Cheese calculator
Winemaking
Who doesn’t love the taste of fresh toast with delicious jam, homemade curd cheese, or your own homemade cheese? This easy-to-make, tasty, and—most importantly—healthier-than-store-bought sandwich bread is one of many great ways to use up an excess of yeast. We’re sure the whole family will fall in love with this aromatic wheat loaf with a well-browned crust. The bread is perfect for making toast, croutons for soups, and regular sandwiches.
Recipe for sandwich bread
Sift the flour into a bowl. Add the yeast, 10 g of softened butter, salt, and the room-temperature water and milk to the bowl with the flour and knead—ideally using a mixer fitted with dough hooks. The dough should be elastic and smooth, and kneading should take at least 10 minutes with a mixer or 15 minutes by hand. Transfer the dough to a bowl, cover, and leave in a warm place for about 1 hour. When the dough has doubled in volume, transfer it to a loaf pan greased with the remaining butter. Cover the pan again with a cloth and leave for another hour, checking that the loaf does not rise above the rim of the pan. Preheat the oven to 250°C and place the pan with the proofed bread inside. Note! Place a second baking tray with a weight on top of the pan—this will keep the bread even and square, just like from the store! Bake for 20 minutes, then remove the weighted tray and allow the top crust to brown by baking for another 10–15 minutes. After baking, turn off the oven, crack the oven door slightly, and leave the pan with the bread inside for 10 minutes. After this time, remove the bread from the oven and leave it in the pan for 15 minutes. Next, take it out of the pan and leave it on a cooling rack until completely cool.
