- Type 00 flour 250 grams
- Manitoba flour 250 grams
- Whole Milk 150 grams
- Softened butter pieces 60 grams
- Fresh brewer's yeast 7 grams
- Water at room temperature 100 grams
- Malt 15 grams
- Salt 10 grams • 1 kcal
Sadwich bread is a soft type of bread used for sandwiches of various types, in fact it can be spread with jam, butter or hazelnut cream, but also with cheese for a savory version.
This type of bread is highly appreciated by the British people for breakfast or for a snack to take to work; not surprisingly, in fact, it is also called the pullman loaf. In France, however, it is called pain de mie.
However you want to call it, it is a type of versatile bread, which is used in different ways in the kitchen, both in the classic and in the whole version.
How to prepare sandwhich bread
Pour the brewer's yeast into the water at room temperature and let it dissolve completely. Pour the type 00 flour and the Manitoba flour into a planetary mixer. Add the milk, malt and dissolved yeast. Mix all the ingredients at low speed (1). Keeping the planetary mixer running, add a little butter at a time, until it has completely melted. Finally, add the salt.
Continue to mix the dough until it comes off the edges of the container. When you think it is compact enough, turn off the planetary mixer and pour the mixture on a floured work surface. Work it, give it the shape of a ball (2), then put it in a bowl. Cover with plastic wrap and let sit for an hour and a half (3).
After the rising time, oil the mold (4) and the lid. Pour the dough on the work surface and give it an elongated shape (5), the same size as the mold. Place the dough in the mold, close with the lid and let the mixture rest in the oven turned off with the light on for two hours.
When the dough has reached the edge of the mold, turn on the oven at 190° C and let it cook for about 40 minutes. At the end of cooking, remove the mold from the oven and let it cool without a lid. Before serving or using it, cut it into slices (6).
To obtain an even softer dough, you can add water roux to the ingredients, a mixture of water and flour that is prepared in a few minutes and guarantees elasticity.
Furthermore, to ensure that you have the right degree of humidity in the oven, you can leave a pan full of water in the oven during cooking, in correspondence with the mold.
The sandwich bread can be eaten within three days of preparation, if preserved in a dry and cool place.
Sandwich bread can also be prepared in its wholewheat version. To prepare wholewheat bread, simply replace type 00 flour with wholewheat flour, keeping the same quantities.