Breads & doughs
Homemade sandwich bread
Soft and fluffy sandwich bread, ideal for sandwiches and toast.
Vegetarian
Ingredients
- 500 g strong bread flour
- 270 g whole milk
- 25 g fresh yeast
- 40 g butter at room temperature
- 30 g sugar
- 10 g salt
- 1 egg for brushing
Step-by-step
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- Put the milk, yeast and sugar in the mixing bowl and set 2 min/37°C/speed 2.
- Add the flour, butter and salt and mix 15 sec/speed 6.
- Knead 4 min/closed bowl/dough mode.
- Remove the dough, shape into a ball and let it rise covered in a bowl until doubled in volume, about 60 min.
- Degas the dough with your hands and shape into a cylinder.
- Place the cylinder in a greased rectangular loaf tin.
- Let it rise again, covered, until it rises above the tin, about 40 min.
- Brush the surface with beaten egg.
- Bake in a preheated oven at 180°C for 30 min until golden.
- Unmould and let cool on a rack before slicing.
Tips
- For a softer crust, cover the bread with aluminium foil for the last 10 min.
- Store it in an airtight bag to keep it soft for several days.
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