If you are looking for a sandwich bread that has soft moist tender crumb and golden crust, this is one bread that you should try. This lovely recipe is from Dan Lepard, which you can get from guardian.com, here. According to Dan Lepard, the fat content in the sour cream is what gives the crust its tenderness, so don't be tempted by any low fat substitutes. This bread has incredible oven spring, so give this loaf plenty of headroom when you put the loaf in the oven to bake.
Just as he says, this bread rose really high during the first 15 minutes of baking! After about 30 minutes of baking, I tent the top with foil as it is beginning to brown before the cake is done baking. When I remove the loaf right after baking, I can feel the softness of the loaf!
This is one outstanding loaf. The crumbs are soft, moist and tastes really good. I ate most of the slices with a generous spread of cold salted butter (my favourite way of eating white soft breads), with mugs of hot coffee, really good. And we had a few slices made into sandwich with mashed egg filling, and it makes such a good sandwich bread. A definite keeper recipe! It is now one of my favourite bread!
This bread is really easy to make. There's not much kneading at all, the only thing is, to let the dough rest for about 10 minutes after a brief kneading and folding, and this is repeated two more times. The only changes I made was to use only 1 teaspoon of salt instead of 2 teaspoons, and the light saltiness is just right for us.
Lovely moist, soft, tender crumbs.
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