Recipe for a soft Sifted #50 Bread Flour sandwich bread
Dough preparation: Mix all ingredients except the egg. Knead at low speed for 5 minutes, then at medium speed for 10 to 12 minutes. Ensure the dough develops a strong gluten structure.
Dividing and shaping: Divide the dough into 500 g portions and shape each into a ball. Rest for 15 minutes, then roll each ball tightly into a log. Flatten each log into a rectangle, then roll it up firmly.
Proofing in the pan: Place the rolled dough into a pan and allow it to rise for 1 to 1 1/2 hour.
Egg wash and baking: Beat the egg with a fork in a small bowl. Gently brush the top of the bread with the egg wash. Preheat the oven to 450°F (230°C) and bake the bread for 30 minutes.
Cooling: Remove the bread from the pan, and let it cool on a rack for at least 40 minutes before slicing.
