An enriched sandwich loaf bread that’s easy and delicious

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This milk loaf sandwich bread is a snap to make at home. Its pillowy spongy soft crumb will blow your mind. What’s more, the density of the bread is ideal for making a sweet or savory sandwich. A light turkey or grilled veggie sandwich or a super delightful French toast will hold up very well on this dense enriched bread.

What is an enriched bread and what makes this milk loaf sandwich bread different than most?

An enriched bread is one that uses ingredients that gives the bread a rich sweet and or buttery flavor. This Milk Loaf sandwich bread is somewhat similar to the Asian Milk bread that is soft and pillowy. Unlike the Asian Milk bread that uses a Tangzhong, this bread uses milk powder. The milk powder not only creates softness and a better rise in the dough, but it keeps it dense and adds flavor. The density is what allows the bread to hold up well to a delicious French Toast or a savory sandwich.

Further, enriched breads come in different types, like this beautiful buttery brioche. The brioche dough is enriched with butter and eggs. For the milk loaf, the dough is enriched with milk, a little bit of butter, milk powder and a few flavorings like vanilla extract and freshly ground nutmeg. Another enriched bread that uses additional flavoring is this popular Guyanese style Tennis Rolls.

What are the basic bread baking steps and what is the purpose of the Windowpane Test

In bread baking, there are up to fourteen steps. For this enriched Milk Loaf Sandwich Bread, not all of the steps are necessary. First, Step 1 is always identify the ingredients you want to use in the dough. This helps to prevent errors. Measure the ingredients in Step 2. Ideally use a scale and measure ingredients in grams. For smaller measurements you may use teaspoons or tablespoons. Be sure to use the scale for the flour and liquids as well as butter and eggs.

Step 3 includes mixing the dough and checking for the windowpane. The windowpane is used to determine if the dough has fully developed a gluten structure – sturdiness of the dough. Simply take a piece of the dough and gently stretch it until it thins out enough for light to be seen through it. Generally, for most bread dough this occurs in about 10 to 15 minutes of kneading or sometimes up to 20 minutes.

Considered one of the most important steps in bread baking is Step 4. This is the bulk fermentation or primary rise. Specifically, in this step the dough develops organic acids that gives the dough flavor and strength. In this step, the dough also develops carbon dioxide gases, which gives the dough lightness and volume.

Steps 5 through 9 are easy steps but very important in the bread making process.

Step 5 includes folds and turns. This is where a fold and turns or a series of folds and turns are used to redistribute the yeast , strengthen the structure and even out the temperature of the dough. Folding also slows down fermentation, releasing carbon dioxide. This step occurs within the bulk fermentation process. For this Milk Loaf Sandwich Bread, the fold is not necessary. The fold in home baking is usually referred to as punch down. Not all breads uses it. Some breads uses two to three and sometimes more folds.

Additional steps includes, dividing the dough (Step 6) and pre-shaping the dough (Step 7). Not all doughs require dividing. Generally, when making just one loaf bread there is no need to divide the dough. Unlike dividing, all breads can benefit from pre-shaping. This step allows the dough to begin to take shape. Pre-shaping type will depend upon the final shape desired for the type of bread being made.

Further, in Step 8, the pre-shaped stage, the dough rests for a short period allowing the gluten to relax thereby making the final shaping easier to handle. This short resting stage is know as the Bench Rest or Intermediate Fermentation. This leads into Step 9, the Final Shape. There are four basic shapes in bread making. The baguette, the batard, the boule (round) and the pan load. This Milk Loaf Sandwich Bread uses a standard loaf pan but it can also be made in the pullman loaf pan.

The final stages of the bread making process are Steps 10 through 14

Equally as important as the bulk fermentation stage, is the the Final Fermentation or Final Proof. While the dough is fermenting throughout all of the stages, the final fermentation is the last opportunity for the yeast to do its work. This stage can take as little a few minutes to overnight. And some breads take two to three days. Attached to the end of the final fermentation is the scoring, Step 11. Not all breads need to be scored. Its purpose is to create a decorative appearance while allowing the bread to expand during baking. For this Milk Loaf Sandwich Bread, scoring is not necessary unless the goal is for decorative purposes.

Lastly, the final few steps are simple. Baking, Step 12, is where you get to see the beauty of a bread develop. The oven temperature varies depending on the type of bread. Leaner breads with no fat or sugar bakes at higher temperatures. Whereas, enriched breads are baked at a lower temperature. Enriched breads usually bakes at 350F/177F degrees. Furthermore, the cooling stage, Step 13, should not be ignored. A very hot or even slightly hot bread will look soggy in the crumb with a wet like appearance and it may even taste a bit raw if eaten hot. Cooling sets the crumb and releases excess gas and moisture dissipates. Storage is the last in the bread making process, Stage 14. For leftover breads, enriched versions can be wrapped in plastic and will stay for up to three days at room temperature. Crusty breads can be stored in paper bags.

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