Sandwich Bread with Hermann
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 200 ml water, lukewarm
- 125 ml milk, lukewarm
- 200 g douh, (Hermann - in my recipes)
- 10 g salt
- 15 g yeast
- 65 g butter, soft
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a bowl and knead everything together very well. You should knead the dough vigorously for at least 5 minutes, 7-10 minutes are best. This is the best way for the flour to bind. Cover the dough and let it rest in a warm place for at least 1 1/2 hours. The dough becomes relatively soggy, which is normal, it is very sticky, but that`s how it should be. Do not add any more flour.
- After resting, knead the dough again as well as possible. Put the dough in a loaf pan or special sandwich bread pan and cover again for a good 45 minutes.
- (Let rise until the dough has increased its volume well)
- After rising, put the form in the preheated oven and bake at 220 ° C top / bottom heat. After a good 5 minutes, switch it down to 180 ° C and bake for another 40 minutes.
- The Hermann gives the bread a very special taste, it becomes super fluffy and fluffy.
- The bread can also be prepared entirely in the bread maker.
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