Sandwich Loaf

Mix bread flour, instant yeast, sugar and salt. Add water and butter and knead by hand or with a dough hook until smooth and stretchy.

Cover bread dough and leave somewhere warm until doubled.

Press risen dough into a rectangle as wide as your pan, roll it up tightly and pinch the seam. Set seam side down in a buttered 23 x 13 cm loaf pan.

Cover shaped loaf and let rise until it domes 2 cm above the rim. Heat the oven to 190 C meanwhile.

Bake proofed loaf until deep golden and it sounds hollow when tapped underneath (93 C inside).

Turn baked loaf out onto a rack and cool for at least 1 hour before slicing.