Chef: Larger images for small media devices

2026-01-30T13:09:20Z

Larger images for small media devices

New page

{{#seo:
|title=Large sandwich loaf, British recipe
|titlemode=replace
|keywords=#largesandwichloaf #dough #butter #bread #flour #groundnutoil #knead #fridge #driedyeast #baked #yeast
|hashtagrev=032020
|description=This loaf is baked in a 1.8kg (4lb) loaf tin and these are produced by Alan Silverwood. Grease the tin well with groundnut oil
}}

This loaf is [[Baked|baked]] in a 1.8kg (4lb) loaf tin and these are produced by Alan Silverwood. Grease the tin well with [[Groundnut oil|groundnut oil]]. Start making this the evening before you want to eat the [[Bread|bread]].

{{recipesummary
|TotalCalories = 3011
|PortionCalories = 301
|DatePublished=27th October 2012
|Author = JuliaBalbilla
|ImageComment =
|Servings = Servings: 10 - 1 large loaf
|Difficulty = 2
|TotalTime = 13 hours, 10 minutes
|PrepTime = 12 hours 20 minutes
|CookTime = 50 minutes
|Image = [[Image:Large sandwich loaf recipe.jpg|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">



====Best recipe review====

''Big Bread!''

5/5 

This would feed a big family for days

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

[[Image:The crumb.jpg|thumb|300px|right|The crumb]]

{{RecipeIngredients
| 1kg [[Strong white bread flour|strong white bread flour]]
| 650ml cold water
| 50g [[butter]]
| 7g [[Dried yeast|dried yeast]]
| 2 teaspoons [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| Mix the [[Flour|flour]] and water and leave to autolyse for 30 minutes.
| Incorporate the [[butter]], [[Yeast|yeast]] and [[Salt|salt]] and then [[Knead|knead]] according to your chosen method.
| Shape into a ball, place in a bowl, cover and [[Refrigerate|refrigerate]] overnight.
| The next morning, remove from the [[Fridge|fridge]] and wait until the [[Dough|dough]] has risen sufficiently.
| Divide the [[Dough|dough]] into 4 equal pieces and shape into balls.
| Place the balls, side by side, in the greased loaf tin, cover, and leave to rise until almost double in size.
| Preheat the [[Oven|oven]] to 230° C (450° F - gas 8), [fan oven 210° C].
| Shake some [[Flour|flour]] over the top.
| Place the [[Bread|bread]] in the [[Oven|oven]] and reduce the temperature to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
| [[Bake]] for about 50 minutes.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Bread and baking]]
[[Category:Vegetarian recipes]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/largesandwichloaf|#largesandwichloaf]] [[Special:Search/dough|#dough]] [[Special:Search/butter|#butter]] [[Special:Search/bread|#bread]] [[Special:Search/flour|#flour]] [[Special:Search/groundnutoil|#groundnutoil]] [[Special:Search/knead|#knead]] [[Special:Search/fridge|#fridge]] [[Special:Search/driedyeast|#driedyeast]] [[Special:Search/baked|#baked]] [[Special:Search/yeast|#yeast]]
</code>

Large sandwich loaf - Revision history

Chef: Larger images for small media devices