Sandwich loaf
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35 rates
Preparation : 20 min
Cooking : 30 min
Total time : 2 h 50 Rest : 2 h
Equipment
Baking paper
4 people
130 ml of semi-skimmed milk
12 g of fresh baker's yeast
360 g of bread flour
2 tsp of sugar
0.5 tsp of salt
25 g of butter
Associated products
RECIPE STEPS
1
Add 95ml water, the milk and the yeast into the metal bowl and run the programme.
- 130 ml of semi-skimmed milk
- 12 g of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the remaining ingredients (except the butter) in the order that they are listed into the metal bowl.
Run the programme.
- 2 tsp of sugar
- 0.5 tsp of salt
- 360 g of bread flour
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute.
Remove the cap, press Auto and gradually add the butter through the chute while the programme is running.
- 25 g of butter
4
Transfer the dough from the metal bowl into a deep dish.
Cover with a damp cloth and leave to rest for 1 hour, in your oven preheated to 30 ° C.
5
Preheat your oven to 190°C.
On a floured work surface, knock back the dough and flatten it by hand.
6
Fold it in three: fold the right edge of the dough towards the centre, then the left edge to the centre.
Flatten the dough again, rotate the dough by 90° and repeat the folding process.
7
Shape the dough into a sausage which is the length of your cake or bread tin and pinch the seam with your fingers.
8
Transfer the dough into the tin, lined with baking paper, seam-side down.
Leave to rise for 1 hour near a heat source and sheltered from draughts.
9
Bake for 30 minutes.
© Ouragan 2019 © Magimix 2019
