White Sandwich Loaf

Adapted from Joceline Lyn' 'Egg White Toast'

220g bread flour

80g plain flour

20g caster sugar

2 tsp active dry yeast
130g Greek yoghurt 

80g (2) egg whites egg, lightly beaten

1/4 tsp salt
45g olive oil

• In a mixer fitted with a dough hook, combine flours, sugar, yeast, yoghurt and egg whites together.  Knead to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).

• Add in oil and continue to knead until fully incorporated.  
  [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].

• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is underproved and needs more time to proof further.]

• Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands.

• Roll the dough into a ball. Rest for 10 minutes. 
   
• Flatten the dough and roll it up like a swiss roll.

• Place the roll into a greased loaf pan and cover with lightly oiled clingfilm.  For final proofing, leave it to rise in a warm, moist and draught-free place until it nearly doubled in size.   

• Bake in a preheated oven of 175 degrees C for about 20 -  25 minutes or until golden brown.

• Brush the bread with melted butter.