Sandwich Bread
Ingredients
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- 1
Mix all ingredients except butter: speed 1 for 4 min, speed 2 for 5 min.
- 2
Add softened butter, mix speed 2 until dough pulls away from bowl. Final temp: 24°C.
- 3
Bulk ferment 1h at room temperature.
- 4
Weigh 300 g pieces, pre-shape, bench rest 15 min.
- 5
Shape and place in buttered Pullman loaf pans.
- 6
Proof 1h30 lid open, until 1 cm from top edge.
- 7
Close lid. Bake 35 min at 180°C.
- 8
Unmould immediately, cool on wire rack.
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Per 100g
Allergens
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