Sandwich loaf

INGREDIENTS FOR A TIN 15 X 35

From Viva la Focaccia, lovely with butter and jam or toast because neutral. Toast when needed. The original says enough bread for a week; the blog has a quantity table for your tin.

782 G ITALIAN TYPE 0 FLOUR

462 G WATER

29 G SUGAR

20 G SALT

67 G BUTTER

3 G MALT, HONEY OR SUGAR

25 G FRESH YEAST OR 7 DRIED

I put water, honey, sugar and yeast in mixer, dissolving fresh yeast in liquid if using. I add half flour and knead with hook.

Once the flour is absorbed, I add soft butter pieces.

Once incorporated, I add salt.

I gradually add remaining flour.

After 4/5 minutes, I scrape dough from base to help gluten development and rising.

I knead at least 10 minutes until elastic and turn onto floured surface.

I briefly work into smooth ball.

I cover in a floured bowl and rise in switched-off oven with light on for 45 minutes.

I turn onto surface.

I flatten and fold in thirds.

I flatten by hand.

I roll in the opposite direction.

I cover and rest 10 minutes, then flatten to tin length.

I fold 1/3 over itself.

I overlap other side.

I form a roll with seam down.

I place in tin, buttering if solid rather than perforated.

I brush beaten egg.

I loosely cover and rise for 60/75 minutes. 20 minutes before baking, heat oven to 220°C, put in loaf and reduce to 190°C for 30/35 minutes.

I cool before unmoulding. Keep several days in a food bag, or fridge.