Homemade sandwich bread
This recipe for herb sandwich bread is ultra simple and practical. And the pride of making HIS own sandwich loaf without additives is incomparable.
Once made, this sandwich bread can be stored for about 5 days in a foil at room temperature.
Baker’s yeast can be purchased…from the baker (no waaaay??!!). It’s very easy to find and very cheap.
As usual, this sandwich bread recipe is described for Kenwood’s Cooking Chef but can easily be adapted for any other pastry processor. If you have a sandwich bread pan, that’s the best. If, like normal people, this is not the case, use a cake tin. The result will also be very satisfactory.
Herb sandwich bread
Ingredients (for a sandwich bread)
- 450 g T55 flour
- 15 g fresh baker’s yeast
- 25 cL of milk + 5cl in case
- 7g salt
- 7g sugar
- 1 tablespoon of Provence herbs
- 30 g butter
- a little melted butter (to butter the mold)
Preparation (20min + 3h rest + 40min cooking)
- Place the flour in the bowl of the robot equipped with the hook. Then, place the sugar, salt, butter and yeast separately (see photo). Then pour in half the milk.
- Start the robot at low speed and pour in almost all the remaining milk.
- Let knead for 10 minutes (remove the dough from the walls from time to time if necessary). The dough must be soft, slightly sticky but not sticky to the walls (the dough must be “clean”).
- Place the dough on a floured work surface and make a ball by bringing the edges back towards the centre and pressing with the flat of the hand.
- Place this ball in a floured bowl and cover with a cloth. Let it raise for 1h30.
- Place the raised dough back on the floured work surface and flatten it well with the flat of your hand to remove the gas from the dough.
- Roll the dough on itself and then place and distribute this dough piece evenly in the bottom of a buttered cake pan.
- Close the pan with aluminum foil and let rise 40 min to 1 hour. The dough should rise until it reaches 1 cm from the edge.
- Leave the mould closed with aluminium foil and place in the oven for 40 minutes at 210°C. Turn out directly from the oven (put back into the oven for a few minutes if there is no colouring) and let cool on a rack.