Sandwich Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 480 g wheat flour
- 125 ml milk, (whole milk)
- 125 ml water, (hot)
- 55 g butter, (melted)
- 2 tablespoon sugar
- 1 ¼ teaspoon salt
- 1 pack dry yeast, or 2g fresh yeast
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and heat the water. This hot water is then poured into the milk so that it becomes warm. Mix the dry yeast in a bowl with some of the water / milk mixture and let it swell briefly. If you use fresh yeast, stir it with some of the liquid and let it stand for a moment.
- Then make a well in the middle of the flour and add the yeast liquid. Add some of the sugar and stir it into the flour with your finger. Melt the butter briefly in the microwave. This is added to the flour with the remaining sugar and salt. The rest of the water / milk mixture comes in there and everything is kneaded together. Until you have an elastic dough that loosens nicely from the edge of the bowl. Depending on the flour you have to add some warm water, for me it fits exactly with the information.
- The dough is now placed on a lightly floured work surface and kneaded for 6 - 8 minutes. Then put it in a lightly floured bowl and cover it. Now let it go in a warm place for about 60 minutes until it has doubled its volume.
- Then you put it back on the floured work surface. Knead it briefly, shape it into an oval and place it in a lightly floured loaf pan (23 × 12 cm). Covered and let it go for about 60 minutes until it has increased its volume significantly.
- In the meantime, preheat the oven to 180 degrees. Then bake the bread for about 35 minutes until it has a golden brown color. Remove from the mold straight away and let cool down on a wire rack.
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