American sandwich bread
Description
This bread is ready very quickly, doesn’t crumble, the crumb is fine‑porous, slightly moist. Perfect for sandwiches.
Instructions
- 1
Step 1
1. In a large pot, at least 5 liters, pour warm water, melted butter, salt, sugar, and yeast. Mix everything and add sifted flour. Stir thoroughly with a wooden spoon until homogeneous. The dough has the consistency of thick sour cream. Cover the pot with plastic film so the dough does not dry out, and let it stand for 3 hours. During this time the dough will increase about threefold.
- 2
Step 2
2. After that, the dough is placed in the refrigerator without kneading. The longer the dough rests, the better it matures. You can bake as many loaves as needed, and keep the remaining dough in the refrigerator. It can be stored there for up to two weeks. Take the required amount, dust your hands and the dough with flour. Gently shape the dough, give it the desired form, and fill the bread pan one third of the way.
- 3
Step 3
3. The dough should rest in the mold for 10–15 minutes and then be placed in the oven. Preheat the oven to 200 °C. Place a pan with water on the bottom of the oven. Bake the bread for 45 minutes. If you brush the top of the bread with butter and let it cool completely in the oven, it will not crumble when sliced.