This is the ultimate sandwich loaf recipe. If you're after a high-rise loaf with a golden crust and a tender crumb worthy of a Paul Hollywood handshake, then this is it.
If you can get hold of an old-fashioned loaf tin with crisp corners then you will be blessed with a loaf that has Hovis-appeal.
Be sure to remove any racks above the shelf you intend to bake the loaf on, as the loaf springs up and needs plenty of headroom.
Recipe credit: Dan Lepard
150ml cold water
100 ml boiling water
125ml sour cream (fridge cold)
2 tsp fine salt
2 tsp sugar
21/2 tsp fast action yeast
550g strong white bread flour, plus extra for dusting
oil for kneading and butter for the loaf tin
1. Pour the cold and boiling water into a roomy mixing bowl.
2. Add the sour cream, salt, sugar and yeast and stir to combine.
3. Add the flour into the wet ingredients and mix together until it forms a rough ball of dough.
4. Cover the bowl of dough and leave it in a warm, draught-free place for 10 mins.
5. Lightly oil a 30cm area of work surface and then lightly oil your hands. Knead the dough, return it to the bowl and cover, repeating this process twice, leaving 10 minutes between each kneading session.
6. After the third session of kneading, return the dough to the bowl, cover and leave it for an hour.
7. Butter the base and sides of a large, deep loaf tin, measuring roughly 19cm long. Line the base with non-stick baking paper.
8. Lightly oil or flour your counter depending on whether the dough feels too sticky or dry. Pat the dough out into an oblong around 2cm thick. Roll it up tightly like a Swiss-roll and squish it into the tin, seam-side down.
9. Leave the dough to rise in size until it has increased in size by half to three-quarters. Don't rush this stage - you want the dough to billow over the top of your tin before you bake it.
10. Dust your loaf with flour and bake in a preheated oven at 200 centigrade for about 45 mins.
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