes or till the top of the bread is golden brown. Usually by 20 minutes, the bread looks nicely browned but need to bake further. To avoid it getting charred (if your oven is too hot), cover the top with aluminium foil.

This is what mine looks like after baked

Cut them into thick slices is the best!

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