Square Sandwich Bread
How do you make fluffy homemade sandwich bread?
Prepare a roux by cooking rice flour with plant milk until thickened, then let it cool. Mix bread flour, yeast, water, honey, and the roux; add salt and butter, kneading well. Let rise for one hour, shape the bread in a greased pan, let it rise until doubled, and bake at 200°C for 40 minutes.
This is a delicious, soft square bread, perfect for snacks at a party or informal dinner. The difference from the other square breads we have already made on the blog lies in its softness and flavor. It works well with sweet or savory accompaniments. For this recipe we first make a quick preparation called roux, which is quite simple to prepare, and then continue with the making of our exquisite bread.
The screen will not turn off while you cook.
Servings: For this recipe we first make a quick preparation called roux, which is quite simple to prepare, and then continue with the making of our exquisite bread.
Ingredients
- 55 g rice flour
- 200 ml plant milk
- 945 g type 0 flour
- 15 g fresh brewer's yeast
- 400 ml fresh water
- 200 ml unsweetened plant milk
- 30 g honey
- 23 g salt
- 80 g plant-based butter
Instructions
Start by preparing the roux: pour 200 ml of plant milk into a small saucepan and heat over medium-low heat. Once warm, sift the 55 g of rice flour over the milk.
Keep mixing constantly.
Stir continuously and cook, always over medium-low heat.
Continue stirring until the mixture starts to pull away from the sides. Turn off the heat.
The roux is ready; now transfer it to a bowl and let it cool.
Take a large bowl and sift in the 945 g of type 0 flour. Pour in 350 ml of fresh water, the crumbled fresh brewer's yeast, the honey, the other 200 ml of plant milk, and the cold roux. Mix very well with a spoon until all the ingredients are well combined.
Add the salt and the remaining 50 ml of water. Mix well.
Lastly, add the plant-based butter, either melted or at room temperature. Mix until all the ingredients are well incorporated.
Cover and let the dough rest for 1 hour at room temperature.
After the resting time, transfer the dough to a floured surface.
Lengthen the dough to the size of the large square bread pan or the two small loaf pans. Fold it over itself, pulling it toward you on the floured surface, until it looks narrower and well shaped.
Grease the pan with plant-based butter and place the dough inside, arranging it well so it reaches the edges perfectly.
Cover it.
Let it ferment in the turned-off oven with the light on until doubled in volume or until it reaches the edge of the pan. This will take about 2-3 hours.
Preheat the oven to 200°C (395°F). Once it reaches temperature, bake for about 40 minutes in the lower part of the oven. If it is too pale, cook it for another 5 minutes in the upper part.
Remove from the oven and wait about 10 minutes before unmolding. Let it cool completely on a wire rack before slicing. Enjoy with your favorite accompaniment, sweet or savory.
Enjoy your meal!
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- 55 g rice flour
- 200 ml plant milk
- 945 g type 0 flour
- 15 g fresh brewer's yeast
- 400 ml fresh water
- 200 ml unsweetened plant milk
- 30 g honey
- 23 g salt
- 80 g plant-based butter