Toast bread

Hello food lovers,

Have you ever tried making toast bread?

Homemade bread is so much better, especially toast bread. :-P

And thanks to our mould, you'll get that lovely rectangular shape of a sandwich loaf.

Let's get started with the recipe! :-)

For 1 toast loaf you will need:

- 450g of semi-white flour

- 150g of wholemeal flour

- 18g of sugar

- 20g of fresh yeast

- 350g of water

- 12g of salt

- Toast bread mould

To start, pour 450g of semi-white flour and 150g of wholemeal flour into the mixer bowl.

I chose to mix these two flours to add a little twist to the traditional white toast bread.

You can also replace the wholemeal flour with multigrain flour.

Add 350g of water and 20g of fresh yeast. Crumble the yeast into small pieces.

Add 18g of sugar.

To knead the dough, use the dough hook of your mixer.

I would advise against making this recipe by hand as the texture of the crumb will be less airy and more compact. So make use of your stand mixer. ;-)

Knead for 5 minutes at speed 1, a ball will already start to form.

After 5 minutes, add 12g of salt.

Use a precision spoon scale to be accurate with the weight of the salt.

Never put the yeast and salt in direct contact. Salt cancels out the properties of the yeast and prevents it from activating.

Continue kneading for 10 minutes at speed 1, then 5 minutes at speed 2.

You will get a nice smooth and elastic dough.

Shape the dough into a nice ball and place it back in the bowl.

Cover the bowl with a damp cloth and leave to rise for 1h30 at room temperature.

Prepare the toast bread mould.

Thanks to this mould, you'll get a toast loaf with a lovely rectangular shape, just like the ones from the supermarket or bakery.

Open it and grease it using the release spray.

Grease the mould and the lid thoroughly so that the bread doesn't stick to the mould when unmoulding.

After 1h30, the dough will have risen well.

Punch it down by giving it 2-3 punches.

Turn it out onto your work surface.

Fold the dough over itself to form a rectangle that will fit into the mould.

Spread the dough as evenly as possible inside the mould. It needs to fill all areas and especially the corners.

Close the mould and leave to rise again for 1h at room temperature.

It is very important not to open the lid until the end of the recipe.

10 minutes before the end of the proving time, preheat the oven to 160°C, fan-assisted.

After 1h of proving, bake the toast bread for 40 minutes in the middle of the preheated oven.

After 40 minutes of baking, you can finally remove the lid from the mould and discover the result. :-)

Place it back in the oven for 5 minutes but this time without the lid.

Unmould the toast bread straight from the oven onto a cooling rack and leave it to cool before enjoying.

And there you have it, a beautiful toast loaf. ;-)

It will keep for 2 to 3 days well wrapped, in a bread box.

Enjoy it however you like. With jam at breakfast or in club sandwiches for your picnics.

I hope you enjoy this recipe and that you'll give this homemade toast bread a try. :-)

Wishing you a lovely Sunday!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.