Pain au Lait Sandwich Loaf
Yield: 1 Bread Loaf
Degree of difficulty: Moderate
Prep Time: 2 hours
Bake Time: 45-50 minutes
Total Time: 2 hours and 50 minutes
Ingredients
3 cups minus 1 tablespoon (400g) Cup4Cup Multipurpose Flour
1 ¼ teaspoons (4g) Instant Active Dry Yeast
¼ cup (50g) Sugar
2 teaspoons (8g) Salt
2 teaspoons (10g) Baking soda
½ cup (120g) Water (warm)
⅔ cup (135) Milk (warm)
2 Large eggs
3 tablespoons (42g) Butter (melted and cooled)
1 Egg for egg wash
6×6 Panettone style pan
Instructions
- Combine all the dry ingredients in a bowl of a stand mixer fitted with the paddle attachment.
- In a separate bowl whisk together the milk, eggs, melted butter, and water
- In the electric stand mixer, on low speed slowly incorporate the egg mixture into the flour mix.
- Stop and scrape down the bowl.
- Mix on Medium Speed for two minutes until the mixture becomes lighter and paler.
- Scrape the mixture into a ball and cover with plastic wrap and place in the refrigerator for at least 30 minutes.
- Spray a 6×6 tall bread pan (panettone style) with nonstick spray.
- Using a spatula evenly spread the dough into the pan.
- Heavily flour a clean work surface and turn the dough onto it. Lightly four the top of the dough.
- Lightly spray your hands with nonstick spray (this will help prevent the dough from sticking). Gently roll the dough out and form into a large dough ball and place inside the prepared pan.
- Lightly cover the dough and Proof until doubled in size. About an hour.
- Preheat your oven to 300 degrees.
- For the egg wash, break 1 egg into a small bowl and whip with a fork or small whisk to combine the white and yolk well. Brush the tops of the roll with the egg wash.
- Place in the oven and bake for 45-50 minutes until golden brown. Test with a cake tester to make sure the center is completely cooked.
- Place on cooling rack to cool. Best if kept at room temperature.