Strangely, I don’t feel that I’m back to my routine yet. Due to the Australian summer bushfires and the global coronavirus outbreak, I'm feeling kind of unsettled and sad. Unsettled because I was thinking if we will be affected by the outbreak. Sad because I feel sorry to the people who are affected by the fires and outbreak.
I know that there is no need to be paranoid at this moment but I'm just not in the best of my baking mood... Here, I’m sharing one really good family-friendly everyday sandwich bread recipe. Something basic... Nothing fancy!
It is actually modified from one of my favorite recipes, the Extremely Soft Vegan White Sandwich Bread recipe at here. These sandwich breads are made with NO eggs, NO milk, NO butter, LESS oil and LESS sugar. Yet, these breads including their crusts are also remarkably soft and nice!
These soft sandwich breads are made with NO eggs, NO milk and NO butter
And also LESS oil and LESS sugar!
When I published Extremely Soft Vegan White Sandwich Bread recipe at here, some readers wrote to me that there is too much oil in those breads and I was like "Hmmm"...
No doubt that 100g vegetable oil is quite a substantial amount to incorporate into two loaves but this is obviously why those vegan breads are extremely soft.
However, if the health conscious you don't really need your sandwich breads to be extremely soft, you can try this equally awesome recipe which I have adapted from All Recipe. Although these less oil and sugar breads aren't as extremely soft as the ones with more oil, I reckon that they are soft and good enough to be nice!
If you bake these breads in Pullman pans with lids,
you will yield these beautiful soft breads with soft golden crusts.
Not extremely soft but still soft!
Due to the reasonable amount of oil added, I will bake these breads again.
Will you?
I'm sorry that I don't have a video showing how I baked these soft sandwich breads as the steps are exactly the same as the ones shown in the Extremely Soft Vegan White Sandwich Bread recipe video at here except that I have covered the bread pans with lids before baking the breads.
I hope that we will survive through these toughest time really really soon... So please take care, be safe and stay healthy!
Despite these global crises, I wish to have my usual baking mojo returning soon. If you like my recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every support from you helps to motivate me to share more. Thank you!!!
Here's the recipe that is adapted from All Recipes
Makes two perfect square 10 x 10 x 20 cm loaves, 450g each
410g water, lukewarm at 37°C60g vegetable oil, preferably neutral tasting ones with LESS saturated fat and NO trans fat
650g bread flour with 12% protein
30g caster sugar
4g salt
2 1/2 tsp dried yeast
oil or vegetable oil spray to grease the loaf pans and the lids*
extra flour for dusting and shaping but please use the minimal amount*You can bake your breads without the lids but the top crust won't be soft and pale like mine.
Place all the ingredients in a breadmaker according to the order of the above list. Use the dough setting to knead the dough until it is smooth and elastic and allow the dough to prove for 1 hr or until doubled in size.
If breadmaker is not available, kneading by electric mixer with a dough hook is possible. Using an electric mixer with low mixing speed, mix all dough ingredients to form a dough first. Keep kneading for 15-30 mins or until the dough is smooth and elastic. This dough will be very stretchy and elastic and should be ready if it passes the window panel stretch. Transfer dough into a large bowl and cover it with a cling wrap. Allow the dough to rise in a warm and humid place for about 1 hr or until doubled in size.
Grease loaf pans and their lids with oil or cooking oil spray.
To shape, divide dough into two and further divide each half into 3 portions and shape all into smooth balls. Allow them to rest at room temperature for about 10 mins.
Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.
Place three of the shaped dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the loaves to prove for another 1 hr or until the dough is going to reach the maximum height of the loaf pans. Cover loaf pans with their lids.
Preheat oven at 180°C. Bake at 180°C for 23-25 mins or until thoroughly baked. When the bread is removed from the oven, remove the lids and unmould the bread immediately. Transfer bread on a wire rack to cool it completely.
Slice and serve.
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