Bloom yeast: Combine honey, yeast and warm water. Allow to rest for around 10 minutes while you mix your other ingredients. The sweetness from honey helps to give the yeast a bloom and encourages a lovely rise in your loaf.
Mix dough: Combine the flour and salt together. Mix in the olive oil and egg. Next, mix in the combined honey, water and yeast. Knead together with your hands so it combines into one dough ball. If it is too sticky once well combined, you may add in a little bit of flour.
Rise: Transfer your sandwich dough back to a mixing bowl and cover with a damp tea towel. Place your bowl someplace warm and allow to rise for 1 hour or until it has doubled in size. This timing will vary depending on what season you are in, the humidity and other factors. You might like to take a photo of your dough at the start to compare the rise to know for sure when it has doubled.
Shape your dough: On a floured surface, divide your two into two equal sizes. Stretch both dough into a flat rectangle shape. Fold the dough in half lengthways, and then roll the dough into a rectangle shape the same length as your pans.
Baking pans: Line your two baking pans with parchment / baking paper.
Second rise: Place your shaped dough into the baking pans with the top side up. Cover with a tea towel and put some place warm to rise for another 1 hour, or until the dough is above the edges of the pan.
Preheat the oven: once your dough has risen, preheat your oven to 190°C / 374 °F.
Bake: Bake for 25 minutes on a lower shelf or until the top of your loaves are golden brown. Remove from oven and allow to rest and cool for 1 hour before slicing. This helps to minimise crumbling.
Butter glaze (optional): If you like to glaze in my photo, use a brush to paint the top of the loaves with butter. Gives a delicious crust and finish!
