The soft texture and the slightly sweet taste of this bread make it the ideal ingredient for delicious sandwiches or toasts. I personally love it gently toasted and topped with some delicious fruit jam.
RECIPE FOR: Loaves of 700gr
EQUIPMENTS
- Stand Mixer
- Loaf Pan with Cover
Ingredients
- 1 kg Bread Flour (W280)
- 550 gr Whole Milk at 22°C (71°F)
- 30 gr Fresh Yeast
- 150 gr Butter
- 20 gr Salt
- 10 gr Granulated Sugar
DIRECTIONS
- Start mixing flour, milk, and yeast in the mixer using the dough hook.
- Once the dough is formed, add the sugar and the softened butter, and salt. The temperature of the dough should be about 24-25°C (75-77°F).
- Let rise for 20min and divide into 800gr portions of dough
- Break each portion into 2 strands, form them separately and finally, braid them before placing them in the mold to ensure proper product development.
- Close the mold and let rise at 24-26°C (75°F - 79°F) until the dough reaches the control hole at the top of the lid.
- Bake at 180°C (356°F) for about 40-45 minutes. Remove from the oven, take the lid off and let cool in the mold.
NUTRITION LABEL
Serving: 100g | Calories: 831kcal | Carbohydrates: 133g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 205mg | Potassium: 295mg | Fiber: 5g | Sugar: 5g | Vitamina A: 706IU | Calcio: 88mg | Ferro: 8mg
4 comments about “Pane in Cassetta”
Su questa ricetta manca tantissimo liquido,per come è bilanciata non verrà mai. È tutta sbagliata,viene una massa talmente pesante che una pietra contiene più acqua a confronto.
Ciao Giovanni,
grazie per la tua segnalazione e scusa per l’errore!
Ho corretto la ricetta
A presto
Manca del liquido io ho aggiunto 100g di acqua!
Grazie per la tua segnalazione Patrizia!
Spero che il pane sia venuto buono!
Che farina hai usato? Non vorrei dipendesse da questo 🙂
A presto!