Homemade sandwich bread

Ett lättbakat rostbröd: Luftigt, saftigt med härligt krispiga kanter.

// Thinking about having french toast? Avocado toast? Cheese on toast? Just a plain toast? This bread is perfect for anything toast and it’s super-easy to make. The dough only needs to rise once. 

Recept:

  • 25 g jäst
  • 5 dl vatten, ljummet
  • 1 msk olivolja
  • 70 g honung (o,5 dl)
  • 1 tsk salt
  • 450–500 g vetemjöl

Pensling

  • 1 ägg
  • flingsalt

Täck insidan av en brödform med bakplåtspapper. Smula jästen i en bunke och lös den med vattnet. Rör ner övriga ingredienser, lite i taget. Blanda ihop allt till en smidig deg. Forma degen till en avlång limpa och flytta den till brödformen. Värm ugnen till 50 grader, stäng av, och ställ in formen. Låt jäsa i ca 40-60 minuter eller tills degen har dubblat i storlek. Sätt ugnen på 200 grader. Pensla degen med uppvispat ägg och strö över flingsalt. Grädda i nedre delen av ugnen i 30-35 minuter.

Recipe in english: 

  • 25 g yeast
  • 500 g water, lukewarm
  • 1 tbsp olive oil
  • 70 g honey 
  • 1 tsp salt
  • 450-500 g all-purpose flour

Brushing

  • 1 egg
  • salt flakes 

Cover the inside of a bread pan with baking paper. Crumble the yeast into a bowl and dissolve it with water. Stir in remaining ingredients, a little at a time. Mix everything together into a smooth dough. Shape the dough into a loaf and move it to the bread pan. Warm oven to about 122°F, turn it off, and place the bread pan in the oven. Let rise for about 40-60 minutes or until the dough has doubled in size. Heat the oven to 400°F. Brush dough with beaten egg and sprinkle with salt flakes. Bake in the bottom of the oven for 30-35 minutes.

 

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