Sandwich Bread Loaf

01Method

1. 1

   Combine the golden syrup and melted butter with the warm milk, stirring until blended. Crumble the yeast into a large bowl, pour in the milk mixture and stir until the yeast has fully dissolved.

2. 2

   Incorporate the remaining ingredients and mix together until a smooth, uniform dough comes together. Cover the bowl with cling film and allow to rest for 5 minutes.

3. 3

   Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Return it to the bowl, cover with a tea towel and leave in a warm spot for 1 hour, or until nearly doubled in volume.

4. 4

   While the dough rises, grease and flour a 12cm x 20cm loaf tin.

5. 5

   Tip the dough back onto the floured surface and knock it back several times. Cut into two equal pieces and roll each into a ball. Arrange the balls side by side in the prepared tin, cover with a tea towel and leave for 45 minutes or until doubled in size.

6. 6

   Heat the oven to 220C/410F/Gas 7.

7. 7

   Score the top of the dough with a sharp knife and transfer immediately to the oven. After 10 minutes, lower the temperature to 180C/350F/Gas 4 and continue baking for a further 30 minutes until the crust is golden brown. To test for doneness, tip the loaf out of the tin and knock the base — it should produce a hollow sound.

8. 8

   Allow the loaf to cool completely on a wire rack before slicing.