This Sandwich Bread is really really soft even after two days. Although it might take a little extra time to prepare the overnight sponge dough as well as the gelatinised dough, I find that it is really worth the effort.
I usually make more than one loaf of bread at a time. After allowing the bread to cool, I'd pack them into freezer bags and put them in the freezer. To defrost the frozen bread, take the required portion out from the freezer the night before and bring it to room temperature. Otherwise just defrost the frozen bread in the microwave oven before eating. The bread still retain its softness.
Recipe Source: Alex Goh's Magic Bread
(A) gelatinised dough
150g bread flour
105g boiling water
(B) overnight sponge dough
100g bread flour
60g water at room temperature
1/4 tsp instant dried yeast
450g bread flour
20g milk powder
9g instant yeast
285g cold water
120g overnight sponge dough (however I used all from (B)
- Add the boiling water from (A) into flour, mix until well-blended to form a dough. Cover and set aside to cool. Keep it in the fridge for at least 12 hours.
- Mix water and yeast in (B) until well blended. Add in flour and mix to form a dough. Let it proof for 30 mins. Cover with cling wrap and refrigerate overnight.
- Mix (C) until well-blended. Add in (D) and knead to form a rough dough. Then add in (A) and knead until combined.
- Add in (E) and knead to form elastic dough. Let it proof until dough doubled in size.
- Divide the dough into 6 equal portions and mould it round. Let it rest for 10 minutes.
- Flatten the dough then roll it up like Swiss roll. Let it rest for 10 minutes. Repeat this process once more and place 3 pieces of dough into a greased sandwich loaf tin.
- Proof until nearly doubled in size.
- Bake at 170 deg C for about 35 minutes.
- Remove from the tin immediately once it is baked.