Soft sandwich bread
A butter-enriched loaf for everyday toast.
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Dough | ||
| Bread flour | 425 g | 100% |
| Warm water | 240 g | 56.5% |
| Whole milk | 62 g | 14.6% |
| Instant yeast | 7 g | 1.6% |
| White sugar | 25 g | 5.9% |
| Unsalted butter | 56 g | 13.2% |
| Fine salt | 9 g | 2.1% |
| Total | 824 g | 193.9% |
Method
- 1
Stir warm water, milk, yeast and sugar together. Wait 5 minutes; add softened butter, salt and flour.
- 2
Knead until supple and elastic, approximately 5–8 minutes. Cover and let rise for 1–2 hours, until doubled.
- 3
Press out large air pockets, roll into a log and place seam-down in the greased tin.
- 4
Cover and proof until the crown rises roughly 2.5 cm above the rim. Heat a conventional oven to 177°C / 350°F.
- 5
Bake for 32–36 minutes until golden and hollow-sounding. Remove from the tin and let cool before slicing.