Soft White Sandwich Loaf

There is clearly a baking craze going on now.  Just look at the supermarket shelves which have been stripped bare of pantry items, for instance flours, be it plain, self-raising or bread flour.

If you can't find any bread flour on the supermarket shelves, fret not.  You can make your own bread flour by mixing 1 part of Gluten Flour to 25 parts of Plain (All-Purpose) Flour to increase the protein content. 

With the homemade bread flour, I made a small loaf of bread which turns out to be very soft.

Ingredients:
300g bread flour
10g milk powder
1/4 tsp salt
40g caster sugar
5g instand dried yeast
200g liquid (1 egg + milk)
25g extra virgin olive oil

• Fit the stand mixer with the dough hook attachment.  In the bowl, combine all the  ingredients, except butter.  Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (Refer to note below).  Then knead in raisins.
• Place the dough in a lightly greased bowl.  Cover with cling wrap and let it rise until doubled in size.
• Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.
• Flatten the dough and roll it up tightly.  Place onto a greased pullman tin (20.5 x 10.5 x 9 cm).  Cover and let it rise until almost doubled (90%).
• Preheat oven to 170°C.
• Bake for about 45 minutes or till golden brown.