Homemade sandwich bread

Ingredients

• 500 g Wheat flour (type 45) (Sift before use)
• 20 g Fresh baker's yeast (Dissolve in warm milk)
• 250 ml Whole milk (Room temperature or slightly warm (30‑35°C))
• 50 g Unsalted butter (Softened at room temperature)
• 30 g Sugar (White or cane sugar)
• 8 g Salt (Fine salt)
• 2 Eggs (At room temperature)

Instructions

1. Preparing the ingredients

   Measure all ingredients, sift the flour, soften the butter and take the eggs out of the refrigerator.

   Time: PT5M

2. Yeast activation

   Heat the milk to 30‑35°C, dissolve the fresh yeast in it and let rest 5 minutes until it lightly foams.

   Time: PT5M

   Temperature: 30‑35°C

3. Mixing dry ingredients

   In a bowl, mix the flour, sugar and salt.

   Time: PT3M

4. Incorporating liquids and kneading

   Make a well in the center, pour in the milk‑yeast mixture, add the beaten eggs and the softened butter. Knead by hand or with a mixer for 10‑12 minutes until you obtain a smooth and elastic dough.

   Time: PT12M

5. First rise

   Shape a ball, place it in a lightly oiled bowl, cover with plastic film or a damp cloth and let rest 1 hour in a warm place (25‑27°C) until it doubles in volume.

   Time: PT1H

   Temperature: 25‑27°C

6. Degassing and shaping

   Degas the dough by gently pressing it, shape it into a ball then place it in the previously greased sandwich loaf pan. Smooth the top with a wet spatula.

   Time: PT5M

7. Second rise

   Cover again and let rise 45 minutes until the dough reaches almost the edge of the pan.

   Time: PT45M

   Temperature: 25‑27°C

8. Baking

   Preheat the oven to 180°C. Bake the bread and cook for 30 minutes until golden and a hollow sound is heard when tapping the bottom.

   Time: PT30M

   Temperature: 180°C

9. Unmolding and cooling

   Remove the pan, take off the pull‑out, unmold the bread and let cool on a rack for at least 20 minutes before slicing.

   Time: PT20M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g