White Sandwich Bread ( corn starch)

There are a few white sandwich breads that we like, such as  Dan Lepard's Sour Cream Bread , Champion Toast and this one.  I have been making this bread  many times for the past few weeks, its really a lovely bread.


I chilled the dough for some hours, thawed it for an hour on the kitchen counter and proceeded with the rest of the task.

See, there's a lot of holes here, very light, fluffy and airy. When you pat the dough instead of rolling it, you get this fluffy effect.
Yes, highly recommend you to try this bread!

Recipe from Alex Petersen
(Makes one large loaf)

600g white bread flour
7g instant dry yeast
40g sugar
15g sea salt
35g corn starch
450g lukewarm water
60g butter

when touched, it does not stick to your finger
ready for first rise now.

after first rise

Method ( with modifications)
In a large bowl, add in flour, yeast, sugar, salt and corn starch.  Mix to well combined.
In another small pot, heat up water and butter slightly, let cool a bit. When it become lukewarm, pour mixture into the flour mixture. Stir to mix into a rough dough.

Knead it with your machine now.  Once it is smooth, cover and let it rise for an hour, until the size is doubled.
Oil your hands and working surface, pat the dough to a rectangle shape, roll it into a fat sausage, seal seams up, fit into your large loaf pan. Squash firmly in it.  Grease the cling wrap, cover the top and let it rise to an hour or until, it doubles its size.

Bake at preheated oven of 200C for 40 minutes.
( I placed a pan of boiling water on the lowest shelf of the oven during baking).