G.O.A.T. Sandwich Bread
Directions
- 1In a bowl, mix flour, salt, sugar, yeast.
- 2In a bowl, mix flour, salt, sugar, yeast.
- 3In a bowl, mix flour, salt, sugar, yeast.
- 4Add tepid milk and oil and mix well until smooth and elastic.
- 5Add tepid milk and oil and mix well until smooth and elastic.
- 6Add tepid milk and oil and mix well until smooth and elastic.
- 7Knead the dough until it's smooth and elastic. Add oil.
- 8Knead the dough until it's smooth and elastic. Add oil.
- 9Knead the dough until it's smooth and elastic. Add oil.
- 10Cover the bowl and let it rest for one hour.
- 11Cover the bowl and let it rest for one hour.
- 12Cover the bowl and let it rest for one hour.
- 13Punch the dough down and flatten it.
- 14Punch the dough down and flatten it.
- 15Punch the dough down and flatten it.
- 16Roll the dough into a log and pinch the seam shut.
- 17Roll the dough into a log and pinch the seam shut.
- 18Roll the dough into a log and pinch the seam shut.
- 19Place the dough in a greased bread pan.
- 20Place the dough in a greased bread pan.
- 21Place the dough in a greased bread pan.
- 22Put the bread pan in a plastic bag, tie it, and let it rest for 45 minutes.
- 23Put the bread pan in a plastic bag, tie it, and let it rest for 45 minutes.
- 24Put the bread pan in a plastic bag, tie it, and let it rest for 45 minutes.
- 25Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- 26Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- 27Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- 28Once cooked, rub the bread with some butter and let it cool down completely before cutting it.
- 29Once cooked, rub the bread with some butter and let it cool down completely before cutting it.
- 30Once cooked, rub the bread with some butter and let it cool down completely before cutting it.
Ingredients
- 400 g bread flour
- 400 g bread flour
- 400 g bread flour
- 40 g whole wheat flour
- 40 g whole wheat flour
- 40 g whole wheat flour
- 17 g sugar
- 17 g sugar
- 17 g sugar
- 8 g salt
- 8 g salt
- 8 g salt
- 8 g instant dried yeast
- 8 g instant dried yeast
- 8 g instant dried yeast
- 280 ml milk
- 280 ml milk
- 280 ml milk
- 40 ml oil
- 40 ml oil
- 40 ml oil
- 8 g bread improver
- 8 g bread improver
- 8 g bread improver
- 1 pinch vitamin c
- 1 pinch vitamin c
- 1 pinch vitamin c
Equipment
bowlspoonrolling pinbread panplastic bagoven