Pane morbido per sandwich

Ingredienti

• 354 g water (1 1/2 cup)
• 7 g active dry yeast (2 1/4 teaspoons (see note 1))
• 70 g sugar (1/4 cup + 2 tbs)
• 650 g Bread flour (about 5 cups)
• 32 g powdered milk (1/4 cup)
• 9 g salt (1 1/2 teaspoon)
• 60 g butter (5 tablespoon (room temperature))
• 13 g 1 tablespoon oil

Preparazione

1. 1

   In a mixing bowl, combine yeast with slightly warm water around 100 - 110°F/43°C and 1 tablespoon of sugar. Add the yeast, mix and allow to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to be used. See note 1

2. 2

   When the yeast is frothy, add the remaining sugar, milk, salt, and bread flour. Mix the dough until it forms a dough ball.

3. 3

   Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, if using a stand mixer, mix with the dough hook attachment and for approximately 5-7 minutes.

4. 4

   Add the oil and softened butter to the dough and continue kneading until it is fully incorporated. If kneading by hands, see note 2 for speed times.

5. 5

   --- Rise 1 ---

6. 6

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1-2 hours, or until it doubles in size.

7. 7

   Once the dough has risen, gently deflate it and divide it into two equal portions. Shape each portion into a loaf by rolling it tightly and tucking the edges underneath. Place the loaves seam-side down into greased loaf pans. See note 3

8. 8

   --- Rise 2 ---

9. 9

   Cover the loaf pans with a kitchen towel and let the dough rise for another 45 minutes to 1 hour, or until it reaches just above the rim of the pans.

10. 10

    When the dough has risen to about 60% in the pan, start to preheat your oven to 350°F (175°C).

11. 11

    Once the loaves have risen to about 80 percent, place them in the preheated oven and bake for 25-30 minutes, or until they turn golden brown. If baking without cover and the tops start to brown too quickly, cover with aluminum foil.

12. 12

    Remove the loaves from the oven. Remove from pan and tansfer the to a wire rack to cool completely before slicing. Once cooled, store the bread in an airtight container to maintain freshness