Soft & chewy sandwich bread.
>> Add sugar in warm milk & water and mix to dissolve.
>> Add in the yeast and keep the mixture aside, in a warm environment, undisturbed for 10 minutes.
>> Meanwhile, add flour and salt in a bowl and mix together.
>> Add bloomed yeast mixture to the flour mixture.
>> Mix with a bread scraper until all the flour is hydrated.
>> Take the mess out on the unfloured surface.
>> Add in the butter.
>> Knead it for 10 minutes straight, without using extra flour. With your palm, gently push the mess away (not down) & bring it back towards you.
>> Let it rest on the surface for 5 minutes, covered with a light cloth.
>> After 5 min, lightly flour the upper surface and turn the loaf upside-down with the scraper.
>> Fold the dough upon itself in all the directions until it forms a smooth ball and we are satisfied.
>> Lightly oil the bowl and place the dough in it. Make sure the oil coats the dough thinly.
>> Cover the bowl with the light cloth and let it rest undisturbed in a warm place for 1 hour.
>> After 1 hour, lightly flour the upper surface and turn the loaf upside-down on the surface.
>> Flatten the dough with knuckles and again fold it upon itself in all the directions until it forms a smooth ball.
>> Let it rest on the surface for 15 minutes, covered with a light cloth.
>> Meanwhile, lightly oil the bread tin and keep it aside.
>> After 15 min, lightly flour the upper surface and turn the loaf upside-down with the scraper.
>> Again, flatten it with the knuckles and give it a final shape. Make sure to pinch the final seam.
>> Flour all the sides of the shaped loaf and place it in the bread tin.
>> If wanted, make incisions at this stage.
>> Cover the tin with the light cloth and let it rest undisturbed in a warm place for 1 hour.
>> Preheat --> 200 C for 10 min.
>> Bake --> 200 C for 40 min.
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KNEAD 10 min
REST 5 min
FOLD
REST (in greased bowl) 1 hour
FOLD
REST 15 min
SHAPE
REST (in greased tin) 1 hour
PREHEAT 200 C for 10 min
BAKE 200 C for 40 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: Servings | ||
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Calories: 85 | ||
Calories from Fat: 48 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 4690.3mg | 162 % | |
Potassium 250.1mg | 7 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3.8g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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