White bread

Preparation:

Preparation: It is the typical bread for sandwiches, canapés, toasts. In short, for a quick snack. Of Anglo-Saxon tradition, the sandwich is packaged in its typical parallelepiped shape. It can also be found already sliced, that is, ready for a snack. The mixing is to be carried out if possible in a plunger for 20 minutes. With the spiral, on the other hand, the times are as follows: 5 minutes at first speed, 12 minutes at second speed. Cylinder the dough very well and establish the weight according to the molds available. Place the dough on the molds up to a centimeter below the upper edge of the mould; let it rise in them for about 40 minutes. A better result, particularly in the crumb, can be obtained by preforming a loaf to be placed lengthwise in the box or more loaves to be inserted transversally. If the bread is sliced and sold packaged after baking, it is advisable to add an anti-mould additive to the dough or, alternatively, a splash of ethyl alcohol. Possibly it must take place on a rotary oven at 200 degrees for a duration close to 50 minutes. At the end of cooking, remove the loaves of bread from the molds and leave the product to dry until the following day; only by respecting these times can the sandwich bread be safely cut and eaten.