White bread

Classic situation: Suddenly the desire for toast or canapes arises but two problems arise in front of you:
1. In your pantry you have finished the bread carrè, the ideal type of bread for these delicacies
2. Unfortunately, the closest shop to you is well over 10 km from your home

At this point, there are two solutions:
1. Give up, and somehow you pass the craving for toast or canapes
2. We prepare the pan carrè at home
What decision will the My-personaltrainerTv. Staff ever make? Let's see together what are the ingredients to prepare homemade bread loaf.

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 264 KCal Calories per serving

• Ingrediants

  • 250 g of white flour of type 00
  • 150 ml of milk
  • 12 g of brewer's yeast
  • 35 g of butter
  • 5 g of salt
  • 3 g of sugar

  Materials Needed

  • Large bowl and small bowl
  • Milk saucepan
  • Wooden spoon and wooden stick to dissolve the brewer's yeast
  • Plum-cake mold
  • Aluminum (important)
  • Transparent film

  Preparation

  1. First, dissolve the brewer's yeast in the milk warmed and sweetened with a teaspoon of sugar.
  2. Pour the milk into the center of the previously sifted flour. Distribute the salt trying to avoid direct contact with the yeast to prevent subsequent leavening from being compromised.
  3. Mix until a rather compact ball is obtained.
  4. At this point, pour the melted butter over the ball and knead vigorously: in this way, the fats are slowly incorporated into the dough.
  5. Let the dough ball rest in a glass container for about 15 minutes: the dough ball will be slightly pointed.
  6. At this point, knead the ball again and obtain two cylinders of equal size. Stretch them with your hands, intertwine them and place them in the plum-cake mold.

  Curiosity: why weave bread?
  It is essential to weave the bread cylinders to prevent the bread from collapsing once cooked and cooled.

  7. Let the dough rise slowly in a warm environment (about 30 ° C) until the mixture reaches the edge of the mold. It is important not to let the bread rise too much (but not too little) to obtain the right consistency of the bread.

  Please note
  Pay attention to the size of the mold: it is a good idea to choose the mold based on the quantity of the dough. In fact, if you add too much dough, it will tend to compact too much during cooking. Conversely, if we put little dough in the mold, it tends to swell too much and the crumb will have too many holes.

  8. At this point, cover the mold with aluminum and bake at 180 ° C for about 35-40 minutes.
  9. Allow to cool out of the oven and remove the aluminum to evaporate the heat as it cools.
  10. Serve cold cut into slices.

  Alice's comment - PersonalCooker

  Left to cool, the bread is ready to be cut into slices. Stuffed with ham and cheese it is ideal for preparing delicious toast; covered with sauces, on the other hand, it is very good for making canapés and aperitifs. If it is not used immediately, it is advisable to keep it in a tightly closed nylon bag: in this way, the softness of the bread remains unchanged for a couple of days.

  Nutritional values ​​and Health Comment on the recipe

  The pancarrè is a type of bread, characteristic both for its shape and for its ingredients. It does not contain water, but cow's milk, which helps to increase (albeit slightly) the intake of saturated fats and cholesterol to the detriment of the unsaturated ones contained in the common bread oil.