The soft texture and the slightly sweet taste of this bread make it the ideal ingredient for delicious sandwiches or toasts. I personally love it gently toasted and topped with some delicious fruit jam.
Servings: Loaves of 700gr
1x 2x 3x
1 kg Bread Flour (W280) 550 gr Whole Milk at 22°C (71°F) 30 gr Fresh Yeast 150 gr Butter 20 gr Salt 10 gr Granulated Sugar
Start mixing flour, milk, and yeast in the mixer using the dough hook. Once the dough is formed, add the sugar and the softened butter, and salt. The temperature of the dough should be about 24-25°C (75-77°F). Let rise for 20min and divide into 800gr portions of dough Break each portion into 2 strands, form them separately and finally, braid them before placing them in the mold to ensure proper product development. Close the mold and let rise at 24-26°C (75°F - 79°F) until the dough reaches the control hole at the top of the lid. Bake at 180°C (356°F) for about 40-45 minutes. Remove from the oven, take the lid off and let cool in the mold.
Serving: 100 g | Calories: 831 kcal | Carbohydrates: 133 g | Protein: 19 g | Fat: 24 g | Saturated Fat: 14 g | Cholesterol: 59 mg | Sodium: 205 mg | Potassium: 295 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 706 IU | Calcium: 88 mg | Iron: 8 mg
Translated from Italian with Love