SANDWICH BREAD, I teach you an easy technique to make it perfect
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Learn with me how to make a delicious, tender, soft and perfectly shaped loaf of bread. I'll teach you my technique and from now on you'll definitely make it at home every time. Ingredients: To make a 725g loaf: 450g all-purpose flour = 3 cups 1 cup warm milk at 45 or 50ºC = 250ml 20g fresh baker's yeast or 10g granulated dry yeast 3 tablespoons vegetable oil = 30ml 1 heaped tablespoon sugar 20g 1 teaspoon salt = 5g 1 rectangular mould 30cm long x 7 or 8cm high, greased with oil. Aluminium foil and oil to brush the bread before putting it in the oven. Preparation: In a large bowl, place the flour, make a hole in the center and add the sugar, crumbled yeast, WARM milk, oil and begin to knead. After 2 minutes of kneading, add the salt, knead lightly and remove from the bowl. Sprinkle a little flour on the counter and place the dough, knead vigorously for 10 minutes until the dough is elastic and does not stick to the table or your hands, make a ball with the dough. Sprinkle flour in the bowl where you started to knead and place the ball of dough, cover with a cloth, take to a warm place without air currents to rise for about an hour or so or until it doubles in size. Remove from the bowl, stretch the dough with your hands to degas, then fold the dough into 3 parts then stretch again with the help of a rolling pin with the seam line facing you until you have a square about 30 cm long and roll the dough, tightening on the last turn as I show in the video. Place the bread in the greased mould with the seam facing down, cover and let rise for 1 hour in the same warm place where you stored the dough before. Turn on the oven to the highest temperature 10 minutes before the end of the rising time so that it is warm. Then brush the surface with oil, roll the mould very tightly with aluminium foil and try to press it well as I show in the video, put the bread in the oven completely wrapped and well covered with the aluminium foil at a temperature of 200ºC for 50 minutes. Remove from the oven and unmould, enjoy. English: PS: By rubbing oil on the bread before putting it in the oven, the bread will not stick to the aluminum foil and the crust will be very soft. The technique of rolling it in aluminum foil ensures that the bread will not have a dark color in the crust or burn. In addition, by being tight, it will create the most closed and at the same time very tender crumb that is the characteristic crumb of sandwich bread. At the same time, it helps the bread not to deform and remain with the perfect shape of sandwich bread or sandwich bread. #temperosesabores #bread #pandemolde ---------------------------------------------------- Fantasyland Quincas Moreira Crianças Happy
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