The light sandwich loaf, without butter and without eggs (yes, some sandwich loaves also use egg) is simple and is a perfect bread to serve at the table, to toast for breakfast with jams, preserves and spreads, and is great for a quick lunch toast or a snack. Once you try this light sandwich loaf you won’t give it up! Try it — the recipe is very easy!
Recipe source: HERE
Also try it like this:
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 1Piece
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups type 0 flour
- 1 2/3 cups Manitoba (strong) flour
- 1 cup + 1 tbsp cups water
- 2 1/2 tbsp rice oil (or sunflower oil)
- 0.35 oz fresh yeast (or 5 g active dry (about 1 2/3 tsp))
- 1 2/3 tsp salt
Tools
My pan is not currently available but I leave you a link to a similar one: you can also use any pan you have at home as long as it’s approximately 8 1/4 x 4 3/4 x 4 5/8 inches.
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Dough scraper
- 1 Rolling pin
- 1 Loaf pan for sandwich loaf
- 1 Brush kitchen
- 1 Cooling rack
Steps
Put the flours, crumbled fresh yeast, half of the water and the oil into the bowl of the mixer. Start working the dough with the hook and gradually incorporate the rest of the water, pouring it in a thin stream. Once the dough is ready, let it rest for thirty minutes. Then add the salt. Incorporate it well into the dough and let it rest for another thirty minutes.
Transfer the dough to a lidded bowl (or you can use the same mixer bowl) and proceed with the strengthening folds in the bowl: two sets, spaced half an hour apart. Then cover the dough and let it rise until doubled (this will take about two hours).
After the resting time, deflate the dough, place it on a lightly floured work surface and roll it out with a rolling pin into a rectangle. From the shorter side, roll it up and place it inside the pan, closing it with its lid. Let it proof until the bread is about 1 3/16 inches (3 cm) below the rim of the pan.
For baking: preheat the oven to 392 °F (200 °C) with a small pot of water on the bottom. Bake the bread for ten minutes, then remove the pot of water and continue baking for twenty minutes. Lower the temperature to 356 °F (180 °C) and bake for another ten minutes.
Remove the bread from the oven, brush it with a little water or milk, cover it with a clean kitchen towel and let it rest for ten minutes; then remove it from the pan, transfer it to a cooling rack and let it cool completely before slicing.
