Homemade sandwich bread with a machine

Ingredients

• 500 g Wheat flour (type 45) (Sift to avoid lumps)
• 10 g Fine salt (Do not let it come into direct contact with the baking powder)
• 20 g Granulated sugar (Adds a slight sweetness)
• 10 g Baking powder (Ensure the product is fresh)
• 30 g Unsalted butter, softened (Should be at room temperature)
• 250 ml Whole milk (Let sit at room temperature before use)
• 15 g Melted butter for greasing the pan (Facilitates unmolding)
• 20 g Additional flour for the work surface (Lightly dust)

Instructions

1. Prepare the ingredients

   Sift the flour into the mixer bowl. Add the salt, sugar and baking powder, making sure the salt and sugar do not come into direct contact with the baking powder. Incorporate the softened butter by cutting it into small pieces.

   Time: PT10M

2. Start kneading and add the milk

   Attach the dough hook, start at low speed. Pour half the milk (≈125 ml) then add the remaining milk gradually while the mixer runs, until a homogeneous dough forms.

   Time: PT10M

3. Adjust the dough consistency

   Using the spatula, scrape the sides of the bowl so everything is well incorporated. The dough should be supple, slightly sticky on the walls. If it is too dry, add 5‑10 ml of milk; if too sticky, sprinkle a little flour.

   Time: PT5M

4. Knead for 10 minutes

   Let the mixer knead for 10 minutes, stopping every 2 minutes to detach the dough from the hook with the spatula. This ensures good gluten development.

   Time: PT10M

5. First rise

   Transfer the dough to a lightly floured work surface, shape it into a smooth ball. Place it in a lightly floured bowl, cover with a cloth and let rest for 1 h 30 at room temperature so the baking powder can act.

   Time: PT1H30M

   Temperature: 25°C

6. Shaping before the second rise

   After resting, degas the dough by gently pressing it. Spread it with your hands, fold the edges toward the center to form a compact ball. Shape a log the length of the pan and place it at the bottom of the greased pan.

   Time: PT10M

7. Second rise and final bake

   Close the pan three‑quarters full with the lid and let rise until the dough reaches four‑fifths of the pan’s volume (about 30 minutes). Fully close the lid and let rest an additional 15 minutes.

   Time: PT45M

8. Baking

   Preheat the convection oven to 210 °C. Bake the closed pan for 40 minutes. At the end, remove the lid, unmold the bread and place it on a rack to cool completely.

   Time: PT40M

   Temperature: 210°C

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g