Last spring, many people rediscovered the secrets of homemade bread. Today, we offer you a quick and easy recipe for lunch for young and old alike!
PORTIONS: 1 sandwich bread plus a few rolls
PREPARATION: 2 days
450g wheat flour, T55 or T65
50g rye flour (or any other flour you like)
275g whole milk, room temperature
15g fresh yeast (or 7g / 1 sachet of dry yeast)
35g olive oil
75g mascarpone (alternatively, use cream cheese or soft butter)
10g fine salt
Dip the yeast in the milk and let it sit for a few minutes.
In the bowl of a kneader fitted with a hook, add the already mixed flours. At low speed, add the milk in three batches; if the dough still seems dry, add 20 to 40g of cold water. Once the dough has taken strength, add the salt, then the oil and cheese, one spoon at a time. Avoid overworking the dough. If you are in a hurry, you can form the loaves right away, otherwise put the dough in the fridge overnight.
For the sandwich bread, prepare the mold with melted butter and baking paper. Form enough dough balls, 40g each, to fill the bottom of the mold. With the remaining dough, form balls of 50 to 100g each and let them rise on a baking sheet covered with a silicone mat or a sheet of baking paper. The breads are ready to be put in the oven as soon as they have doubled in size.
Preheat your fan oven to 165 ° C (180 ° C without ventilation) and bake your breads. It will take 30 to 40 minutes for the bread in mold, 10 to 15 minutes for the rolls. In any case, it is necessary to check the cooking with a toothpick.
Once out of the oven you can brush the breads with melted butter for a softer crust and a crumb that will remain moist.
Store at room temperature in plastic wrap for up to a week. In the freezer, no more than 4 weeks.