Imported from Instagram
Homemade Loaf for Open-Faced Sandwiches
A simple, airy homemade loaf intended for making open-faced sandwiches. The dough rises until doubled in volume, is shaped into two loaves, and baked until golden brown at 210 °C.
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Ingredients
- 500 g Plain wheat flour
- 142.5 ml Milk (Part of the liquid; mix half and half with water.)
- 142.5 ml Water (Part of the liquid; mix half and half with milk.)
- 10 g Fresh yeast
- 11 g Salt
- 60 g Butter
Steps
- 1
Prepare 285 ml of liquid by mixing the milk and water in a 1:1 ratio.
- 2
Place the plain flour, prepared liquid, fresh yeast, and salt in the bowl of a stand mixer. Mix to form a dough.
- 3
Add the butter and knead the dough in the mixer for 7–10 minutes to develop the gluten well.
- 4
Leave the dough to rise until it doubles in volume. Alternatively, let it rise overnight in the refrigerator.
- 5
Divide the risen dough into 2 pieces.
- 6
Roll each piece into a loaf shape and leave to rise again.
- 7
Transfer the risen loaves to a baking sheet. Spray the surface with water, or use steam in the oven.
- 8
Bake at 210 °C for 20–25 minutes, until the loaves are golden brown.
Notes
The source does not specify the exact length of the first or second rise; the dough should double in volume during the first rise, or it may rise overnight in the refrigerator. It does not state whether the bread is baked with a fan or specify the exact method for steaming the oven.
Nutrition per serving
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