Box of White Bread in sandwich Toast Style

Flour cook piece:

1. The piece of flour in this dough creates a super juicy, fluffy crumb. Even if conventional wheat flour is not used, the bread has the texture of an American sandwich toast. Since the cooking piece should rest in the refrigerator for at least 5 hours, it must be prepared first. To do this, mix the water and flour in a saucepan until no more lumps can be seen. Then heat it on the stove and bring to the boil, stirring constantly, and let it swell. (like making a pudding). When the mass has become thick and creamy, leave it on the switched-off stove for approx. 1 minute while stirring, so the flour can set really well. Then transfer to a bowl and place in the refrigerator for the above-mentioned time. More than 5 hours is also ok, just not less.

Dough:

1. Shortly before the cooking time is up, sieve both flours into a very large bowl. Mix with powdered milk, sugar, salt and dry yeast. Whisk the egg with the milk and knead into the flour mixture using the dough hook of the hand mixer. At first it is a bit tedious until all of the flour is kneaded in, but it can be mastered with patience (and arm strength … ;-). When the dough, which is currently quite firm, is well kneaded, close the bowl and place it in the illuminated oven for 20 minutes.
2. Then add the cooking piece to the dough and knead vigorously again. Now the dough will be much softer and more elastic. Now close the bowl again and place it in the lighted oven for 1 hour. The dough volume should at least double, otherwise the dough should rest a little longer.
3. When the hour is up, put the risen dough on the floured work surface, shape it a little round and divide it into 4 equal portions. Flour all of them lightly, shape them into balls, place them on a very large board with a larger distance, cover them with a cloth and let them rest for another 15 minutes.
4. In the meantime, lightly butter a large 34 x 15 cm loaf pan and then sprinkle with flour (knock off any excess). Now roll out all portions on a floured work surface about 22 cm round. Then fold the upper curve of all plates towards the middle and the lower one over it. Then do the same thing again with the narrower pieces of dough you have created, and you have 4 rectangular pieces of dough with a central seam. Then place these next to each other in the mold with the seam facing down, cover them with a cloth and let rise for another 30 minutes.
5. In the meantime, preheat the oven to 180 ° O / bottom heat and whisk the egg yolks with the water. After the dough has rested for the last time, brush the surface of the individual parts well with the egg yolk and slide the mold into the oven on the 2nd rail from below. The baking time is 30 – 35 minutes. If you like the bread a little firmer on the outside, you have to carefully remove it from the mold and put it in the oven again without it for about 5 minutes. I didn’t do it and had such a wonderfully fluffy, soft bread.
6. You can freeze it in portions and later cut it into slices (but only with a bread machine). The above number of people refers to a quantity of approx. 20 slices (depending on the thickness).
7. The rest time, among other things, does not take into account that of the cooking area.