Sandwich bread with Hermann

Ingredients for 1 servings:

• 500 g flour
• 200 ml water, lukewarm
• 125 ml milk, lukewarm
• 200 g dough (Hermann – in my recipes)
• 10 g salt
• 15 g yeast
• 65 g butter, soft

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 40 minutes

Combine all ingredients in a bowl and knead thoroughly. Knead the dough vigorously for at least 5 minutes, but 7-10 minutes is best. This allows the flour to bind properly. Cover the dough and let it rest in a warm place for at least 1.5 hours. The dough will be quite sticky, but that’s normal. Do not add any more flour. After resting, knead the dough again as thoroughly as possible. Place the dough in a loaf pan or special sandwich bread pan and let it rise, covered, for another 45 minutes. (Let it rise until the dough has increased in volume.) After rising, place the pan in the preheated oven at 220°C (top/bottom heat). After about 5 minutes, reduce the temperature to 180°C (350°F) and bake for another 40 minutes. The Hermann dough gives the bread a very special flavor; it becomes super fluffy and light. The bread can also be made entirely in a bread maker.