White Sandwich Bread

I don’t make sandwiches terribly often here in Japan. For one, EVERYONE expects an American to make a sandwich as a bento and bring that to school… but honestly I was always a soup-in-thermos girl any way so… I like having my daily lunch of rice and veggies. Two, the bread is really THICK, waayyy too wide, and all around a little awkward.

White Sandwich Bread

1 1/4 cup warm water
1 tablespoon yeast
1/4 cup AND 1/2 tablespoon maple syrup, divided
4 cups + flour, divided
1/8 cup vegetable oil
1/8 cup soy milk
1/2 teaspoon salt

(180 C, 35 minutes)
(Makes one 32cm x 16.5 cm loaf)

1. Combine the warm water, tablespoon of yeast, 1/2 tablespoon of syrup and 1 1/2 cups of flour in a large bowl and stir to get most of the flour clumps out. Cover this mixture with a towel and let it sit for at LEAST 20 minutes.
2. Once the mixture has foamed up, add the rest of the ingredients (flour, oil, soy milk, salt, syrup) and combine until the dough is thick enough to knead.
3. Knead the dough, adding bits of flour as need be, until the dough is smooth and elastic.
4. Place the kneaded dough into the tin, cover with a towel, and keep in a warm place for 1-2 hours or until the dough has doubled in size.
5. Pre-heat the oven to 180 C and bake the bread for 35 minutes.