Soft Milk Loaf for Sandwiches and Toast

Method

1. In a large bowl, stir half the flour with the sugar and hollow out a well. Pour in the yeast already dissolved in 25 ml (5 tsp) of the milk, then the water and remaining milk, stirring with a spoon. Gradually work in the rest of the flour mixed with the salt and knead for 6 to 8 minutes, until the dough is supple, smooth and elastic.

2. Cut the butter into 3 pieces and knead them in one at a time, letting each disappear before adding the next. Do not add any extra flour.

3. Shape the dough into a ball on a lightly floured surface and transfer it to the cleaned, lightly greased bowl. Close it and leave it in a warm room for about 1 hour, until doubled.

4. Punch the dough down on the floured surface, gather it into a rough ball, then flatten it by hand into a rectangle about 30 x 28 cm (12 x 11 in). Roll it into a log the length of the Tupperware Ultra Pro loaf pan 1.8 l and place it in the buttered pan. Cover and leave to rise for 45 minutes to 1 hour, until the dough touches the lid.

5. Heat the oven to 190 °C (375 °F). Bake covered for 30 minutes, then remove the lid and continue for 5 to 10 minutes.

OvenVegetarian