Tramezzini bread due

Ingredients for 1 servings:

• 750 g flour, type 405
• 1 tsp, heaped salt
• 1 cube of yeast, fresh
• ½ tsp sugar
• 500 ml milk, lukewarm
• 1 tsp vegetable oil, for the loaf pan

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

for a 30 x 10 cm loaf pan, the dough is very easy to work with

Put the flour in a large bowl and sprinkle the salt over the edges of the flour. Stir the yeast and sugar into the milk until smooth and then gradually knead into the flour using the dough hook of a hand mixer. Knead the dough again vigorously. Cover the dough and leave in a warm place (in my case, this meant preheating the oven to 50°C and immediately turning it off) until it has almost doubled in size. Brush the loaf pan with oil. Knead the dough again and place it in the loaf pan as a roll, carefully pressing it into the corners. Let the bread rise for another 30 minutes or 15 minutes in the oven as described above. Then preheat the oven to 220°C and bake for 15 minutes (center of the oven), then reduce the heat to 180°C and bake for another 25 minutes. Let the bread cool for several hours before slicing so it is easier to slice. The bread can also be baked as a whole-grain loaf using Type 1050 flour. In this case, approximately 50 ml more milk will be added to the dough.