This sandwich bread is soft, robust and perfect for your favorite fillings. With a light and airy consistency, it holds beautifully widespread, meats and vegetables. Whether you are preparing a classic PB & J or an abundant gastronomy sandwich, this bread will become your point of reference. It is easily cut, remains fresh for days and brings the comforting feeling of homemade bread for each meal.
Gluten -free sandwich
Create 1 (8½x4½ inches) Pagnotta
- 1 camera cups (300 grams) hot water (120 ° f/49 ° C at 130 ° f/54 ° C)
- 3 large eggs (150 grams), at room temperature and divisions
- 2 spoons (28 grams) not salty butter, melted and cooled
- 3 cups (360 grams) Gluten -free bread (see note)
- 2 spoons (24 grams) granulated sugar
- 2½ spoons (7.5 grams) Kosher salt
- 2ulation spoons (7 grams) instant yeast
- ½ teaspoon (2.5 grams) Powder cast
- 1 table spoon (15 grams) water
Lightly spray a 8th X4 -inch pan with kitchen spray. Overview with parchment paper, letting the excess extends over the long sides of the pan.
In the bowl of a support mixer, beat 1 tool (300 grams) hot water together, 2 large eggs (100 grams) and hand melted butter until combined.
In an medium bowl, beat flour, sugar, salt, yeast and yeast together. Add the flour mixture to the egg mixture; Using the shovel attack, beat low speed until it is combined. Scrape the sides of the bowl. Beat at medium speed for 5 minutes. (The batter will have a very often appearance and will keep its shape when scraping the sides of the bowl.) Peak spoon in the prepared pan, spreading in a uniform layer.
In a small bowl, beat 1 tablespoon of water together (15 grams) and staying 1 egg (50 grams). Brush the upper part of the loaf with egg washing. Cover vaguely with plastic wrapping and let it increase in a hot and shirt -free place (75 ° f/24 ° C) until it was doubled in size and increased just above the sides of the pan, from 1 to 1 and a half.
Preheat the oven to 200 ° C (400 ° F).
Brush the top of the loaf again with egg washing again.
Cook for 15 minutes. Reduce the oven temperature to 180 ° C of 350 ° F) and cook until the loaf is golden and an instant reading thermometer inserted in the central registers of at least 99 ° C), 30-35 minutes more. Leave to cool in a pan for 5 minutes. Carefully perform a knife along the sides of the loaf to loosen from the pan. Using excess parchment as handles, remove from the pan and let it cool completely on a wire rack. Keep in an airtight container for a maximum of 3 days or wrap strictly in a plastic wrap and freeze for a maximum of 3 months.
