Instead of pre-shaping this bread into a boule, you will want to shape the dough into a nice oval log. Drop the bread dough onto a well floured surface and flatten it out a bit. Pull the top third of the dough up and away from you, then fold it down onto itself, towards the center of the dough. Repeat with the bottom third of dough.
Flip the dough 180 degrees so the seam is going up and down. Roll the dough up from top to bottom. Then begin to tuck in the sides of the bread by pinching the dough together and underneath. Flip the dough, seam side up and continue pinching the dough together until you have a nice, sealed log ready for its final rest.
Place the pre-shaped dough in a bread basket, seam side up, cover with a towel and let it rest for 1 hour.
Meanwhile, preheat the oven to 425 degrees F.
After an hour, your dough will be ready for baking. If it splits a bit at the seam don’t worry, this dough is just very elastic. Seal it back up by pinching together the sides, then flip the dough out of the proofing basket and onto your work surface, seam side down.
Give the bread one deep score down the center of the loaf, using a sharp knife or a bread lame.
Then, grab the sandwich loaf tin and spray it with a nonstick spray. Then gently lift the dough and place it into the bread tin. You may need to squeeze the edges in a bit to make everything fit, but she will, I promise!
Now, bake the bread in the preheated oven for 15 minutes. Then reduce the heat in the oven to 375 degrees F and bake for another 25 – 30 minutes.
The bread will be done when you give it a light tap and it sounds mostly hollow inside. The crust should also be a nice golden color.
Allow the bread to cool fully before slicing and devouring!
Keywords: Bread, Sandwich Bread, Easy Bread Recipe