Steam Combi Recipe: Soft Sandwich Bread

This bread is lovely and soft and makes great sandwiches. It also keeps better than some home made bread, especially if you keep it in a bag however its more likely to disappear, slathered with butter and jam before it goes stale!!

METHOD

1. Put all ingredients into the bowl of a stand mixer with the dough hook attached and knead for 8 minutes. 
2. Place in an oiled bowl in your oven on its proving function at 40C for an hour or until doubled in size. 
3. Remove from oven and knock down dough. Divide in half. 
4. Line your loaf tin with baking paper extending up over the sides by 5-8 cm  
5. For each half press out lightly into a rectangle shape, pull in the sides together and then roll up into a spiral, wide enough to almost fill half of your loaf tin.  
6. Once your roll is completed, with the flat of your hands resting on the back edge and sides of the log and resting on the board, pull the roll toward you with a little downward pressure. Repeat a few times. This will stretch the surface of the dough and create some surface tension and will keep the domed look to your loaf. 
7. Place in one half of the loaf tin and repeat with the second half of the dough  
8. Leave to rise in a warm place or in a dry oven at 40C ( don't use steam in the proving function at this point) until the loaf is risen at least to the top of the tin or even above the top edge.
9. In a Smeg Galilieo Oven, set the oven to Humidify> Bottom and Fan Forced> 1 burst of steam> 175C and cook for 30-35 minutes or until golden on top . For other ovens set to Bottom and Fan forced or similar with 1 burst of steam or low humidity
10. Remove bread from tin and leave to cool before eating