Fluffy Sandwich Bread

 

1 cup + 3 tablespoons (280ml) whole milk, lukewarm 80°-110°F (27°-37°C)

2 tablespoons (30g) sugar

2 tablespoons (30ml) olive oil

2 tablespoons (7g) active dry yeast

1 teaspoon salt

3 cups (420g) white bread flower with at least 13% protein or 00 flour

1 loaf pan 8,5" x 4.5" (21cm x 11cm). Butter all sides and cover bottom with parchment paper

1. mix milk, sugar, olive oil, yeast and salt together

2. place flour in the bowl of a stand mixer with a hook attachment. Pour milk mixture in.

Mix on low until dough comes together. Then mix for at least 5 minutes on medium speed to activate the gluten

3. roll the dough into a ball and place it in an oiled bowl big enough for the dough to triple in size. Brush the dough with olive oil. Cover with plastic wrap and allow to rise in a warm place for 2 hours or until tripled in size

4.  in a lightly floured work surface, roll out the dough into a rectangular. Then roll it into a sausage shape. Tuck in the ends and place it in the prepared loaf tin seam side down. Cover loosely and allow to rise for 1 hour

5. bake at 350°F (180°C) for 25 minutes. While still hot, brush the top with butter. Take the bread out of the pan and cool for a couple of hours. If cut too soon, the bread will be gummy