I have a passion for baking for quite long time, I love to see how the dough is getting bigger after certain resting time, as it proved that I’m doing good with my dough! I love the golden brown color of the bread in the oven and especially the amazing flavor of freshly-baked bread, spreading all over the kitchen!
I got a sandwich mould long time ago, when I bought a lot of baking stuffs and no idea what to do with them! Until few days back, I tried a recipe I learn from Le Cordon Bleu – pain de mie au lait or milk sandwich, so I’d love to try my sandwich mold for the first time.
Step 1 Preparation for milk sandwich dough
- Bread flour 500 gr. (by Cordon Bleu – you can also use flour T45)
- Fresh yeast 12 gr. ( or 3 gr of dry yeast)
- Sugar 50 gr
- Salt 10 gr
- Egg 25 gr
- Butter 50 gr
- Milk 390 ml.
- Fermented dough 150 gr. (I did add fermented dough as I use dry yeast)
Knead all together for about 20-25′. The first 10-15′ at the first speed, then the rest at the second speed, until the dough stops sticking. Transfer to the box and keep at the room temperature for 30′, then keep in the fridge until next day use.
My sandwich mold is 40 cm long and 10 cm heigh, it’s quite heavy and with lid. I just buttered well the mold, no need any baking sheet at the bottom. And for the sandwich – no egg wash is required!
The sandwich is super moist, very flavorful. I did enjoy a slice of freshly baked milk sandwich with pineapple jam and with my coffee. It’s simply delicious!