Yeast bread bakers - I need a sliced pan recipe

[MotherForkinShirtBalls]

I'm trying to not use shop bought sliced pan but I can't find a recipe for a white loaf that will last for more than about a day. Can anyone recommend one that's tried and tested?

When I say last, I mean stay fresh!

700gm Strong White Bread Flour
2 tsp Dried Active Yeast
1.5 tsp salt
1 Tsp Olive Oil
450ml Water

I actually usually swap 50gms white flour for 50gms Spelt to give it a slightly nuttier flavour, and also through in a handful or two of seeds (Linseed and/or Sunflower). Lasts me about a week.

Add olive oil to your recipe, but it never lasts like shop bread because it doesn't contain preservatives

Do you use a bread maker? I can't explain it but when I had a cheap breadmaker bread lasted a day, fro the Panasonic it lasts at least 3 days quite nicely. Same basic recipe.

400g strong flour
Half teaspoon salt
Teaspoon yeast
300ml water

I was very excited at the idea of a sliced pan!

Those recipes are all very close to what I've been using...I wonder what I'm doing wrong. I tried the Dan Lepard sandwich loaf with sponge starter yesterday and it was lovely, if a faff to make. It's kept well this morning so I guess the test will be how it is tomorrow for making school lunches.

No bread maker...I really don't need any more kitchen gadgets!

We have a Panasonic and DH makes the sandwich loaf with some olive oil.
We do tend to freeze half of it though.

you need one tablespoon of oil or butter - makes a big difference.
also, wrap the loaf into a kitchen towel or put it in a canvas bag directly after baking. then when cool you can put it in your breadbin or storage container.
tbh bread will never be as nice as the hour after it's finished baking, but I never had a loaf go moldy and toasting saves any stale slice.

I make my sandwich bread in a Pullman tin, then slice it and freeze it in batches, but you said you didn’t want any more gadgets so I won’t tempt you.......

I've tried both olive oil and butter (different loaves) but it was still pretty dried out by day two. It goes in a clean tea towel when it comes out of the oven then stored in a beeswax wrap in the bread bin. Toasting isn't great for school lunches!

I think I'll have to resort to freezing half and hoping my cutting skill improves so I can get more even slices for the right number for sandwiches 😁

how long do you bake it?
my standard (600g flour) loaf goes in the cold oven to prove in the tin and then 45-50min at 200 (regular not fan)

Now why on Earth would you go and do that to me Bertrand? I obviously couldn't resist a Google...

omg bertrand I neeeeeed one.
scribbles christmas list

It’s really brilliant. Perfect sandwich bread. And the best fun a baker can have......

And 41750-30Carre Tub with Lid, 30cm, Aluminium [[https://www.amazon.co.uk/dp/B0026RHW8I/ref=cm_sw_r_cp_api_i_kRrGDb8G70CHG?tag=mumsnetforu03-21 this]] is the tin I have.

I need one too even though I was only after a recipe but how can you tell if the bread is done if you can't see the top of the loaf?

Oops- sorry, the link didn’t work. I’ll try again later.

You can slide the lid back to check once it’s been in for the right sort of time.

Bertrand, does that tin give soft crust bread? Dd has just announced that she no longer eats chewy crusts

It’s not as soft as a white sliced loaf from the shop but it’s definitely not crusty - a very thin layer of light brown crust all round.

There’s an element of jeopardy with these tins- if you get a bigger than usual rise in the oven, it can squidge our over the sides-sometimes quite dramatically. My children regard this as a bonus and pull off the hot crusty bits- it has no impact on the loaf inside the tin. And sometimes it’s a bit difficult to slide the lid open- but i’ve been using mine every 7-10 days for two years and haven’t had a failure yet.

I got two of these tins but one is very small and the other is very long!

Mine is very long- I slice and freeze.