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
- Scale all the ingredients accordingly.
- Mix the milk powder with the water.
- 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.
- 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.
- Weigh the dough and portion the dough into 3 pieces (approximately 130g each).
- Lightly flour the board and your hands as the dough is quite sticky. Punch down each portion to release the air.
- Round and shape each dough portion into oblong shapes.
- Grease your loaf tin lightly if you are using non-stick tin. Place the 3 pieces into the sandwich loaf tin.
- Proof for around 45 mins at 25o C. Cover the loaf tin with the tin cover.
- Brush lightly with egg wash and bake at 175o C for 45 mins. (egg wash is optional) in the middle rack of oven.
- 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.
- 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.