malthouse sandwich loaf
Wed, 20 January, 2016
The Weather Man has a penchant for a late night toast. Come 10pm – he sneakily descends into the kitchen, grabs the cutting board and inspects the bread bag in the cupboard – is there anything of interest? Can it be toasted? We’re in business.
I don’t believe a late night toast is a good thing – there is the carb weight-gain scare, there is a memory of my Grandma’s ‘you get fat if you eat late at night’ prophecy and that’s a recipe for an absolute disaster should I wish to follow suit. But I’ll be honest – if dinner was a long while ago, and the 10pm smell of toast starts wafting upstairs, I don’t have the stamina to fight. I’ll just go down looking sheepish to grab a bit of his toast, piled with butter.
Shipton Mill recipe and The Weather Man win every time.
malthouse sandwich loafServings: 1 large loafTime: 3 hours
- 450g Malthouse or Granary flour
- 300g strong white flour
- 15g fresh yeast (or 2 tsp fast action)
- 12g salt
- 513g lukewarm water
1. In a large bowl or in a standing mixer with a dough hook attachment mix the flours and the yeast. Add salt, mix well again. Add the water and mix/knead until it’s nice and stretchy and stops sticking to the bowl. You can use the method of briefly kneading and resting several times, but you know you’re there when it becomes a smooth ball that bounces off the bowl sides or stops sticking to your hands if kneading by hand. Leave covered for about an hour expecting it to double in size.
2. Butter the Pullman or an ordinary loaf tin thoroughly. Turn the risen dough out on a floured surface, fold and stretch to form a tight sausage about the length of the tin.
3. If using the Pullman, slide the cover about 2/3 of the way across the top of the tin. If in an ordinary tin, place it in a plastic bag inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) and leave for about 40 minutes – until it’s risen to about 1cm away from the top of the Pullman and just about reaching the top of the ordinary tin.
4. Preheat the oven to 220C/425F/gas 7. Slide the cover closed and place the tin in the oven. Decrease the temperature to 190°C/ gas mark 5 and bake for 15 minutes.
5. Without removing the tin from the oven, use oven gloves to slide the cover off the tin. Continue baking for another 10–15 minutes, remove from the oven and turn out onto a wire rack to cool.