This sandwich bread has milk as part of the recipe. Milk is used to add flavor. It enriches the dough and gives the bread a creamy color, soft crumb and a golden crust.

 

Prep time:  2 hours

Bake time: 45 mins

Yield:        1 loaf

Ingredients for the Sandwich Milk Bread:

  • 180g   French flour Type ’55’
  • 180g   Bread flour
  • 7.5g    Salt
  • 7.5g    Yeast
  • 15g     Sugar
  • 17.5g  Milk powder (either skimmed or full cream)
  • 15g     Butter
  • 1         Egg
  • 180g  Water

 

Method:

  1. Scale all the ingredients accordingly.
  2. Mix the milk powder with the water.
  3. Mix and knead all the ingredients until the gluten strands have formed. I use the dough hook of mixer to mix at low speed 2. Takes about 5-7 mins for machine knead. Do a window pane check. The ready dough is relatively sticky.
  4. Bulk proof the dough for 60 mins in a mixing bowl. Cover with a sheet of plastic over it and let dough raise to roughly double the original size.
  5. Weigh the dough and portion the dough into 3 pieces (approximately 130g each).
  6. Lightly flour the board and your hands as the dough is quite sticky. Punch down each portion to release the air.
  7. Round and shape each dough portion into oblong shapes.
  8. Grease your loaf tin lightly if you are using non-stick tin. Place the 3 pieces into the sandwich loaf tin.
  9. Proof for around 45 mins at 25o C. Cover the loaf tin with the tin cover.
  10. Brush lightly with egg wash and bake at 175o C for 45 mins. (egg wash is optional) in the middle rack of oven.
  11. The bread is ready when the top of the loaf is browned, and there is a hollow sound when you tap the top of the bread loaf.
  12. Remove from oven and cool the bread loaf on the cooling rack. Once cooled, cut the loaf into slices and store in air-tight containers to keep for 3 days.

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